Braised Rice

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This recipe is for basic braised rice. It is usually made with just butter or oil, rice and water. I’ve added onion and replaced the water with stock. This is nothing new, but offers a lot more flavour. Braised rice can be cooked on top of the stove or on a low heat in the oven. My advice is to take the second option and braise in the oven. This guarantees the rice will not stick or burn.

Ingredients

  • 25 g (1 oz) butter
  • 1 onion, chopped
  • 225 g (8 oz) long-grain or basmati rice
  • ½ teaspoon salt
  • 450 ml (16 fl oz) vegetable or chicken stock

Method

  • Preheat the oven to 170°C/325°F/gas 3. Melt the butter in a heavy-bottomed braising pan with a tight-fitting lid over a medium heat. Once bubbling, add the onions and cook for several minutes, without colouring, until soft and translucent.
  • Add the rice and salt and stir and cook for a further minute before pouring in the stock. Bring the stock to the boil, cover with a lid and put the pan into the oven. Cook for 15-20 minutes. Should the rice be slightly undercooked, leave to stand with the lid on to continue the cooking process for a few minutes before serving.
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