Braised Rice

Name: Braised Rice
Yield: Serves 4-6
Cuisine: United Kingdom
Ingredients: 1 bay leaf; A few saffron strands (optional); 5-6 cardamom pods; 1 garlic clove, crushed; ½ cinnamon stick; 2-3 cloves; A knob of unsalted butter (optional); 450 ml (15 fl oz) Vegetable Stock, Chicken Stock, Fish Stock or water; 450 ml (15 fl oz) Vegetable Stock, Chicken Stock, Fish Stock or water; 450 ml (15 fl oz) Vegetable Stock, Chicken Stock, Fish Stock or water; 450 ml (15 fl oz) Vegetable Stock, Chicken Stock, Fish Stock or water; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tablespoon cooking oil; 2 onions, finely chopped; 225 g (8 oz) basmati or patna rice, washed; 225 g (8 oz) basmati or patna rice, washed

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

Using this recipe, you can make a simple braised rice or a spicy version. Choose your stock to go with whatever dish you are serving.

Ingredients

225 g (8 oz) basmati or patna rice, washed
1 tablespoon

Europe
United Kingdom
Main course
Vegetarian
Gluten-free
Spicy

Method

Pre-heat the oven to 200°C/400°F/gas 6.

Warm the cooking oil in a braising pan and add the chopped onion. If you are making the spicy version, then add all the other ingredients except the stock, otherwise just add the rice. Cook for a few minutes until the onions have softened