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Easy
Published 2014
Heat the grapeseed oil in a medium saucepan and gently sweat the eschallot and garlic. Add the rice and the chicken stock, bring to the boil, then reduce the heat to low. Put a lid on the saucepan and cook for 30 minutes until most of the liquid has been absorbed and the rice is tender.
Separate one third of the rice and set aside to cool until required. While the remaining rice is stil