Red rice pilaf

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Red rice cultivation in the Carmargue region of the Rhône delta has increased in recent years and it is now exported again. A medium grain rice with a slightly nutty flavour and a more chewy texture than white rice, it takes longer to cook and needs slightly more water.

Ingredients

  • 2 leeks, thinly sliced
  • 1 tablespoon olive oil
  • 300 g

Method

Soften the leeks in the oil in a large heavy pan. Stir in the rice, salt and pepper, and spices and pour over 600ml of hot water. Bring to the boil, lower to a simmer and cook, covered, for 35–40 minutes.

While the rice is cooking, put the raisins to soak in the orange juice.

When the cooking time is up, the liquid should be almost entirely absorbed and the rice quite ten