Rice Pilaf

, from Issue #30. September, 2015
Photography by Nick Tresidder.
Rice Pilaf

Serves: 6


1½ cups basmati rice
2 tablespoons olive oil
1 onion, thinly sliced
½ teaspoon sea salt
1 clove garlic, crushed
½ teaspoon ground turmeric
2 teaspoons black mustard seeds
1 cinnamon stick
3 cups chicken or vegetable stock or water


Wash the basmati rice under cold running water and drain well.

Heat the olive oil in a medium saucepan and stir in all the remaining ingredients except the rice and stock.

Cover and cook until the onion is tender, adding a splash of water if necessary. Add the rice and stock and bring to the boil. Stir to release any rice stuck on the bottom, cover tightly and simmer very gently for 20 minutes without lifting the lid. A simmer mat is ideal for cooking rice.

Remove from the heat and leave covered for 5 minutes.

To serve: Fluff up the rice with a fork and transfer to a serving bowl.