CLASSIC PILAF RICE
An easy method to ensure perfectly cooked rice every time. 
Cooking rice seems so simple, but it is hard to get it right every time, with results that can range from overcooked, undercooked or just plain mushy. To escape these rice-cooking woes, here’s the easy method to ensure perfectly cooked rice every time. This recipe is foolproof, and with just a hint of savory fragrance, it complements most French mains without competing for flavor.
Serves: 4 | Prep Time: 10 MINS | Cook Time: 25 MINS
INGREDIENTS
1¼ cups (300 ml) water, good quality premade stock or homemade stock
3 tbsp (45 g) butter, plus an extra dab to finish the rice
½ cup (80 g) finely diced onion
7 oz (200 g) long-grain rice (jasmine)
1 bay leaf
1 sprig thyme
Salt and pepper to season
MISE EN PLACE
I recommend using a large ovenproof sauté pan or pot with a lid for this recipe.
If using, make the White Chicken Stock in advance. Bring the stock to a light boil and set aside.
Prepare a paper lid (cartouche) by cutting a circle of parchment paper to the diameter of your pan.
Preheat the oven to 375°F (190°C).
METHOD
Place a large sauté pan over low heat and melt the butter, then stir in the onion and cook gently for 2 minutes, or until fragrant. Add the rice, mixing well so that the grains are well coated and continue to cook for 2 minutes. Pour the warm water, or stock, gently over the rice, add the bay leaf and thyme and season. Increase the heat to high to quickly bring the liquid to a simmer, then immediately switch the heat off.
Place the cartouche inside the pan so that it rests on the rice. Cover with a lid and slide the pan onto the middle rack of the oven. Set a timer to cook for 17 minutes. When the time is up, taste the rice to check whether it’s done; it should be tender and well puffed. If not, return it to the oven for a few more minutes. When cooked, let the rice stand, covered, for 5 minutes.
Just before serving the rice, discard the cartouche, bay leaf and thyme and to finish, stir through a dab of butter. Use a fork to separate and loosen the grains a little before enjoying with your favorite main dish.
Variation
This pilaf is versatile; you can add all sorts of extra ingredients to enhance the flavor. For example, when you start cooking the onion, add any of the following: sautéed meat, diced vegetables, mushrooms, spices or herbs. For a golden rice, add ½ teaspoon of ground turmeric when pouring in the water or stock.