Right, it’s been a busy month so apologies but I’ve no pictures or anything really prepared this month! I’m just posting up an old recipe I’ve saved for pilau rice. Rice is considered quite boring and is always a complementary dish rather than the main star unless it’s fried rice you’re having.
Being Asian, I always get asked the question, what is the best way to make rice and my response has always been – in a rice cooker! People think I’m being sarcastic or funny but it’s true. 99% of Chinese people I know own a rice cooker and use it daily. It is the only one hit wonder kitchen utility that I recommend to people because it just works and means there is no more sticky, burnt pans to clean up or constant surveillance while the rice is cooking to ensure it doesn’t boil over. Well, this is the case for plain white rice anyway. For Pilau rice, I use the recipe below, I’ve yet to try it in the rice cooker but I’ll have to try it.
I’ve been meaning to post some more Indian dishes that I’ve between work and other commitments I haven’t had the chance. For now, I’ll leave you with my easy Pilau rice recipe below
- Bay Leaf
- Water (with stock if available)
- Melt butter in saucepan
- Stir in rice until coated in butter
- Add the spices and salt
- Add boiling water
- Simmer on low heat for 15 minutes