This is essentially a pilaf with a little extra butter. In other words, it’s pilaf but better. It’s simple, but it’s also homey and comforting which is really all you need sometimes. It is excellent served with marinated and grilled meats and flavourful vegetable dishes.
- 1 cup basmati rice
- boiling water
- 1/3 cup butter
- 2 cloves garlic
- 2 shallots
- 1 3/4 cups chicken stock
- chopped parsley
- toasted slivered almonds
- Place the rice in a casserole dish or saucepan and add enough boiling water to cover rice by about 10 cm. Let stand for 30-40 minutes. Strain and rinse well with cold water until all the starch is removed.
- Preheat the oven to 190°C (375°F).
- Melt butter in a heavy casserole or Dutch oven. Saute shallot and garlic gently, add rice and cook over medium heat, stirring frequently, until rice has absorbed all the butter — about 5 minutes. Add chicken stock and cover with foil under the lid.
- Bake for about 1 1/2 hours until the stock is absorbed.
- Sprinkle rice with parsley, paprika and slivered almonds and serve as a side with roasted meat.