Ingredients

• 2oz - 55g butter (4 tbsp to cook with)
• 1 brown onion
• 2 cups – 280g Basmati rice
• 3 ½ cups - 820ml chicken stock
• 1 bay leaf
• 1 garlic clove
• 1oz - 30g butter (2 tbsp to fork in)

Steps

• Step 1

  In a saucepan on medium heat, melt 2oz – 55g butter,  add the chopped onion and leave to sweat without colouring.

• Step 2

  Add the rice and fry gently with the onion until it reaches a slight golden colour.

• Step 3

  Add the chicken stock to the hot rice, along with the bay leaf and crushed garlic clove.  Season with salt and pepper.  Bring to a simmer and cover saucepan with a lid.  Cook for 17 minutes on your lowest gas setting and smallest jet possible.

• Step 4

  Remove the bay leaf and garlic and fork in the butter and fluff up the rice with the fork.

Little Tips

Best to measure the rice by volume and use 1 ¾ parts of stock to 1 part of rice, depending on the rice variety.