Adam Liaw’s easy pilaf rice goes with absolutely everything
This simple alternative to plain rice is a great accompaniment to all kinds of dishes.
Ingredients
4 tbsp olive oil
1 brown onion, finely diced
2 cups jasmine rice
1 tsp salt
about 1 litre reduced-salt chicken stock
¼ cup finely shredded parsley (optional)
Method
Step 1
Heat a medium saucepan over medium heat and add the olive oil and onion. Fry the onion for about 3 minutes until fragrant and starting to brown around the edges. Add the rice and fry until lightly toasted. Shake the pan back and forth to settle the rice on the bottom, then add the salt and enough stock to come 2cm above the top of the rice.
Step 2
Bring the stock to a simmer and simmer the rice until it expands to reach the top of the liquid, then reduce the heat to very low and cover with a lid. Cook for 12 minutes, then remove from the heat and stand for a further 5 minutes. Fluff the rice with a spatula using a cutting motion, then stir the parsley through it (if using).
Goes well with:
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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