Plain Pilau Rice

Ingredients

220 grams Basmati or other highquality long grain

1 tablespoon oil or butter

5 eachs sm cinnamon stick

1 bay leaf

550 ml water

Salt

130 grams butter to finish

Preparation

Tip the rice into a sieve and rinse thoroughly.

Leave to drain and dry for at least 20 minutes.

Heat the oil or butter over a medium heat and add the rice cinnamon stick and bay leaf. Stir for 1 minute.

Pour in the water and season with salt.

Bring up to the boil then reduce heat as low as possible.

Cover the pan and leave to cook for 10 minutes without disturbing.

Test a few grains of rice approx they should be just al dente ie still slightly firm to the bite.

The liquid should all have been absorbed. If necessary uncover and cook off any excess quickly.

Spoon the rice (with the cinnamon stick and bay leaf) into a shallow dish dot with the extra butter then cover loosely with foil.

Place in a low to medium oven (it should not be too hot) and leave for 5 or 10 minutes to finish.

Fluff up with a fork and serve.

Serves 4 to 6

Sophies notes:This method may seem longwinded but it produces perfect separate grains glistening light and delicately flavoured approx an ideal accompaniment to a hundred and one dishes. It can be adapted to any quantity: just measure the rice in a measuring jug then add twice the volume of liquid. If you wish add a shake of turmeric as the rice cooks to colour it yellow.