Equipment
* optional
Ingredients
Base
- 70 g unsalted butter
- 100 g onion, minced
- 2½ g garlic, minced
- 475 g white rice, raw
Cooking Liquid and Aromatics
- 700 ml chicken stock
- 30 g fresh parsley, whole sprigs
- 3 g fresh thyme, whole sprigs
- 1 bay leaf
- 1 g cayenne pepper
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Melt 30g of butter in a heavy saucepan over medium heat.
Add the minced onion and garlic to the pan and sauté until the onion becomes soft.
Add the raw rice to the saucepan and stir for one minute to coat the grains in butter.
Pour in the chicken stock and stir to ensure no rice clumps remain.
Add the parsley sprigs, thyme, bay leaf, and cayenne pepper to the liquid.
Cover the saucepan with a tight lid and place it in the oven to cook for 17 minutes.
Remove the lid and discard the parsley, thyme, and bay leaf.
Add the remaining 40g of butter and fluff the rice gently with a fork until incorporated.
Chef's Notes
- Toasting the rice in butter before adding liquid prevents the grains from sticking together.
- Using a fork to fluff the rice prevents crushing the delicate grains.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze in individual portions.
Reheating: Microwave with 15ml of water per serving, covered, until steaming.
