Ingredients
40g butter plus an extra small knob
1 small onion finely chopped
200g basmati rice
320ml water
1 bay leaf
1 small lemon zested in thin strips using a potato peeler, and the juice squeezed into a small jug
salt and freshly ground white pepper
Method
Pre heat oven 160’C
Melt the butter in a roomy ovenproof pot that also has a tight-fitting lid. Add the onion and cook gently until lightly coloured.
Add the rice and stir around a bit in the butter and onion until well coated. Pour in the water, add the bay and slowly bring up to a simmer. Meanwhile, finely cut the strips of lemon zest into small slivers and pop in the pot, together with a little salt and pepper.
Once the rice is simmering, put on the lid and slide into the oven. Cook for 15 minutes.
Remove from the oven, don’t lift off the lid, and leave to sit for 5 minutes. Now take off the lid, and fluff up the rice with a fork while also pouring in the lemon juice.
Lay a tea towel over the pan and then clamp the lid on tight. Leave be for another 5 minutes; this allows the rice to steam, which will then be absorbed by the towel. Finally, remove the lid and towel – wonderful fragrance emanating – and stir in the knob of butter to glisten the rice.
Original recipe Simon Hopkinson in the Guardian
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