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Best Buttery Pilaf Rice

  • 30 minutes
  • 40 minutes
  • 4-5
Best Buttery Pilaf Rice

Basmati rice is a fine quality long grain rice, that was originally grown in the Punjab region of India. It has long been celebrated for its long slim grain and its delicious aroma and taste and is delicious to enjoy on special occasions.


  • 2 cups long grain rice, well washed and strained
  • 50 grams butter
  • 1 medium-sized onion, peeled and finely chopped
  • 1 tsp salt
  • 3 cups cold tap water


  1. Put the rice in your largest bowl and wash in 3 to 4 changes of water until the water is clear. Allow the rice to soak in 5-6 cups water for 30 minutes if possible. Drain thoroughly.
  2. Heat the butter in a large saucepan and cook the butter for about 8 minutes over a low heat until the onions are soft but not coloured. Do not rush this process as you want the onions to be soft and well cooked at this stage.
  3. Add the rice and salt and toss in the butter for about 1 minute.
  4. Pour in the cold water and bring to the boil. Cover with a tight fitting lid, lower the heat to your lowest setting and allow the rice to simmer for about 25 minutes until all the water has been absorbed. Stand 5 minutes before fluffing with a fork and serving.

Cooks Tips

Pilaf is a style of cooking where every grain of rice remains separate. Rice is first washed to remove excess starch, tossed in hot oil and then cooked very slowly with water or stock so that the rice absorbs all the liquid. The cooking process is completed with standing time before the lid is lifted to ensure the rice becomes light and fluffy. Occasionally a cloth is placed between the lid and the rice so that it absorbs any steam preventing condensation dripping back into the rice.

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