Quantities of rice and water will vary according to requirements .


1.Allow 1 litre/13⁄4pints water, about 50 g/2 oz butter and a pinch of salt per 500 g/1 lb 2 oz rice. Bring the salted water to the boil in a saucepan, add the butter and when it has melted add the rice.
2.Cook for just under 20 minutes until the rice has absorbed all the liquid. Drain, fluff up the grainswith afork and dot with alittle butter.
3.Alternatively, it may be served with light or medium meat, mushroom, liver or vegetable ragu.

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