350 g/12 oz long-grain rice 25 g/1 oz butter
8 fresh sage leaves
40 g/1 1⁄2oz Parmesan cheese, freshly grated salt


1.Cook the rice in plenty of salted, boiling water for 15-18 minutes until tender, then drain.
2.Meanwhile, melt the butter in a small saucepan, add the sage leaves and cook for a few minutes until lightly browned.
3.While the rice is still very hot, pour the sage butter over it, sprinkle with the Parmesan and serve.

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