facebook pixel Rice Pilaf

Book Now

Check availability
  • Best Rates Guaranteed
  • No Booking Deposit
Gift Vouchers
Fly fishing at the river Mole

Rice Pilaf

Tuesday, 09 June 2020
Rice Pilaf
Today our Executive Head Chef Stephen Walker will show us how to make the most delicious Rice Pilaf - a perfect accompaniment to BBQs and curries or even a roast chicken!


1 finely diced onion
3 cloves of crushed garlic
350g basmati rice
1 tsp cumin
1/2 tsp turmeric
1 bay leaf
1 sprig of thyme
1 sprig rosemary
700ml stock (whatever you want, vegetable, chicken, fish, whatever works with the dish)
50ml olive oil


1. In a pan, sauté the onions and the garlic in half the olive oil until soft without colour

Saute onions and garlic in half the olive oil until soft without colour

2. Then add the cumin and turmeric (these are not set in stone, use whatever spices you like)

3. Cook for a further minute then add the stock

4. Add the rice, bay, rosemary and thyme. Bring to the boil, then turn the heat off

Add ingredients

5. Place a paper cartouche on top and then place in the over at 180°C for 15 minutes

Unfold and place on food when ready

6. When the rice is cooked, add the rest of the olive oil or a good knob of butter and fork through the rice

Finished rice pilaf

Paper Cartouche

1. Tear off a square of baking paper and fold it in half

2. Fold the paper in half again to make a smaller square

3. Fold in half to form a triangle, ensuring the two folded sides are on the sides - the top triangle should be loose paper

Fold to form a triangle

4. Repeat to form a narrower triangle

5. Repeat again to form an even narrower triangle. Check to ensure that the top of the triangle is loose paper rather than folded edges

Fold to form a narrower triangle

6. Hold the triangle over the pot or pan you will be using. Hold the sharpest point of the triangle over the centre of the pot, then cut the overhanging paper end off so that it will fit into the pot

7. Unfold and place over your food when ready