Rice pilaf
A simple dish perfectly matched to seafood curry.
Ingredients
2 tbsp vegetable oil
2 tbsp unsalted butter
½ small brown onion, finely diced
1 clove garlic, minced
2 cups basmati rice, washed
sea salt
750ml quality chicken stock
2 tbsp coriander leaves, roughly chopped, to serve
Method
1. Add oil and butter to a heavybased pot with tight-fitting lid over a medium heat. When foaming add the onion and garlic and fry gently until soft.
2. Add the rice and a pinch of salt and fry until the rice is coated and slightly scorched, about 2 minutes. Pour in the stock, bring to the boil, reduce to simmer and place the lid on. Simmer for 18 minutes. Remove from heat and rest for 10 minutes. Serve sprinkled with coriander leaves.
Serve with Neil Perry's Sri Lankan prawn curry.Â
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
