Rice Pilaff from The Times Cookery Book by Katie Stewart
Melt the butter in a saucepan. Add the onion, cover with a lid, and cook gently for about 5 minutes, or until soft and golden brown. Add the washed rice, toss to coat with butter, then stir in the ...
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Cooking tools:
- Stove
- Saucepan
- Spoon
Ingredients
- 1 oz (25 g) butter
- 8 oz (225 g) long grain rice
- 1 onion
- 1 pint (6 dl) chicken stock
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