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Buttered Rice     Veg    HT    ACC   45mins

Serves 4     Hot  Vegetarian   Grains   Accompaniment    Gluten  Wheat free   Eggless



300g/11oz Basmati Rice


Saffron Threads

100g/4oz Butter




1. Wash the rice by adding boiling water, then rinsing in cold water until it runs clear. Soak in plenty of lukewarm salted water for at least 1 hour.


2. When ready, drain the soaked rice and add it to a large pan of salted boiling water, stirring continuously. Cook for 10-15 minutes until the grains are al dente then drain immediately.


3. Soak the saffron threads in 1 tablespoon of boiling water and leave for at least 5 minutes. Melt the butter in a large pan and add the drained rice, stirring with a wooden spoon but taking care not to break the grains. Pour the soaked saffron threads and their liquor over the top of the rice.


4. Cover with a tight fitting lid then steam over a very low heat for about 15 minutes. Fork through carefully, releasing the steam and adding a little more butter if you like. Replace lid let the rice rest for about 10 minutes. Serve hot.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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