Ingredients:

  • 1 ½ cups Long-Grain Basmati Rice, rinsed and drained (300g)
  • 4 Tbsp Unsalted Butter (60g)
  • 2 medium Shallots, finely minced
  • 2 cloves Garlic, minced
  • 3 cups Chicken or Vegetable Stock (low sodium), warmed (720ml)
  • 1 tsp Kosher Salt, plus more to taste
  • ½ tsp Freshly Ground Black Pepper, to taste
  • Zest and Juice of 1 large Fresh Lemon
  • ½ cup, packed Fresh Parsley (flat-leaf), finely chopped
  • 1 tsp Olive Oil (optional)

Instructions:

  1. Rinse the Rice: Place the Basmati rice in a fine-mesh sieve and rinse thoroughly under cool running water until the water runs completely clear. Drain well and set aside. Prep Aromatics: Mince the shallots and garlic, and finely chop the parsley. Zest the lemon and reserve the juice.
  2. Melt the Butter: Place the 4 Tbsp (60g) of butter in the heavy-bottomed saucepan over medium heat. Melt completely.
  3. Brown the Butter (Beurre Noisette): Continue cooking the butter, swirling occasionally. Once the butter turns a deep golden brown and smells wonderfully nutty (like toasted hazelnuts), remove it immediately from the heat.
  4. Sauté Aromatics: Return the pan to low heat. Add the minced shallots and sauté gently for 3–4 minutes until softened and translucent. Add the garlic and cook for 1 minute more until fragrant.
  5. Toast the Rice (Pilau Stage): Add the rinsed, drained rice to the butter and aromatics. Stir continuously for 2 minutes to coat every grain in the fat. This light toasting helps prevent the rice from sticking.
  6. Add Liquid and Seasoning: Pour in the warm stock, salt, and pepper. Bring the liquid up to a vigorous boil.
  7. Cover and Simmer: As soon as it boils, reduce the heat to the absolute lowest setting possible (just barely a simmer). Cover the pan tightly with the lid.
  8. Cook Undisturbed: Cook for exactly 15 minutes. Do not lift the lid during this time, as you must trap the steam.
  9. Rest the Rice (The Crucial Step): After 15 minutes, remove the pan completely from the heat. Keep the lid on and let the rice rest for a further 10 minutes. This period is essential for achieving perfect texture.
  10. Fluff and Finish: Remove the lid. Add the lemon zest, lemon juice, and chopped parsley. Drizzle with the optional 1 tsp of olive oil.
  11. Using a fork, gently fluff the rice, incorporating the fresh flavours.
  12. Taste and Serve: Taste the rice and adjust seasoning (salt and pepper) if necessary. Serve immediately.