Ingredients:
- 1 Tbsp unsalted butter (or olive oil)
- 1 medium shallot (or small white onion), finely minced
- 2 cloves garlic, finely minced or grated
- 1 cup long-grain white rice (Basmati or Jasmine recommended)
- 1 ½ cups chicken or vegetable stock (low sodium recommended)
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 1 tsp unsalted butter (for finishing, optional)
- 2 Tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp lemon zest
Instructions:
- Rinse the Rice: Place the rice in a fine-mesh sieve. Rinse thoroughly under cool running water until the water runs completely clear (this removes excess starch). Drain well.
- Prep Aromatics: Finely mince the shallot and garlic.
- Melt Butter & Sauté Aromatics: Melt 1 Tbsp of butter in the saucepan over medium heat. Add the minced shallots and sauté for 3-4 minutes until softened and translucent. Add the garlic and cook for 60 seconds until fragrant.
- Toast the Rice: Add the rinsed and drained rice to the pan. Stir constantly for 2 minutes to coat every grain in the butter/aromatic mix. This toasts the rice, adding a subtle nutty flavour.
- Add Liquid and Seasoning: Pour in the 1 ½ cups of stock, salt, and pepper. Bring the mixture to a rapid boil over high heat.
- Simmer: As soon as it boils, give it one quick stir, cover the saucepan tightly with the lid, and immediately reduce the heat to the lowest possible setting.
- Cook: Simmer, undisturbed, for exactly 15 minutes. Do not lift the lid during this cooking period.
- Rest (Non-Negotiable): Remove the pan completely from the heat source and let it sit, still covered, for 10 minutes. This resting period completes the cooking process and ensures the grains fully separate.
- Fluff and Finish: Remove the lid. Add the final 1 tsp of butter (if using), the chopped parsley, and the lemon zest. Use a fork (not a spoon) to gently fluff and separate the grains, distributing the flavourings evenly.
- Serve Hot: Check for seasoning and serve immediately.