Cheese, Egg, and Cream Based Recipes - White Rice Pilat

Ingredients

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 225 g/8 oz/1 cup long-grain rice

• 600 ml/1 pt/2 1/2 cups chicken stock

• Salt and freshly ground black pepper

• 15 ml/1 tbsp chopped coriander (cilantro)

• 15 ml/1 tbsp chopped flat leaf parsley

• 300 ml/1 1/4 cups plain yoghurt

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Method:

1. Melt the butter in a flameproof casserole (Dutch oven). Add the rice and cook for 1 minute, stirring.

2. Stir in the stock and a little salt and pepper, bring to the boil, cover and simmer gently for 15 minutes until the rice is tender and has absorbed all the liquid.

3. Remove the lid and boil rapidly if necessary until any remaining liquid has evaporated.

4. Stir in half the herbs and season again to taste. Serve hot, with the yoghurt spooned over and sprinkle with the remaining herbs.