* Chicken Flavoured Rice

Plain boiled white rice is all very well, but occasionally it's nice to add a smidgen of flavour to it. My personal favourite is Saffron Rice, but I've just used up the last of the saffron - so that wasn't an option. It's also exorbitantly expensive to purchase in the big name supermarkets... one strand of saffron in a jar will cost you your first born's first born.

My first born hasn't got a clue that he's been born. Not sure how that'd work out as far as offering up my first grandchild as payment for a strand of saffron would be concerned. They'd probably want a refund. Heck... I'd want a refund.

Just think... if I'd bought my son in a shop I could have taken him back years ago and said "This one's broke can I have another?" As long as I didn't tell the shop owner that I broke him when I got him home, they'd have to give me my money back - wouldn't they?!? I wouldn't want an exchange - I've been lead to believe that girls are even more hard work than boys :/

I'm sure you think I'm being mean... but if I tell you that he doesn't eat my cooking... complains almost constantly that he's "not eating any of that foreign crap" (anything with pasta or rice is foreign... apparently)... then goes to the shops and buys himself one of those plastic burgers that you bung in the microwave for a minute and wolfs it down with a 2 litre bottle of cola... then complains that he's caught the sniffles from a passing bumble bee... and please could I make him something hot and spicy and foreign to help clear his nose...

... well...

... wouldn't you at least want to see if you could find the box he came in?

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Serves 4 as a side dish

Prep time - 5 minutes
Cooking time - 20 minutes
Total time - 25 minutes

You will need
A heavy based pan with tight fitting lid

Ingredients
1 tbsp butter
1 tbsp olive oil
1 onion - finely chopped
10 oz/300g basmati rice
20 fl oz/600 ml boiling chicken stock

salt

Method

Melt the butter and oil together in the pan, then soften the onions in it for 5 minutes. Stir in the rice and coat with the oil.

Add the boiling stock, season with a good pinch of salt and stir once. Bring to a boil, then quickly cover and drop to a simmer for 15 minutes or until the stock has been absorbed into the rice. Don't stir or peek!

If the rice isn't cooked after 15 minutes but the stock is all gone, add a little hot water and replace the lid. Cook for another couple of minutes. I get different results depending on which pot I've used to cook it in.

Once cooked, fluff up with a fork and serve with your favourite curry or whatever else takes your fancy.

EAT

NOTE: Goes well with Chicken, Pineapple and Coconut Curry.

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