Wash 150g long grain rice in 3-4 changes of cold water.
Drain, place in a deep heavy pan, add 2dl water and 1/2 teaspoon salt and bring to the boil. Cover with a tight-fitting lid, reduce the heat and cook for 15 minutes.
Remove from the heat and leave covered for another 10 minutes.

Riz Pilaff (as a garnish)

150g long grain rice
40g butter
30g onions, finely chopped
300ml white stock
bayleaf
garlic clove
25g extra butter

Melt the butter in a frying pan , add onion and saute without colouring.
Add the rice and fry stirring until golden in colour.
Add the hot stock, season with salt and white pepper.
Bring to the boil, add bayleaf and garlic clove.
Cover with lid, place in the oven at 200’C and cook for 20 minutes.
Remove from the oven and turn out rice onto a try to prevent further cooking.
Lightly fork in the butter and adjust seasoning. Serve as required.

Riz Egyptienne

Same as Riz Pilaff with addition of small dice of chicken liver, mushrooms and lean ham, seasoned and sauted in butter.

Mexican Rice

Place 2 cups rice in bowl, cover with hot water and let soak 15 min. Drain in colander. Heat 40ml oil, add drained rice and stir over medium heat until it begins to colour. Add finely shopped 50g onion, garlic clove and chili and continue cooking. Add 250ml stock, 1 small chopped tomato, 1/2 cup finely diced carrot and 1 cup peas. Bring to boil, reduce heat and simmer until liquid is absorbed. Remove from heat and let stem covered. Fluff up with fork before serving.