- 2 tbsp olive oil
- 35g unsalted butter
- 2 large onions, chopped
- 4 large garlic cloves, chopped
- 600g basmati rice
- 300ml elderflower wine
- 3 bay leaves
- 1 tbsp whole black peppercorns
- 1l hot vegetable stock, either fresh or made from a stock cube
- 2-3 tbsp white wine vinegar
- Heat the oil and butter in a large saucepan over a medium heat until the butter melts.
- Add the onion and sauté for about 10 minutes.
- Add the garlic and cook for a further minute.
- Add the rice, making sure to the coat all the grains.
- Add the wine, then bring to a rapid boil.
- When almost all the wine has evaporated add the bay leaves, peppercorns and hot stock. Allow the mixture to simmer.
- Cover the pan with a tight-fitting lid. Reduce the temperature to very low and simmer for 10 minutes.
- Turn off the heat, remove the lid and pour over the vinegar. Replace the lid and set aside for 10 more minutes.
- With a fork, fluff up the rice to separate all the grains, check the seasoning, adding salt and pepper if required.
This is a fairly large quality, so you may wish to cool the extra rice quickly and freeze as soon as possible. The vinegar helps to cut the sweetness of the elderflower wine. Let me know if you try the recipe and what you think of it. 🙂