Really easy Buttered Parsley Rice - Mike Gorman

This is so simple, it doesn't really warrent being called a recipe, but it's a nice way to serve boiled rice. It goes very well with the Guinea Fowl recipe below, as well as with Indian dishes.

First rule is always use good quality Basmati rice.

Soak the rice in water for 1/2 hour minimum. The reason for this is that it rids the rice of a lot of starch, after washing it, and helps it to cook quicker and fluffier. Rinse well in a sieve.

Then place the rice in a pan, and cover with boiling water. The trick here is to use twice the amount of water than rice, (eg 1/2 cup of rice need 1 cup of water).

Add salt, and bring down to a gentle simmer.

Cover the pan.

After about 10 mins, the rice should be cooked. Have a look. If it looks like there's still water floating on the top, then leave for another couple of mins.

When cooked, take the rice off the heat and throw in about 2 tsp of good quality dried parsley (freeze dried is good) and a generous knob of butter, cut into small pieces. Make sure you distribute the butter pieces evenly. Don't stir the rice yet. Replace the lid and leave on the stove (but not on the heat) for 5 mins.

Immediately before serving, gently stir the parsley and melted butter into the rice.