Name: Microwave Pilau Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 300 g Basmati Rice; 600 ml Hot Chicken Stock; 1 Medium Onion, Finely Chopped; 2 tbsp Olive Oil; 1 Garlic Clove, Crushed; 1 tsp Ground cumin; 1 tsp Ground Coriander; Salt and Pepper, to Taste; 50 g Raisins or Sultanas; 50 g Flaked Almonds; Fresh Parsley or Coriander Chopped, for Garnish; Lemon Wedges, for Serving

Ingredients

300g Basmati Rice
600ml Hot Chicken Stock
1 Medium Onion Finely Chopped
2 tbsp Olive Oil
1 Garlic Clove Crushed
1 tsp Ground Cumin
1 tsp Ground Coriander
Salt and Pepper to Taste
50g Raisins or Sultanas
50g Flaked Almonds
Fresh Parsley or Coriander Chopped for Garnish
Lemon Wedges for Serving

Method

Step 1: Rinse Rice

Start by rinsing the basmati rice under cold water until the water runs clear. This step is crucial for removing the starch and ensuring your rice is fluffy.

Step 2: Cook Base

In a large microwave-safe bowl, combine the chopped onion, olive oil, garlic, ground cumin, and ground coriander. Microwave on high for about 2 minutes, until the onion becomes soft, making sure to stir halfway through for even cooking.

These timings are based on a 900w microwave. If you have a lower-wattage microwave, cook the base for 3 minutes. If you have a higher-wattage one, check it after 1 minute.

Step 3: Add Rice, Stock and Raisins

To the onion mixture, add the rinsed rice, hot stock, raisins (or sultanas), and season with salt and pepper to your liking. This combination will infuse the rice with a lovely depth of flavour and a hint of sweetness from the raisins.

Stock, rice, onions and raisins in a glass dish

Step 4: Cook Again

Cover the bowl with a microwave-safe lid or cling film, leaving a small vent. Microwave on high for 12-15 minutes, or until the liquid has been absorbed and the rice is tender. Allow the dish to stand for 2 minutes after cooking.

Cling film being used to cover a glass dish

As above, these timings are based on 900w. If you have a higher-wattage microwave, check the rice after 10 minutes. For lower-wattages, you’ll want to give the rice the full 15 minutes as a minimum.

Step 5: Fluff

After the rice is cooked, gently fluff it with a fork to separate the grains. Stir in the flaked almonds to add a satisfying crunch to your pilaf.

Cooked rice being folded with a spatula to add almonds

Step 6: Garnish and Serve

Garnish your Rice Pilaf with freshly chopped parsley or coriander. Serve with lemon wedges on the side.

Tweaks

Add Heat If you like things on the spicier side then add a pinch of dried chilli flakes or a sliced fresh chilli to the mix.
Swap Out the Mix-Ins I’ve opted for flaked almonds and dried fruit, but you could try using pistachios, cashews or coconut flakes.

Substitutes

Make It Vegan Swap out the chicken stock for vegetable stock to make this vegan. The rest of the ingredients are vegan.
Use Other Rice You could swap the basmati rice out for brown rice to give it a nuttier texture. You will need to cook it for longer, however.

Storage

In the Fridge To store pilau rice in the fridge, let it cool to room temperature within two hours of cooking. Then, transfer it into airtight containers and refrigerate. It’s best consumed within 1-2 days to ensure quality and safety.

In the Freezer Cool it quickly within two hours of cooking, then transfer it into freezer-safe bags or airtight containers. Flatten the bag to spread the rice for quicker freezing and more efficient storage. It can be frozen for up to one month.

Tips

Rinse the Rice Properly: Rinsing removes excess starch, preventing the rice from becoming gummy. Place the rice in a fine mesh sieve and run under cold water until the water runs clear, not just translucent.

Cover But Vent: Steam needs to escape to prevent over-pressurization and uneven cooking. If using cling film, poke a few holes with a fork. If using a lid, slightly offset it to allow steam to escape.

Fluff Gently: To separate the grains without making the rice mushy. Use a fork to fluff the rice. This technique helps in separating the grains while incorporating the raisins and almonds evenly.

Experiment: Feel free to tweak the spices, add-ins, and garnishes according to your taste preferences and what you have available. Cooking is an art, and microwave rice pilaf is a forgiving canvas.