Ingredients

100g BUTTER
6 BANANA SHALLOTS - FINELY DICE, CORE REMOVED
4 cloves BRUISED WHOLE GARLIC
1kg BASMATI RICE
3 tablespoons SMOKED PAPRIKA
500ml RED WINE
1400ml HOT WATER
2 tablespoons LEMON JUICE
3 sprigs THYME
1.5 tablespoons SALT AND MILLED PEPPER
TO FINISH - 150g SOFT BUTTER TO SPPON THROUGH THE FINISHED COOKED RICE

Method

PLACE THE FIRST THREE INGREDIENTS INTO A SAUCEPAN, COVER WITH A LID AND SWEAT GENTLY WITHOUT COLOUR FOR 5 MINUTES, THEN ADD THE BASMATI RICE & SMOKED PAPRIKA AND STIR WELL TO ENSURE EACH GRAIN ABSORBS A LITTLE BUTTER.
POUR IN THE RED WINE AND REDUCE A LITTLE, FINALLY ADD THE WATER, THYME AND LEMON JUICE, SEASON WITH SALT AND PEPPER TO TASTE. COVER WITH A CARTOUCHE AND LID, BRING TO A SIMMER THEN PLACE IN THE OVEN FOR 18 MINUTES AT 350F/175C. CHECK RICE IS COOKED QUICKLY.
REMOVE FROM OVEN, LEAVE LID ON TO STEAM RICE A FURTHER 10 MINUTES BEFORE STIRRING THROUGH THE 150g OF SOFT BUTTER. MIX WELL.
SPREAD OUT ONTO A TTHIN TRAY TO COOL, REMOVE GARLIC CLOVES AND THYME SPRIGA.
BLAST CHILL DOWN TO 3C. COVER, DATE/LABEL AND REFRIGERATE.
TO SERVE - REHEAT IN A MICROWAVE, or ADD RICE WITH A LITTLE WATER IN A SAUCEPAN, COVER AND STEAM UNTIL HOT, CHECK SEASONING AND BUTTERY TASTE.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.