Rice pilaf

Give rice a Middle-Eastern makeover with Caroline Hire's spiced accompaniment for roast chicken
By Caroline Hire
Rice pilaf
  • Rating:
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • olive oil, for frying
  • 1 small onion, finely sliced
  • 1/2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ground allspice
  • 200 g basmati rice
  • 350 ml vegetable or chicken stock
  • 2 tbsp plump sultanas
  • 2 tbsp pine kernels


1. Heat the olive oil in a medium saucepan. Cook the onions until softened and slightly browned. Stir in the cumin, cinnamon, allspice and rice. Cook for a further minute.

2. Pour in the stock, add the sultanas and simmer for 10 - 15 minutes or until the rice is cooked through.

3. Meanwhile, set the oven to 180C/ gas mark 6 and toast the pine nuts for a few minutes on a baking tray. Keep an eye on them as they burn easily. Sprinkle them over the pilaf and serve.

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