go straight to the recipe

This rice cooking method is stolen from Paul Prudomme’s Dirty Rice where the rice is cooked in the oven rather than a rice cooker. You need a heavy stove-top to oven pan and either a very tight fitting lid or aluminium foil. I’ve given away all my Le Creuset my hands just won’t handle them anymore, but they are ideal for this rice.

AO 25 MAY 2024

easy and very

serves 6

2500g unsalted butter…set into 150g and 50g portions
10g Maldonsea salt
750g quality long grain rice
1 lime, ends trimmed and finely sliced
30g rice wine vinegar or strained fresh lime juice
1100g water
3 full Kaffir lime leaves

pre heat oven 225°C
Place the 150g butter in the pan and place it on medium heat, when the butter starts to foam add the rice and salt and stir over until the grains are all coated with butter and continue cooking until the rice goes opaque. Add the lime slices, rice wine vinegar, water and Kaffir limes and stir until it comes to the boil.

Immediately cover tightly with a double layer of foil and immediately put it in the oven and set a timer for 25 minutes. When the timer goes carefully lift the foil so as not to tear it, add the remaining 50g of butter and stir over. Cover again until ready to serve.

There are endless variations for this method. It is delicious with a light stock. I love it with some turmeric added at the sautéing stage and a couple of pinches of saffron to the water or stock. One of my favourite home meals [pictured above] is turmeric saffron rice, garden herbs, ikan billis, fermented chilli and a really fresh egg fried.


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