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50 g/2 oz butter or margarine
2 Spanish onions, thinly sliced
3 celery sticks, chopped
30 ml/2 tbsp long-grain rice
600 ml/1 pt/2.5 cups water
900 ml/1.5 pts/3.75 cups boiling milk
30 ml/2 tbsp chopped parsley
Salt and freshly ground black pepper
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Method :
Melt half the butter or margarine in a large saucepan and fry (saute) the
onions and celery until soft but not brown. Stir in the rice and water,
bring to the boil, cover and simmer for 1 hour, stirring frequently. When
the rice is quite tender, add the boiling milk and parsley and season to
taste. Bring back to the boil and simmer for a further 5 minutes, then
stir in the remaining butter or margarine and serve. |