Gordon Ramsay's Citrus Rice Pilaf

The Story:

I am a huge fan of Rice. I am also very picky about it. There have been so many failed attempts at some of the rice recipes I have tried. I think I am starting to figure out what flavors I like, and what rice textures and aromas go with what types of food. Who knew there were so many rice types, flavors, aromas and textures? I also am a huge fan of Chef Ramsay. His Hell’s Kitchen show makes me laugh but I am very impressed with his strive for perfection and believe in his approach to find the best chef’s and weed out the dead weight quickly.


I spend a lot of time reading cookbooks and searching the internet for recipes that I can replicate or enhance. This is a recipe that I came across that was Chef Ramsay’s and there was no need to make one single change. It is absolutely perfect.


In the ingredients list you will see Star Anise. Before this recipe, I hadn’t ever heard of it. I was able to locate it at Whole Foods. It is a seed which is star shaped and has a tremendous amount of aroma and a flavor that is hard to describe. It is a sweet spicy flavor. I am so excited to know about this spice and am anxious to learn new ways to cook with it.


Here is the recipe for the Pilaf. The only ingredient I would add is Fine Sea Salt to taste. I make the recipe exactly as directed but put the Sea Salt on the table and let my guests salt their rice to their taste.

Gordon Ramsay’s Citrus Rice Pilaf

The Ingredients:
• 1 1/2 cups Basmati rice, rinsed
• 1 large onion, finely chopped
• 3 tbsp olive oil
• 1 sprig thyme
• 1 small cinnamon stick
• 2 star anise
• Zest the Peel of ½ orange
• Zest the Peel of ½ lemon
• 2 1/2 cups chicken stock or broth


The Preparation:


For the pilaf, sauté the onion in oil until soft. Add the rice, thyme, cinnamon, star anise and citrus peel. Season and cook for about 30 seconds to infuse the flavours – the rice should begin to look translucent. Add the boiling stock, bring back to the boil and cover with a cartouche (circle of greaseproof paper). Cook at 200c for 20 minutes.


Once cooked leave to stand for 5 minutes and remove the thyme and cinnamon before serving and mix through a knob of butter.


Accompaniments:
I serve this with my Sesame Crusted Ahi.