Rice Pilaf with Caramelized Onions and Caraway

Serve 2-4

This fragrant rice pilaf, enriched with caramelized onions and aromatic caraway seeds, makes the perfect side dish for your favorite curry night.

For the pilaf:
- 1 cup rice
- Water (enough to cover the rice—see instructions)
- 1 teaspoon caraway seeds
- 1 onion, sliced
- 20g butter
- Drizzle of oil
- 1 teaspoon salt

Step 1: Caramelize the Onions

In a pan over low to medium heat, melt 20g of butter with a drizzle of oil.
Add the sliced onions and 1 teaspoon of salt.
Slowly caramelize the onions, stirring occasionally, for at least 10 minutes until they become golden brown and soft.

Step 2: Toast the Caraway Seeds and Rice

Once the onions are caramelized, add 1 teaspoon of caraway seeds and stir for 30 seconds to release their aroma.
Add the cup of rice to the pan and toast it for 1–2 minutes, ensuring every grain is coated with the butter and onion mixture.

Step 3: Add Water and Prepare for Cooking

Pour in enough water to just cover the top of the rice. Use the “knuckle test” by placing your finger on top of the rice—the water level should reach your first knuckle.

Step 4: Cover and Bake

Place a sheet of greaseproof paper directly on the surface of the rice and water.
Cover the pan with an ovenproof lid and transfer to a preheated oven at 180°C.
Bake for 35 minutes.

Step 5: Rest and Serve

Once baked, leave the lid on until you’re ready to serve to keep the rice warm and fluffy.
Fluff with a fork before serving alongside your favorite curry or main dish.

This rice pilaf, with its tender grains and caramelized onions, is sure to be a new favorite side dish!

Enjoy, Del x