Thank you to the lovely Jane Willis for this recipe , ps it is her birthday today so if you like pop over and say Happy Birthday to her , suitable gifts would be tea, wine and bracelets but other than that just a kind word or 2 will suffice. You will find Jane blogging comps over at Compersgrapevine and as her talents know no bounds she also blogs recipes also she is awfully crafty as well displaying this in her craft blog Onions and Paper.
When I was dreaming up this dish, I called it a pilaff, but when we tasted it, it was so deeply rich and savoury that it was crying out to have the simpler name of savoury rice! We ate it with a green salad, but you could add some colour and make it into a one pot meal by stirring in about 125g fresh or frozen peas about 5 minutes before the end of the cooking time.
Ingredients to serve 4
1 large onion, chopped
1 tbs oil
15 g butter
60 g diced pancetta or streaky bacon
200 g white pudding, diced into pieces about 1 cm cubed
one mugful of long grain or basmati rice
two mugfuls of water or light chicken stock
black pepper and a little salt
a few grates of nutmeg
Heat the oil and butter in a flameproof casserole and gently fry the onion until soft. Add the bacon or pancetta and cook for 3-4 minutes then add the white pudding and cook for 5 minutes more, stirring constantly.
Stir in the rice and cook for a minute until it starts to look translucent, then pour in all the liquid and season lightly (the bacon and white pudding are pretty salty) with salt, pepper and nutmeg.
Bring to the boil then cover and reduce the heat to very low. Cook, stirring frequently, until the rice is tender and all the liquid absorbed. This will take 15-20 minutes depending on your rice. If it is very tender and there is still some liquid left, turn up the heat to drive off the moisture. The texture should be soft but dryish.