Basic pilaf

Method

1. Heat the oil and butter in a large saucepan over a medium heat until the butter melts. Add the onion and a good pinch of salt and cook, stirring occasionally, for 7-8 minutes. Add the garlic and cook for 1 minute more.
2. Add the rice and stir for a minute to coat the grains in the oil and butter. Add the wine and, over a high heat, allow to bubble until almost all the wine has evaporated. Add the bay leaves and hot stock and bring to simmering point. Cover with a tight-fitting lid, reduce the heat to very low and simmer for 10 minutes. Turn off the heat and set aside for 10 minutes.
3. Fluff up the rice with a fork to separate all the grains, check the seasoning, adding more salt and pepper if needed. Tip out onto a large baking tray and spread out to allow it to cool quickly. To make the dishes that follow, divide the cooked rice among 3 freezerproof containers in 2 portions of 700g and 1 of 550g.