Golden pilaf rice

Bring the water to the boil in a pan and keep it hot.

Melt the 40 g butter slowly over low heat.

Add all the onions at once and cook on very low heat without colour, three or four minutes, until translucent.

Add the unwashed rice and stir gently to coat in the fat; let it sit in the heat, stirring, one or two minutes until the grains turn a little translucent.

Pour in all the very hot water, stir, and add salt, pepper and the curry powder and turmeric mix.

Raise the heat slightly until it almost boils; at the first small bubbles turn the heat off.

Preheat the oven to 200 degrees Celsius, 'or 420, 410 Fahrenheit'. Lay a paper circle on top of the rice, cover with the lid and bake 20 minutes.

Remove the paper and the bouquet garni; mix the rice so the grains stay separate.

Press into a small container and turn out; garnish with coriander and dry shallots.