Rice one-pot fit for a king

Rice one pot with aubergines

Every year we look forward to our visit to John’s Mum and brother in Saltash, Cornwall.   However, I do suffer from rice withdrawal syndrome upon our return and I am ready to raid a paddy field!  This was made with an excess of enthusiasm (notice the few asparagus heads which I decided to bung in last minute to save them from the compost bin – worked out a treat!)  Hope you enjoy it and have a go – as always, if you need any help just shout!  Please leave your comments – always look forward to feedback.


2 cups Basmati rice – soak for an hour
1 large onion, sliced
1 large aubergine, cut in half across its belly, then slice lenthways into 4 – cut each strip into 2 inch pieces (see pic above)
3 medium waxy potatoes, cut into large cubes
2 large tomatoes, sliced
3 tablespoons of pomegranate molasses (Marigold do one and it is available in most good supermarkets)
1 teaspoon turmeric
1 tin braised tofu, 225 grams (Marigold – available in Holland & Barrett)
3 inch piece of cinnamon stick
5 tablespoons oil
Salt to taste


  1. Fry the aubergine in 2 tablespoons oil on medium heat until golden brown – set aside
  2. Fry the onion in 2 tablespoons oil until golden
  3. Add tomatoes, turmeric, cinnamon stick and salt. Cover and cook tomatoes on medium heat for about 15-20 minutes until squidgy
  4. Add potatoes, braised tofu, pomegranate molasses and quarter cup of water. Cover and cook for 17-20 minutes until the potatoes are cooked – don’t overcook. You should have a good thick sauce
  5. Rinse the rice 4 times in a large wide saucepan. Add enough water to the rice to sit at least 2 inches above the rice (it is best to cook rice in a lot of water in a large pan). Add 1 teaspoon salt and bring to a rapid boil
  6. Give the rice a stir to keep it from sticking. Put the timer for 2 minutes and check the rice. It should be just about cooked, slightly al dente is fine. It should not take more than 3 minutes. Strain in colander

Layering rice

  1. Put 1 tablespoon oil and ¼ cup water in the saucepan
  2. Spread about half the rice in the pan
  3. Pour all the tomato and potato stew onto the rice
  4. Arrange the fried aubergines on top of the stew
  5. Spoon rest of the rice on top of this
  6. Cover the lid with a clean tea cloth and place tightly on the saucepan
  7. Steam on high for 5 minutes. Turn heat down to low and steam for a further 10 minutes
  8. Lift the lid carefully – if the rice is steaming, it should be ready to go

Rice one pot with aubergines(2) Cover the lid with a tea cloth

Note.  The asparagus was a last minute add on and worked very well.  I just popped it on top of the aubergines

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