Tag Archives: rice

18Mar/16

Caramelised rice & carrot pudding

Caramelised rice & carrot pudding(2)

Yesterday was cold and wintry….more so than it has been so far this winter; the kind of day when you cuddle up in bed with a hot water bottle, a book and a bed full of cats……bliss.  I finished my book early afternoon and strolled down to the kitchen, followed by cats, to throw together a bowl full of traditional rice pudding which I had been craving for a while…but I wanted it to be sort of different – creamier and a little caramely? With nothing to lose I went ahead and did it and am I glad I did. The caramel took no time and I decided to add a grated carrot which made the texture more interesting and gave the pudding a warm glow, so here we have caramelised rice & carrot pudding, at your service!

Ingredients

700ml soya milk
100 grams pudding rice
1 large carrot, coarsely grated
150 grams sugar
Good knob plant based butter

Method

  1. Preheat the oven to 140C, 280F, gas mark 1
  2. Warm the soya milk on low heat and stir in rice, grated carrot and caramel (see below for recipe)
  3. Stir the mixture until it is simmering then pour into an ovenproof dish and add knob of butter
  4. Bake in the preheated oven at for 1½ – 2 hours. Stir the pudding a couple of times through baking

Caramelised rice & carrot pudding(5)

Caramel

I used Delia Smith’s recipe which is simple and works every time.  Use 150 grams of sugar and 3 tablespoons of cold water – read her illustrated instructions carefully, it is simple and works beautifully

Caramelised rice & carrot pudding(3)

….with a drizzle of Oatly cream for added indulgence

 

24Jul/15

Crispy potato based rice

Rice with roast potatoes

 

This is a variation of one of many Iranian rice dishes and this crispy potato based rice is simple to prepare and delicious with salad or a light curry.

So we just boil the rice as usual, pop it on a layer of sliced potatoes and steam to create a fabulous dish of crunchy and moist potatoes with rice – a simple, appetising dish of rich to be served with either a salad or a light curry – we had it with aubergine with chana dal cooked with soya mince and it was a huge success!  Click here for the aubergine recipe

Aubergine, chana dal & mince

4 good servings

Ingredients

300 grams Basmati rice, soaked for 1 hour at least
4 large waxy potatoes, sliced
1 cup frozen peas
3 tablespoons oil
1 teaspoon salt

Method

  • Rinse rice, add salt and boil in a large deep pan with lots of water
  • Good quality basmati rice will take about 3 minutes from boiling to cook – keep it al dente
  • Strain rice in colander and add the peas and gently stir to mix
  • In the same pan, put the oil and 4 tablespoons of water
  • Layer the potatoes on the base of the pan
  • Top it with rice, cover the lid with a clean tea cloth and steam on med/high for 5 minutes, reduce heat to low and steam for further 15 minutes.
  • To loosen the potatoes, place the saucepan in an inch of cold water in the sink for 3 minutes
05May/15

Rice, leeks, chanda dal with roast courgettes

Rice, leeks, chana dal with roast courgettes(6)

Of all the grains available to us, rice and wheat are the most commonly used and most versatile of all.  With a little creativity you can go a long way with rice and produce some amazing and healthy meals. Rice freezes well and any leftover can be produced another day for a quick meal with a side dish of veggies! In addition, there are many different types of rice available; Basmati rice, long grain, brown, black, red etc etc… In countries where rice is a staple, white rice is the most commonly used type, but most dishes can be adapted to brown rice, bearing in mind that the cooking time for brown rice is longer.

A while back I posted rice with chana dal.  This is a variation with leeks which I prefer, not only for the sweetness of the leeks but also because it makes the rice a complete all in one meal.  Roasted some courgettes while the rice was steaming ….roast aubergines also go very well with this rice.  Rustle up a simple salad and you have a meal friends and family will love.  In fact, it is a perfect dish to serve if you are having friends over as the chana dal can be cooked the day before and if you fried the leeks too, all you would need to do on the day is boil the rice and layer with dal and leeks – Voila, dinner is served!

4-5 servings

Ingredients

100 grams chana dal (soak for an hour if possible)
3 cups water
¼ teaspoon baking soda
300 grams Basmati rice (soaked for an hour)
2 large or 3 medium leeks, thinly sliced
4 tablespoons oil
1 teaspoon kala zeera (black zeera available from Asian stores or online)
2 teaspoons curry powder
½ teaspoon turmeric
4 cloves garlic, finely chopped
2 inch piece of ginger, finely chopped
3 tablespoons natural soya yogurt (I use Sojade available from health food shops and Planet Organic)
Salt

Method

  • Cook the chana dal in 3 cups of water with baking soda until cooked but whole (keeps it shape) – set aside
  • Fry the leeks in 2 tablespoons oil until translucent – about 10 minutes (remove the leeks and set aside)
  • In the same pan, add 1 tablespoon oil and add kala zeera, after 30 seconds add curry powder, turmeric, garlic, ginger, yogurt and quarter teaspoon salt
  • Fry these on low heat for 5 minutes – you may need to add a small splash of water while frying
  • Add chana dal (having drained the water) and gently stir into the spices

Rice, leeks, chana dal with roast courgettes(3)

  • Rinse the rice and bring to boil in a large, deep pan with lots of water and 1 teaspoon salt
  • When it comes to the boil, lower heat to medium and cook for about 3-4 minutes until cooked but not soft – al dente
  • Strain the rice in a colander
  • In a large, deep saucepan put 3 tablespoons of water and 1 tablespoon oil
  • Put one-third of the rice into the pan, spoon the chana dal and spice mixture and lay the leeks on top
  • Place cherry tomatoes on the leeks and cover this with the remaining rice

Rice, leeks, chana dal with roast courgettes(4)

  • Cover the lid with a tea cloth and steam rice on low heat for about 15-20 minutes
  • Serve with roast courgettes

Roast courgettes

  • Thinly slice two courgettes (keep the skin on)
  • Drizzle a little olive oil and some sea salt and roast in a hot oven for about 20-25 minutes, turning once
  • You could grill the courgettes if you prefer
25Apr/15

Rice, broad beans & braised tofu

Rice, broadbeans & parsley(6)

It never ceases to amaze me the extent to which rice lends itself to variation with good results and how well it marries with most vegetables, tofu, seitan, lentils, beans dry fruit and nuts.

Rice makes a vital contribution to our diet and specially vegans and vegetarians are very fortunate to have this humble, unassuming grain as part of their culinary repertoire. It cheerfully accommodates and adjusts to suit tastes and palates all round the world – I feel blessed…….

Layering rice with a central layer of some sort of stew or spicy mixture is known as biryani as opposed to rice cooked in broth with vegetables, which is called pilau or pilaf. Biryani was traditionally prepared for feasts or special occasions and as such good quality Basmati rice was used.  However, these days most families will have it once a week – Sunday lunch perhaps?

For this recipe I made a mild stew with lots of fried onions to add sweetness, broad beans and flat leaf parsley and replaced tomatoes with soya yogurt.  It turned out to be a delicious and very satisfying meal and required very little besides a simple salad of onion, tomatoes and cucumber.

Serves 4

Ingredients

2 small cups (about 300 grams) Basmati rice, soaked for 1 hour
3 medium onions, sliced
5 tablespoons oil
2 inch piece ginger, finely chopped
3-4 cloves garlic, finely chopped
1 teaspoon turmeric
1 teaspoon coriander powder
½ teaspoon cinnamon powder
5 tablespoons natural soya yogurt (I use Sojade)
1 good cup broad beans (I used frozen)
200 grams button mushrooms
1 cup flat leaf parsley, chopped
1 tin Marigold braised tofu, cut into 1 inch pieces + good pinch of turmeric
Salt

Method

  • In 1 tablespoon oil fry the button mushrooms, remove and set aside
  • Fry onion in 3 tablespoons oil until golden
  • Add spices, yogurt, beans, a little salt and half cup of water
  • Cover and cook on low heat for about 10-15 minutes until broad beans are cooked
  • Add fried mushrooms and parsley to the beans, cook for a further 2 minutes

Rice, broadbeans & parsley(2)

  • Rinse the rice and bring to a boil in plenty of water with 1 teaspoon salt
  • Boil for about 3-4 minutes until the rice is almost cooked but still slightly al dente and strain in a colander
  • Put about ¼ cup of water in the pan and 1 tablespoon of oil
  • Lay about one-third of the rice in the pan and tip the broad beans on the rice
  • Add rest of the rice to the pan to complete the layering
  • Cover the lid with a clean tea cloth and place firmly on saucepan

Veggie biryani(8)

  • Steam rice on medium heat for 5 minutes, then lower heat to low and continue to steam for a further 15 minutes by which time the rice should be steaming

Rice, broadbeans & parsley(3)

  • Separately fry the braised tofu with a good pinch of turmeric for about 5 minutes
  • Place the fried braised tofu on the rice before serving

 

Rice, broadbeans & parsley(4)

09Apr/15

Step-by-step Vegetable Biryani

Veggie biryani(2)

Traditionally, biryani is a rice dish prepared for feasts or special occasions by cooks who are hired specially to cook a huge vat, often outside in the garden on an open fire or even in the street if you don’t have a garden. It is served with yogurt raita and salad and, for me, doesn’t need any other supporting dish. Most families will treat themselves to a simplified version of biryani over weekends or holidays.

Biryani is rice layered with a spicy, fragrant vegetable curry where the vegetable curry is sandwiched between two layers of rice – it is quite simple and hardly ever goes wrong.  The rice is cooked till it is al dente (almost cooked with a tiny bite to it) and you can use a whole range of vegetables or step out of line and add a tin of chickpeas or white beans. 

One would think that rice layered with a vegetable curry would taste no different to eating rice and curry, but you will be surprised how different it tastes once it is layered and steamed.  The trick with biryani is to use generous amounts of fragrant whole spices like cardamom, cinnamon, cloves, bay leaves, nutmeg and star anise – biryani cooked by professional chefs for weddings etc use an awful lot of fragrant spices and liberally sprinkle the rice with rose water and saffron prior to steaming the rice.

Here is a step-by-step vegetable biryani recipe which works for me every time with a perfectly balanced amount of fragrant spices and if you cook curries often, the chances are you have all the ingredients in your cupboard – so what are we waiting for….let’s venture forth and cook biryani like the professionals or better!

Serves 4

Ingredients

2 cups, about 300 grams Basmati rice (soak for an hour at least)
Half a large cauliflower, cut into large florets
400-500 grams waxy potatoes (about 4 medium potatoes)
1 tin of seitan, cut into bite-size pieces (I use “Mock Duck” by Marigold) – you could use soya chunks or any other substitute
Fry together
3 medium onions, thinly sliced
Few cloves, cardamom, black pepper (about 4-5 each)
2-3 small pieces of cinnamon stick
1 star anise
2 bay leaves
4 tablespoons oil PLUS 1 tablespoon for layering rice (see below)
Mix together in a bowl
2 tablespoons coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon paprika
¼ teaspoon chilli powder (optional)
¼ teaspoon nutmeg powder
2 inch piece ginger, finely chopped
4-5 large cloves garlic, finely chopped
2 tablespoons tomato puree
3 tablespoons natural unsweetened soya yogurt
Juice of half lemon
½ teaspoon salt
Garnish – fry in a little oil for 1 minute
2 tablespoons each of cashews and raisins

Method

  • Fry onions together with the whole spices listed above until onions are golden brown

Veggie biryani(3)

  • Mix all the other spices listed above and add to onions
  • Fry spices for about 5-7 minutes, adding small splashes of water, until the spices are cooked

DSC_0096

  • Add potatoes, cauliflower and “mock duck”
  • Add approximately 200ml of water, cover and cook on low for about 20 minutes until veggies are cooked, but not mushy

Veggie biryani(4)

Cooking rice and layering

  • Rinse the rice, add a little salt and bring to boil in plenty of water in a large, deep saucepan
  • Boil for about 3-4 minutes in which time the rice should be almost cooked (al dente) – it is best to keep an eye on the rice at this stage as Basmati rice comes in numerous grades/varieties and the cooking time depends on the quality and type of the rice; strain in colander
  • Put about ¼ cup of water in the pan and 1 tablespoon of oil
  • Spoon about one-third of the rice in the pan and tip all the vegetables on top of the rice
  • Add rest of the rice to the pan to complete the layering

Veggie biryani(7)

  • Cover lid with a clean tea cloth and place firmly on the pan

Veggie biryani(8)

  • Steam rice on medium heat for 5 minutes, then lower heat to lowest and continue to steam for a further 20 minutes by which time the rice should be steaming
  • Serve garnished with cashews, raisins and the fried onion you set aside earlier
01Nov/14

Stir fried rice, leeks & peas

Rice, leeks & peas(4)

Rice, as a staple food, never ceases to amaze me – it is so versatile and can be boiled, steamed, layered, and stir fried and almost any vegetable, lentil or bean can be added to make it a meal in one.  Add a handful of dried fruit and nuts and it is transformed into a dish fit for a king or queen of course!  Iranians do some extraordinary dishes with rice and use almost any dried fruit and nut available.  Barberry is a small gorgeous deep red berry, slightly tart, and is used frequently to add a hint of sour.  You can buy these in Iranian or Middle Eastern shops and also online at Sous Chef and are a useful addition to the larder.

This recipe is for stir fried rice, leeks & peas and I have thrown in a small handful of barberries.  If you don’t have barberries, you can substitute these with cranberries instead which are easily available – the link is for Neal’s Yard cranberries available at Holland & Barrett . The stir fried method of combining rice with vegetables etc is the simplest way of cooking rice with vegetables as you don’t need to worry about the amount of water you add to the rice as in pilau rice, where rice and vegetables are cooked in the same pot with a measured amount of water.  

Try it this weekend with some quick and easy curried spring greens or butternut squash with borlotti beans – both of which I have posted earlier today.

4 servings

Ingredients

300 grams) Basmati rice (soak for 1 hour)
500 grams leeks, (sliced thinly)
1 cup frozen peas
3 tablespoons olive oil
2 tablespoons barberries OR cranberries (soak in cold water for 10 minutes)
1 teaspoon salt

Method

  1. In a large wok, fry the leeks in the olive oil until edges turn golden and leeks are soft
  2. Add peas and barberries or cranberries and fry gently for a further 3-4 minutes
  3. Rinse the rice a few times and boil in lots of salted water. Lower heat to medium once boiling and cook for about 3-4 minutes until rice is cooked (depends on the quality of the rice so keep an eye and check – eye balling is the best approach to cooking rice)
  4. Strain in colander and add to the leeks mixture in the wok and fry with a spatula, turning over gently for a couple of minutes to mix thoroughly
15Oct/14

Stir fry rice, broad beans & herbs

Rice, broadbeans & parsley

On today’s menu, rice, broad beans & herbs – deliciously fragrant herbs and the smell wafts through the house drawing everyone to the kitchen! My upstairs neighbour always tells me how she loves the smell of my cooking floating up – makes her hungry which is always a good sign.

Rice is our staple at home; potatoes being a close second!  I grew up with rice as part of our meal every day although at home my mother would make chappatis too.  Rules of the table being, one chappati to start with followed by a helping of rice – the meal being balanced with a little wholemeal wheat in chappatis, rice, vegetables, dal and usually some yogurt with cucumber or spinach.  

My mother being of Iranian origin prepared some weird and wonderful rice dishes – Iranians do wild combinations of rice with vegetables, lentils, beans and dried fruit and most of these are served with loads of salad, yogurt and pickle.  I have already posted a rice pilau with broad beans with tomatoes but this one is with herbs – beautiful fragrant dill and flat leaf parsley.  It is simpler because the rice is boiled and simply added to the beans and herbs and stir fried for a few minutes.

Very quick, simple and takes no more time than popping a ready meal in the oven – serve with avocado, onion & tomato salad and/or beetroot salad and/or yogurt and cucumber. I hope you will try it and do variations for yourself by using peas, carrots, cauliflower florets, mange tout etc etc

I had some broad beans in the freezer which I had frozen earlier this year from the leftovers of the small crop in our garden.  Simply boil for 2 minutes, cool with lots of water and freeze.  I also freeze parsley and dill – wash, chop and freeze.  It’s the best way of preserving herbs and of course you will always have some to the ready when you need them.  Buy them when on special offer in Asian or Middle Eastern shops – I usually get 2 big bunches of dill for £1 and same with flat leaf parsley or coriander.

3-4 servings (serve with vegan meat balls or sausages!)

Ingredients

300 grams (soak for 1 hour)
2 cups cooked broad beans (fresh or frozen)
1 large onion, sliced
3 tablespoons olive oil
1 cup fresh flat leaf parsley, chopped
1 cup fresh dill, chopped
2 small sticks cinnamon
¼ teaspoon turmeric
Salt

Method

  1. In a large wok or pan, fry onion and cinnamon sticks in oil until onions are golden
  2. Cook the beans separately and add to onions along with parsley, dill, turmeric and a pinch of salt – fry on low heat for 4-5 minutes
  3. Rinse rice and boil with a half teaspoon of salt in lots of water until rice is cooked – about 5-7 minutes depending on quality of rice
  4. Strain rice in colander and add to beans and herb mixture
  5. Stir fry over low heat and warm through for about 2-3 minutes – use a spatula and stir gently so as not to break the rice grains
29Sep/14

Peas pilau

Peas pilau

Pilau rice means the rice is cooked in the liquid – water or stock.  Plain steamed rice is boiled in a lot of water (like pasta) and strained when the rice is al dente and then  put back on the hob on low to steam.   All sorts of vegetables can be added to pilau rice – peas, all variety of beans, carrots, potatoes, French beans, runner beans and whatever takes your fancy.  

There is no one way of cooking peas pilau – every household will have it’s own favourite tweak!  Sometimes I add fried onion which makes the pilau creamier and sweeter.  Other times when I can’t be bothered with chopping and frying an onion, I use this recipe which is simple and a good variation.  

Basmati rice comes in a variety of grades – some better than others.  That being so, it is not always easy to give precise measurements of how much liquid you will need. But don’t panic – usually a ratio of 1:1 of rice and water does the trick.  And it is always possible to adjust the water while cooking the rice – see tip below.  Less water is probably better than using too much – keep a kettle on the boil and add a little more if required.  Once you’ve cooked pilau rice a few times you will know how much water to use just eye-balling it.  

You could use brown rice if this is what you prefer although typically pilau rice is cooked using white rice – brown rice will take a little longer to cook.

4 servings

Ingredients

300 grams Basmati rice (soaked for 1 hour)
2 cups frozen peas
Whole garam masala: 4 black peppercorns, 4 cloves, 2 cardamoms, 2 small sticks cinnamon, 2 bay leaves
1 teaspoon black zeera or jeera (black cumin seeds are from the same family as regular cumin seeds but smaller – available at Asian stores, see link)
½ teaspoon turmeric
3 tablespoons oil
600ml water (see tip below for adjustment)
Good vegetable stock cube (I use Kallo vegetable or French onion and it is by far the best)

Method

  1. Rinse rice 3-4 times
  2. Heat oil in a large pan (small pans mean squished rice), lower heat and add whole garam masala and black zeera and fry for 30 seconds
  3. Add turmeric and peas and fry for a further 2-3 minutes
  4. Add rice and 600ml water and bring to boil
  5. Crumble the stock cube into the rice, lower heat to low/medium and simmer uncovered until most of the liquid has disappeared – about 3-4 minutes. (If you need to add more water, make sure it is hot water)
  6. Cover the lid with a clean tea cloth and place tightly over the rice
  7. Lower heat to lowest and steam for about 15 minutes (use heat diffuser if you have one – I don’t know what I’d do without mine!)

Tip:  As there are various varieties of Basmati rice it is not always possible to give exact measurements of how much water you will need. However, it is easy to adjust the amount of water during cooking.  If you think you’ve added too much water, simply turn the heat on high and let it dry (only takes a minute or so);  if there is too little water and the rice still uncooked, add a little boiling water.  Rice needs to be watched and checked while it is on the boil – it should be al dente before covering and steaming 

Remember, rice freezes well and can be reheated in the oven

19Jul/14

Spinach and tomato rice

Spinach one pot rice(2)

I think most people know by now that I have some strong leanings towards one-pot rice dishes!  Very true.  I love rice and the fact that endless variations can be concocted by adding vegetables, beans and lentils to the rice to make it a all in one complete dish means it tends to turn up on our plates at least once a week and we love it.

I promised a Facebook friend, who loves rice, I would post a recipe for spinach and tomato rice – that was a few days ago but just didn’t get around to it!  However, here it is now and hope you will like it too. 

I am always trying to get people to have a go at rice as there are many who have a “fear” of cooking rice and tell me they never get it right.  Rice is simple but you must remember that the kind of rice you use will make a huge difference to the cooking time and the amount of water you add to it.  That is why we need to “eyeball” rice; keep an eye on it and don’t just leave it to fend for itself – after all it doesn’t take long to cook so not asking a lot. 

If you are unsure and not used to cooking rice, keep a kettle on the boil and start with less water rather than more.  Less water can easily be rectified during the cooking process by adding a little more boiling water. However, if you do find you have used too much water, uncover the rice and let it dry on very low heat.   Perfect rice comes with practice and it doesn’t really matter too much if you get it a bit soggy the first time round; you will know to use less water next time and get more confident once you’ve done it a few times.  It is so well worth it and is very quick (you don’t absolutely have to soak the rice if you don’t have the time although good Basmati rice always benefits from a soak – the rice grains fluff up better).  Rice which has not been soaked will take a little longer to cook.

Best served with avocado salad and yoghurt and cucumber – follow links for recipes!

4-5 servings

Ingredients

300 grams Basmati rice, soak for 1 hour
1 cup dried soya chunks (I use Neal’s Yard Wholefoods Natural Soya Protein Chunks sold in 375g bags available at Holland & Barrett for £1.99. These are excellent value and delicious in rice, curry or stews)
250 grams fresh spinach, no need to chop if small leaved (you can use frozen spinach too, whole leaves not chopped – the chopped version is very fine and mushy)
1 large onion, sliced
2 inch piece of cinnamon
4 tablespoons olive oil
2 large or 3 medium tomatoes, chopped
1 teaspoon turmeric
1 teaspoon salt
400ml water (we need less water for this recipe because of the tomatoes and spinach)

Method

  1. Soak soya chunks in boiling water for approximately 40 minutes – strain liquid before use
  2. In a large, preferably wide saucepan, fry onion and cinnamon stick in olive oil until golden brown
  3. Add turmeric, tomatoes, salt and a little water (about 100ml). Cover and cook tomatoes for 20 minutes
  4. Add spinach, cover and cook on low for 5-7 minutes until the spinach has wilted – stir intermittently to keep it from sticking to the pan
  5. Rinse rice 3-4 times and add to spinach & tomatoes together with the soya chunks and 300ml of water (see picture below – about one inch above level of rice)
  6. Bring to boil on high, lower heat and simmer uncovered until very little liquid left (see picture below)
  7. Cover the lid with a tea cloth and place tightly on the pan. Steam for about 15 minutes on very low heat. If there is some liquid left in the rice, take the lid off and let it dry for about 5 minutes. This rice will be moist because of the spinach and tomatoes but that is how it is meant to be!
  8. Serve with yogurt & cucumber and a salad of red onion, tomatoes and avocados

Spinach one pot rice
Just added rice, soya chunks and 2 cups of water to rice (step 5)

Spinach one pot rice(1)
Rice having been simmered uncovered (step 6)  just before covering and steaming at step 7

11Jul/14

Mushroom rice

Mushroom rice(1)

I’ve always wanted to go on a fungi foray!  Haven’t you?  This year I must try and contact a fungi group and go hunting in the woods with the experts – it is very important of course to have an expert on board to identify the good from the deadly bad!!  Just googled fungi forays and found this website – definitely going to sign up with them for a walk – can’t wait…..

I don’t know anyone who doesn’t love mushrooms and we love mushroom rice and have it quite often with a vegetable dish or salad. It is super quick and so simple to make and never fails to deliver.  I used to add dried mushrooms to this recipe but that costs a bit and one day when I had run out of dried mushrooms, I just went ahead and did without.  Since then I hardly ever add dried mushrooms but if you wish to try, just soak a few in hot water for about 30 minutes and add to the rice with the soaking water.  Dried mushrooms are a good supplement if using plain white or chestnut mushrooms – shitake, oyster and the more flavoursome mushrooms can do without the assistance of dried mushrooms;  it is entirely up to you which sort you go for so experiment with plain or exotic and expensive!  Also, nothing to stop you adding a few peas, the carrot which needs using up or goes into the compost bin or even some soy chunks.

4 good servings 

Ingredients

300 grams Basmati rice, soak for 1 hour (you could use brown Basmati if you prefer, but adjust cooking time)
3 tablespoons olive oil
250-300 grams Shitake, Oyster or mixed mushrooms, roughly chopped
1 tablespoon soy sauce
Half teaspoon salt or 1 teaspoon vegan bouillon
600-650ml water

Method

  1. Fry the chopped mushrooms in oil for a few minutes
  2. Add rinsed rice, soy sauce, salt and 600ml water
  3. Bring to boil on high; lower heat to medium and cook for about 2-3 minutes until liquid is almost absorbed (at this point if you need more water, add a little hot water) – you will need to cook for about 20 minutes if using brown rice
  4. Cover lid with a teacloth and place firmly on saucepan.
  5. Reduce heat to lowest and steam rice for approximately 15 minutes. Check rice – it should be completely dry now with fluffy separate grains. If it looks moist, cover and steam for a few more minutes.
  6. Serve with a simple salad – olive oil and lemon juice dressing

Avocado, red onion & tomato salad

Note: Basmati rice comes in a variety of grades so a lot depends on the quality of the rice you are using. It is always important to check the rice while it is cooking and use any cooking times set out in recipes as a guideline only. 

Tip: Add a cup of frozen peas if you wish along with the rice – it’s very yummy