Serves: 4 Prep Time: 5 minutes Cooking Time: 16 minutes
The above picture shows 2 different rice’s – the first one is an Azafrán rice and the second is a mild green curry spiced one. It isnt that difficult to produce a lovely fluffy rice. I normally use Basmati Rice because it’s healthier than ordinary white rice. If you think rice is just rice, here are just a few of the reasons why Basmati is best and why to choose Basmati over ordinary rice. Basmati is gluten-free and low in fat. It contains all eight essential amino acids, folic acid, and is very low in sodium and has no cholesterol. And to top this: Basmati rice has fewer calories in a serving than its grainy cousins. You can reduce the amount of calorie intake by 20 calories with just one serving. Eating three portions of Basmati rice a week, you are already saving 60 calories per week.
- 1 Onion, medium sized, finely chopped
- 1 Garlic Clove, finely chopped
- 1 tbsp Cooking Oil
- Pinch Salt and Pepper
- Spice depending on what flavour you want: –
Azafrán, Curry, Sweet Paprika, Tomato Puree …
- 150g Basmati Rice
- 300ml Water
- Sautee the onion and garlic in the oil in a hot saucepan.
- When blanched add the spices, salt and pepper, and stir for approx.. 1 minute to increases the flavour.
- Then stir-in the rice and make sure it looks like each rice corn is coated in oil and spices.
- Then add the water, bring to boil and lover the heat to 1/3 cover the pan and leave for 16 minutes. Do NOT feel tempted to stir, its not needed and you’ll lose some liquid.
- Remove from heat after 16 minutes, check if the rice is cooked to your preference, if you want the rice softer, add 2 tbsp water to the pan and return it to the heat, simmer for max 2 minutes.
That’s it, you now have a perfect rice, and it only took 5 minutes handling.
When cooked you’ll have approx. 600g rice, at a stretch it could feed 6 persons when you serve a lot of vegetables as well as the meat, fish, chicken or turkey.
PER SERVING: 179 Kcals
|Total Fat 3.7g||(Saturated 0.6g)||Cholesterol 0mg|
|Sodium 44mg||Total Carbohydrate 32.8g||(Sugars 1.2g)|
|(Fibre 1.1g)||Protein 3g||Potassium 87mg|
You can freeze the leftover rice and when I cook rice I ALWAYS cook for 4, that means that I have 3 portions in the freezer for when I don’t want to cook.
- Wait until the rice is cold. Place approx. 150g (this is regarded as one portion) per bag. Take a little time and roll the rice like the front package and not like the rear, this will ensure ease of storage, and as you can see it takes up less space.
- It is also a good idea to write on a sticky label or directly onto the bag (with a marker pen) what flavour rice and the date of freezing as it is impossible to see which flavour rice it is once it is frozen.