How to Cook a Lovely Fluffy Rice

Serves: 4                 Prep Time: 5 minutes                     Cooking Time: 16 minutes

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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
  1. Sautee the onion and garlic in the oil in a hot saucepan.
  2. When blanched add the spices, salt and pepper, and stir for approx.. 1 minute to increases the flavour.
  3. Then stir-in the rice and make sure it looks like each rice corn is coated in oil and spices.
  4. 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.
  5. 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.

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  1. 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.
  2. 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.

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Rice Pudding

This rice pudding is also called “Ris a la Mande” or “Risalamande”; it is my variation of it.
The Rice Pudding should be made at least a day prior to eating.
risalamande
The Rice Pudding

  • 200g pudding rice
  • 600ml water
  • 400ml milk
  • 500ml whipping or double cream
  • 50g Chopped almonds
  • Vanilla extract or one pod (to taste)
  • Touch of salt and sugar (to taste)

On the day of serving:

  • 300ml Whipped whipping cream
  • 1 or 2 cans or jars of red cherries
  • Brandy or Kirsch
  • Potato flour

The Rice Pudding

  1. Bring the water with the salt and sugar to a boil; then gently add the rice to the boiling water.
  2. Simmer until the water has evaporated, then add the milk, cream and vanilla, and leave to simmer (on the lowest heat possible) for approximately ½ hour. NO stirring required.
    Keep an eye on it, you don’t want it to simmer dry,.
  3. Remove from heat and transfer into a bowl (remove the singed bottom carefully if the pudding has “burned” onto the saucepan).
  4. If too dry add the remaining 100ml cream left over from using only 500ml of whipping cream (a large tub normally comes in a 600ml size).
  5. Then stir in the almonds.
  6. Cover the bowl with cling film; set aside to cool; then keep it in the fridge until needed.

On the day of serving:

  1. When chilled, gently fold-in the 2nd lot of whipped cream
  2. Place in the fridge until needed

The Sauce

  1. Strain the tinned or jarred cherry juice into a saucepan.
  2. Add 25g potato flour per ½l cherry juice to a small amount of the cherry juice.
  3. Heat the remaining juice and slowly add the flour mixture to the warm juice, heat until it has thickened then return the cherries to the sauce.
    (maybe add some brandy or kirsch to the sauce).

 

Chicken, Leek & Rice Pot

Prep 5-10 mins   –    Serves 2-4 unattended cooking 30-35 mins

Chicken-Leek-Rice Pot 5

  • 4-6 Chicken Thighs
  • 2 medium Leeks
  • 10-15 cherry tomatoes
  • 1 chicken stock pot
  • 100g Basmati Rice
  • 10g Butter
  • 400-500 ml boiling water
  • Salt, Pepper
    (Onion salt, Garlic powder, mixed herbs)
  1. Season the thighs to taste.
  2. Heat a wok, when it’s hot add the butter; when this is melted add the thighs skin side up, make sure they don’t overlap, when sealed turn over (approx. 2min per side).
  3. In the meantime finely chop the leeks (cut once length wise and finely slice cross ways); halve the cherry tomatoes; boil the water.
  4. Dissolve the stock pot in the hot water in a bowl/jar.
  5. When the thighs are sealed, evenly add the tomatoes; then the leeks.
  6. Add the dissolved stock, use a little extra water to rinse the bowl/jar and add that to the wok.
  7. Stir a little, making sure all is covered with the liquid. Cover with a lid and leave simmering for 10 mins.
  8. Add the basmati rice, stir making sure the rice is evenly spread and covered with liquid.
  9. Cover again and let simmer for 16-18 mins depending on the rice (if you use brown & white mixed basmati rice cook for 20-22 mins).