Rice 3 Ways

Boiled rice gets boring after a while. Here are three ways to make rice a lot more interesting with very little effort.

Coconut Rice

A great way to use up leftover coconut milk (a 400ml can is a lot to add to any dish!), this goes well with Indian and Pakistani dishes.

Ingredients
1 tbsp ghee or coconut oil (vegan)
1 onion, chopped
1 garlic clove, crushed or finely chopped
1 clove
1 green cardamom pod
1/2 tsp turmeric
100g basmati rice
150ml coconut milk/water mixture (proportion doesn’t matter too much – but use as much coconut milk as  you have)

Instructions
1. Wash the rice in a sieve and soak in water for 15 minutes
2. Chop the onions and garlic
3. Heat the ghee in a pan on a medium heat until it melts
4. Add the whole spices one by one and cook until they start to smell
5. Add the onions and garlic and cook until the onions soften
6. Add the turmeric and cook for 1 more minute
7. Drain the rice and add to the pot
8. Add the coconut milk/water mixture
9. Cover and cook for 15 minutes at a medium heat

Rice & Peas

Based on a Food for Thought recipe, this goes well with dishes from the Caribbean and Southern US.

Ingredients
200g basmati rice
200g tin of garden peas, drained
1/2 tsp turmeric
600ml vegetable stock
1 onion, chopped
1 clove garlic, crushed or finely chopped
2-3 tbsp vegetable or groundnut oil

Instructions
1. Wash the rice in a sieve and soak in water for 15 minutes
2. Chop the onions and garlic
3. Heat the oil in a pan and add the onions, garlic and turmeric
4. Cook until the onions go soft
5. Drain the rice and add to the pan along with the stock
6. Cover and cook for 10-15 minutes, until the water has been absorbed/evaporated
7. Stir in the peas

Vegetarian Plov

A variation on a Central Asian recipe, this can be eaten as a meal in itself, or served alongside other Central Asian and Russian dishes.

Ingredients
1 onion, chopped
1 clove garlic, crushed or finely chopped
1 tsp cumin seeds
2-3 tbsp vegetable or groundnut oil
200g basmati rice
50g sultanas
400g can chickpeas, drained
2-3 medium sized carrots
300ml water

1. Wash the rice in a sieve and soak in water for 15 minutes. At this point also put the sultanas in a bowl to soak.
2. Chop the onions and garlic, and cut the carrots into Julienne strips
3. Heat the oil in a pan and add the cumin seeds. Cook until they start to crackle.
4. Add the onions and garlic and cook until the onions are soft
5. Add the carrots and cook for 3-4 minutes until they start to appear cooked on the outside
6. Add the sultanas and rice, along with the water
7. Cover and cook for 10-15 minutes, until the rice is cooked and the water has evaporated
8. Stir in the chickpeas

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