Classic Rice Dishes
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Classic rice dishes are easy
when you know how (each recipe serves 4)
when you know how (each recipe serves 4)
RICE PILAF/PILAU
| These make ideal side dishes and, as with fried rice, can provide the foundation to an all-in-one main meal by adding ingredients of your choice. To make a basic pilau for four people use 250 g (9 oz) of any long grain rice type and the corresponding liquid measurement (preferably stock, not water) as shown in the chart. |
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| Heat 30 ml (2 tbsp.) oil or 40g (1 ½ oz) butter in a large saucepan and add one large chopped onion. Fry until the onion is softened. Add a crushed garlic clove if wished. Add rice and fry for a further minute. Add liquid and bring to the boil. |
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Add flavourings of your choice and reduce heat. Stir once, |
RISOTTO
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To make a basic risotto to serve four, heat 25 g (1 oz) |
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| Add 1 litre (1¾ pints) of liquid (all stock or 700 ml/1¼ pints stock and 300 ml/½ pint wine) in 300 ml/½ pint batches, cooking gently and stirring all the time, until each liquid measure has been absorbed before adding the next. |
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| When you have used up all the liquid, the rice will be tender and the dish ready to serve. Before serving, add 75 g (3 oz) freshly grated Parmesan cheese and a knob of butter. Stir to blend and serve with Parmesan cheese shavings. |
FRIED RICE
A real favourite and a quick and easy supper dish, as well as a side dish, if mixed with meat, fish or multi-vegetable combinations. For four people cook 250 g (9 oz) long grain using your chosen method and rice type. Heat 30 ml (2 tbsp.) groundnut oil in a wok or deep-sided frying pan. Add the cooked rice and stir fry, over a high heat, for one minute. |
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| Add 50 g (2 oz) cooked, chopped pork, ham or bacon and 125 g (4 oz) cooked peas. Stir fry for a further five minutes. Add 200 g (7 oz) beansprouts and stir to mix. Add 2 raw, beaten eggs. Stir fry until the egg is cooked, season to taste and serve. |
DIARY RICE
| Heat 1 litre (1¾ pints) milk, seasoned with a pinch of salt. Add 250g (9 oz) short grain or pudding rice. |
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| Bring to the boil and cook on a low heat, stirring occasionally, until the milk has been absorbed. Serve with melted brown butter (25 g (1 oz) butter heated gently to colour) and cinnamon sugar, or fruit or fruit puree. |
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| TIP! To bake a rice pudding put 50 g (2 oz) short grain (pudding) rice into a buttered 900 ml (1 1/2 pints) baking dish. Add 600 ml (1 pint) almost boiling milk. 25 g (1 oz) caster sugar and 15 g (1/2 oz) butter and stir. Bake at 150°C/300°F/Gas Mark 2 uncovered, for 2 hours. Serve hot or cold. |