Ingredients
225g long grain rice
salt and pepper
75g bean sprouts
1 large carrot, peeled and grated
4 spring onions, sliced
50g cooked prawns
2 tbsp oil
1 garlic clove, crushed
75g peas
4 tsp soy sauce
1 tsp sesame oil
Method
cook rice in boiling salted water for about 10 minutes. Drain, then rinse.
meanwhile, soak beansprouts in water and cover for 10 minutes. Then drain thoroughly
heat oil in a wok, add carrots and garlic and stir fry for 2 minutes
add prawns, peas and beansprouts, and stir fry for 2 minutes
add rice and spring onion, and stir fry for 3 minutes
stir in soy sauce and seasoning, then transfer to a serving dish. Sprinkle with sesame oil.
Ingredients
450g long grain rice
1 large onion, peeled and finely diced
1 green chili, deseed and dice
2 large carrots, peeled and grated
1 green pepper, diced
2 tbsp oil
4 spring onions, sliced
2 eggs, beaten
1 tsp sugar
2 tbsp soy sauce
50g cashew nuts or peanuts (optional)
Method
cook rice in boiling salted water for 10 minutes, or until tender (do not overcook). Drain once cooked
heat oil in a work, add onion, chilli, carrots and green pepper, and stir fry for 4 minutes or until vegetables are softened
add spring onions and nuts, and stir fry for another minute
pour in egg slowly, stirring to break it up in to small pieces.
once all egg has been added, add rice, sugar and soy sauce. Cook until heated through, stirring continuously.
Ingredients
25g creamed coconut, chopped
1 tsp salt
1/2 tsp grated nutmeg
pepper
2 cloves
1 cinnamon stick
1 piece of lemongrass, split (or replace with grated rind of 1 lemon)
1 bay leaf
1/2 tbsp grated ginger
350g basmati rice
Method
put all ingredients, expect rice, in a pan with 600ml of water. Bring slowly to the boil.
add rice, then cover and simmer gently for 15 minutes, or until all liquid is absorbed.
leave to stand for 2 minutes before serving.
Ingredients
75g short grain pudding rice
900ml milk
50g caster sugar
knob of butter
1/2 tbsp nutmeg
Method
lightly grease a shallow ovenproof dish. Add rice, milk, sugar and nutmeg, stir gently.
Dot the surface of the pudding with a little butter.
Bake at 170C / GM 3 for 30 minutes, stir the pudding mixture.
Return to oven for a further 2 hours, or until most of the milk has been absorbed and a golden brown skin has formed.
Serve warm.
Ingredients
1 tbsp oil
2 chicken breasts, diced
1 onion, peeled and finely diced
1 red pepper, finely sliced
2 garlic cloves, crushed
75g chorizo, sliced
1 tbsp cajun seasoning
250g long grain rice
400g chopped tinned tomatoes
350ml chicken stock
Method
Heat oil in large frying pan (with lid) and brown chicken. Remove chicken and set aside.
Add onion to pan and fry for 4 minutes, then add pepper, garlic, chorizo and cajun seasoning. Cook for a further 5 minutes.
stir chicken back into pan, as well as rice, tinned tomatoes and stock. Cover and simmer for 25 minutes, until rice is tender.
Ingredients
300g basmati rice
25g butter
1 large onion, finely sliced
1 bay leaf
3 cardamom pods
cinnamon stick
1 tsp turmeric
4 chicken breasts, diced
4 tbsp curry paste (recommend balti)
85g raisins
850ml chicken stock
15g chopped coriander
2 tbsp toasted flaked almonds
Method
Soak rice in warm water, then wash with cold water until water runs clear
Heat 25g butter in a pan, add onion, bay leaf, cardamom pods and cinnamon stick. Cook for 10 minutes.
Sprinkle in turmeric, chicken breasts and curry paste. Cook until aromatic.
stir in rice, raisins and chicken stock. Add lid, bring to boil and then lower heat. Cook for 5 minutes.
Turn heat off, and leave pan for another 10 minutes.
Stir well, mix through coriander.
Serve, and top with flaked almonds.
Ingredients
1 tbsp oil
2 shallots, diced
2 garlic cloves, crushed
1 tsp curry powder
600g cooked basmati rice
300g pineapple chunks, cut into small pieces (reserve any juice)
4 tbsp soy sauce
pinch sugar
1 spring onion, finely sliced
handful of fresh coriander, chopped
Method
heat oil in a wok, add shallots and cook for 5 minutes.
Add garlic to pan, and fry for 1 minutes.
Add curry powder and rice, and stir fry for 1 minute.
Add pineapple chunks, 1 tbsp pineapple juice, soy sauce and sugar. Stir for a few minutes.
Stir through spring onion and coriander, then serve.
Ingredients
250g smoked bacon, cut into small pieces
1 onion, finely diced
25g butter
300g risotto rice
150g cherry tomatoes, halved
700ml chicken stock
50g parmesan, grated
Method
heat oven to 180C / GM6
Fry bacon in a pan for 5 minutes, until golden and crisp.
Add onion and butter to pan, cook for 4 minutes until soft
Add rice to pan and mix well until coated.
Add tomatoes, and mix. Then transfer to an ovenproof dish.
Add stock and mix together, then cover and bake for about 18 minutes.
Stir through parmesan cheese and serve.