Kevin's Watch

Anyone got any ways of jazzing up rice? I tried this one tonight (courtesy of everyone's fave social do-gooder Mr. Jamie Oliver), and it was good.

What you need:
A lemon
2.5cm piece of ginger
Olive oil
Butter
Turmeric
Rice (cooked)

What you do:
Zest the lemon and cut it in half.
Peel the ginger then grate it.
Put a good glug of olive oil and a knob of butter in a big frying pan. When it starts to bubble gently add the lemon zest, grated ginger, and a heaped teaspoonful of turmeric. Squeeze all the juice out of your lemon halves into the pan. Stir til you have a golden paste. Salt and pepper to taste. Spoon in your rice, stirring throughout.

I used about three good (hungry person!) portions of rice and a bit more ginger than I should've of - it hid the lemon a bit.But it was quick and easy and the rice was so so much better than normal boiled&steamed rice. I've got a couple more of JO's rice ideas that I'll share as I try.

Three or four styles of safron (for the whole cooking time) per serving does wonders both for colour and taste. Don't forget to stir three or four times while cooking. Cook the old fashioned way: with just enough water, where all is absorbed. If you boil in surplus water, you'll just throw away the -somewhat pricey - safron aroma. Best for fish and poultry.

Or you can add a few drops of truffle oil after cooking. This is ideal if you serve the rice with steaks or roast.

Another one tried yesterday...again, about three hungry people-worth of rice. Stir in chopped fresh coriander leaves (cilantro to you USers)(lots) and the zest of two limes. then squeeze the juice in and mix it up. nice.

CHILLI RICE

This is the best yet omg it was delicious and really really easy!

2 red chillis, de-seeded and chopped finely
4 cardamon pods, crack and dispose of shells
4 whole cloves
1 tbsp tomato puree
olive oil and 2 knobs of butter
cooked rice
small lemon

Gently heat the olive oil and butter in a large frying pan until bubbling gently. add all the other ingredients except rice and lemon. fry for about 2 minutes, stirring. Take off the heat and spoon in your cooked/steamed rice, mixing it through the paste so all the rice gets coated. squeeze in the juice of your lemon, stir again, and serve.

Rice heaven!

The main thing about rice, to me, is the type of rice. I hate rice. White, brown, especially minute rice. But I like basmati (Indian long grain). I can eat it plain, but I usually just add some frozen vegetables to it for a side. The great thing about basmati rice is that it has a lower glycemic index than most other types of rice, including brown. It's a more complex carbohydrate (due to the molecular structure of the actual grain) and does not as readily convert to sugar.

Eat more rice!! Potatoes make your ass big!!

Yeah, I also prefer basmati rice. That or jasmine rice.

--A

Two quick rice dishes:


Safron rice

2 Tbs olive oil
1 cup of uncooked Basmatirice
1 small chopped onion
safron
salt and pepper
1 or 2 tbsp tomato purée
dash of Sherry
2 - 2.5 cups vegetable or chicken

Heat the oil, add onions and let them sweat for a while (be gently, we don't want any colour or roasted flavors here). Add rice, stir and also let sweat for a bit. Add salt, pepper, tomato purée and stir. Deglaze with a dash of sherry. Add stock and safron, put on the lid and bring to the boil. Take rice of the heat and let rest with lid on for about 10-15 minutes.

Goes well with garlic fried shrimps or tuna steak, fresh white bread and a green salad.

Herb rice

4 Tbs butter
1 cup of uncooked Basmatirice
1 small chopped onion
1 pinch of salt
1 Tbs paprika (noble sweet)
1 Tbs freshly chopped sage (or 1 tbsp dried sage)
1 Tbs freshly chopped oregano (or 1 tbsp dried oregano)
2 - 2,5 cups vegetable or chicken stock


Bring stock to the boil. Preheat oven to 160°/320F. In another pot melt 1/2 of the butter, add onions and let them sweat for a while (be gently, we don't want any colour or roasted flavors here). Add rice, stir and also let sweat for a bit. Fill up with the hot stock, add salt, paprika and herbs. Put lid on and put into the oven for 20 minutes. In the meantime cut the remanining butter into snall cubes. After 20 minutes go through the rice with a fork to loosen it up a bit and stir in the rest of the butter.


You may have to experiment with the amount of rice and liquid. The cups I use for measuring rice and stock hold about 150g / 5.5oz uncooked rice or 100 ml water.