5 kinds of Rice

There’s a reason I called my blog 5 kinds of rice.

I’m one of those annoying people who seem to have something for everything in my cupboards, and it’s all nicely stored and labelled, and rice is one of them.

I have 5 kinds of rice..

Long grain rice, Basmati rice, Jasmine rice, wild rice and risotto rice (in this case “Arborio”)

After all you can’t have a chilli with Basmati rice, it’s just wrong..

This blog isn’t a recipe blog, it’s just a what I’ve made for dinner blog, and if you pick up any ideas reading it, then that’ll be a bonus, for me cooking is about making stuff up as I go along and adapting it to my own tastes and what I have in the cupboard, it doesn’t need to be overly regimented, I find that takes the fun out of it.

Having said that, as I use rice quite a lot as a an accompaniment I thought it fitting to share this basic rice recipe with you, you can change any of the ingredients, add to it, alter the spices to suit what ever you are making or whatever you have in the cupboard and once you get the hang of it, it’s dead easy..

I won’t give you any measurements, you know how much you are cooking..

But generally it’s 75g of rice per person.

~ Into a large deepsided frying pan put a glug of oil and some finely chopped onion and crushed garlic.

~ Gently sweat off the onion and when transparent add the spices(1) if you have chosen to use any, I use turmeric  for colour either way, cook that for a bit.

~ Add any extras now if you are using them (2) and cook for a bit longer, then add your washed rice. Cook this for a few minutes until the rice is ‘clear’, don’t fry it though..

~Cover the rice in water and give it a stir.

~Cover with a tight-fitting lid or tin foil and bring to the boil and simmer for 5 minutes then turn off the heat and leave it for 25 minutes, don’t be tempted to keep having a peek or the rice wont cook.

~Remove the lid and it should have absorbed all the water but still be moist.

~ Mix in some chopped fresh tomatoes and a handful of peas/sweetcorn or some canned beans, cover and leave for 5 more minutes..

~ stir it all up and serve with fresh chopped coriander and parsley on top..

You can pretty much use any rice you like, sometimes I can’t decide and use some of everything.

(1) chilli, Cajun, piri-piri, Indian, Jerk or Moroccan.

(2) diced capsicum peppers, courgette, mushrooms or what ever you fancy.

It might take a few attempts to get the quantity of water just right, but when you have you’ll find it a doddle to make in future

Handy garlic crushing tip.
~ place cloves between two bits of cling film and bash with a rolling pin or something similarly weighty, scrape into pan.

Job Done!

9 thoughts on “5 kinds of Rice”

  1. last night: eggplant & chickpea moroccan-spiced stew with couscous
    tonight: mushroom-lentil burgers


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