RICE AND THINGS RECIPES
PERFECT RICE RECIPE | JAMIE OLIVER RICE & NOODLE RECIPES
This foolproof, hassle-free way to cook rice will give you that light, fluffy texture you love
Total Time 25 minutes
Yield 4
Number Of Ingredients 1
Steps:
- This is my basic recipe for getting perfect rice every time. Have a go at mastering it – you’ll be amazed at the light and fluffy results.
- Once you’ve got the hang of that, you can have a go at flavouring it - any flavouring you boil with the rice will infuse it with wonderful fragrances and flavours. So try boiling things like fresh herbs, a cinnamon stick, a few cardamom pods, a strip of lemon zest or even a green tea bag in the water with the rice.
- Doubling the amounts in the recipe will give you enough rice to serve 8-12 people.
- Put a large pan of salted water on a high heat and bring to the boil. Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear (this will stop the grains sticking together later). Add your rice to the boiling water and wait for the grains to start dancing around. From that point, boil for 5 minutes
- Drain the rice in a colander. Pour 2.5cm of water into the pan, put it back on the heat and bring it to the boil again, then turn down to a simmer. Cover the rice in the colander with foil or a lid. Place the colander on top of the pan of simmering water and let the rice steam over it for 8 to 10 minutes. Remove from the heat and if you’re ready, serve immediately. If not, leave the foil or lid on and put aside until ready to serve – it should stay warm for about 20 minutes.
Nutrition Facts : Calories 314 calories, FatContent 0.4 g fat, SaturatedFatContent 0.0 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 69.8 g carbohydrate, SugarContent 0.0 g sugar, SodiumContent 0.15 g salt, FiberContent 0.0 g fibre
LEFTOVER RICE RECIPES | BBC GOOD FOOD
Make the most of leftover rice with our simple and speedy recipes. Use up this storecupboard staple in salads, one pots and egg-fried rice dishes.
Provided by Good Food team
Number Of Ingredients 1
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SPICED CAULIFLOWER RICE PIE | JAMIE OLIVER PIE RECIPES
Full of colour and flavour, this dish is kind of like a veggie curry, but turned out into the most impressive rice cake. You’ve got a crunchy, golden outside that contrasts beautifully with the delicate, fluffy rice and tender cauliflower florets inside. I’ve also added a curveball ingredient inspired by a trip to Delhi, where I saw street-food vendors doing the most incredible things with poppadoms. This is food that just makes me happy.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 279 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 279 calories per serving
- Peel and finely chop the onions, place in a 28cm non-stick frying pan on a medium heat with 1 tablespoon of olive oil and a splash of water, and cook for 10 minutes, or until golden, stirring regularly. Cut the cauliflower into 2cm florets, finely slicing the stalk and any nice leaves. Stir into the pan with the curry paste and cook for 5 minutes. Pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml). Prick and add the whole chillies, then roughly snap in the poppadoms and tear in most of the coriander leaves. Stir well, season with sea salt and black pepper, cover, and cook for 15 minutes on a medium-low heat. After this time, the rice will have absorbed all the liquid. Uncover the pan, drizzle 3 tablespoons of oil around the edge and press down with a masher. Reduce to a low heat and cook for 5 more minutes to get a super-golden, thin crispy crust. Rest, covered, for 10 minutes, then loosen the edges with a spatula. Carefully turn the whole thing out on to a board or platter, then pick over the remaining coriander leaves. Season the yoghurt with black pepper, drizzle with a little extra virgin olive oil and serve on the side.
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SPICED CAULIFLOWER RICE PIE | JAMIE OLIVER PIE RECIPES
Full of colour and flavour, this dish is kind of like a veggie curry, but turned out into the most impressive rice cake. You’ve got a crunchy, golden outside that contrasts beautifully with the delicate, fluffy rice and tender cauliflower florets inside. I’ve also added a curveball ingredient inspired by a trip to Delhi, where I saw street-food vendors doing the most incredible things with poppadoms. This is food that just makes me happy.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 279 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 279 calories per serving
- Peel and finely chop the onions, place in a 28cm non-stick frying pan on a medium heat with 1 tablespoon of olive oil and a splash of water, and cook for 10 minutes, or until golden, stirring regularly. Cut the cauliflower into 2cm florets, finely slicing the stalk and any nice leaves. Stir into the pan with the curry paste and cook for 5 minutes. Pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml). Prick and add the whole chillies, then roughly snap in the poppadoms and tear in most of the coriander leaves. Stir well, season with sea salt and black pepper, cover, and cook for 15 minutes on a medium-low heat. After this time, the rice will have absorbed all the liquid. Uncover the pan, drizzle 3 tablespoons of oil around the edge and press down with a masher. Reduce to a low heat and cook for 5 more minutes to get a super-golden, thin crispy crust. Rest, covered, for 10 minutes, then loosen the edges with a spatula. Carefully turn the whole thing out on to a board or platter, then pick over the remaining coriander leaves. Season the yoghurt with black pepper, drizzle with a little extra virgin olive oil and serve on the side.
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