STARCHY RICE RECIPES

Steps:

• 1. 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.
  2. 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.
  3. Doubling the amounts in the recipe will give you enough rice to serve 8-12 people.
  4. 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
  5. 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.

Steps:

• 1. Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
  2. Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
  3. Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
  4. Put a large non-stick frying pan or wok on a medium-high heat.
  5. Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
  6. Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
  7. Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
  8. Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
  9. Add the soy, then toss in the egg ribbons.
  10. Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!