WHITE RICE RECIPES FOR FISH RECIPES

WHITE FISH RECIPES | BBC GOOD FOOD

White fish recipes | BBC Good Food image

Cook up a white fish such as hake, cod, haddock, sea bass or a mixture for a satisfying supper. Our seafood selection includes fish pies, curries, chowders and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

WHITE BASMATI RICE – INSTANT POT RECIPES

White Basmati Rice – Instant Pot Recipes image

I gave away my rice cooker after I had so much success making rice in the Instant Pot®. Not only is it faster than using the rice cooker, but the end result is fluffier rice. I make a batch every week and serve it with almost any main dish. For a treat, I make super-quick rice pudding by reheating the rice with some milk, butter, cinnamon, raisins, and maple syrup. You can also blend cooked rice with water and then strain it to make homemade rice milk.

Provided by The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest

Prep Time 5 minutes

Cook Time 8 minutes

Yield 6 servings

Number Of Ingredients 2

Ingredients

2 cups white basmati rice (rinsed)
3 cups Water

Steps:

Combine the rice and water in the inner pot.
Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 8 minutes. Make sure the steam release knob is in the sealed position. After cooking, quick release the pressure.
Unlock and remove the lid. Serve the rice immediately, or place it in an airtight container and refrigerate for up to 5 days or freeze for up to 2 months.

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WHITE WINE RISOTTO RECIPE | JAMIE OLIVER RECIPES

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1. Heat the stock. Peel and finely chop the onion and garlic. Trim and finely chop the celery.
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WHITE WINE RISOTTO RECIPE | JAMIE OLIVER RECIPES

1. Heat the stock. Peel and finely chop the onion and garlic. Trim and finely chop the celery.
2. Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat.
3. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring – it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
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6. Remove from the heat and add the 70g butter and grate in the Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Eat it as soon as possible, while it retains its beautiful texture.

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