Take 1 cup japanese rice in a bowl and wash with with several changes of water until water is almost clear, about 5 mins. Stir rice constantly with your hands. Drain in a colander and let stand uncovered for half an hour to an hour.
Place in a heavy pot with a good lid, add 1 cup water and heat on medium-high until water just boils. Turn heat to high and boil vigorously with the lid on. A white starchy liquid will seep over the pot sides. When this stops, reduce heat to low and cook till all liquid is absorbed. Turn off heat and stand, covered, for 15 mins. Fluff rice with a wooden spoon using a slicing motion. Stand. Serve.
Resist the temptation to take the lid off during cooking. The rice should be dry and delicate but clump together satisfyingly for attack by chopsticks.
1.5 litres (6 cups) water
1 medium eschallot, peeled and very finely chopped
250g ripe strawberries, washed, hulled and halved
3 tablespoons brandy
500g arborio rice
50g (1/2 cup) freshly grated parmesan + extra for serving
Heat the water or stock in a saucepan and keep it simmering.
Heat half the butter in a heavy-bottomed saucepan. Sauté the eschallot on low heat until softened. Add half the strawberries and cook gently for a couple of minutes. Add the brandy.
When the brandy has evaporated, add the rice and stir to coat well. Season.
Add a ladleful of hot water/stock and procedd to make risotto (as normal) should take about 20 minutes.
Add the remaining strawberry halves, the butter and the 50g of parmesan cheese and stir through. Serve immediately with a grinding of black pepper and extra parmesan.
Source: Twelve – a Tuscan cookbook, by Tessa Kiros
2 eggs, beaten
3 1/2 tb vegetable oil
2 cloves garlic, minced
1 small fresh chilli, minced
5 cups cold cooked white rice, preferably a day old
1\4 cup oyster sauce
1 tb dark soy sauce
5 spring onions, sliced thin
plus any of the following according to your tastes:
vegetables (peas, red pepper, carrot, green beans)
toasted cashews or peanuts
1 cup bean sprouts
Add 1 1/2 tsp of oil to large non-stick pan over medium and heat, add eggs, cook until just set, then quickly scramble and break into small pieces, set aside. If using meat of fish, cook separately in a little oil and set aside.
Turn heat right up, add remaining oil, stir-fry veges except bean sprouts a little. Add garlic, stir until fragrant. Add rice and sauces, heat through. Add everything else and heat through. Chopped fresh coriander?
A classic accompaniment is krupuk – Indonesian fried prawn crackers. Unfortunately the kids don’t like this yet.
Source: ‘The New Best Recipe’
4 stalks lemon grass, outer leaf removed
6 green chillies, seeded and chopped
3 cloves garlic, peeled
thumb of ginger or galangal, peeled
2 shallots, peeled
2 handfuls of coriander leaves, chopped
1 tsp lime zest
juice of 1 lime
1 tb fish sauce / to taste
1/2 tsp ground black pepper
small pumpkin peeled and chopped
2 large aubergines, chopped into fat chunks
3 tb vegetable oil
1 tin coconut milk
400 ml vegetable stock
2 tsp fresh green peppercorns
thai basil leaves
Blend first 9 ingredients including half the coriander in food processor to a coarse paste. Brown vegetables in oil a bit over highish heat, add 4 tb of paste and stir well.
Add liquids and peppercorns, simmer til tender. Add more paste if required, and cook a little longer. Whole cooking process should take 10 mins. Garnish with remainder coriander and basil and serve with rice.
This is an all-purpose beast. Other possibilities: chicken, mushrooms, spinach, fish, prawns.
Source: Nigel Slater ‘Appetite’
1 large aubergine, cut into 3 cm cubes, salted in a colander for 20 mins, wiped dry
40 g butter
2 tb olive oil
4 cloves garlic, thinly sliced
1/3 tsp ground allspice
1 tin plum tomatoes, mashed up
150 g basmati rice, washed and soaked in salted water for 3 hours
1/2 small bunch parsley, roughly chopped
salt and pepper
Preheat oven to 230’C. Melt butter and 1 tb of the oil in a large saucepan and fry garlic until golden, add allspice and tomatoes, simmer 20 mins.
Toss aubergines with remaining oil and roast on a baking tray for 15 mins until soft and golden.
Add rice to tomatoes and enough water to cover 1 cm over, season. Add aubergines and cover with greaseproof paper and a lid. Bring to the boil over high heat and cook fast for 2 minutes, then turn down heat and cook for another 8 minutes. Remove from heat and stand 5 minutes, garnish with parsley and serve. Good with grilled chicken or lamb.
Source: Moro Cookbook
2 tb olive oil
400g stewing lamb, cut in 1cm pieces
1 large tb tomato puree
1/2 medium onion, grated
1/2 cinnamon stick
2 tsp caraway seeds
175g basmati rice, washed and soaked in salted water for 3 hrs
500g white cabbage, shredded
small bunch parsley, roughly choppped
salt and pepper
200g greek yoghurt
Heat olive oil in a saucepan, add lamb, puree, onion, cinnamon and cover with water. Bring to a gentle simmer for 30 mins, until lamb is tender. Remove and season.
In another saucepan fry the caraway in the butter to release the flavour, then add rice and cook briefly, then add lamb, cabbage and half the parsley. Add water to just cover, cover with greaseproof paper and a lid and steam for 8 mins. NB easy to add too much water.
Remove lid and paper and stand for a few minutes. Garnish with remaining parsely and serve with yoghurt and lemon wedges.
A favourite of Lukas.
Source: Moro Cookbook