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Different ways to play around with rice
What you need to know:
- Not only is there moisture variability in rice, but the type also matters. Super and Basmati are different in the size of the grain and taste. One is medium-grained and the other is long-grained.
‘May your rice never burn’ is the New Year’s greeting of the Chinese. There is little doubt in my mind that when we speak of rice in a homestead here in Uganda, the first thing that comes to one’s mind would be white rice. One may be served brown rice at outside catering functions, but do not for a moment think that you are being offered the real McCoy, which is expensive and needs an acquired taste to be fully appreciated. Not to mention the fact that it takes forever to cook.
The true brown rice is a whole grain rice with only the inedible outer hull removed. In case you are wondering why they call it brown rice, truth be told, it is meatless pilao. So many people mention to me how problematic rice cooking can be and the variability of their results in rice cookery.
It isn’t funny! As is the case with flour, the rice itself may have more or less in moisture in its make-up. Not only is there moisture variability in rice, but the type must be reckoned with.
Super and Basmati are different in the size of the grain, as well as taste. The former is medium grained while the latter is long grained. With a rice cooker, you can never go wrong with one caveat; do not buy a second hand or used gadget. Brand new rice cookers are relatively inexpensive. A rice cooker removes all the guesswork and if you follow the instructions and make adjustments accordingly, you can never go wrong.
CAULIFLOWER & CARROT CURRY
Makes 4 to 6 servings and can be cooked in less than 30 minutes
INGREDIENTS:
Steamed rice preferably made with basmati
1 or 2 tablespoons vegetable oil
4 large carrots cut into ½ inch rounds
1 medium onion chopped
2 garlic cloves, minced
1 large piece of ginger, shredded, 1 tablespoon Simba mbili curry powder
1 teaspoon garam masala
1 decent size cauliflower, cut into small florets
1 cup vegetable broth
½ cup unsweetened coconut milk
1 cup blanched fresh green peas, Salt and pepper
METHOD:
In an ovenproof casserole, heat the oil over medium heat and then add the onions and carrots. Cook, stirring often until the onions become golden. Stir in the garlic and ginger and cook for another couple of minutes. If you are using fresh chilies, now is the time to add them as well. Add the curry powder and garam masala and stir for a minute. 2. Add the cauliflower, vegetable broth and the coconut milk and bring to a boil and reduce the heat to low. Cover and simmer until the vegetables (including the blanched fresh peas) become tender. Allow a good 10 – 15 minutes. Just before serving, taste and correct seasoning and spoon the rice into individual soup bowls and top with the curry sauce and serve at once.
FRIED RICE WITH SCRAMBLED EGGS & HAM CRUMBS
INGREDIENTS:
Serves 4 – 6
3 tablespoons vegetable oil
3 eggs lightly beaten
4 cups cooked rice, cold with the grains thoroughly separated with your fingers. Feel free to prepare it a day before and let it stay in the fridge overnight.
½ cup chopped ham
¼ cup blanched fresh peas
4 tablespoons finely chopped spring onions
2 -3 tablespoons soy sauce or more according to taste
Black pepper to taste
4 tablespoons sesame oil
METHOD:
Heat a wok or a large frying pan until hot and then add the oil. As soon as the oil is smoking hot, add the eggs and a little black pepper and stir them vigorously until they are set (scrambled).Remove them and set aside until ready to use. 2. Add the rice and ham crumbs to the hot wok, stirring continuously until they are thoroughly hot and well mixed. Add the cooked eggs, the peas, spring onions, sesame oil and the soy sauce stirring them to mix well. Just before serving, taste and correct seasoning.
BREAST OF CHICKEN WITH SQAUSH STIR-FRY
Can be cooked in under 30 minutes
INGREDIENTS:
Makes 4 to 6 servings
Steamed rice, preferably made with long grain
3 tablespoons soy sauce
3 tablespoons rice wine or dry vermouth
½ kg chicken breasts, cut into strips 3 inch long and half inch wide
2 tablespoons vegetable oil
1 large onion, cut into half inch thick moons
3 spring onions, white and green parts, chopped
2 tablespoons minced fresh ginger, 2 garlic cloves
2 medium zucchini, cut into half inch thick half moons
2 medium squash (yellow or green), cut into half inch thick half moons
½ cup vegetable or homemade broth, 2 tbs cornstarch
METHOD:
In a medium bowl, combine the soy sauce and the rice wine and add the chicken breast strips and marinade at room temperature for about 30 minutes. 2. Heat a large wok over high heat and add 1 tablespoon of the oil and heat until hot. Add the onion and stir fry for 1 minute. Stir in the spring onions, ginger and garlic before adding the zucchini and squash make sure to stir fry until they become crisp tender, no more than 4 minutes. Transfer to a bowl and set aside. 3. Drain the chicken strips and reserve the marinade.
Add the chicken broth and cornstarch to the marinade and whisk to dissolve and set aside. 4. Add the remaining 1 tablespoon oil to the frying pan and reduce the heat to medium high. Add the chicken breast strips to the frying pan and stir fry until the breasts are cooked. 5. Return the vegetables to the frying pan and stir in the marinade mixture.
Add to the frying pan and bring to a boil and cook for a couple of minutes until the sauce is thickened which should take a couple of minutes. 6. Taste and correct seasoning and spoon the rice into individual soup bowls and top with the chicken, vegetables and serve immediately.
