FOUR WAYS WITH RICE:

Rice need never be boring again with these pepped-up savoury side dishes.

dressing up a pantry staple

Steamed ginger rice

SERVES 4 PREP AND COOK TIME 20 MINUTES Heat 1 tablespoon olive oil in a saucepan; cook 6 sliced green onions, stirring, until softened. Add 2 ½ teaspoons grated fresh ginger and 1 ½ cups basmati rice; stir to coat in oil. Add 2 cups chicken stock; bring to the boil. Reduce heat; simmer, covered, over low heat, 10 minutes. Remove from heat; stand, covered, 5 minutes, fluff with fork. Stir in 2 tablespoons chopped fresh mint; season.

Cauliflower ‘rice’ pilaf

SERVES 4 PREP AND COOK TIME 20 MINUTES Process 1 coarsely chopped medium (1kg) cauliflower, in batches, until finely chopped. Heat 2 tablespoons olive oil in a large heavy-based frying pan over high heat. Add 1 teaspoon cumin seeds and cauliflower to frying pan; cook, stirring occasionally, for 12 minutes or until cauliflower is just tender. Stir in ¼ cup coarsely chopped fresh coriander.

Basmati pilaf

SERVES 4 PREP AND COOK TIME 30 MINUTES Melt 20g butter in a saucepan; cook 1 crushed garlic clove, stirring, until fragrant. Add 1 cup brown basmati rice; cook, stirring, 1 minute. Add 1 cup chicken stock and 1 cup water; bring to the boil. Reduce heat to low; simmer, covered, for 20 minutes or until rice is just tender. Remove from heat; fluff with fork. Stir in ¼ cup chopped fresh flat-leaf parsley and ¼ cup toasted flaked almonds.

Coconut rice

SERVES 4 PREP AND COOK TIME 20 MINUTES Place 1 ½ cups (300g) jasmine rice, 270ml canned coconut milk,

⅔ cup water and 2 teaspoons finely grated fresh ginger in a heavy-based saucepan, season with salt; stir well to combine. Cover pan with a lid; bring to the boil over medium heat. Reduce heat to low; cook for 10 minutes. Turn off heat; stand, covered, for a further 5 minutes.