Spiced-up rice
Preparing dishes with one of the world’s most loved grains gives you the opportunity to serve it in as many ways as you wish. Great as an accompaniment to meat, seafood, poultry, pulses and vegetables, rice also makes the most delectable of desserts, hot
CALAMARI AND CHICKPEA RICE
A QUICK and easy-to-prepare side dish. The rice is precooked and the calamari takes minutes to sauté with canned chickpeas. Serve with grilled fish.
Ingredients
• 1 tbsp olive oil • 1 tbsp butter
• a few dry chillies
• 1 tsp cumin seeds
• 2 cloves garlic, slivered
• a few curry leaves
• 1 tsp mustard seeds
• 500g calamari rings
• 1x400g can chickpeas,
drained well
• 2 tsp ground coriander
• coarsely ground black pepper • salt
• 1½ cups cooked brown basmati rice, cooled
• juice of ½ lemon
• chopped coriander
Method Heat oil and butter, add dry chillies, cumin, garlic, curry leaves and mustard As the spattering stops, stir in the calamari After 1 to 2 minutes, stir in the chickpeas, spices and seasoning Cook for 5 minutes, fold in the rice Add lemon juice and coriander Heat through and serve.
CITRUS RICE
BASMATI rice cooked in fresh orange juice and aromatic spices, garnished with almonds, orange segments and rind.
Ingredients • 1 cup basmati rice and a pinch of salt • water as needed • ½ cup sugar • 1 cup water • ½ cup fresh orange juice • 3 pods cardamom, peeled • 2x2.5cm cinnamon pieces • a few slivers fresh root ginger • 2 tsp orange rind • segments of 2 oranges • 1 tbsp ghee • 1 tbsp almond flakes
Method Place rice and salt in a saucepan Add water to cover rice Bring to the boil for 5 minutes Drain off excess water, keep aside Combine sugar and water, stir and bring to the boil for 5 minutes. Add spices, ginger and juice Stir into the rice, cook gently until syrup is absorbed and grains are fluffy and separate Fold in rind and segments, remove from heat Heat ghee, fry almonds lightly and add to rice.
TIP
Add slivers of dried fruit eg, apples, apricots and mango to syrup.