| Recipes |
| Ricexxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx |
| The Perfect Rice |
| Cajun Rice |
| Lemon Rice |
| Saffron Rice |
| Fragrant Rice |
| The Perfect Rice |
| (4 generous portions) |
| 2 cups Basmati or long grain rice |
| 1 teas. salt |
|
Wash rice 3 times, using a strainer to drain off unclear water. Place in a saucepan and add water to cover rice 3 cm (1") above, add salt. Cover and bring to boil on high heat. Do not lift lid, Turn heat to low and simmer for 10 mins. Lift lid and serve rice by lifting gently with a fork.
Tip: Use Basmati rice for Indian curries and Thai Jasmine rice for Chinese cooking. |
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| Cajun Rice |
| (4 generous portions) |
| 2 cups Basmati or long grain rice |
| 2 teas. Cajun Powder |
| 1 teas. garlic granules |
| 1 teas. salt |
|
Wash rice 3 times, using a strainer to drain off unclear water. Place in a saucepan and add chicken stock to cover rice 3 cm (1") above, add salt. Cover and bring to boil on high heat. Do not lift lid, Turn heat to low and simmer for 10 mins. Lift lid and serve rice by lifting gently with a fork.
Tip: Use Basmati rice for Indian curries and Thai Jasmine rice for Chinese cooking. |
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| Lemon Rice |
| (4 generous portions) |
| 2 cups Basmati or long grain rice |
| 1 teas. yellow mustard seeds |
| 1 bay leaf |
| 1/2 teas turmeric |
| grated rind of 1 lemon |
| 1 teas. salt |
|
Wash rice 3 times, using a strainer to drain off unclear water.
Fry 1 teas. yellow mustard seeds in a little olive oil on med. heat, add 1 bay leaf, ¸ teas turmeric and grated rind of 1 lemon. Add the prepared rice and stir well into the aromatic mix. Add salt and water to cover rice 3 cm (1") above. Cover and bring to boil on high heat. Do not lift lid, Turn heat to low and simmer for 10 mins. Lift lid and serve rice by lifting gently with a fork. Tip: Use Basmati rice for Indian curries and Thai Jasmine rice for Chinese cooking. |
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| Saffron Rice |
| Boiled rice: (4 generous portions) |
| 2 cups Basmati or long grain rice |
| 1/2 teas. saffron |
| 1 teas. salt |
|
Soak ¸ teas. saffron in 1 tbsp. hot water whilst preparing rice.
Wash rice 3 times, using a strainer to drain off unclear water. Place in a saucepan and add water to cover rice 3 cm (1") above, add salt and stir in saffron with water. Cover and bring to boil on high heat. Do not lift lid, Turn heat to low and simmer for 10 mins. Lift lid and serve rice by lifting gently with a fork. Tip: Use Basmati rice for Indian curries and Thai Jasmine rice for Chinese cooking. |
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| Fragrant Rice |
| 11/2 cups basmati rice |
| 3 tbsp. vegetable oil |
| 8 cardamom pods, bruised |
| 4 whole cloves |
| 1 bay leaf |
| 2" cinnamon stick |
| 10 black peppercorns |
| 1 teas. cumin seeds |
| 1 teas. coriander seeds |
| 1/2 teas. ground nutmeg |
| 1/2 teas, saffron strands |
| 1 teas. Salt |
| Rinse rice 3 or 4 times, then soak 30 mins. Drain and reserve water. Heat oil and fry all the spices gently 2-3 mins. Add rice and mix in well. Add reserved water and salt. Add more water till covering 1" above rice, cover and simmer 12-15 mins stirring occasionally. |
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