This rice is a game changer. If you're looking for an amazing side dish or just a simple one pot meal in itself, this is the one.
This was inspired by one in one of my all time favourite cookbooks, The Thug Kitchen. The recipes are all incredible and each pack so much flavour. It's currently about £12 on Amazon and is worth every penny.
Back to the rice. It takes less than an hour and can be made with mostly store cupboard items:
The recipe calls for 1/2 an onion, which I always find so annoying because the other half ends up stinking out the whole fridge and will inevitably go to waste. To combat this I chop the other half up too and put it in a Tupperware; next time I'm cooking I have that half ready to go. You also only need the green part of the green onion in this dish to I thinly sliced the white part and added it into my diced onion fridge pack.
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| Thank me later, future Sophie |
I've recently started cooking with sesame oil and it makes the whole kitchen smell amazing whenever you cook. This will make such a difference when you're cooking with spices, so I use it for any dish that I'm also using ginger, garlic or chilli in. Also it makes me feel like a fancy ass cook when I have more than one oil to hand.
This rice would be amazing to bring to summer party and is best shared with friends.
RECIPE:
Makes enough for 4 people as a main or 6-8 as a side
INGREDIENTS
400g white rice (you could any rice really but you'd have to adjust your cooking time if you used brown)
2 teaspoons sesame seed oil
1/2 a diced onion
1 tsp garam masala
1 can coconut milk
600ml vegetable stock
A pinch of salt
1 mango- diced
2 tins of kidney beans
1 lime - zest and juice
Chopped green onions to garnish
METHOD
Heat the oil in a large soup pan and add in the onions. Cook for around three minutes until they brown and smell amazing.
Add the garam masala and stir for another minute or so.
Tip in all the rice and allow it to slightly toast and is coated by the oil and onions, around 2 minutes should be idea.
Add the coconut, salt and vegetable stock.
Bring to the boil and allow to simmer for 20-40 minutes, depending on what rice you used. You'll want to keep this covered but give it a good stir every 5 minutes or so because the rice can stick to the bottom of the pot. Keep an eye on the water level too, I added about 75ml more water during the process as the liquid was almost gone but the rice wasn't cooked through.
Once the rice is cooked and it looks like the picture on the right, add in the mango, lime juice and zest and kidney beans. Give it a really good stir so that all the ingredients are mixed. .
Serve this warm and with the green onions to give some colour.
This will keep for about a week in the fridge but i'm pretty sure mine's going to last about 4 minutes because it's so tasty. Enjoy!
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