CHINESE RICE

The Chinese have developed the simple technique of rice making into an art. Each grain of the cooked rice is separate and it is this method of cooking the rice that yields the perfect fried rice.

Cooking Time : 15 mins.
Preparation Time : 5 mins.

Makes 4 cups.

Ingredients

1 cup long grained rice
2 tablespoons oil
1 teaspoon salt

Method

1. Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.
2. Boil 6 to 8 cups of water, add salt and 1 tablespoon of oil.
3. Add the rice to the boiling water. Cook till the rice is 85% cooked.
4. Pour into a colander and let the water drain out. Pour some cold water on the rice to arrest further cooking.
5. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
6. Add the remaining 1 tablespoon of oil and toss the rice in it
7. Spread the cooked rice on a flat surface till it is cool.
8. Use as required.

CELERY AND BLACK PEPPER RICE

Aromatic and subtly flavoured, this rice dish is the perfect accompaniment for spicy dishes.
Preparation Time : 15 mins.
Cooking Time : 8 mins.
Serves 4.

Ingredients
2 cups Chinese rice
1 teaspoon garlic, finely chopped
1½ tablespoons celery, chopped
½ cup bean sprouts
½ teaspoon freshly crushed pepper
2 tablespoons oil
salt to taste

Method

1. Heat the oil in a pan, add the garlic and sauté till it is golden brown.
2. Add the celery and bean sprouts and sauté for another minute.
3. Add the rice and salt and mix lightly.
4. Cook till the rice is hot, sprinkle the freshly crushed pepper and mix well.
5. Serve hot.

GREEN RICE

Long grain rice with green chilli, mint and coriander cooked in coconut milk. A perfect accomplaniment for fiery Thai curry.


Cooking Time : 15 min.
preparation Time : 10 min.
Serves 4 to 6.

Ingredients
2 cups Basmati rice, soaked for 1 hour
4 cups Coconut Milk
1 bay leaf
4 tablespoons chopped coriander
4 tablespoons fresh mint, chopped
4 green chillies, finely chopped
2 tablespoons oil
1 teaspoon salt

For the garnish
lemon wedges

Method
1. Wash and drain the rice.
2. Heat the oil in a pan, add the rice and fry for 4 to 5 minutes.
3. Add the coconut milk, bay leaf and salt and cook on a show flame with the lid on till all the liquid is absorbed.
4. Lower the heat as much as possible, cover the pan lightly and cook for 10 minutes more. Remove the bay leaf.
5. Stir in the coriander, mint and green chillies.
6. Serve hot garnished with lemon wedges.

Tips
It is important to cook the rice on low heat as a high flame could cause the rice to stick to the bottom of the pan.

THAI LAYERED RICE

An innovative fruity vegetable rice cooked in coconut milk.

Cooking Time : 30 min.
Preparation Time : 15 min.
Serves 4.

For the rice
1 cup Basmati rice
1 cup coconut milk
4 teaspoons chopped coriander
1 teaspoon salt
1 teaspoon oil

For the vegetable curry
1 cup broccoli, cut into florests
8 baby corn, sliced diagonally
2 tablespoons red curry paste
1 teaspoon cornflour
1 cup coconut milk
1/2 pineapple, peeled, cored
2 tablespoons lemon juice
2 teaspoons sugar
1 tablespoon soya sauce
rind of 1 lemon, grated
2 tablespoons oil
salt to taste

For the garnish
2 tablespoons sliced onions, fried till brown
2 tablespoons spring onions, chopped

For the rice
1. Wash and drain the rice.
2. Heat the oil in a pan, add the rice and saute for 4 to 5 minutes.
3. Add the coconut milk, 1 cup of water and the salt.
4. Bring to a boil, cover the pan with a lid and cook till the rice is done.
5. Sprinkle the coriander on top and keep aside.

For the vegetables curry
1. Blanch the broccoli and baby corn in hot water. Drain.
2. Heat the oil in a pan, add the red curry paste and fry for a few minutes.
3. Mix the cornflour in the coconut milk and add to the fried curry paste.
4. Add the blanched vegetables and the pineapples to the gravy.
5. Add the lemon juice, sugar, soya sauce, lemon rind and salt.
6. Bring to a boil and then keep aside.

How to proceed
1. In a flat bottomed pan, spread a layer of rice and top with a layer of the vegetable curry.
2. Repeat the layers till all the rice and vegetable curry are used.
3. Cover with a lid and seal the sides with a dough made of plain flour (maida) and water.
4. Bake in a preheated oven at 200 degree C (400 degree F) for 20 minutes.
5. Remove from the oven and break the seal.
6. Serve hot garnished with the brown onions and spring onions.

Tips
Cut the pineapple into 25 mm. (1") cubes.
To avoid the grains from breaking, fry rice very gently.