Aside from our own steamed rice, fried rice, clay-pot rice, soupy rice and of course Hainan Chicken Rice Asia has taken an affection to Risotto and Paella. Everywhere you go rice is being served left right and center but to me, the best rice is the ones you cook at home. I saw this simple version on TV, tweaked the recipe slightly and tried it last night .. superb! This is painless to prepare and even on its own it will make a good supper.
- use butter to soften finely chopped onion & minced garlic in a pan
- add brown rice to cover mixture wait till rice is hot and glistens
- pour in vegetarian stock (make your own or use stock cubes)
- cover the rice say up to 1" deep
- if you have saffron sprinkle a few strands over the stock, makes a difference
- into a solid 150C oven, lid on, for 35-45' depends on how much rice
- remove lid, leave in oven for another 10-15" till top is slightly toasted
- make sure liquid is all well absorbed
- no stirring at all during the process
- sprinkle with pink peppercorns or dry chili flakes and garnish with flat parsley
- avoid cheeses, vinegar, sauces .. lest it will loose its neutrality
To make this more substantive add Pancetta Lardon or Chorizo Cubes. I splurged and fusioned it with 'lap-cheong' aka Chinese sausages, mixing the sweet plain and salty liver versions.
I can guarantee satisfaction .. with an iced cold beer!
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