Rice is a pantry staple that’s very easy to cook and one of those dishes that everyone loves. It’s super filling and is the perfect foundation to almost any meal! It’s completely versatile and comes in many different colours. Transform this simple ingredient into a mouth-watering fried rice, a fancy risotto or even a delicious, creamy dessert. We’ve rounded up three of our favourite rice dishes you can try at home!
HEALTHIER ONE-PAN BAKED FRIED RICE
Recipe by Taste.com.au
This healthy one dish wonder is perfect for an easy to prepare mid-week dinner. We love this super simple recipe from Taste.com.au. It only takes around 15 minutes to prepare and is guaranteed to make your kitchen smell heavenly!
• 300g (1 1/2 cups) brown rice
• 2 garlic cloves, crushed
• 2 teaspoons grated fresh ginger
• 625ml (2 1/2 cups) boiling water
• 2 teaspoons vegetable oil
• 2 carrots, peeled, coarsely grated
• 150g (1 cup) frozen peas
• 100g 97-per-cent fat-free sliced ham, chopped
• 3 green shallots, white and pale green parts thinly sliced (tops reserved)
• 2 tablespoons light soy sauce, plus extra, to serve
• 3 eggs
• Sriracha chilli sauce, to serve
Step one: Preheat oven to 200C/180C fan forced. Place the rice in a 30 x 20cm baking dish. Add the garlic and ginger. Pour in the water and add the oil. Stir to combine. Cover dish tightly with foil and bake for 45 minutes.
Step two: Carefully uncover the dish and stir in the carrot, peas, ham, shallot and soy sauce. Cover tightly and cook for a further 10 minutes.
Step three: Remove and discard foil. Make 3 indentations in the rice mixture and break an egg into each. Use a fork to lightly whisk each egg without mixing into the rice. Return to the oven and cook, uncovered, for 7 minutes or until the egg is set.
Step three: Use a small sharp knife to coarsely cut the egg in the dish. Stir to combine. Diagonally slice the reserved shallot tops and sprinkle over rice mixture. Serve drizzled with sriracha and extra soy sauce.
Recipe by Woolworths.com.au
As we draw closer to winter, a simple homemade risotto is a wholesome comfort meal guaranteed to get your whole family or friends salivating! If you’ve never made risotto before, this easy to follow recipe by Woolworths is a great place to start.
• 3 cups chicken stock
• 11/2 tbs olive oil
• 80g butter, chopped
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 11/2 cups arborio rice
• 1/2 cup dry white wine
• 80g finely grated parmesan
• 2 tbs chopped fresh herbs such as parsley, chives, basil or thyme (optional)
Step one: Place stock into a saucepan and bring to a simmer over medium heat.
Step two: In a wide saucepan, heat oil and 20g butter over medium heat. Add onion and garlic and cook for 8 minutes, stirring occasionally, or until onion is very soft.
Step three: Add rice and stir well to coat. Cook for 1-2 minutes or until lightly toasted.
Step four: Add wine and cook for 2-3 minutes, stirring occasionally, or until absorbed.
Step five: Add 1/2 cup stock and cook, stirring gently and occasionally, until absorbed. Repeat adding stock in batches (allowing to absorb between each addition), cooking for 20 minutes or until rice is al dente. Remove from heat and stand for 1 minute.
Step six: Beat in parmesan and remaining butter until combined and creamy. Season to taste, stir through herbs, if using, and serve immediately.
RICE PUDDING WITH CHERRIES & COCONUT CRUMBLE
Recipe by Coles.com.au
This is one for the sweet tooths! Rice isn’t just a savoury dish. It makes a tantalising dessert as well. This super simple rice pudding recipe by Coles can be created in just four simple steps.
• 400ml coconut milk
• 1 1/2 cups (375ml) milk
• 1/2 cup (100g) arborio rice
• 1/4 tsp sea salt flakes
• 1/4 tsp ground cinnamon
• 1/3 cup (75g) caster sugar
• 680g jar pitted morello cherries, drained reserving liquid
Salted Coconut Crumble
• 1/2 cup (75g) plain flour
• 40g unsalted butter, melted
• 1/4 cup (55g) caster sugar
• 3/4 cup (35g) flaked coconut
• 1/2 tsp sea salt flakes
Step one:To make the salted coconut crumble, preheat oven to 170°C. Line a baking tray with baking paper. Combine the flour, butter, sugar, coconut and salt in a bowl. Spread the coconut mixture over the lined tray. Bake for 10-15 mins or until golden brown. Set aside to cool.
Step two: Combine the coconut milk, milk, rice, salt, cinnamon and 1 tbs sugar in a medium heavy-based saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, for 25 mins or until the rice is tender and the liquid is almost absorbed. Set aside for 5 mins to cool.
Step three: Meanwhile, place the reserved cherry liquid and remaining sugar in a medium saucepan over medium heat. Cook, stirring often, for 5 mins or until syrup thickens slightly. Add cherries and stir to combine. Set aside to cool slightly.
Step four: Divide rice pudding among heatproof cups or serving bowls. Top with cherry mixture and salted coconut crumble.