Tag: rice

Coconut rice

~ Sophie ~ 4 Comments

One of the very nicest rices you can eat. Especially good as a soothing counterpoint to something challengingly spicy

  • 225g basmati rice
  • 150ml coconut milk
  • 300ml water
  • ½ tsp salt
  1. Place the rice in a bowl, cover with cold water and soak for 10 mins
  2. Drain and rinse through with fresh water
  3. Dump into a saucepan with a lid and stir in the coconut milk, water and salt
  4. Stick the lid on, bring to the boil and reduce the heat to a simmer. Cook for 10 mins, then turn the heat off and leave with the lid on for a further 5 mins
  5. Fluff up and serve sprinkled with toasted sesame seeds and finely chopped spring onion

Mexican sweet potato bowl

~ Sophie ~ 2 Comments

Less a recipe, more a construction job. An ideal mid-week meal and an excellent way to use up leftovers, which I’m mildly obsessed with. Feeds 2 people. Tasty, satisfying, adaptable.

  • 1 large sweet potato
  • 2 tbsp veg oil
  • Paprika, cumin, garlic powder, onion powder, pinch of cinnamon
  • 1 packet pre-cooked basmati or long grain rice
  • 1 tin black beans
  • Chipotle chilli sauce (or regular chilli sauce with ½ tsp smoked paprika)
  • 1 avocado
  • Lime juice
  • Toppings – including pickled jalapenos, fresh coriander, sour cream, diced tomatoes
  1. Peel and dice the sweet potato. Mix the spices with the veg oil and then tumble in the sweet potato. Roast on a tray at 180C fan (200C) for 30-40 mins
  2. Drain the tinned black beans. Warm in a pan with the chipotle chilli sauce and a bit of the liquid from the tin
  3. Cook the rice according to the directions on the packet
  4. Dice the avocado and sprinkle with lime juice and a pinch of salt
  5. Construct the bowl with rice, then black beans, then sweet potatoes. Top with the avocado and any other toppings which appeal

By all means pre-cook the sweet potato to save time at dinnertime, use up leftover chicken, add grated cheese, substitute in brown rice, add fresh chilli. Munch on tortilla chips while you cook. So many options!

Nasi goreng

~ Sophie ~ Leave a comment

Spicy, savoury, yummy. No claims to authenticity, but such a comforting and quick weeknight dinner. Feeds 2 with seconds

  • 2 tbsp oil 
  • 2 eggs, beaten 
  • 200g pork fillet, cut into strips 
  • 4 spring onions, finely chopped 
  • 1 stalk lemongrass, trimmed and grated/minced
  • 2 cloves garlic, grated 
  • 1 large red chilli, finely chopped 
  • 2 carrots, peeled and diced into small cubes
  • 8 baby corn, cut into ½ cm rounds
  • 1 pre-cooked basmati rice packet 
  • Handful of frozen peas 
  • 1 tbsp fish sauce 
  • 1 tbsp gochujang 
  • 2 tbsp ketjap manis (sweet soy sauce – could substitute with 2 tbsp soy sauce + 2 tsp maple syrup)
  • Chopped coriander 
  • Handful of dry roasted peanuts 
  1. Heat oil in wok 
  2. Cook egg in flat pancake by swirling around bottom of wok until set. Remove from pan and slice into strips 
  3. Heat wok again and add pork. Stir fry until lightly browned on outside and just cooked through, then remove from the pan 
  4. Add a touch more oil if needed then add spring onion, lemon grass, garlic and chilli to the wok and stir fry briefly (don’t allow to brown) 
  5. Add carrots and baby corn, stir fry for a couple of mins
  6. Add fish sauce and chilli paste and mix to distribute through the vegetables
  7. Add rice (cold) and stir to coat in the paste 
  8. Add ketjap manis, pork, egg and peanuts, continue to cook and stir together until everything is hot
  9. Serve sprinkled with chopped coriander