
CHAPTER NINETEEN Rice

BOILED
1. Basmati
2. Brown
3. Patna
COMPOSITE
4. Fried
5. Nasi Goreng
6. Paella

PILAFF
7. Plain
8. A la Grecque
9. Chicken livers
10. Savoury
RISOTTO
11. Plain
12. Napolitaine
The Art of the Rice Dish

BOILED
1. PLAIN BOILED RICE
10 PORTIONS
Ingredients
Basmati rice 500 g
Salt
Method
1. Soak the rice for 15 minutes.
2. Put the rice into boiling salted water and simmer for 20 minutes until the rice is cooked.
3. Completely refresh under cold running water than drain thoroughly in a colander.
4. Spread out on a dish with a piece of muslin or pudding cloth underneath and on top.
5. Reheat the rice in a slow oven for one hour until piping hot then transfer it to a warm dish for service.
2. PLAIN BOILED BROWN RICE
10 PORTIONS
Ingredients
Brown rice 500 g
Lemon 1
Salt
Method
1. Put the rice into boiling salted water and simmer for 35 minutes until the rice is cooked.
2. Completely refresh under cold running water than drain thoroughly in a colander.
3. Spread out on a suitable dish with a piece of muslin or pudding cloth underneath and on top.
4. Reheat the rice in a slow oven for one hour until piping hot then transfer it to a warm dish for service.
3. PLAIN BOILED PATNA RICE
10 PORTIONS
Ingredients
Patna rice 500 g
Lemon 1
Salt
Method
1. Put the rice into boiling salted water, add the juice of the lemon and simmer for 18 minutes until the rice is cooked.
2. Completely refresh under cold running water than drain thoroughly in a colander.
3. Spread out on a suitable dish with a piece of muslin or pudding cloth underneath and on top.
4. Reheat the rice in a slow oven for one hour
until piping hot then transfer it to a warm dish for service.
COMPOSITE
4. FRIED RICE
10 PORTIONS
Ingredients
Cold boiled rice 1 kg
Almonds 50 g
Cooked ham 50 g
Spring onions 50 g
Eggs 4
Soy sauce 40 ml
Peanut oil 75 ml
Salt
Method
1. Split the almonds in half and toast them to a golden brown under a grill.
2. Cut the ham into thin strips and cut the spring onions into 5 mm lengths.
3. Whisk the eggs and salt together. Heat the oil in a frying pan. Add the eggs and cook them until half set.
4. Add the rice and coat the grains with the egg. Keep stirring and turning the rice over.
5. Add the ham and spring onions and sprinkle with soy sauce. Cook for a further 3 minutes.
6. Transfer the rice to a heated dish and decorate the surface with the toasted almonds for service.
5. NASI GORENG
10 PORTIONS
Ingredients
Cold boiled rice 1 kg
Onions 400 g
Garlic 2 cloves
Oil 200 ml
Eggs 2
Cooked meat 300 g
Prawns 300 g
Spring onions 3
Soy sauce
Salt
Pepper
Method
1. Peel and finely chop the onions and the garlic and lightly cook in hot oil.
2. Cut the meat into julienne, add to the onions and heat through.
3. Add the rice, prawns, salt, pepper and soy sauce and heat thoroughly until heated through.
4. Make a thin omelette with the eggs and cut it into strips 5 mm wide. Roughly chop the green part of the spring onions.
5. Serve the rice on a heated dish garnished with the omelette strips and the chopped spring onions.
Note: Sliced cucumber, peanuts and mango chutney may be served as side dishes.
6. PAELLA
10 PORTIONS
Ingredients
Mussels 400 g
Prawns 300 g
Chicken drumsticks 10
Onions 300 g
Green peppers 300 g
Tomatoes 300 g
Black olives 100 g
Garlic 2 cloves
Peas 400 g
Olive oil 100 ml
Long grain rice 400 g
Chicken stock 225 ml
Bouquet garni 1 small
Saffron
Method
1. Peel and roughly chop the onion. Remove the seeds from the green peppers and cut the flesh into dice. Cut the tomatoes into wedges and crush the garlic.
2. Heat the oil in a shallow saucepan and add the onions, garlic, peppers and tomatoes, and stir fry for 5 minutes then add the rice and olives.
3. Boil the stock and add it to the pan then simmer until half of the stock has been absorbed by the rice.
4. Fry the drumsticks to a golden brown. Cook the peas in boiling salted water and drain.
5. Add the chicken, prawns, mussels and pease to the rice and place the pain in a hot oven 200°C to cook for 30 minutes.
6. Remove from the oven and serve in the pan.
Note: This dish is traditionally cooked and served
in a shallow saucepan with 2 handles known as a paella.

PILAFF
7. PILAFF OF RICE
10 PORTIONS
Ingredients
Patna rice 400 g
Margarine 50 g
Bouquet garni 1 small
Onions 50 g
White stock 1 ltr
Method
1. Heat half the margarine in a heavy shallow pan. Peel and finely chop the onions then cook them without colouring in the margarine.
2. Add the rice and cook for one minute, then add the stock, bouquet garni and seasoning and bring to the boil.
3. Cover with greaseproof paper and a lid and place in an oven at 180°C for 20 minutes.
4. Remove the lid and paper, add the remainder of the margarine and allow to stand for 10 minutes. Stir lightly with a fork to separate the grains and transfer to a heated dish for service.
8. RICE A LA GREQUE
10 PORTIONS
Ingredients
Patna rice 400 g
Margarine 50 g
Bouquet garni 1 small
Pimentos (tinned) 100 g
Onions 100 g
White stock 1 ltr
Peas 150 g
Garlic 2 cloves
Salt
Pepper
Method
1. Heat half the margarine in a heavy shallow pan. Peel and finely chop the onions and crush the garlic and cook these without colouring in the margarine.
2. Add the rice and cook for one minute then add the stock, bouquet garni, peas, diced pimentos and the seasoning and bring to the boil.
3. Cover with greaseproof paper and a lid and place in an oven at 180°C for 20 minutes.
4. Remove the lid and paper, add the remainder of the margarine and allow to stand for 10 minutes. Stir lightly with a fork to separate the grains and transfer to a heated dish for service.
9. PILAFF OF RICE WITH CHICKEN LIVERS
10 PORTIONS
Ingredients
Rice 400 g
Bouquet garni 1 small
Chicken livers 400 g
Onions 50 g
Butter 100 g
White stock 1 ltr
Demi-glace 250 ml
Margarine 50 g
Parsley (chopped)
Salt
Pepper
Bay leaf
Method
1. Heat half the margarine in a heavy shallow pan. Peel and finely chop the onions and cook them without colouring in the margarine.
2. Add the rice and cook for one minute then add the stock, bouquet garni, seasoning and bring to the boil.
3. Cover with greaseproof paper and a lid and place in an oven at 180°C for 20 minutes.
4. Remove the lid and paper, add the remainder of the margarine and allow to stand for 10 minutes. Stir lightly with a fork to separate the grains.
5. Cut the chicken livers into halves and saute them in very hot oil then drain them thoroughly.
6. Place into the boiling demi-glace, but do not boil again. Adjust the seasoning and gently work in the butter. Bring the demi-glace to the boil, remove from the heat, add the chicken livers and the butter and adjust the seasoning. Do not re-boil.
7. Serve in a border of rice decorated with chopped parsley.
10. SAVOURY RICE
10 PORTIONS
Ingredients
Short grain rice 400 g
Margarine 50 g
Bouquet garni 1 small
Onions 50 g
White stock 1 ltr
Cheese (grated) 100 g
Salt
Pepper
Method
1. Heat half the margarine in a heavy shallow pan. Peel and finely chop the onions and cook them without colouring the margarine.
2. Add the rice and cook for one minute then add the stock, bouquet garni and the seasoning and bring to the boil.
3. Cover with greaseproof paper and a lid and place in an oven at 180°C for 20 minutes.
4. Remove the lid and paper, add the remainder of the margarine and allow to stand for 10 minutes. Stir lightly with a fork to separate the grains and transfer to a heated serving dish. Sprinkle the grated cheese on top for service.
RISOTTO
11. RISOTTO
10 PORTIONS
Ingredients
Short grain rice 400 g
Onions 50 g
Oil 25 ml
Bayleaf 1
White stock 1.5 ltr
Butter 25 g
Salt
Pepper
Method
1. Peel and finely chop the onions and cook them without colouring in the oil.
2. Add the rice and cook for one minute then add the white stock and seasoning and bring to the boil. Add the bayleaf and simmer gently on a low heat.
3. As the stock is absorbed stir the rice from time to time. Should the rice become too stiff add a little more stock.
4. Cook the rice until it is tender and slightly moist.
5. Stir in the butter with a fork and transfer to a heated dish for service.
Notes:
1. Do not wash rice for risotto, pick it over carefully and remove any husks.
2. When cooked the rice grains should remain a little firm.
3. Long grain rice such as patna is unsuitable for making risotto as the grains, when cooked, are fluffy and remain separate.
12. RISOTTO NAPOLITAINE
10 PORTIONS
Ingredients
Short grain rice (Arborio) 400 g
Onions 50 g
Oil 25 ml
Bayleaf 1
White stock 1.5 ltr
Butter 25 g
Tomatoes 125 g
Cheese 25 g
Salt
Pepper
Method
1. Peel and finely chop the onions and cook them without colouring in the oil.
2. Add the rice and cook for one minute then add the white stock and seasoning and bring to the boil. Add the bayleaf and simmer gently on a low heat.
3. As the stock is absorbed stir the rice from time to time. Should the rice become too stiff add a little more stock.
4. Cook the rice until it is tender and slightly moist.
5. Concasse the tomatoes, saute them in the butter and then add both to the rice stirring in gently with a fork.
6. Transfer to a heated dish and serve sprinkled with grated cheese.
Notes:
1. Do not wash rice for risotto, pick it over carefully and remove any husks.
2. When cooked the rice grains should remain a little firm.
3. Long
grain rice such as patna is unsuitable for making risotto as the grains, when
cooked, are fluffy and remain separate.