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.