Cajun Rice

You can never have too many different ways to make plain boiled rice more interesting. This recipe uses green peppers, something I always used to regard as completely useless because they don’t taste good raw and can take an age to cook. The spicy Cajun food of Louisiana makes extensive use of finely chopped green peppers though, and now that I have discovered Cajun cooking whenever I end up with a spare green pepper I turn straight to the Cajun pages of my recipe diary. I can then feel doubly righteous: I get to make great tasting food while avoiding throwing away something that used to go straight in the bin.


RECIPE 

basmati rice, cooked and cooled

1/2 small onion, finely chopped

small stick of celery, finely chopped

1/2 green pepper, finely chopped

30g butter

a pinch of sea salt

1 fat garlic clove, peeled and crushed

1/4 tsp cayenne pepper

a twist of freshly ground white pepper

a twist of freshly ground black pepper


METHOD

Measure out a quantity of rice appropriate to the number of people eating.

Cook your rice, tip into a sieve to drain and leave to cool completely.

Tip: Back in the days when I could only manage to cook a small handful of simple dishes, the one and only thing that I could cook well was rice. In my hands it always had perfect bite coupled with softness, each grain was distinct and separate from its neighbour and there was no hint of stodginess. Then it all went wrong.

I learned that the way I cooked rice was incorrect. I convinced myself that I should be using exact volumes of rice and water, cooking for exact times, sealing pan lids, leaving it to sit for ages, using tea towels as steam absorbers – the more instructions I followed, the more I got away from the simple pleasures of cooking rice simply, the worse my rice got.

My wife was in despair; “you have lost your rice mojo” she told me. Eventually I did the sensible thing and went back to cooking my rice the wrong way, and now it’s perfect again.

In my world, you put your rice in the largest pan you have and cover it in a lot of cold water, at least an inch of water over the level of the rice. Season the water with a very little salt and over a high heat bring the water up toward boiling point. Before it actually boils, turn the heat right down so that the water settles into a very gentle simmer. This will prevent the rice grains from bursting.

The time it takes your rice to cook can differ greatly, so check your rice after 3 or 4 minutes at the simmer and check it every minute thereafter. Your grains should be soft but with a definite firmness to the grain. Overall, your pan of rice should emerge as clean, distinct grains that will be a pleasure to eat.

When almost ready to eat, make your Cajun rice at the last minute.

Prepare all your ingredients, melt the butter in a large pan over a medium heat and add all of your ingredients. Cook gently for 3 or 4 minutes until the green pepper is soft. Add the cooled rice and stir thoroughly.

Garnish with a little chopped fresh coriander leaf and serve.

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