Rice is often viewed as a bland accompaniment to strongly flavoured dishes, but treating it that way does it a huge disservice. Like pasta and potato, rice is an excellent carrier of flavour and a little ingenuity with your rice goes a very long way in turning a good curry into an exceptional meal.
I have a large repertoire of rice side dishes, this is one of the simplest but it still packs a punchy, aromatic flavour.
RECIPE – feeds 4-6 people
Basmati rice, cooked and cooled
2 tbsp groundnut oil
1 tsp coriander seeds
2 kaffir lime leaves (dried or fresh), finely shredded
2 tbsp chopped fresh coriander leaves
First, weigh out your rice. You will probably know how much rice your family and friends will eat, it varies greatly among people so I have avoided giving a defined quantity. As a rough guide, if you need it, a small mug filled with dry rice will easily feed two people with leftovers at my table, as an accompaniment to other dishes.
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 coriander rice at the last minute.
Heat the oil in a saucepan large enough to comfortably hold your rice. When hot but not smoking add the coriander seeds, agitate the pan constantly and when the coriander seeds begin to pop add the shredded kaffir lime leaves. Cook for a minute or two, ensuring that you don’t scorch the seeds or leaves, then add the rice. The pan will be hot so the rice will quickly heat through, stir thoroughly so the kaffir lime leaves and coriander seeds are well distributed, then add the chopped fresh coriander leaves and stir through again until well combined.
Serve alongside any dish where you would normally use plain rice.