The rice that goes with that vegan curry
It is a pilau, for all intents and purposes.
Again, it was posted for someone on Facebook.
Ingredients:
750 MILLILITRES or 3 cups (we were feeding ten people so just change this to whatever volume you need but typically 75ml per person so please reduce all the other ingredients – I’m not going to mollycoddle you, folks. Anyway, I’m asian, remember? We cook for 10 even if there are only 3 people eating).
One medium onion
1 teaspoon salt
Cloves
Cardammons
Bay Leaf
Cinnamon stick
Half to one teaspoon of powdered turmeric (use LESS if less rice – obviously. Yes, stating the obvious but you never know).
Pepper
Coriander leaves
2 table spoons of vegetable oil
50g of frozen peas
50g of sweetcorn
You can add carrots if you like too.
TWICE the volume of boiled water to rice – so 6 cups of water to 3 cups of rice or two cups of water if 1 cup of rice. Use measuring cups not scales. We’re going for volume not weight. Rice is peculiar.
Anyway…
Method:
Soak the rice for about half an hour before use and wash thoroughly just before use and make sure it’s drained.
Heat pan, add oil, add spices and fry off a little. Now add onions and cook until lovely and brown and smelling like a hot dog stall.
Add in turmeric and salt and pepper. And chillies if you want. I did put chillies in.
Go to high heat.
Add in your rice. Stir it all through. Add in the veg. Keep stirring.
Need to get a slightly toasted smell but not brown rice.
Now slowly add in the hot water – it will effervesce and bubble – be careful. Keep stirring until nothing is stuck to bottom.
Bring to boil.
Turn down the heat for a medium for about 5 minutes.
Stir a little and put on a lid.
Leave to 2-3 minutes. Put a fork through the rice and now turn down completely for five minutes with the lid on.
Now check to see if fluffy. If not, keep lid on for another 5 mins. Now turn off heat and leave completely.
Serve with curry of choice or can be eaten alone. Put coriander leaves on for garnish.
Done.
