It’s lovely to have perfectly cooked rice but sometimes, it’s great to add another layer of flavour. Here I use vegetables in their raw form for extra nutrition and crunch
I use jasmine for this recipe but I’m not precious about it, if you have basmati at hand, the recipe will work just as well
250g jasmine rice
1 tsp salt
50g cold butter, cubed
100g sugar snap peas, sliced
8 spring onions, finely sliced including the green bits
Fill your kettle and bring to the boil. Pour half the boiled water into medium size saucepan, add the salt and rice. Let it bubble on a medium heat for 10 minutes stirring occasionally to stop the rice sticking to the bottom of the pan.
Using a colander that will fit into your saucepan, drain the rice into the colander. From the kettle pour about 3cm of water into the bottom of the saucepan place the colander on top with a lid to cover the rice. Reduce the heat to low and steam for 8 minutes.
Remove from the heat. Tip the water out of the saucepan. Tip in the rice and add the butter, sugar snaps and spring onions. Check for seasoning and add more salt if necessary. Fork through and serve
- 250 g jasmine rice
- 1 tsp salt
- 100 g sugar snap peas sliced
- 8 spring onions finely sliced, including green bits
- 50 g butter cubed
Instructions
- Fill your kettle and bring to the boil. Pour half the boiled water into medium size saucepan, add the salt and rice.
- Let it bubble on a medium heat for 10 minutes stirring occasionally to stop the rice sticking to the bottom of the pan.
- Using a colander that will fit into your saucepan, drain the rice into the colander.
- From the kettle pour about 3cm of water into the bottom of the saucepan place the colander on top with a lid to cover the rice. Reduce the heat to low and steam for 8 minutes.
- Remove from the heat. Tip the water out of the saucepan.
- Tip in the rice back into the pan, add the butter, sugar snaps and spring onions.
- Check for seasoning and add more salt if necessary. Fork through and serve
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