Genealogy Forum UK

can someone post a nice recipe with rice pref whole grain
with bits in like chicken peppers onion etc

it is the cooking of the rice in with all of the bits I get wrong it comes
out mushy

The secret is to fully rinse the rice after it has cooked to remove any stray starch. Make sure you drain it fully. Cheers, Tony.

thanks Tony

I think I am after a sort of risotto dish

Northern Lass wrote:can someone post a nice recipe with rice pref whole grain
with bits in like chicken peppers onion etc

it is the cooking of the rice in with all of the bits I get wrong it comes
out mushy

You boil the rice for about 10 minutes then you do as Tony says rinse the rice off.
Leave it stand for another 10 minutes with the lid on the saucepan (important).
Cook your chicken fillet,cut into small pieces,with peppers,onions,garlic,etc etc separately until it's ready.
Serve the rice with the chicken etc on the top.Nice white wine 1977 Chardonay preferred.
Simple as a pimple !!! Dessert??

There's this one that we use quite a bit, it's taken from "Pan-Cooked Chicken Dishes" which is one of the "Recipes From Around the World" series. I can't find an ISBN but Amazon has it.
Serves 4
1.5kg Chicken cut into 12 pieces (we use chicken thighs and allow a couple per person)
1 Red, 1 Green and 1 Yellow Peppers cut into 8 pieces
2 Green Chillis finely chopped (optional)
450g Tomatoes skinned & chopped (we use a tin of chopped tomatoes)
1 Onion diced
2 tbsp Cooking Oil
Salt & Cayenne Pepper (or Chilli Powder) you can use Paprika for a milder dish
1 tsp Paprika
150g Long Grain Rice (we always use Basmati, it holds together better)
450 ml Vegetable Stock (we tend to use chicken stock as supermarket chicken doesn't have much flavour)
1 tsp dried Thyme
100g Green Olives stoned and roughly chopped (we use the ones that are ready stuffed with pimento and just halve them).
A few drops of Tabasco (use the green one for milder or the Chipotle one for a smokier taste)
2 tbsp shredded Flat Leaf Parsley

Heat the oil in a large frying pan dish.
Season the chicken pieces with salt and cayenne, add to the pan and cook for around 8 - 10 mins 'til nicely browned all over. Remove from pan and keep warm.
Fry the Onion and Pepper and fry 'til browned (we prefer a bit of bite in our peppers so don't put them in 'til the onions are nearly cooked). Remove from pan.
Add the chilli, paprika and rice and stir 'til the rice is well coated with the oil.
Add the stock to the pan, cover and cook over a low heat for 10 minutes.
Return the chicken, onion and peppers to the pan, add the thyme and tomatoes, cover and simmer for 20 minutes.
Stir the olives into the dish. Add the tabasco, taste and season if necessary.
Sprinkle with the parsley to serve.

Because we like our peppers crisper we don't add them 'til the Olive stage.

Thats it SRD thanks will give that a try

and Rob xx

Risotto rice is not the same type of rice as (for example) Basmatti rice.

Cheers, Tony.

I always use Pandan rice.It is of course a personal choice.Basmatti's ok but it always ends up soggy for me.

The knack with basmati is to only use sufficient liquid for it to absorb (usually 3 parts liquid to 2 parts rice), cover the saucepan, bring to the boil and leave in a fairly warm place (an oven turned to just under 100C for warming the plates is ideal) for 20 minutes. If you drown it it goes soggy. Giving it a good wash in several changes of water ('til the water runs clear) before cooking gives the separate fluffy grains achieved in the best restaurants but I don't bother for the dish above as the extra starch helps with the overall texture.

I don't know pandan rice as a separate variety, just as a way of cooking any rice, i.e. rice cooked with pandan leaves or their concentrate. I've not done it myself but googling suggests that it's mostly used with the sticky rices prevalent in places like Thailand.

Thanks Srd i'll try that with basmati.