1、Steamed white rice

Perfectly fluffy white rice is a staple side dish for many Asian meals - here's how to get it right every time

Steamed white rice recipe

Ingredients

  • 140g short or medium grain rice

Method

Swish the rice around until the water becomes cloudy, then slowly pour it out, using your hand to keep the rice from falling out of the pan. Repeat 2 or 3 more times until the water runs mostly clear, then drain well.
  • Add 175ml water and bring to the boil over a high heat. Once boiling, lower to a simmer and cover for 15-20 mins until the water is absorbed and the rice is soft. Do not lift the lid while the rice cooks. Remove the saucepan from the heat and let it sit, covered and undisturbed, for 10 mins. Uncover the pan and gently fold the rice over itself to fluff it up a few times before serving.

  • https://www.truecookbook.com/recipe/steamed-white-rice-9968/

    2、Soy steamed chicken with oriental rice

    A veg-packed meal for all the family you'll make again and again
    Soy steamed chicken with oriental rice recipe

    Ingredients

    Method

    1. Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
    2. Re-cover the pan and cook for a further 12-14 mins until everything is tender.

    3、Black & white rice salad with cumin-roasted butternut squash

    This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet
    Black & white rice salad with cumin-roasted butternut squash recipe

    Ingredients

    Method

    1. Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the squash on the baking tray, drizzle over the olive oil, scatter on the cumin seeds and season generously – use your hands to ensure each piece is evenly coated with oil and seasoning. Roast for 30-35 mins until the edges are caramelised, then remove from the oven and leave to cool.
    2. Meanwhile, bring a large saucepan of water to the boil. Cook the rice for 20-25 mins or according to pack instructions, then strain and rinse well with cold water until all the starch is washed off and the rice is cold. Allow to drain well.
    3. Put the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice in a large bowl and mix well. Make the dressing by combining all the ingredients in a bowl with a generous amount of seasoning to taste. Once the squash is completely cool, gently mix it into the bowl of other ingredients. Pour over the dressing, mix well and serve on a large platter with the feta crumbled over the top.

    4、Pandan steamed rice

    Pandan is a tropical leaf also called screwpine leaf, used to add a fragrant, slight sweetness - great for complimenting curries
    Pandan steamed rice recipe

    Ingredients

    • 600g jasmine rice
    • 2 pandan leaves, knotted

    Method

    1. Put the rice in a large pan and cover with cold water. Swoosh the rice in the water, then drain the water away. Repeat until the water runs clear. Add the pandan leaves to the rice, season with a little salt, then add enough cold water to come a fingertip depth above the surface of the rice. Bring the pan to the boil, then reduce the heat and simmer for 10-15 mins or until most of the water has been absorbed and the surface of the rice looks pitted. Turn off the heat, cover and leave undisturbed for 30 mins.

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