Garlic Rice is the easiest, best tasting side dish that you can serve with anything! From roast chicken to chops, stir fries to fish, Middle Eastern to Mexican food, this buttery rice is so flavourful you can eat it plain. Have some tonight, freeze some for later!

Garlic rice

Garlic Rice is one of my most-used side dish recipes and I feel a little selfish for keeping it to myself all these years! It’s a rice side dish that’s quick to make and literally goes with anything. Any cuisine, any food type. From an Argentinian Chimichurri steak to Chinese Char Sui Pork, French Ratatouille to Moroccan lamb meatballs, a slow roasted Greek Lamb Leg to Vietnamese Lemongrass Chicken, I challenge you to think of a dish that this Garlic Rice wouldn’t go with!

Think of it like mashed potato. Or the rice version of everybody’s favourite garlic bread! Or – an easier version of fried rice. Make it today and heat it up tomorrow, keep a stash in your freezer. It’s just as much at home on your dinner plate as it is as part of a big buffet.

No sauce required

One specific thing about this Garlic Rice is that it’s flavoured enough to eat without smothering with sauce, like saucy stir fries and plain white rice. Here’s an example of what I mean – a dinner plate with Lime Chicken. I’d ordinarily serve it with something that stands on its own two feet, like Mac and Cheese, Potato Salad, or maybe some roast vegetables or hefty salad like my favourite Quinoa Salad.

But Garlic Rice is much faster to make!

Ingredients in garlic rice

So – hard sell done. 😂 Here’s all you need to make Garlic Rice!

• Rice types – This recipe will work with long grain (my default), medium grain, short grain (sushi rice) or basmati.

  Not suitable as written for brown rice, jasmine rice, wild rice, black rice or faux rice (cauliflower rice, quinoa etc). Jasmine rice can be made as Garlic Rice but you’ll need to follow the preparation steps per the recipe (rinse + less water).

• Butter (unsalted) – The cooking fat of choice, for lovely buttery flavour. We use half to sauté the garlic that the rice is then cooked in, then the other half is stirred in at the end. Maximum butter flavour!

  I used unsalted butter which is my default for cooking because then I can control the amount of salt from other ingredients. If you only have salted butter, skip the salt in the recipe.

  Extra virgin olive oil makes a lovely alternative to butter. Use 4 tablespoons.

• Garlic – Garlic minced with a knife will sauté better. A garlic press/crusher works ok here because we are using enough butter (garlic is wetter so doesn’t sauté quite as well unless you use plenty of fat). Jar garlic paste, however……don’t talk to me about that stuff! Sour, wet and barely resembles the flavour of real garlic!

• Liquid chicken stock/broth OR water + stock powder – This rice really is tastiest made with liquid chicken stock/broth. It’s a standard pantry item for me which I stock up on when it’s on sale because I use it so much in my cooking.

  However, as a cost effective alternative, stock powder plus water can be used. Use whatever amount the jar specifies. Usually it’s 1 teaspoon of powder plus 1 cup of water = 1 cup of liquid stock.

  My favourite stock powders for this recipe:
  1. Vegeta vegetable seasoning
  2. Knorr Chinese chicken bouillon powder – cleaner, less “fake” chicken flavour than Western ones
  3. Any other chicken or vegetable stock powder

How to cook garlic rice

It’s just like cooking plain rice – except we start with garlic butter, and finish with more butter. 😇 You know this is going to be good!

My default way to cook rice is on the stove but the recipe notes includes directions for rice cooker and oven.

1. Sauté the garlic in half the butter for 30 seconds or until it turns light golden and smells amazing.

2. Coat rice in that awesome garlic butter until it becomes a little translucent, like we do with risotto!

3. Steam 15 minutes – Add the stock and salt, turn up the heat and bring to a simmer. Once you see bubbles on the surface of the water, immediately put the lid on and turn the stove down to low (or medium low if you’re using a weak/small burner). Then cook for 15 minutes.

4. Rest 10 minutes – Take a quick peek to ensure the water has been absorbed. Then remove off the stove – lid still on – and rest for 10 minutes.

5. Butter and fluff – Fluff the rice, then toss the butter in and fluff through until melted.

6. Optional parsley – Also fluff the parsley through, if using. Little green specks looks pretty but doesn’t add anything for flavour, so it’s optional. Then it’s ready to serve!

Quick tips

• Use a large saucepan or small pot (~24 cm / 10″) – we’re making 2 cups of rice which is 6 cups cooked. If your cooking vessel is too small, the depth of the rice will be too high which means it will take longer to cook and the rice will cook unevenly (the bottom layer is soggier).

• A clear lid saucepan is super useful for rice cooking because you can see what’s going on! ie Ensure water is simmering, can check to ensure the water has been absorbed without lifting the lid.

• DO NOT STIR, DO NOT LIFT LID while the rice is cooking! That is the surefire path to mushy, unevenly cooked rice.

• DO NOT skip the resting time! This is super important – the rice is actually not fully cooked even once the water is absorbed (try some, you’ll see). Also, the rice is wet. During the resting time, the rice finishes cooking and the water on the surface of each grain gets absorbed. There is no shortcut for this!

The most versatile recipe I’ve ever shared?

This really may be the most universal recipe I’ve ever shared. I honestly can’t think of a single dish that it wouldn’t go with – except, of course, recipes where starch is already built in, like pasta, pizza etc.

Make this tonight and freeze some for later.

I hope you love it as much as I do. And use it Forever! – Nagi x

Watch how to make it

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Garlic rice

Recipe video above. Garlic Rice is the easiest, best tasting side dish that you can serve with anything! From roast chicken to chops, stir fries to fish, Middle Eastern to Mexican food, this buttery rice is so flavourful you can eat it plain.

Have some tonight, freeze some for later! See notes for recipe scaling tips.

Course Rice, Side Dish

Cuisine Asian, Western

Keyword butter rice, garlic butter rice, garlic rice, rice side dish

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Resting 10 minutes minutes

Servings 6

Calories 308cal

Author Nagi

Ingredients

• 50 – 75g/ 4 – 5 tbsp unsalted butter , divided (Note 1)
• 5 garlic cloves , finely minced (Note 2)
• 2 cups white rice (uncooked) – long grain, medium grain, short grain (sushi rice) or basmati (Note 3)
• 3 cups chicken stock/broth , low sodium (stock powder option – see Note 4)
• 3/4 tsp cooking/kosher salt (or 1/2 tsp table salt)
• 1 tbsp parsley , finely chopped, plus extra for garnish (optional)

Cups – Metric

Instructions

• No need to rinse the rice. The rice will be fluffy because this recipe uses the right ratio: 1.5 cups liquid for every 1 cup of rice.
• Sauté garlic – Melt half the butter in a large saucepan over medium high heat. Once foamy, add the garlic and cook for 30 seconds until it turns light golden.
• Coat rice – Add the rice and stir for 30 seconds or until the grains turn translucent.
• Simmer – Add stock and salt. Turn heat up to high, then once the water starts bubbling, put the lid on and immediately turn the stove down to low (or medium low, if your stove is weak/small). (Note 5)
• Cook 15 minutes – Cook the rice for 15 minutes. No stirring, don't lift the lid.
• Rest 10 minutes – Tilt the saucepan and have a quick peek to ensure all the water is absorbed. Then remove off the stove, with the lid still on, and rest for 10 minutes.
• Fluff rice, then fluff through remaining butter until melted. Toss through parsley, then tumble into serving dish. Sprinkle with extra parsley then serve!

Notes

RECIPE SCALING – Click on servings and slide to change the recipe scale. Scaling down: don’t go below 1 cup of uncooked rice, it’s hard to cook less. Use a smaller saucepan and 12 minutes cook time with lid on. Scaling up: Don’t exceed 4 cups of rice for a single batch (hard to cook evenly). Use a large pot, and expect to cook for longer (~ 20 min). 

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1. Butter – I provide a range because more is tastier (and I fully endorse it), but the lower end of the scale is the minimum for a tasty dish that some might consider to be more sensible for a Monday night dinner.

2. Garlic minced with a knife will sauté better but a garlic press/crusher works ok too – garlic is wetter so doesn’t sauté quite as well. Jar garlic paste, however, don’t talk to me about that sour stuff!

3. Rice types – This recipe will work with the listed rice grains. Not suitable for brown rice, jasmine rice (you can add garlic butter to the jasmine rice recipe), wild rice, black rice or faux rice (cauliflower rice, quinoa etc).

Alternative method – Cook brown rice etc per recipe. Sauté the garlic in butter, then tip the cooked rice in and toss in the garlic butter. Flavour infusion not quite as good but still extremely tasty!

4. Liquid stock will give a better flavour but a good substitute is to use stock powder plus water. My favourite is Vegeta, a vegetable stock powder. Chicken stock and other brands of vegetable is also suitable.

To use stock powder, make this recipe with 3 cups water (750 ml) + stock powder for this amount of water per the jar instructions (usually 1 teaspoon per 1 cup water) + 1/4 tsp salt (NOT 3/4 tsp per recipe, rice too salty).

5. Rinsing is not the secret to fluffy rice, the correct liquid to rice ratio is (1.5 cups liquid: 1 cup rice). However, you should rinse if you are concerned about rice cleanliness (if you buy in packs at grocery stores, you shouldn’t be) or if you just can’t break the habit. But if you do, you MUST reduce the stock by 1/4 cup, to account for the water logged in the rice. If you don’t, your rice will end up overly soft and slightly mushy.

6. The liquid should have small bubbles / actively rippling when the lid is on and the stove is on low/medium low. If the heat is too low and the water is doing nothing, then the rice is just sitting there, bloating in hot water instead of cooking!

7. Other cook methods:

• Rice cooker – Follow the recipe up to stirring the rice in the garlic butter. Then scrape it all into the rice cooker, add the stock and salt and cook per the rice cooker instructions. 
• Oven – Follow the recipe up to bringing the stock to a boil in a pot. Then pour it all into a casserole pot with a lid. Bake for 35 minutes until liquid all absorbed. Rest 10 min with lid on, then fluff, stir through butter and parsley.

 

8. Keeps for 2 days in the fridge. Reheat in the microwave. Or, freezer for 3 months.

Nutrition per serving.

Nutrition

Calories: 308cal | Carbohydrates: 52g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 331mg | Potassium: 188mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 265IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

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Crispy rice is just rice that’s packed in a pan, cut then pan fried until golden and ultra crispy. Can’t-stop-eating-them good! Munch on them plain like chips, or use as a base for toppings to make modern Asian-style canapés – like Nobu’s Spicy Tuna Crispy Rice.

Crispy rice cakes

These are the base for the Nobu copy-cat Spicy Tuna Crispy Rice recipe that I also published today. But everyone who’s tried the plain crispy rice cakes declared them so good, they insisted they should be published as a separate recipe. So here it is!

Ingredients

All you really need to make crispy rice cakes is rice, oil for frying and salt for seasoning. However, the rice is tastier if you add sushi rice seasoning which is just sugar and rice vinegar. Especially if you plan to serve these as plain snacks with no toppings.

• Sushi rice – Find this type of rice labelled as such alongside other rice at the grocery store. It’s a short grain type of rice that is stickier than other types of rice, so the rice sticks together to make the rice balls for sushi.

  For the same reason, it’s the best type of rice to make rice cakes! Other rice types won’t stick together as firmly so the rice cakes won’t cut as neatly or fry up as golden and crispy. Medium grain rice should work nearly as well (because it’s fairly sticky too) but I don’t recommend trying this with long grain rice, brown rice, wild rice or basmati rice.

• Rice vinegar – An Asian vinegar made from….wait for it….rice! Smoother and milder than plain white vinegar, this is used to flavour rice to make sushi. As noted above, it can be skipped but it makes the rice cakes tastier.

• Sugar – Also for seasoning the rice.

• Salt – For sprinkling on the cooked rice cakes. I use 3/4 teaspoon. It will seem like a lot for the amount of rice cakes but they can take it! They are like potato – they take more salt than you think. Also, some salt falls off when you turn them to sprinkle the other side.

How to make crispy rice cakes

You simply cook rice, press in a pan, cool to make it solid, cut, then pan fry until golden. Then munch away!

1. Cook and flavour rice

No need to rinse. Use the right amount of water. And don’t peek! My full rice-making rants here.

1. Cook rice – Place rice and water in a small pot (no lid) over medium high heat. Once it’s bubbling, put the lid on and turn down to medium low. Cook for 13 minutes or until water is absorbed – no peeking!

2. Rest for 10 minutes with the lid on.

3. Sushi rice seasoning – Mix the vinegar and sugar together until the sugar dissolves.

4. Fluff – Pour seasoning over the hot rice. Fluff with a rice paddle or rubber spatula. The rice will absorb the flavour as it cools in the pan.

2. Press and cut

For really crispy rice cakes, be sure to press the rice in firmly.

1. Press – Place a sheet of baking/parchment paper on a 20cm/8″ square pan. Scrape the hot rice into the pan and spread evenly. Cover with another piece of paper and press the rice in very firmly, concentrating on the corners and edges. The rice should be around 1.25cm / 1/2″ thick.

2. Weigh down (recommended) – For best results, place something flat on top then weigh it down with 4 or 5 x 400g/14oz cans. I used a second pan that is the same size.

   Weighing down the rice packs the rice together more tightly as it sets in the fridge. This means you can cut neater pieces and they will crisp up better. It’s also just generally really irritating when you get little loose bits of rice in the pan when you’re frying up the rice cakes!

3. Cool – Fully cool, then refrigerate overnight (minimum 6 hours). As it cools, the rice will stick together and become a solid slab you can lift up and cut.

   Speedy option for the impatient: Put the rice in the fridge until it’s fully cool (around 1 hour), then freezer for 1 hour (edges will semi-freeze, centre should be perfect), then back in the fridge for 1 hour (to thaw edges). Warning: Do not let the rice freeze fully, it will become loose and wet when it thaws so not suitable for rice cakes!

4. Cut – Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into desired shapes. I do 15 rectangles for the pictured Nobu Crispy Rice with Spicy Tuna (5 strips, then each into 3). Smaller and more would make great snacking options, albeit lots of turning in the pan!

3. Cooking:

1. Pan fry – Heat about 1/4 cup of the oil in a large non-stick pan over medium high. Place in half the rice cakes – they should sizzle gently. Lower heat to medium. Cook for 4 minutes until really golden and crispy. Turn and cook the other side for 4 minutes.

2. Salt – Remove onto a paper towels lined plate. Sprinkle each side with salt while hot.

3. Keep cooking – Add remaining oil and cook remaining rice cakes.

4. Serve as snack (you won’t be able to stop!) or use as a base for canapés. See the separate recipe for the spicy tuna topping I also shared today which is a blatant Nobu restaurant copy-cat. See next section for more topping suggestions!

How to serve crispy rice cakes

Serve them plain for snacking or add toppings to make irresistible appetisers.

Serving plain

Eat like potato chips! You won’t be able to stop. I probably wouldn’t say no to some kind of dip either – French Onion Dip immediately comes to mind.

Topping suggestions

As noted above, I’m sharing this crispy rice cakes recipe as a base for a creamy spicy tuna topping to make a copycat of a signature Nobu restaurant appetiser, Spicy Tuna Crispy Rice (raw or canned). However, given the flavour of the rice cakes is fairly neutral rather than specifically Asian, there’s stacks of topping options! Here’s some ideas that come to mind:

• Creamy spicy tuna or salmon – Nobu copycat made with sashimi grade tuna or salmon. Canned tuna option included.

• Tuna poke – A no mayo topping option with sashimi tuna in a gingery soy sauce dressing

• Kingfish ceviche – YES! I can’t wait to try this. (Chop everything smaller so they stay on the rice cakes or use the rice cakes for scooping)

• Salmon mousse – I pipe this on cucumber rounds for a fancy(ish) healthy(ish) canapé. Would be perfect on rice cakes!

• Any crostini toppings

• Chicken or egg sandwich fillings – I’d add finely chopped pickles or green onion for freshness

• Spread with guacamole then top with Pig Out Salsa or Mexican Corn Salad

Cucumber Canapés with Smoked Salmon Mousse

Holiday Crostini – 8 DELICIOUS ways!

Tuna Poke Bowl

Chicken sandwiches – gatherings, picnics, lunches!

Ceviche

Egg sandwich

Guacamole

Pig Out Salsa (Chorizo, Black Bean and Corn Salsa)

I’d love to hear your suggestions! What will you top these with? – Nagi x

Watch how to make it

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Crispy rice

Recipe video above. Crispy rice is just rice that's packed in a pan, cut then pan fried until ultra golden and crispy. They make a great snack just as they are – you will DEVOUR a whole pile – or a base to make irresistible appetisers. Think – modern Asian canapés topped with spicy tuna (Nobu style!), tuna poke, egg or chicken salad sandwich filling, ceviche or salmon mousse!

Course Appetiser, canape

Cuisine Asian

Keyword crispy rice cakes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling 6 hours hours

Servings 15 pieces 4 x 6.5cm/ 1.5 x 2.5″

Calories 68cal

Author Nagi

Ingredients

• 1 cup sushi rice (Note 1)
• 1 1/2 cups water
• 1/3 cup canola oil (vegetable, peanut or other neutral oil)
• 3/4 tsp cooking / kosher salt , for sprinkling rice cakes (Note 2)

Sushi seasoning:

• 1 tbsp rice vinegar (Note 3)
• 1 tsp caster sugar (Note 3)

Cups – Metric

Instructions

SUMMARY RECIPE

• Cook rice, rest, pour over seasoning, fluff. Press firmly into 20cm/8" lined pan, weigh down. Cool, fridge overnight (min 6 hrs). Cut into 15 rectangles, pan fry 4 min each side, sprinkle with salt.

FULL RECIPE

• Sushi seasoning – Mix together until sugar dissolves.
• Cook rice (Note 4) – Place rice and water in a small pot (no lid) over medium high heat. Once it's bubbling on the edges and the middle is rippling, put the lid on and turn down to medium low (or low for strong stoves). Cook for 13 minutes or until water is absorbed.
• Rest – Remove from heat then rest for 10 minutes with the lid still on.
• Season – Remove lid. Pour over sushi seasoning. Fluff rice with rubber spatula.

Press, cool, cut:

• Press – Place a sheet of baking/parchment paper on a 20cm/8" square pan. Scrape hot rice into the pan and spread evenly. Cover with another piece of paper and press in very firmly.
• Weigh down (recommended, Note 5) – For best results, place something flat on top (2nd same size pan is ideal) then weigh down with 5 x 400g/14oz cans.
• Cool – Fully cool, cover with cling wrap, then refrigerate overnight (min 6 hours). Speedy option: Fridge uncovered until fully cool, cover, freeze 1 hour, fridge 1 hour.
• Cut – Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into 15 rectangles (5 strips, then each into 3).

Cooking:

• Pan fry – Heat about 1/4 cup of the oil in a large non-stick pan over medium high. Place in half the rice cakes – they should sizzle gently. Lower heat to medium. Cook for 4 minutes until really golden and crispy. Turn and cook the other side for 4 minutes.
• Salt – Remove onto a paper towels lined plate. Sprinkle each side with salt while hot.
• Keep cooking – Add remaining oil and cook remaining rice cakes.

Serving:

• Serve as snack (you won't be able to stop!) or a base for canapés.
• Topping suggestions – Spicy tuna (Nobu copycat), tuna poke, salmon mousse, crostini toppings.

Notes

1. Sushi rice – Find it labelled as such alongside other rice at the grocery store. It’s a short grain type of rice that is stickier than other types of rice, making it ideal for making rice balls for sushi. For the same reason, it’s the best type of rice to make rice cakes. Other rice types won’t stick together as firmly so the rice cakes will be a bit more crumbly and untidy looking.
2. I know this seems like a lot but these can take a lot of salt. Use less if you doubt me then add more later when you realise you need it!
3. Seasonings for sushi rice. They can be skipped but it makes the rice cakes tastier, and in the spirit of crispy sushi rice!
4. Rice cooking – Use a pot ~17cm/7″ wide. Not much larger else the rice doesn’t have enough depth = risk of burning base. No need to rinse the rice if you bought it in packs at the shop, the rice will be fluffy cooking it my way and with the right water/rice ratio. If you insist on rinsing the rice, reduce water by 2 tablespoons (to account for water logged in the rice).
5. Packing the rice in tightly makes the rice cakes firmer so you can cut neat squares, plus they are crispier. Weighing down while cooling is best, but still ok if you just press the rice really tightly with your hands. If you don’t, then they will crumble on the edges when you cut and fry. Not fatal, but annoying – and not quite as crispy.

Nutrition

Calories: 68cal | Carbohydrates: 3g | Protein: 0.2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 118mg | Potassium: 1mg | Fiber: 0.1g | Sugar: 0.3g | Calcium: 1mg | Iron: 0.02mg

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Named as such for the sparkling colours, this is a striking rice pilaf that is made for festive occasions – like Easter! It’s a bright yellow Persian saffron rice that’s flavoured with spices and mixed with a jumble of fruit and nuts. Stunner to look at – and eat!

Jewelled rice pilaf

There are many rice dishes on this website, but this is the crown jewel of them all. Just LOOK at that colour! And the flavour – WOW. It’s a fruit-nut pilaf delicately perfumed with traditional Persian spices – cumin, fennel, cinnamon, all spice and cardamom – with that unmistakable, intoxicating scent and bright yellow colour that you only get from the world’s most coveted spice: saffron.

While this Persian /Middle Eastern rice is flavoured enough to make you want to eat it straight out of the pot, the flavour is still mild enough so it’s suitable to serve alongside bold flavoured mains. Think – Persian Lamb Shanks, Chicken or Lamb Shawarma, lamb koftas, chicken or vegetable tagine. For more, see here for all Middle Eastern recipes. Also, Mediterranean food will pair beautifully and I certainly wouldn’t hesitate to serve this alongside a roast chicken or a roast lamb.

And finally, a new one on offer – fish koftas. Coming this Wednesday, created especially to serve on this pilaf!

Ingredients in Jewelled Rice Pilaf

Let’s stuff with the fun ingredients in this pilaf: the add-ins and flavourings.

Add-ins and flavourings

• Saffron – This is an exotic spice used in Middle Easter / Persian cooking. It’s famous for being the world’s most expensive spice, reflecting the labour intensive production. There’s 3 tiny strands in each flower which blooms for only one week every year!

  Saffron makes anything it touches a bright vibrant yellow with a subtle perfume of earthy flavour unlike anything other spice.

  Find it in large grocery stores (here in Australia), Middle Eastern/Persian stores and online.

  Better value substitutes – I freely use turmeric in place of saffron, for a similar yellow colour albeit it doesn’t have the same flavour. Imitation saffron powder will provide the colour but doesn’t provide flavour. To be honest, there’s plenty of other flavour in this pilaf from the spices, so it’s actually fine to use imitation.

• Spices – Cumin and fennel seeds, cardamom, all spice and a cinnamon stick. This is a combination of spices that reflects the Persian / Middle Eastern roots of this pilaf.

  Note: I choose to use cumin and fennel seeds and a cinnamon stick rather than powder because you end up with a more vibrant yellow rice. If you use powder then the rice ends up a slightly brown colour so when you add the saffron, it’s a slightly more muddied yellow colour.

• Bay leaves – Aromatic added to cook the rice.

• Lemon – We use the zest only, for a perfume of lemon flavour. It adds that little touch of extra-something.

• Fruit and nuts – I use almonds, pistachios, apricots, golden raisins and cranberries. This is a combination that I think provides colour (green from pistachios, orange apricots, yellow rather than black raisins) as well as a good flavour combination.

  Other – You can really make this pilaf your own! Sultanas, raisins, figs, peach, cherries, mangoes, pineapple all would work here. For nuts, I’d suggest walnuts, cashews, macadamias and non-nuts like pepita. Peanuts would be a little out of place, I think.

The rice part

No less important but let’s face it, not as exciting as all the add-ins. 😊

• Basmati rice – this is the traditional rice for pilafs. The rice grains are distinctively long with a perfume of flavour.

  Other rice that will work – long grain and jasmine rice. Medium grain rice will also work though the rice will be a touch stickier (because that’s how the rice is).

  Please do not use: wild rice, risotto, paella rice, brown rice or faux rice (quinoa, cauliflower rice etc).

• Ghee is a type of clarified butter that has a more concentrated butter flavour because it’s 100% fat. Stored in pantry not in fridge. Make your own or just use butter.

• Onion and garlic – Flavour base aromatics.

• Stock rather than water, for better flavour. I use vegetable stock to keep this vegetarian but chicken stock works great too.

How to make Jewelled Rice Pilaf

Saffron water

1. Grind the saffron threads into a powder. This extracts more flavour and colour out of it – we want to do this for the world’s most expect spice!!! If you don’t have a mortar and pestle that’s ok, just soak the strands, it will still work.

2. Soak – Add a bit of boiling water and mix. Set aside to steep while the rice cooks, and the colour will intensify.

Make pilaf

It’s no harder than making plain white rice, except we start with sautéed aromatics that adds so much flavour to the end result!

3. Sauté the fennel and cumin seeds first. This brings out their flavour. Then cook the onion and garlic for 5 minutes until the onion is translucent. And lastly, add the cinnamon stick, cardamom and all spice powder and stir for 30 seconds – again, to bring out their flavour.

4. Coat rice – Add the rice and give it a good stir to coat the rice grains in all those tasty flavours.

5. Cooking liquid – Add the stock, bay leaves, lemon, salt, fruit and nuts.

6. Steam rice – Stir, bring to a simmer, then put the lid on. Reduce stove to low – but it should still be simmering gently around edges otherwise the rice is just sitting there, getting bloated in hot water. Cook for 14 minutes or until the liquid is all absorbed. Do not peek or stir while it’s cooking!

Rest

7. Rest – Remove the saucepan from the stove with the lid still on and set aside for 10 minutes. During this resting stage, the rice grains will finish cooking and the residual water on the surface of each grain gets absorbed, leaving you with fluffy rice rather than gluey mushy rice.

8. Cooked rice – This is what it looks like when you remove the lid. The rice surface will be level and the colour is a light brown. We will fluff and colour it up in the next steps!

Sparkling jewels!

The best part – sparkle it up!

9. Saffron water – Pour over half the saffron water.

10. Gently fluff the rice using a rubber spatula. Be very gentle! The long rice basmati rice strands are fragile, we don’t want to break them.

11. Repeat – Once the rice is fluffed and is mostly yellow (some white spots still expected at this stage), pour in the remaining saffron water plus the melted ghee or butter. Then gently toss again until the rice is all yellow.

12. Sparkling jewels! Tumble the rice onto a serving platter then sprinkle with pomegranate seeds, pistachios and coriander. Then serve!

Fish koftas coming Wednesday!

As mentioned earlier, the Jewelled Rice Pilaf is pictured in post with fish koftas. Fish mixed with spices then skewered and pan fried, this is a new recipe created especially to rest atop of a big pile of this fluffy saffron rice, a magnificent Easter Friday-worthy meat-free main. You’ve never had fish like it before – and it’s so easy!

I really hope some of you give this a go one day. Even just seeing the colourful photos puts me in a good mood and makes me feel all festive!! – Nagi x

Watch how to make it

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Jewelled rice pilaf

Recipe video above. This gorgeous, vibrant Persian saffron rice is perfumed with spices and studded with dried nuts and fruit. Featured in post with fish koftas. See in post for a list of suggestions for other things to serve this with!

Course Side Dish

Cuisine Middle Eastern, Persian

Keyword jewelled rice, Rice Pilaf, Saffron Rice

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting 10 minutes minutes

Servings 6

Calories 369cal

Author Nagi

Ingredients

Saffron water:

• 1/2 – 1 tsp saffron threads (125 – 250mg) (SUB: 1/4 tsp saffron powder OR 1/2 tsp tumeric powder) (Note 1)
• 2 tbsp boiling water

Rice pilaf:

• 2 tbsp (30g) ghee or butter (Note 2)
• 1/4 tsp fennel seeds
• 1/4 tsp cumin seeds
• 1 onion , finely diced
• 2 garlic cloves , minced
• 1 cinnamon stick
• 1/8 tsp all spice
• 1/8 tsp cardamom powder
• 1 1/2 cups basmati rice (Note 3)
• 2 1/4 cups vegetable stock , low sodium (or chicken)
• 3/4 tsp cooking/kosher salt
• 2 bay leaves (preferably fresh, else dried)
• 1/2 tsp lemon zest

Fruit & nuts (your choice, Note 4):

• 1/4 cup dried cranberries
• 1/4 cup dried apricots , cut in 1cm / 1/3″ pieces
• 1/4 cup golden raisins
• 1/4 cup pistachios , toasted (Note 5)
• 1/4 cup slivered almonds , toasted (Note 5)

Finishing:

• 2 tbsp (30g) ghee or butter, melted
• 1/2 pomegranate , seeds only (Note 6)
• 2 tbsp coriander/cilantro leaves roughly chopped
• 2 tbsp roughly chopped toasted pistachios (Note 5)

Cups – Metric

Instructions

• Soak saffron – Grind saffron into a powder using a mortar and pestle (Note 1). Mix in boiling water then set aside while the rice is cooking.
• Sauté – Melt ghee or butter in large saucepan over medium high heat. Add fennel and cumin, then stir for 30 seconds. Add onion and garlic. Cook for 5 minutes. Add cinnamon, cardamom and all spice, then stir for 30 seconds. Add rice and stir for 1 minute to coat in the beautiful flavour.
• Cook rice – Add the stock, bay leaves, lemon, salt, fruit and nuts. Stir, bring to a simmer, then put lid on. Reduce stove to low (should still be simmering gently around edges), and cook for 14 minutes. Do not peek or stir!
• Rest – Quickly check to ensure liquid is absorbed. Remove from the stove (lid still on) and leave for 10 minutes.
• Yellow! Pour over half the saffron water then very gently fluff the rice using a rubber spatula (so you don't break the long rice strands). Once mostly mixed through, add remaining saffron water and ghee. Gently toss until the rice is all yellow.
• Serve – Tumble onto serving platter. Sprinkle with pomegranate seeds, coriander, pistachios and serve with fish koftas.

Notes

1. Saffron – spice used in Persian and Middle Eastern cooking. Fine red threads, stains things a vibrant bright yellow with a distinct albeit subtle earthy flavour. One of the most precious spices in the whole world so it’s not cheap. 1/2 tsp (125mg) is enough though rice colour not quite as vibrant. I use 1 tsp when I’m out to impress (250 mg) – pictured in post – a whole standard pack in Aust supermarkets (Master Foods).

GRINDING gets more flavour and colour from the strands. But you can skip this.

ECONOMICAL ALTERNATIVES: I sometimes use turmeric which also makes the rice yellow though slightly less vibrant, and a slightly different rice flavour, but is the best alternative I find. Imitation ground saffron will provide the same vibrant yellow colour as pictured but doesn’t have the flavour.

2. Ghee is a type of clarified butter that has a more concentrated butter flavour because it’s 100% fat. Stored in pantry not in fridge. Make your own or just use butter.

3. Rice – basmati is the traditional rice for pilafs though long grain or jasmine rice would also work here. Recipe will also work with medium grain rice though the rice will be a touch stickier (because that’s what the rice is). Please do not use: wild rice, risotto, paella rice, brown rice or faux rice (quinoa, cauliflower rice etc).

4. Fruit and nuts – use any you want though I recommend chopping large ones. Sultanas, raisins, figs, peach, cherries, mangoes, pineapple all would work here. For nuts, I’d suggest walnuts, cashews, macadamias and non-nuts like pepita. Peanuts would be a little out of place, I think.

5. Toasting nuts – heat up a small skillet over medium high heat (no oil). Add the nuts and toss for a few minutes until they are light golden and you can smell them. Don’t walk away – they burn easily! Remove from skillet immediately, cool then use.

6. Pomegranate – Click here for how I remove the seeds from pomegranates (quickly and easily!).

Nutrition

Calories: 369cal | Carbohydrates: 58g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 713mg | Potassium: 322mg | Fiber: 4g | Sugar: 14g | Vitamin A: 660IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg

Life of Dozer

Wondering how many shots he has to suffer through before he can launch himself onto those Easter eggs (doggy friendly ones, of course!).

The post Jewelled rice pilaf – for Easter! appeared first on RecipeTin Eats.

Purple rice is a garlicky, butter rice side that owes its vibrant colour to red cabbage! Love this 2-in-1 that combines starch plus plenty of vegetables in one dish, rather than making a salad plus a starch separately. Goes with everything – Western, Asian, Mediterranean, Indian, Mexican!

Purple rice

You know those nights when you feel all smug because you got ahead on the weekend and marinated some chicken so you could whip up a “quick dinner” during the week, only to realise you didn’t plan for sides to fill out the meal?

Well, today’s recipe is just the sort of thing that will save you. It’s one of those side dishes I call a two-in-one because it includes plenty of vegetables as well as a starch to fill out the meal. As opposed to making two sides, like mashed potato plus a garden salad.

What it tastes like: Buttery and garlicky, and very mild cabbage flavour actually which will appeal to people who don’t jump up and down at the mention of cabbage for dinner. Bonus: it’s such a fun colour!!!

Ingredients in purple rice

Here’s what you need to make this colourful, veg loaded rice!

• Jasmine rice – I like using jasmine rice in this dish because you get that lovely subtle fragrance.

  Other rice – the recipe will work with long grain rice, medium grain rice and basmati rice, though you will need an extra 1/4 cup of water or vegetable stock/broth. This is because jasmine rice requires less liquid to cook than other varieties of rice (more on this in my plain jasmine rice recipe!).

  The recipe is not suited to brown rice, arborio/risotto rice, paella rice, wild rice or faux rice (cauliflower rice, quinoa etc) as the cook times and methods differ so I’d need to alter the recipe.

• Red cabbage – Also called purple cabbage, this is what gives the rice the vibrant purple hue! You can use plain ole’ green cabbage if you want, but where’s the fun in that?? 😎

• Garlic and onion – Flavour base aromatics. You will adore the butter garlic flavour in this rice!

• Butter – As above, for promised buttery flavour! You’ll be surprised how buttery it tastes even though we’re only using 30 grams / 2 tablespoons of butter.

• Vegetable stock – The rice cooking liquid, tastier than water! Use low sodium stock. If yours is full salt, skip the salt in the recipe.

• Salt and pepper – Seasoning for the rice.

• Green onion – For fresh garnish at the end, though I wouldn’t say it’s critical.

How to make purple rice

One big, fat rice-making rule that applies to ANY rice you cook: DO NOT STIR, DO NOT PEEK once your put the lid on the pot! Unless, of course, you like your rice unevenly cooked, gluey and mushy. 🤷🏻‍♀️

1. Use a large saucepan or small pot, around the size of mine which is 28cm/11″. If you use a saucepan that is too small (~20cm/8″) then the rice-cabbage mixture will be too deep which will cause the rice to cook unevenly.

   Sauté the garlic and onion in the butter until it smells amazing / onion is translucent. Then cook the cabbage for a few minutes until it starts to soften (rather than being stiff and pokey). Don’t let it get completely wilted and soft because it will cook more with the rice.

2. Add rice and stir to coat in the garlic butter.

3. Add stock then scrape down the sides and push the cabbage-rice under the surface of the liquid, as best you can. The main thing is that you want all the rice under the liquid. A few grains poking above the surface will be fine, they will steam-cook.

4. Cook 12 minutes – Bring the liquid to a simmer, then put the lid on and lower the heat to medium low, or low if your burner is very strong. Leave to cook undisturbed for 12 minutes. Do not lift the lid to peek and most definitely do not stir! That will disrupt the rice cooking and you’ll end up with unevenly cooked rice that’s mushy and gluey.

   Check – At the 12 minute mark, working quickly, remove the lid and tilt the saucepan to ensure all the liquid has been absorbed. If it has not, leave it on the stove for another minute or two.

5. Rest 10 minutes – Remove the saucepan from the stove with the lid still on and rest for 10 minutes. Never skip the rice resting step! The rice will finish cooking and the liquid on the surface of each rice grain gets absorbed = fluffy rice.

6. Fluff then serve, garnished with a sprinkle of green onion!

What to serve with purple rice

This cabbage rice is fairly neutral flavoured, with a lovely buttery, garlic flavour. Which means it will go with pretty much any dish, and any cuisine, both Western and Asian.

While the possibilities are endless, here’s a starting point for you – some quick mains that I’d serve alongside purple rice:

Crispy Garlic Chicken Thighs

Killer Lemon Butter Sauce for Fish

Chicken Rissoles (chicken patties!)

Garlic Prawns (Shrimp)

Salmon Patties

Greek Chicken

Sesame Crusted Tofu Steaks

Asian Glazed Baked Barramundi recipe

Ayam Goreng (Malaysian Fried Chicken)

And of course, it goes without saying that your purple rice will taste even better if you serenade it with Prince’s Purple Rain while it’s steaming on the stove. 🎶 Go on, do it. You know I did!! – Nagi x

Watch how to make it

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Purple rice

Recipe video above. Purple rice is a garlicky, butter rice side that owes its vibrant colour to red cabbage! Love this 2-in-1 that combines starch plus plenty of vegetables in one dish, rather than making a salad plus a starch separately.

Goes with everything – Western, Asian, Mediterranean, Indian, Mexican!

Course Side Dish

Cuisine Western

Keyword cabbage and rice, purple cabbage recipe, purple rice

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Rice resting 10 minutes minutes

Servings 5

Calories 206cal

Author Nagi

Ingredients

• 30g / 2 tbsp unsalted butter
• 2 garlic cloves , finely minced
• 1/2 onion , finely diced
• 3 cups finely shredded red cabbage (tightly packed)
• 1/2 tsp cooking salt (kosher salt)
• 1/4 tsp black pepper
• 1 cup jasmin rice , no need to rinse or soak (Note 1 for other rice)
• 1 1/4 cup vegetable stock , low sodium (or chicken stock or water + 1 stock cube- Note 2)

Garnish, optional:

• 1/4 cup green onion , finely chopped

Cups – Metric

Instructions

• Melt butter in a large saucepan or small pot over medium heat. (Note 3)
• Sauté veg – Cook onion and garlic for 1 minute until soft. Add cabbage, salt, and pepper. Cook for 2 to 3 minutes, stirring from time to time, until the cabbage starts to soften but not completely floppy (as it will cook more with the rice).
• Coat rice – Add rice and stir well to coat in the flavour.
• Add the vegetable stock. Scrape down the sides and press the cabbage-rice mixture down so all the rice is submerged.
• Cook 12 minutes – Bring to a simmer, then cover with a lid, turn the stove down to medium low (or low on a stronger burner) and cook for 12 minutes. Do not peek or stir!
• Rest 10 minutes – Turn off the heat, remove the saucepan from the stove and let to rest for another 10 minutes (with the lid on).
• Fluff & serve – Use a rubber spatula or rice paddle to fluff the rice then tumble into a serving dish. Sprinkle with green onion and serve!

Notes

1. Rice types – Recipe will also work with long grain, basmati and medium grain rice BUT you need to increase the stock by 1/4 cup (60ml), because jasmine rice needs slightly less liquid to cook through. (See plain jasmine rice recipe for more info.)

Rinsing – Not required to prevent rice from being mushy because this recipe uses the right water-to-rice-ratio for jasmine rice (which is 1 cup rice to 1 1/4 cups water). Most recipes get it wrong = mushy rice. Also no need to rinse to clean the rice if it was purchased in a packet at the supermarket as it will be clean. If you do need to wash the rice to clean it then shake excess water off very well and reduce stock by 2 tablespoons (to account for waterlogged rice).

2. Liquid – stock will make this rice tastier. If using using water, add 1 chicken or vegetable stock cube (dissolved) or 1 tsp stock powder.

3. Cooking vessel size matters! Use a large saucepan, mine is 28cm/11″ wide, use one around this size. Don’t make this in a small one (~20cm/8″ wide) because the rice-cabbage mixture will be too deep for the rice cook evenly.

4. Leftover rice will keep for 2 days. Freezing will work but the cabbage will go a tad watery though if you toss through well this shouldn’t be a problem.

Nutrition per serving, assuming 5 servings.

Nutrition

Calories: 206cal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 486mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 928IU | Vitamin C: 33mg | Calcium: 45mg | Iron: 1mg

Life of Dozer

What do you think – will he spit it out?? 😂

The post Purple rice (red cabbage rice) appeared first on RecipeTin Eats.