Sweet, savoury and always comforting, Trish Deseine shares three rice recipes from her new cookbook …
Coconut rice with peas, black bean sauce, pomegranate molasses and mustard
My ultra-comfortable dish for a quick winter dinner, I like to make the rice really sticky, like a savoury rice pudding. Use ponzu, oyster sauce, teriyaki sauce, or simply soy sauce instead of the pomegranate and mustard, or whisk up the sesame and yuzu alternative I’ve suggested below.
For 2 to 3 people
5 min preparation
20 min cooking
200 g jasmine rice
40 cl coconut milk
20 cl boiling water
2 to 3 handfuls of frozen peas
For the sauce
2 tbsp. Chinese black bean sauce
2 tbsp. pomegranate molasses
1 tsp. 1/2 teaspoon English mustard
3 tbsp. tablespoons of neutral vegetable oil (or a mild olive oil
Put all the ingredients for the sauce in a small bowl and mix them with a whisk. Reserve.
Rinse the rice well. Bring the water and coconut milk to a boil. Add the salt then the rice and simmer 20 min, adding more water to make sure it’s nice and sticky.
Add the peas 2 min before serving, check the seasoning and serve hot with the sauce.
Soy sauce, sesame and yuzu for coconut rice
2 min preparation
1 hour resting
1 tsp. rice vinegar
1 tsp. soy sauce
1 tsp. toasted sesame oil
1 tsp. of yuzu juice (or lime if you prefer)
1 tsp. sugar or liquid honey
Mix all the ingredients.
Let them rest 1 hour before serving.
Egg fried rice with basil, coriander and toasted coconut
Just as basic, comforting and quick to make as my coconut rice.
15 minutes of preparation and cooking
2 eggs, beaten
1 tsp grated ginger
½ onion finely chopped
250g cooked rice
1 teaspoon soy sauce
toasted sesame oil
3 or 4 tablespoons dessicated coconut
8 to 10 purple basil and coriander leaves.
Gently sauté the onion with the ginger in a little oil so that they are tender and translucent. Add the cooked rice and fry again to brown the rice.
Make a well in the center and pour the egg into it.
Cook it by stirring with a wooden spoon through the rice. Remove from the pan and keep warm as you toast the coconut.
Serve right away with the coriander, torn basil leaves, coconut and soy sauce.
Pilau rice from the Chilli Pickle, Brighton
Aromatic and light as a feather, wonderful with grilled or roast spiced meat or vegetables.
5 minutes preparation
1 hour resting
15 minutes cooking
500g aged (if you can find it) Basmati rice
3 tbsp olive oil
2 dried bay leaves
3 or 4 cloves
1 large onion, peeled, finely chopped
3 cardamom seeds
1 stick of Indian cinnamon
2 dried white Arabic lemons cut in 2 (worthwhile hunting down, online or at a spice specialist!)
1 teaspoon of cumin seeds
1 tsp ground turmeric
Soak the rice for half an hour, then rinse it twice. Leave to dry on a clean, dry cloth.
Heat the oil in a large saucepan and temper the spices with the onion over medium heat. Cook and brown for 2 to 3 minutes while stirring.
Pour in 1 liter of cold water and scrape the bottom of the pan well to release all the flavors.
Bring to the boil, simmer for a minute to let the aromas develop. Pour in the rice, stir, increase the heat to bring it to a boil, then lower the heat again, season with salt and cook gently for 10 minutes. The rice will look almost cooked, and you will see little holes forming on the top. Take it off the heat, put some greaseproof paper on top, close with aluminum foil to seal and let stand for ten minutes
The rice will then be light and fabulously aromatic. Fluff it up with a fork, and garnish with coriander and crispy onions before serving.
Photographs by Gunda Dittrich
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