Put the rice in a saucepan with 2 1/4 cups boiling
Rub fish all over with 1/2 tbsp of the Cajun spice mix. Heat half of the oil in wok on high heat. Cook fish, skin-side down, about 5 mins or until skin is crisp. Turn fish, cook about 5 mins. Remove fish from wok; cover to keep warm.
Heat remaining oil in wok. Stir-fry garlic and ginger until fragrant. Add cooked rice, onion and remaining 1 tbsp spice mix; stir-fry until heated through. Season to taste.
Serve fried rice topped with fish, cilantro leaves and a dollop of yogurt.
ring to the boil. Season with salt and freshly ground black
Preheat oven to 400\u00b0F. Cook rice in boiling salted water for 20 mins. Sprinkle fish with lemon juice and season. Set aside.
Meanwhile, melt butter in a frying pan. Saute ginger for 1 min. Add carrots, green onion, bamboo shoots and mushrooms. Saute for 7 mins. Season. Add 2/3 cup water and bring to a boil. Transfer to a large Dutch oven and stir in creme fraiche. Top with fish, cover and roast for 12 mins.
Drain rice. Serve with fish, vegetables and sauce. Garnish with lemon slices.
Place fish, coconut milk and stock in large saucepan on medium heat. Cover and bring to a simmer. Simmer, covered, for 5 mins.
Process onion, lemongrass, chili pepper, ginger, garlic, turmeric and 1/4 cup water to make a paste.
Stir paste into fish mixture, taking care not to break up fish. Add green beans and lime leaves. Cover and simmer for 3 mins more or until beans and fish are tender. Season with salt.
Spoon rice into shallow bowls; top with fish curry. Serve with lime wedges.
alangal and tang chye. Season with the salt and pepper and
Divide fish into 4 equal portions.
Combine salt, pepper, and curry powder.
Sprinkle over fish.
Fill bowl with warm water. Dipping rice paper rounds until just soft.
Place 2 pieces coriander in centre of paper, top with fish, sprinkle over chives.
Fold the edge of rice paper closest to you over the fish. Fold in the sides and lastly tuck the furthest side over.
Heat oil in frying pan.
Fry wrap seam side down for 3- 5 minutes, then turn and fry for a further 3 - 5 minutes until golden brown.
Repeat for all and serve.
Wash fish, pat dry on absorbent paper
Bring the stock to a boil with the green onion and pepper.
Add the rice; turn down to a simmer and cover; cook for 20 minutes.
NOTE: If you want drier rice, remove the cover at 20 minutes and heat just a minute or so longer.
VARIATIONS: Rice made with fish stock can be served with fish, beef-stock rich with beef.
If you begin adding more vegetables, you will end up with a jambalaya instead of a side course of Country Rice.
In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
Add coriander, season with coarse salt and ground pepper. Add rice; cook, stirring until edges are transparent, about 2 minutes.
Stir in chicken broth. Bring to a boil. Cover; simmer over low heat until liquid absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. (Longer cooking time may be required for some rice grain types).
Stir parsley into rice. Sprinkle with almonds and serve.
Wash rice with cold water until water runs
Cook rice in boiling, salted water for
Preheat the oven to 300\u00b0F. For the rice pudding, mix all ingredients in a high-sided baking dish. Bake for 1 1/2 hours, or until rice is cooked and creamy, stirring 3-4 times during the cooking process.
For the poached rhubarb, place all ingredients in a saucepan with 1/3 cup water. Bring to a boil. Reduce heat to low; simmer for 5 mins, or until rhubarb is tender but still intact.
Remove the vanilla bean; scrape out seeds and stir into the rice pudding. Serve rice pudding with poached rhubarb.
Cook the rice in plenty of boiling salted
For the rice pudding: In a saucepan, bring
arge baking pans with parchment paper. Place the rice, salmon, zucchini, onion
Bring chicken stock to a gentle boil in a large pot over medium heat. Add snapper slices, rice, cherry tomatoes, and gai lan. Simmer until snapper is cooked through, about 5 minutes. Stir in green onions and pak chi farang; season soup with salt. Simmer until flavors combine, about 5 minutes more.
Divide soup among 4 bowls to serve.
Rinse rice till water runs clean. Saute onions in butter or oil.
Place all ingredients in rice cooker with fish on top.
Cook on regular setting.
ake rice seasoning.
Heat skillet to medium-high heat. Grease with
aucepan with water and bring to a boil.
Rinse rice in