 Serves 4, vegan |
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I have included this recipe and the next recipe just in case you wanted to serve a simple rice
dish as an accompaniment or something a little more substantial to go with the curry for
example. Any vegetables can be used so just use this recipe as a general guideline. Generally speaking I use slightly more water when cooking rice other than sushi rice. |
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Ingredients 400g (14oz) short grain rice or your favourite rice 700ml (1½ pints) water 2 level teaspoons salt 1 bak choi 1 courgette (zucchini) 8 babycorn 8 button mushrooms 1 thumb of ginger, grated |
First of all wash the rice under cold running water until the water runs nearly clear. Drain. |  |
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Chop your vegetables. I do mine quiet roughly so they can be picked up by the chopsticks if
you are using them. |
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Place the water in a medium sized pan and bring the water to the boil. Add the rice, chopped
vegetables and squeeze in the juice from the grated ginger but discard the pulp. As soon
as the water comes back to the boil top the pan with a tight fitting lid, or a plate wrapped
in a tea towel, and lightly simmer the rice for 12 minutes. Set the timer or keep an eye on
the clock. After the twelve minutes is up leave the lid on and let it steam in it's own juices for a further ten minutes. Lift the lid and serve. |
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