RICE IS LIFE
  Rice recipes

Main dishes


CAMBODIA: BEEF FRIED RICE (4 servings)

Ingredients:
- 500 g rice
- 200 g butter
- 500 g tomatoes
- 200 g onion
- 300 g salad
- 200 g cooking oil
- 100 g garlic
- salt to taste
- 4-5 teaspoons fish sauce
- 4-5 teaspoons soya sauce
- 4-5 teaspoons vinegar
- 500g beef
Preparation:
Slice beef into pieces. Chop the radish, garlic, and onions into small pieces separately. Cook the rice. Add cooking oil to a frypan and brown the garlic. Remove the garlic, add the beef and cook until well-done. Then add tomatoes, chopped onions, sugar, salt, soy sauce and cook until tomatoes breaking easily. Add rice and mix until well cooked. Serve immediately with salad.

FRANCE: ROLLED RICE WITH TUNA FISH (6 servings)
Ingredients:
- 300 g Camargue long rice
- crab meat
- 200 g fresh tuna fillet cut into thin slices
- 4 rice wrappers (made from rice flour, about 30 cm in diameter)
- 5 cc of cream
- 8 tomatoes, sliced
- 1 pinch of five-spices, 1 curry leaf
- 1 carrot, 1 tender courgette, 1 fennel
- 3 sticks/sprigs of chervil
- Dressing made with lemon juice, fine salt, ground pepper, olive oil
Preparation:
Cook the rice in salted, boiling water for 8 to 10 minutes. Mix the rice with the crab meat, tomatoes, cream, a few drops of lemon dressing and the spices. Spread out the tuna slices and sprinkle with lemon dressing to marinate. Soak the rice wrappers in cold water for 5 minutes, drain off the water on a piece of linen, then cut the wrappers into four pieces. On each piece, spread tuna slices and three tablespoons of rice mixture and then roll. Grate the vegetables finely using a vegetable grater, put dressing on them and add the olive oil and a drop of lemon. Place vegetable salad in the centre of the plates, arrange the rolls of rice around it and decorate with sprigs of chervil. Sprinkle with vinaigrette.

GAMBIA: CHUYI DEWTIR (4 servings)
Ingredients:
- 1 kg of fish
- half litre of palm oil
- 0.5 kg of rice
- 3 tablespoons of tomato puree
- 250 g of sliced onions
- 125 g of tomato concasse
- half litre of fish stock or water
- half teaspoon of cayenne pepper
- seasoning
- leaf spinach
Preparation:
Cut fish into strips, wash and drain. Heat the heat palm oil in saucepan, fry the fish, remove and keep warm. Fry onions, add tomato puree and cook. Add the concasse and cayenne pepper, stirring well. Then add the fish stock (or water) and seasoning and boil for 15 minutes. Add spinach and boil for 5 minutes, reduce heat and simmer for 1 hour. Serve with boiled rice and garnish with boiled vegetables e.g. pumpkins, cassava, yam, bitter tomato and/or egg plant.

KUWAIT: RICE WITH SHRIMPS (MORABIAN)
Ingredients:
- 0.5 kg shrimps (peeled)
- 2 cups rice
- 2 tablespoons mixed spices
- 2 chopped onions
- 0.5 cup lentils
- 2 tablespoons chopped coriender
Preparation:
Fry prawns with spices, add chopped onion, mix rice with lentils. Cook together in boiling water, serve rice with shrimp mixture on top.

LAOS: STIR FRIED CHICKEN WITH MUSHROOMS (5-6 servings)
Ingredients:
- 6 dried Chinese mushrooms
- 1 small roasting chicken
- 4 cloves garlic, crushed
- half teaspoon finely grated fresh ginger
- 2 tablespoons oil
- 250 ml water
- 2 teaspoons sugar
- 2 tablespoons chopped fresh coriander leaves
Preparation:
Soak mushrooms in hot water for 30 minutes. Squeeze dry, remove and discard stems. Cut mushroom caps into quarters if they are large. Cut chicken into small pieces, chopping through the bones. Fry the garlic and ginger in the hot oil for a few seconds, then add chicken and stir fry until its colour changes. Add mushrooms, water and sugar, cover and simmer until the chicken is cooked. Sprinkle with chopped coriander and serve with rice.

MADAGASCAR: RICE WITH OX AND GREENS (4 servings)
Ingredients:
- 500 g chopped ox meat
- 500 g green leaves or edible hearts of plants: a mixture of spinaches, cress, anamamy (solanaceous), anamalao, anatsonga (cruciferous). They may be substituted with Chinese cabbage and salad greens.
- 500 g rice
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 2 tomatoes, chopped
- 50g ginger, sliced
- Salt, black pepper
Preparation:
Brown the meat in a cooking pot with a little oil, then add the onions, garlic, and ginger. Add the clean and thinly cut green leaves, tomatoes, 1 cup water, salt and pepper to taste. Bring to a boil for approximately 10 to 15 minutes. Add the rice and additional water. Cover the pot and continue cooking for approximately 15 to 20 minutes.

Suggestion: Serve this dish with sausages and sprinkle it with a some hot chili pepper.


PAKISTAN: MUTTON BIRYANI
Ingredients:
- 1 kg mutton
- 1 kg Basmati rice
- 100 gram yogurt
- salt to taste
- 50 g onion
- 10 g garlic
- 15 g ginger paste
- 5 g cardamom
- 15 g garlic paste
- 5 g cloves
- 250 gm oil or ghee
- few drops kewrra essence
- 0.5 g yellow food color
- 0.5 g sugar
Preparation:
Wash and soak the rice in water for 30 to 60 minutes. Boil the rice till it is half cooked, then drain keep it aside. Add mutton, salt and garlic cloves in a pot with 500ml of water. Cook on a low flame till the meat is tender and the water almost evaporates. Slice the onion and fry in about 75 g of oil until light brown. Add the rest of the spices, yogurt and fry for a short time. Add the cooked meat to the fried onions and cook uncovered for a few minutes to evaporate excess water. When most of the water has evaporated, transfer a little rice to a pot, and on top of that add some of the meat/masala mixture. Make layers using half of the rice in and all the meat/masala, then top that off with the remaining rice. Sprinkle over a solution of kewrra, yellow food colour and pinch of sugar. Keep the pot tightly closed and simmer over a low flame to steam cook the rice. Serve with salad or garlic chutney.

SENEGAL: RICE FISH (6 servings)
Ingredients:
- 1 kg rice (preferably broken)
- 1 kg fish (preferably one big codfish)
- 250 g tomato puree
- 75 g dried fish
- 2 onions
- Vegetables: carrot, cabbage, yam, okras, eggplants, turnips, fresh tomatoes, fresh hot-peppers, tamarind fruits, parsley, garlic
- Bissap leaves, salt, cooking oil
Preparation:
Dice the onions, wash and chop the vegetables. Prepare and clean the fresh fish. Roll the dried fish in the bissap leaves and tie with a string.

Put cooking oil in a pot and heat until it is very hot. Add the diced onion and cook for 1 minute. Stir in the parsley and garlic, then season with salt and pepper. Stuff the cooked mixture inside the fish. Fry the fish gently in cooking oil for 15 minutes. Add the tomato puree, stirring occasionally for 5 minutes, then add the remaining vegetables. Add water and boil for another 3 minutes. Remove the fish and the vegetables and place them on a plate. Add the rolled dry fish to the pot and cook for another 15 minutes.

Wash and rinse the rice well, place it in another pot, add water and stir once. Cover the pot and cook over a low fire until all the water is absorbed (about 15 to 18 minutes). Do not remove the cover before the end of cooking.

Serving: Place the fish and vegetable at the center of a large plate or tray. Put the cooked rice around the fish. Pour the tomato sauce with the rolled dry fish over the rice.


SIERRA LEONE: JOLLOF RICE (10 servings)
Ingredients:
- 5 cups of rice
- onions
- 1.3 kg of meat
- 1 piece chicken
- 3 tins of tomato paste
- 1 litre of groundnut oil
- Season vegetables
- 6 beef cubes
- salt and pepper to taste
- seed tomatoes
- bay leaves
Preparation:
Stew
Season the chicken and meat. Pour the oil into an empty pot and heat for 5 minutes. Add the chicken and meat, and deep-fry, then set aside. Blend the pepper, onions and seed tomatoes, then fry with the soup cubes. Add the fried chicken, meat and a small amount of water, season, and add salt to taste. Cook until all the water is absorbed, then set aside to cool.

Rice
Wash the rice, season and leave until all water is absorbed. Boil water with small quantity of stew. Pour in rice, tomato paste, bay leaves and salt, cook until all water is absorbed. Serve the rice and stew separately, with boiled vegetables (cabbage, carrot, peas).


SOUTH AFRICA: RICE PILAU
Ingredients:
- 500 g meat, boiled
- 500 g rice - preferably Thai or Basmati
- 1 big onion
- 120mls cooking oil
- 5 cloves of garlic- crushed
- pinch of turmeric (for colour, optional)
- ginger, crushed
- salt to taste
- chili
- 4 sticks cinnamon
- 10 pods of cardamon
- 1 teaspoon of black
- 1 teaspoon of cumin seeds
- 5 buds of cloves
Preparation:
Heat the spices - cinnamon, cardamon, peppercorns and cumin - for 4 minutes, turning constantly. Then grind to powder. In a pot with a thick base, fry onion, cloves then garlic then ginger at moderate temperature until golden brown. Add the spice powder for two minutes, then add the boiled meat for one minute. Add the rice, stir, then add about two cups of boiling water, salt to taste and turmeric. Mix gently. Repeat the mixing after five minutes. Once water has evaporated and the rice is soft, lower temperature and cover pot. (If rice is not ready add boiling water with a bit of salt around the inside of the pot and turn rice gently.) Serve as a main meal with a salad of tomatoes and onions mixed with a few drops of lemon.

THAILAND: SEAFOOD RICE PORRIDGE
Ingredients:
- 1 kg any selection of fish, prawns, squids, mussels or shell fish
- 1 cup rice
- 6-8 cups water
- 1 clove garlic, crushed
- 1 whole coriander root
- 1 tablespoon salt
- 1 tablespoon pepper corns
- 1 tablespoon vinegar
- 1 celery stalk
- quarter cup chopped garlic
- quarter cup vegetable oil
- 1 tablespoon chopped celery
- 1 tablespoon chopped spring onion
- 1 tablespoon chopped coriander leaves
- 10 sweet basil leaves
- Lime juice, fish sauce and chilli to taste
Preparation:
Wash and prepare all the seafood. Heat the water in a saucepan. Add 1 whole coriander root, crushed garlic, celery stalk, vinegar, salt and pepper corns. Bring to boil. Blanch the seafood in the boiling stock. Reserve the meat and discard the shells or bones. Next, strain the stock into another saucepan. Heat the oil in a frying pan. Fry the chopped garlic and rice. Season with fish sauce. Then pour plenty of the stock into the rice. Bring to boil and simmer for 20-30 minutes. Add the reserved seafood. Sprinkle with the chopped herbs. Serve hot.

TURKEY: VEILED PILAF (6 servings)
Ingredients:
- 750 g chicken
- 1 cup water
- 1 teaspoon salt
- 2 tablespoon pine nuts
- one-third cup blanched almonds
- quarter cup butter or margarine
- 360 g rice
- 800 g water or broth
- 2 teaspoons salt
- 2 tablespoons currants
- 2 teaspoons black pepper
- 150 g all-purpose flour
- 1 medium-size egg
- half teaspoon salt
- 1 teaspoon oil
- 1 tablespoon water
Preparation:
Simmer chicken in salted water for 35 minutes or until tender. Remove and drain. Bone, cut into 1 to 1.5 cm cubes and set aside. Set aside 800 g of broth. Fry the pine nuts and almonds in margarine until light golden, reserving 2 teaspoons of margarine to grease casserole. Stir in rice, mixing well. Sauté for a few minutes. Add the hot broth and stir. Sprinkle currants over the rice, cover and simmer for 15 - 20 minutes or until the rice is tender; drain. Remove from heat. Sprinkle with black pepper. Let stand covered for 20 minutes. Sift flour in a bowl and make a hole in centre. Add egg, salt, oil and water, blending thoroughly into medium soft dough. Shape into a ball and roll into a pastry layer 1 mm thick. Grease a round casserole 20 - 25 cm in diameter. Line casserole with pastry, leaving overhang, and spoon pilaf and chicken meat into casserole in layers, pressing slightly. Fold edges of pastry over pilaf. Bake in a moderate oven for 15 minutes or until pastry is light golden. Turn upside down on a serving plate and cut into wedges before serving.