Rice & easy

Easy on the pocket, versatile and quick-cooking? The pantry hero award has to go to rice! The best part is there’s always something new to do with this all-rounder

PHOTOS: DONNA LEWIS RECIPES: LIEZL VERMEULEN STYLING: LIEZL VERMUELEN & GAIL DAMON FOOD ASSISTANT: ELIZMA VOIGT

This moreish dish is beloved for the crispy flavourpacked crust that forms at the bottom of the pot.

“Tahdig” means “bottom of the pot”, which is where the magic happens. Think rice that’s both crispy and fluffy and nutty.

3-4L water 3 tsp (15ml) fine salt 2 cups (400g) white

½ tsp (3ml) each turmeric, ground cumin and smoked

3-6 threads saffron (optional) 3 Tbsp (45ml) plain

¼ cup (60ml) butter 3 Tbsp (45ml) canola oil

Bring water and salt to a boil in a large pot. Rinse rice in a sieve under cold running water until it runs clear. Add rice to pot and boil for 5-7 minutes to par-cook. Drain and rinse under cold water until rice is cold (this also stops the cooking process). Shake off excess water. Stir spices through rice. Soak saffron in a teaspoon of warm water for a minute. Combine yoghurt, saffron water and 1 cup (200g) rice. Heat butter and oil in a 22cm cast-iron pot or heavy-bottomed pan over medium-high heat. Add yoghurt-rice mix and spread over base of pot to cover completely. Top with remaining rice. Make six 2cm-wide holes in rice using a wooden spoon, inserting it all the way to the base of the pot (so the steam can escape). Cook for 25-30 minutes on medium-high, turning pot 90 degrees clockwise every 4-5 minutes to ensure even browning. Remove from heat and cool for a few minutes. Place a serving dish over pot and, in one quick movement, turn pot over to unmould rice onto plate. Serve immediately.

Cashews give sticky jasmine rice a bit of tropical crunch.

A finger-licking islandstyle treat. You can also serve the fillets whole, flattened schnitzel-style.

Rice: 2 cups (500ml) jasmine

1 can (400g) coconut

1 cup (250ml) water ½ Tbsp (7ml) fine salt 2 cardamom pods, crushed (optional) 1 star anise ½ packet (50g) cashew nuts, toasted and roughly chopped Handful fresh coconut

6 (about 600g) PnP

Salt and milled pepper Olive oil or canola oil, for frying Grated peel of 2 limes + wedges for serving Fresh coriander, for serving

1/³ cup (80g) soy sauce Juice (60ml) and grated peel of 2 limes 3 Tbsp (45ml) honey 2cm knob fresh ginger, finely grated 3 cloves garlic, grated Pinch chilli flakes (optional)

Rinse rice in a sieve under cold running water until it runs clear. Combine coconut milk, water, salt and spices in a medium-sized pot and bring to a boil. Add rice and stir to distribute evenly. Simmer over medium heat for 15-20 minutes, not stirring, until almost all liquid is absorbed. Remove from heat, cover and keep warm. Slice chicken breasts into strips, thread onto 4 skewers and season. Heat oil in a pan on high heat and sear chicken to brown on all sides, about 4 minutes. Combine sauce ingredients and pour over chicken, cooking for 8-10 minutes until sauce thickens. Fluff up rice using a fork and stir in cashews and coconut flakes. Serve chicken on rice, scattered with lime peel, wedges and coriander.

Look out for PnP’s extensive rice range, from global grains such as jasmine, arborio and black rice to your everyday staples like brown basmati.

A great way to add veggies and fibre to lunchboxes.

1 packet (500g) butternut cubes ½ can (200g) chickpeas 2½ cups (380g) cooked brown

½ packet (10g) fresh coriander, chopped 2 Tbsp (30ml) sesame seeds, toasted 2 Tbsp (30ml) pumpkin seeds, toasted and finely chopped 2 tsp (10ml) ground cumin 1 tsp (5ml) PnP crushed ginger,

1 egg, whisked 1/³ cup (80ml) cake flour Salt and milled pepper

Steam butternut until tender (or roast for more intense flavour). Mash with chickpeas until smooth. Mix in remaining ingredients and season. Shape into 5cm balls. Heat 1cm oil in a pan over medium heat. Fry balls for 3 minutes per side until golden. Serve as part of a snack platter. GOOD IDEA Add to a grazing platter on meat-free Mondays with hummus or yoghurt, PnP snacking cucumbers, radish and coriander.

Inspired by chef Yotam Ottolenghi’s recipe, we just had to try these pancakes. Rice adds fibre, plus you’ll get more bang for your buck.

1 onion, grated 2 cloves garlic, finely chopped 1½ cups (375ml) kimchi (fermented cabbage) 3 eggs 1 Tbsp (15ml) soy sauce 4 spring onions, sliced 2 cups (500ml) cooked brown basmati rice ¾ cup (180ml) cake

Salt and milled pepper Canola oil, for frying

1 Tbsp (15ml) sesame

1 Tbsp (15ml) canola oil ½ packet (150g) PnP

1 packet (200g) baby

1 packet (200g) fine

2 cloves garlic, sliced Handful sesame seeds and sliced red salad onions, for serving

Fry grated onion until softened, about 6-8 minutes, then add garlic and fry for another minute. Set aside. Drain kimchi, reserving liquid, and chop into small chunks. Combine kimchi with 2 Tbsp (30ml) preserving liquid in a mixing bowl. Add fried onion mixture. Mix in remaining pancake ingredients to create a batter. Season. Heat 5mm oil in a nonstick pan over medium heat. Add a ladle of batter and tilt pan to spread it over the base. Fry pancake for 3-5 minutes per side until crisp. Drain on kitchen paper and season. Set aside and keep warm. Repeat with remaining batter. Heat sesame and canola oils in a separate pan. Flash-fry greens with garlic for 3-4 minutes until slightly wilted. Serve pancakes topped with greens, sesame seeds and salad onions.

Rice cooked in stock, spices and tomatoes will absorb all the delicious flavours.

2 Tbsp (30ml) olive oil 2 onions, chopped 4 palermo peppers (or red peppers) 4 cloves garlic, sliced 10 capers, chopped 1 Tbsp (15ml) each ground cumin and

1 packet (50g) tomato

2½ cups (625ml) long-grain white rice 4 cups (1L) chicken stock or veg stock 6 sprigs fresh thyme 2 fresh bay leaves Salt and milled pepper 4 discs (200g) feta, crumbled

Heat oil in an oven-safe pot and sauté onion and 2 chopped peppers for about 8 minutes until softened. Add garlic, capers and spices and fry for another minute. Stir in tomato paste and cook until sticky. Add rice, stock and herbs, and season. Stir to combine ingredients evenly. Cover and bake at 200°C for 10 minutes. Remove lid and bake for 18-22 minutes more until almost all liquid is absorbed. (If rice isn’t tender when liquid is absorbed, top with a splash of water and bake until rice is done.) Char two remaining peppers over an open flame to give them a smoky flavour. (You can also grill them in the oven.) Fluff up baked rice with a fork and stir through feta. Serve topped with halved charred peppers.

Bursting with fl avour, this dish can be served on its own or as a side for fi sh or chicken.

Heat 3 Tbsp (45ml) olive oil in a large pan over medium-high heat. Fry 2 sliced shallots (or 1 red onion) for 4-5 minutes until softened. Add 2 sliced garlic cloves, 4 chopped anchovy fi llets (or 10 chopped capers for vegetarians) and 6 chopped sundried tomatoes, and fry for 1 minute. Tip in 1 packet (200g) each calamata olives and green olives, and fry for 1-2 minutes until garlic is golden and olives have blistered. Add 3 cups (750ml) cooked wild and brown rice mix. Fry for 6-8 minutes until crisp and golden, shaking pan to move rice. (If you don’t have a large pan, fry in two batches to avoid steaming and ensure a crisp result.) Season well and add grated peel of 1 lemon. Serve rice garnished with fresh dill and basil. SERVES 2

Cape Malay spices give fl avour and colour to this rice, while a soft-fried egg adds a saucy topping.

Heat 2 Tbsp (30ml) canola oil in a pan over medium heat. Sauté 2 fi nely chopped onions for about 8 minutes until softened. Add 2 crushed garlic cloves and about 8 curry leaves and 2 bay leaves, and cook for 1 minute. Stir in 2 cardamom pods, 1 Tbsp (15ml) mild curry powder, 1 tsp (5ml) each cumin seeds, black mustard seeds and turmeric, and cook until fragrant. Increase heat slightly and add 4 cups (1L) cooked brown basmati rice. Fry for 3-4 minutes, shaking pan to toss rice and brown all over. (Stirring can break rice grains, creating a starchy mush.) Season and add a squeeze of lemon juice to taste. Add a handful chopped fresh coriander and toss to combine. Serve rice topped with 1-2 fried eggs per portion and a sprinkling of crispy onions. SERVES 4

Prawnpokébowl

Raw salmon or tuna, grilled hake or smoked mackerel will work too.

½ packet (500g) short- grain sushi rice 1/³ cup (80ml) rice

2-3 Tbsp (30-45ml) mirin (rice wine) 2 Tbsp (30ml) sugar ½ tsp (3ml) fi ne salt 1²/³ cups (410ml) water

¼ cup (60ml) Japanese

(or any creamy mayo) 1 tsp (5ml) sriracha 1 tsp (5ml) soy sauce

16 prawns, shelled and deveined 1 cucumber, cut lengthwise into noodles 1 packet (200g) sugar snap peas, blanched ½ cup (125ml) edamame beans, blanched (optional) 2 PnP ripe and ready avocados, sliced 2 Tbsp (30ml) each poké spice and sesame seeds Pickled ginger and sliced radish, for serving

Rinse rice in a sieve under cold running water until it runs clear. Soak rice in a pot of cold water for 30 minutes. Heat rice vinegar, mirin, sugar and salt over medium-high heat. Stir to dissolve sugar, then simmer until reduced by a third. Set aside to cool. Bring rice and water to the boil in a covered pot. (Do not lift lid or steam will escape.) Lower heat and simmer for 15 minutes. Reduceheat further and steam, covered, for another 15-20 minutes. Place rice in a mixing bowl and pour over cooled vinegar mixture. Stir with a metal spoon, using a cutting motion to separate grains. Cool the rice – pop it in the fridge for 15 minutes or use a traditional rice fan, waving and stirring for 10 minutes until it’s at room temperature. The rice should be slightly glossy and the grains separated, not clumped together. Mix dressing ingredients. Cook prawns, either by steaming or pan-frying. Divide cooled rice between 4 bowls and arrange prawns and vegetables on top. Sprinkle each bowl with a pinch of poké spice and sesame seeds, and drizzle with dressing. Serve with pickled ginger and radish.