Kedgeree – a traditional English dish comprised of curried rice with smoked fish and boiled eggs. Think of it like a British biryani! A fabulous, economical fish and rice recipe that’s easy to make and seriously delicious.

Kedgeree – English smoked fish and rice

Is it totally uncouth to call Kedgeree an “English biryani”?? It’s just how I sometimes think of it and I mean it in the most flattering way. It’s a pretty well established fact that I consider biryani to be one of the great rice dishes on this planet.

In all seriousness though, Kedgeree is a wonderful example of true fusion food. It brings together rice and spices from the Subcontinent with classic English breakfast foods like boiled eggs and smoked fish. The result is a delicious and unique Anglo-Indian whirlwind of flavours and textures.

Traditionally kedgeree was a breakfast dish in Britain but these days it’s served at anytime throughout the day. Straightforward to make, if you’re new to using smoked fish in meals, it’s an excellent way to start!

Ingredients in Kedgeree

I’m sure there are fancy versions of kedgeree out there but we’re making a traditional version today. The hero ingredient is the smoked fish. Smoked haddock is probably the most traditional choice though cod makes an excellent alternative.

• Smoked haddock (or cod) – Smoked haddock is a preserved fish fillet product sold at grocery stores at the seafood counter, deli or packed in the fridge section. Oh, also fish mongers of course! It offers an especially economical way to use fish in a meal because smoked haddock/cod is firstly much cheaper than most fresh fish, only about $15/kg here in Australia compared to, say, raw snapper fillets which are around $50/kg. Being packed with flavour, a little also goes a long way.

  What exactly is smoked haddock? Smoked haddock is fresh haddock (a northern European cod) that’s been brined (ie. infused with salt) then cold smoked to infuse it with a lovely smokey flavour. When haddock is naturally smoked, it is a pale yellow-brown colour. Commercial produced smoked haddock tends to lack colour so is often dyed an orange colour to make it look more like the “real thing”.

  The fish is poached and then flaked into chunks. We use the flavoured poaching liquid to then cook the rice.

• Boiled eggs (9 minute eggs using my boiled eggs recipe) – Traditional addition along with smoked fish. Eggs also stretch the fish by adding further protein.

• Peas – For pops of freshness, colour and introduce some good vegetable matter into our rice dish.

• Coriander/cilantro – For stirring through and garnish.

Rice and curried butter

The thing that makes Kedgeree special is the spiced butter!

• Rice – Carries the bulk of the dish! Long grain or basmati rice is best for this dish, for nice long-shaped rice grains and the desired fluffy texture. Medium grain and short grain (sushi) rice will work too though the rice is a little sticker, as is the nature of the rice.

  Recipe is not suitable for risotto rice, paella rice, brown rice, wild rice, quinoa or faux rice (cauliflower rice etc).

• Spices: Curry powder and turmeric – You can really use any curry powder here though traditionally used is an English / Western curry powder (as opposed to authentic Indian or Asian curry powder mix). It’s not spicy (unless you opt for the HOT type!), it’s a mix of warm spices including cumin, coriander, clove and turmeric. I use Clives of India and Keens.

  We add a little extra turmeric to brighten the dish’s colour, otherwise the rice can look a little brown.

• Curry leaves and cardamom – Additional nods to the Indian heritage of this dish. Curry leaves for fragrance and because it looks attractive, while cardamom for its unique perfume and flavour. However both are optional!

  Curry leaves – A magnificent ingredient used in Indian/Sri Lankan cooking! Fairly widely available these days in grocery stores in Australia (Coles, woolies, Harris farms), leftovers freeze 100% perfectly. Use in Vindaloo, Dal, South Indian eggplant curry and Samosa Pie. Also easy to grow (I have a plant *says the plant-killer, smugly*) (PS. curry plants are indestructible)
  

• Butter – For sauteing and rich flavour.

• Onion and garlic – Usual base flavourings.

• Chicken stock – Cooking the rice in the chicken stock flavoured with the fish imparts a deliciously savoury taste to the rice that’s a step up the flavour ladder from plain water.

  Why not fish stock? Because mass produced store bought fish stock is not very nice! However if you have fresh fish stock and prefer a more seafood-y tasting biryani, go for it!

How to make Kedgeree

Kedgeree is made by poaching the fish, then cooking the rice in the poaching liquid. The rice is then tossed in a flavourful curried butter before tossing the fish back in and finishing with boiled eggs.

Cooking the smoked fish

Cold smoked fish (other than salmon or other sashimi grade fish) needs to be cooked before eating. For Kedgeree, the fish is gently poached in stock which is then used to cook the rice. Flavour retention to the max!

1. Poach fish 8 minutes – Bring the stock to a boil. Place the fish in then turn the heat down so the liquid is barely rippling. Poach for 8 minutes or until the flesh flakes.

2. Remove skin – Remove the fish from the poaching liquid and transfer to a plate. Remove and discard the skin – I find a butter knife helpful.

3. Flake the flesh into large chunks. Keep them large as they will break a little more when tossed through the rice.

4. Reserve 1/2 cup liquid – Measure out 1/2 cup (125 ml) of the poaching liquid. Set aside – we will drizzle this over the finished dish to moisten the rice.

Cook rice

Fish done. Now we cook the rice in the flavoured poaching liquid and make a cured butter to toss the rice in. You know this is going to be good!

1. Add the rice into the poaching liquid then bring it to a simmer on high heat without the lid.

2. Cook 13 minutes – Place the lid on then turn the heat down to low. Cook for 13 minutes or until all the liquid has been absorbed. No peeking, no stirring!

3. Rest and fluff – Remove from the stove with the lid still on and rest for 10 minutes (lid still on!). Then fluff the rice, ready to toss into the curried butter!

4. Curried butter – While the rice is resting, start the curried butter. Melt the butter in a large skillet or pot (large enough to fit all the rice). Add the cardamom pods and curry leaves and stir for 30 seconds. Sauté the garlic and onion then stir in the spices. Be prepared for amazing smells!

5. Add the rice and toss to coat in the curried butter. Add the reserved stock and toss through – this moistens the rice.

6. Peas and coriander – Add the thawed peas and most of the coriander (reserve a bit for garnish) and toss through. The heat from the rice is all that’s needed to cook warm through the thawed peas.

7. Fish – Add the flakes of fish and toss through gently, taking care to ensure there are some nice large chunks.

8. Stud with eggs – Tops with halved eggs and sprinkle with coriander. Then serve!

To serve, just spoon into bowls and eat as is. There’s no need for sauce – the rice is nice and moist, and there’s certainly no need for extra flavour!

It will keep for a few days in the fridge but it’s best freshly made as rice tends to dry out in the fridge overnight. Reheating is best done in the microwave with a sprinkle of water to make the rice nice and steamy again.

If you try this, tell me if you agree with my description of it as an English biryani!!! – Nagi x

Watch how to make it

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Kedgeree – British curried rice and fish

Recipe video above. Traditional English smoked fish and rice dish – think of it as an English biryani! Smoked haddock or cod tossed through a butter spiced rice studded with eggs, this is true fusion food at its best.

Course Main

Cuisine British, English

Keyword fish and rice, kedgeree

Prep Time 15 minutes

Cook Time 30 minutes

Servings 5

Author Nagi

Ingredients

• 4 cups/ 1 litre chicken stock/broth , low-sodium
• 500g/1 lb smoked haddock or cod , skin-on (or other smoked fish, Note 1)
• 2 1/4 cups long grain rice , uncooked
• 75g / 5 tbsp unsalted butter
• 15 curry leaves (Note 2)
• 6 green cardamom pods , lightly crushed (Note 3)
• 1 brown onion , diced
• 2 garlic cloves , finely minced
• 2 tsp curry powder (anything! Use spicy if you want, I use mild)
• 1/2 tsp turmeric powder
• 1 cup frozen peas , thawed
• 1/2 cup coriander/cilantro leaves , roughly chopped (sub green onion or parsley)
• 3 hard boiled eggs , halved or quartered (9 minute cook)

Cups – Metric

Instructions

• Poach fish – Bring chicken stock to a boil in a large saucepan or small pot. Place fish in (it should all be just about submerged, Note 4) and adjust heat so the stock is barely rippling. Poach it gently for 8 minutes or until the fish flakes apart. Remove fish onto a large plate.
• Flake fish – When cool enough to handle, discard skin (gently scrape with a butter knife) and flake fish into large pieces, checking for any bones.
• Reserve stock – Measure out 1/2 cup of the poaching liquid and set aside for later (drizzle on at end to juice up the rice).
• Cook rice 13 min – Add rice into the poaching liquid in the saucepan. Bring to a simmer over high heat. Cover with lid then reduce heat to low. Cook for 13 minutes.
• Rest rice 10 min – Remove the saucepan from the stove with the lid on and rest for 10 minutes. Fluff rice using a rubber spatula.
• Curried butter – While the rice is resting, melt the butter in a very large (30cm/12") non stick skillet or pot, over medium-high heat. Add the cardamom pods and curry leaves and stir for 30 seconds. Add the onions, garlic and sauté for 5 minutes until browning at the edges, stirring regularly.
• Toss rice – Lower heat to medium. Stir in the curry powder and turmeric, and then the rice. Toss the rice in the spiced butter until well coated and uniformly yellow. Pour over the reserved 1/2 cup of fish poaching stock, and toss to mix through (it moistens the rice).
• Peas & fish – Stir through the peas and most of the coriander (hold some back for garnish). Then gently fold through the fish, taking care to keep some pieces in large chunks.
• Serve – Spoon out rice onto one large platter or individual plates to serve. Top with boiled egg halves, and garnish with the remaining coriander. EAT!

Notes

1. Smoked haddock (or cod) – one of the most economical options at the deli of grocery stores (Coles, Woolies) and fish mongers, stained an orange/yellow colour. Technically raw so we need to cook it. By poaching in the liquid we use to cook the rice, we are not wasting a drop of flavour!

2. Curry leaves – Magnificent ingredient frequently used in Indian cooking! Fairly widely available these days in grocery stores in Australia (Coles, woolies, Harris farms), leftovers freeze 100% perfectly! Use in Vindaloo, Dal, South Indian eggplant curry and Samosa Pie. (I have a plant *says the plant-killer, smugly*) (PS curry plants are indestructible)

3. Cardamom pods – Sold at every stores, to lightly crush just use side of knife and press down to break shell slightly to release flavour.

4. Poaching fish – It’s ok if a bit of the surface of the fish is above the liquid as it will steam-cook.

5. Leftovers will keep for 3 days in the fridge. It will freeze without the eggs for 3 months.

Life of Dozer

When I took the photo for a big Mother’s Day KitchenAid giveaway currently happening on Instagram….

…..there’s just no way this wasn’t going to happen!! 😂

The post Kedgeree – English curried rice and fish appeared first on RecipeTin Eats.

Named as such for the sparkling colours, this is a striking rice pilaf that is made for festive occasions – like Easter! It’s a bright yellow Persian saffron rice that’s flavoured with spices and mixed with a jumble of fruit and nuts. Stunner to look at – and eat!

Jewelled rice pilaf

There are many rice dishes on this website, but this is the crown jewel of them all. Just LOOK at that colour! And the flavour – WOW. It’s a fruit-nut pilaf delicately perfumed with traditional Persian spices – cumin, fennel, cinnamon, all spice and cardamom – with that unmistakable, intoxicating scent and bright yellow colour that you only get from the world’s most coveted spice: saffron.

While this Persian /Middle Eastern rice is flavoured enough to make you want to eat it straight out of the pot, the flavour is still mild enough so it’s suitable to serve alongside bold flavoured mains. Think – Persian Lamb Shanks, Chicken or Lamb Shawarma, lamb koftas, chicken or vegetable tagine. For more, see here for all Middle Eastern recipes. Also, Mediterranean food will pair beautifully and I certainly wouldn’t hesitate to serve this alongside a roast chicken or a roast lamb.

And finally, a new one on offer – fish koftas. Coming this Wednesday, created especially to serve on this pilaf!

Ingredients in Jewelled Rice Pilaf

Let’s stuff with the fun ingredients in this pilaf: the add-ins and flavourings.

Add-ins and flavourings

• Saffron – This is an exotic spice used in Middle Easter / Persian cooking. It’s famous for being the world’s most expensive spice, reflecting the labour intensive production. There’s 3 tiny strands in each flower which blooms for only one week every year!

  Saffron makes anything it touches a bright vibrant yellow with a subtle perfume of earthy flavour unlike anything other spice.

  Find it in large grocery stores (here in Australia), Middle Eastern/Persian stores and online.

  Better value substitutes – I freely use turmeric in place of saffron, for a similar yellow colour albeit it doesn’t have the same flavour. Imitation saffron powder will provide the colour but doesn’t provide flavour. To be honest, there’s plenty of other flavour in this pilaf from the spices, so it’s actually fine to use imitation.

• Spices – Cumin and fennel seeds, cardamom, all spice and a cinnamon stick. This is a combination of spices that reflects the Persian / Middle Eastern roots of this pilaf.

  Note: I choose to use cumin and fennel seeds and a cinnamon stick rather than powder because you end up with a more vibrant yellow rice. If you use powder then the rice ends up a slightly brown colour so when you add the saffron, it’s a slightly more muddied yellow colour.

• Bay leaves – Aromatic added to cook the rice.

• Lemon – We use the zest only, for a perfume of lemon flavour. It adds that little touch of extra-something.

• Fruit and nuts – I use almonds, pistachios, apricots, golden raisins and cranberries. This is a combination that I think provides colour (green from pistachios, orange apricots, yellow rather than black raisins) as well as a good flavour combination.

  Other – You can really make this pilaf your own! Sultanas, raisins, figs, peach, cherries, mangoes, pineapple all would work here. For nuts, I’d suggest walnuts, cashews, macadamias and non-nuts like pepita. Peanuts would be a little out of place, I think.

The rice part

No less important but let’s face it, not as exciting as all the add-ins. 😊

• Basmati rice – this is the traditional rice for pilafs. The rice grains are distinctively long with a perfume of flavour.

  Other rice that will work – long grain and jasmine rice. Medium grain rice will also work though the rice will be a touch stickier (because that’s how the rice is).

  Please do not use: wild rice, risotto, paella rice, brown rice or faux rice (quinoa, cauliflower rice etc).

• Ghee is a type of clarified butter that has a more concentrated butter flavour because it’s 100% fat. Stored in pantry not in fridge. Make your own or just use butter.

• Onion and garlic – Flavour base aromatics.

• Stock rather than water, for better flavour. I use vegetable stock to keep this vegetarian but chicken stock works great too.

How to make Jewelled Rice Pilaf

Saffron water

1. Grind the saffron threads into a powder. This extracts more flavour and colour out of it – we want to do this for the world’s most expect spice!!! If you don’t have a mortar and pestle that’s ok, just soak the strands, it will still work.

2. Soak – Add a bit of boiling water and mix. Set aside to steep while the rice cooks, and the colour will intensify.

Make pilaf

It’s no harder than making plain white rice, except we start with sautéed aromatics that adds so much flavour to the end result!

3. Sauté the fennel and cumin seeds first. This brings out their flavour. Then cook the onion and garlic for 5 minutes until the onion is translucent. And lastly, add the cinnamon stick, cardamom and all spice powder and stir for 30 seconds – again, to bring out their flavour.

4. Coat rice – Add the rice and give it a good stir to coat the rice grains in all those tasty flavours.

5. Cooking liquid – Add the stock, bay leaves, lemon, salt, fruit and nuts.

6. Steam rice – Stir, bring to a simmer, then put the lid on. Reduce stove to low – but it should still be simmering gently around edges otherwise the rice is just sitting there, getting bloated in hot water. Cook for 14 minutes or until the liquid is all absorbed. Do not peek or stir while it’s cooking!

Rest

7. Rest – Remove the saucepan from the stove with the lid still on and set aside for 10 minutes. During this resting stage, the rice grains will finish cooking and the residual water on the surface of each grain gets absorbed, leaving you with fluffy rice rather than gluey mushy rice.

8. Cooked rice – This is what it looks like when you remove the lid. The rice surface will be level and the colour is a light brown. We will fluff and colour it up in the next steps!

Sparkling jewels!

The best part – sparkle it up!

9. Saffron water – Pour over half the saffron water.

10. Gently fluff the rice using a rubber spatula. Be very gentle! The long rice basmati rice strands are fragile, we don’t want to break them.

11. Repeat – Once the rice is fluffed and is mostly yellow (some white spots still expected at this stage), pour in the remaining saffron water plus the melted ghee or butter. Then gently toss again until the rice is all yellow.

12. Sparkling jewels! Tumble the rice onto a serving platter then sprinkle with pomegranate seeds, pistachios and coriander. Then serve!

Fish koftas coming Wednesday!

As mentioned earlier, the Jewelled Rice Pilaf is pictured in post with fish koftas. Fish mixed with spices then skewered and pan fried, this is a new recipe created especially to rest atop of a big pile of this fluffy saffron rice, a magnificent Easter Friday-worthy meat-free main. You’ve never had fish like it before – and it’s so easy!

I really hope some of you give this a go one day. Even just seeing the colourful photos puts me in a good mood and makes me feel all festive!! – Nagi x

Watch how to make it

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Jewelled rice pilaf

Recipe video above. This gorgeous, vibrant Persian saffron rice is perfumed with spices and studded with dried nuts and fruit. Featured in post with fish koftas. See in post for a list of suggestions for other things to serve this with!

Course Side Dish

Cuisine Middle Eastern, Persian

Keyword jewelled rice, Rice Pilaf, Saffron Rice

Prep Time 15 minutes

Cook Time 30 minutes

Resting 10 minutes

Servings 6

Calories 369cal

Author Nagi

Ingredients

Saffron water:

• 1/2 – 1 tsp saffron threads (125 – 250mg) (SUB: 1/4 tsp saffron powder OR 1/2 tsp tumeric powder) (Note 1)
• 2 tbsp boiling water

Rice pilaf:

• 2 tbsp (30g) ghee or butter (Note 2)
• 1/4 tsp fennel seeds
• 1/4 tsp cumin seeds
• 1 onion , finely diced
• 2 garlic cloves , minced
• 1 cinnamon stick
• 1/8 tsp all spice
• 1/8 tsp cardamom powder
• 1 1/2 cups basmati rice (Note 3)
• 2 1/4 cups vegetable stock , low sodium (or chicken)
• 3/4 tsp cooking/kosher salt
• 2 bay leaves (preferably fresh, else dried)
• 1/2 tsp lemon zest

Fruit & nuts (your choice, Note 4):

• 1/4 cup dried cranberries
• 1/4 cup dried apricots , cut in 1cm / 1/3″ pieces
• 1/4 cup golden raisins
• 1/4 cup pistachios , toasted (Note 5)
• 1/4 cup slivered almonds , toasted (Note 5)

Finishing:

• 2 tbsp (30g) ghee or butter, melted
• 1/2 pomegranate , seeds only (Note 6)
• 2 tbsp coriander/cilantro leaves roughly chopped
• 2 tbsp roughly chopped toasted pistachios (Note 5)

Cups – Metric

Instructions

• Soak saffron – Grind saffron into a powder using a mortar and pestle (Note 1). Mix in boiling water then set aside while the rice is cooking.
• Sauté – Melt ghee or butter in large saucepan over medium high heat. Add fennel and cumin, then stir for 30 seconds. Add onion and garlic. Cook for 5 minutes. Add cinnamon, cardamom and all spice, then stir for 30 seconds. Add rice and stir for 1 minute to coat in the beautiful flavour.
• Cook rice – Add the stock, bay leaves, lemon, salt, fruit and nuts. Stir, bring to a simmer, then put lid on. Reduce stove to low (should still be simmering gently around edges), and cook for 14 minutes. Do not peek or stir!
• Rest – Quickly check to ensure liquid is absorbed. Remove from the stove (lid still on) and leave for 10 minutes.
• Yellow! Pour over half the saffron water then very gently fluff the rice using a rubber spatula (so you don't break the long rice strands). Once mostly mixed through, add remaining saffron water and ghee. Gently toss until the rice is all yellow.
• Serve – Tumble onto serving platter. Sprinkle with pomegranate seeds, coriander, pistachios and serve with fish koftas.

Notes

1. Saffron – spice used in Persian and Middle Eastern cooking. Fine red threads, stains things a vibrant bright yellow with a distinct albeit subtle earthy flavour. One of the most precious spices in the whole world so it’s not cheap. 1/2 tsp (125mg) is enough though rice colour not quite as vibrant. I use 1 tsp when I’m out to impress (250 mg) – pictured in post – a whole standard pack in Aust supermarkets (Master Foods).

GRINDING gets more flavour and colour from the strands. But you can skip this.

ECONOMICAL ALTERNATIVES: I sometimes use turmeric which also makes the rice yellow though slightly less vibrant, and a slightly different rice flavour, but is the best alternative I find. Imitation ground saffron will provide the same vibrant yellow colour as pictured but doesn’t have the flavour.

2. Ghee is a type of clarified butter that has a more concentrated butter flavour because it’s 100% fat. Stored in pantry not in fridge. Make your own or just use butter.

3. Rice – basmati is the traditional rice for pilafs though long grain or jasmine rice would also work here. Recipe will also work with medium grain rice though the rice will be a touch stickier (because that’s what the rice is). Please do not use: wild rice, risotto, paella rice, brown rice or faux rice (quinoa, cauliflower rice etc).

4. Fruit and nuts – use any you want though I recommend chopping large ones. Sultanas, raisins, figs, peach, cherries, mangoes, pineapple all would work here. For nuts, I’d suggest walnuts, cashews, macadamias and non-nuts like pepita. Peanuts would be a little out of place, I think.

5. Toasting nuts – heat up a small skillet over medium high heat (no oil). Add the nuts and toss for a few minutes until they are light golden and you can smell them. Don’t walk away – they burn easily! Remove from skillet immediately, cool then use.

6. Pomegranate – Click here for how I remove the seeds from pomegranates (quickly and easily!).

Nutrition

Calories: 369cal | Carbohydrates: 58g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 713mg | Potassium: 322mg | Fiber: 4g | Sugar: 14g | Vitamin A: 660IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg

Life of Dozer

Wondering how many shots he has to suffer through before he can launch himself onto those Easter eggs (doggy friendly ones, of course!).

The post Jewelled rice pilaf – for Easter! appeared first on RecipeTin Eats.

Purple rice is a garlicky, butter rice side that owes its vibrant colour to red cabbage! Love this 2-in-1 that combines starch plus plenty of vegetables in one dish, rather than making a salad plus a starch separately. Goes with everything – Western, Asian, Mediterranean, Indian, Mexican!

Purple rice

You know those nights when you feel all smug because you got ahead on the weekend and marinated some chicken so you could whip up a “quick dinner” during the week, only to realise you didn’t plan for sides to fill out the meal?

Well, today’s recipe is just the sort of thing that will save you. It’s one of those side dishes I call a two-in-one because it includes plenty of vegetables as well as a starch to fill out the meal. As opposed to making two sides, like mashed potato plus a garden salad.

What it tastes like: Buttery and garlicky, and very mild cabbage flavour actually which will appeal to people who don’t jump up and down at the mention of cabbage for dinner. Bonus: it’s such a fun colour!!!

Ingredients in purple rice

Here’s what you need to make this colourful, veg loaded rice!

• Jasmine rice – I like using jasmine rice in this dish because you get that lovely subtle fragrance.

  Other rice – the recipe will work with long grain rice, medium grain rice and basmati rice, though you will need an extra 1/4 cup of water or vegetable stock/broth. This is because jasmine rice requires less liquid to cook than other varieties of rice (more on this in my plain jasmine rice recipe!).

  The recipe is not suited to brown rice, arborio/risotto rice, paella rice, wild rice or faux rice (cauliflower rice, quinoa etc) as the cook times and methods differ so I’d need to alter the recipe.

• Red cabbage – Also called purple cabbage, this is what gives the rice the vibrant purple hue! You can use plain ole’ green cabbage if you want, but where’s the fun in that?? 😎

• Garlic and onion – Flavour base aromatics. You will adore the butter garlic flavour in this rice!

• Butter – As above, for promised buttery flavour! You’ll be surprised how buttery it tastes even though we’re only using 30 grams / 2 tablespoons of butter.

• Vegetable stock – The rice cooking liquid, tastier than water! Use low sodium stock. If yours is full salt, skip the salt in the recipe.

• Salt and pepper – Seasoning for the rice.

• Green onion – For fresh garnish at the end, though I wouldn’t say it’s critical.

How to make purple rice

One big, fat rice-making rule that applies to ANY rice you cook: DO NOT STIR, DO NOT PEEK once your put the lid on the pot! Unless, of course, you like your rice unevenly cooked, gluey and mushy. 🤷🏻‍♀️

1. Use a large saucepan or small pot, around the size of mine which is 28cm/11″. If you use a saucepan that is too small (~20cm/8″) then the rice-cabbage mixture will be too deep which will cause the rice to cook unevenly.

   Sauté the garlic and onion in the butter until it smells amazing / onion is translucent. Then cook the cabbage for a few minutes until it starts to soften (rather than being stiff and pokey). Don’t let it get completely wilted and soft because it will cook more with the rice.

2. Add rice and stir to coat in the garlic butter.

3. Add stock then scrape down the sides and push the cabbage-rice under the surface of the liquid, as best you can. The main thing is that you want all the rice under the liquid. A few grains poking above the surface will be fine, they will steam-cook.

4. Cook 12 minutes – Bring the liquid to a simmer, then put the lid on and lower the heat to medium low, or low if your burner is very strong. Leave to cook undisturbed for 12 minutes. Do not lift the lid to peek and most definitely do not stir! That will disrupt the rice cooking and you’ll end up with unevenly cooked rice that’s mushy and gluey.

   Check – At the 12 minute mark, working quickly, remove the lid and tilt the saucepan to ensure all the liquid has been absorbed. If it has not, leave it on the stove for another minute or two.

5. Rest 10 minutes – Remove the saucepan from the stove with the lid still on and rest for 10 minutes. Never skip the rice resting step! The rice will finish cooking and the liquid on the surface of each rice grain gets absorbed = fluffy rice.

6. Fluff then serve, garnished with a sprinkle of green onion!

What to serve with purple rice

This cabbage rice is fairly neutral flavoured, with a lovely buttery, garlic flavour. Which means it will go with pretty much any dish, and any cuisine, both Western and Asian.

While the possibilities are endless, here’s a starting point for you – some quick mains that I’d serve alongside purple rice:

Crispy Garlic Chicken Thighs

Killer Lemon Butter Sauce for Fish

Chicken Rissoles (chicken patties!)

Garlic Prawns (Shrimp)

Salmon Patties

Greek Chicken

Sesame Crusted Tofu Steaks

Asian Glazed Baked Barramundi recipe

Ayam Goreng (Malaysian Fried Chicken)

And of course, it goes without saying that your purple rice will taste even better if you serenade it with Prince’s Purple Rain while it’s steaming on the stove. 🎶 Go on, do it. You know I did!! – Nagi x

Watch how to make it

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Purple rice

Recipe video above. Purple rice is a garlicky, butter rice side that owes its vibrant colour to red cabbage! Love this 2-in-1 that combines starch plus plenty of vegetables in one dish, rather than making a salad plus a starch separately.

Goes with everything – Western, Asian, Mediterranean, Indian, Mexican!

Course Side Dish

Cuisine Western

Keyword cabbage and rice, purple cabbage recipe, purple rice

Prep Time 10 minutes

Cook Time 15 minutes

Rice resting 10 minutes

Servings 5

Calories 206cal

Author Nagi

Ingredients

• 30g / 2 tbsp unsalted butter
• 2 garlic cloves , finely minced
• 1/2 onion , finely diced
• 3 cups finely shredded red cabbage (tightly packed)
• 1/2 tsp cooking salt (kosher salt)
• 1/4 tsp black pepper
• 1 cup jasmin rice , no need to rinse or soak (Note 1 for other rice)
• 1 1/4 cup vegetable stock , low sodium (or chicken stock or water + 1 stock cube- Note 2)

Garnish, optional:

• 1/4 cup green onion , finely chopped

Cups – Metric

Instructions

• Melt butter in a large saucepan or small pot over medium heat. (Note 3)
• Sauté veg – Cook onion and garlic for 1 minute until soft. Add cabbage, salt, and pepper. Cook for 2 to 3 minutes, stirring from time to time, until the cabbage starts to soften but not completely floppy (as it will cook more with the rice).
• Coat rice – Add rice and stir well to coat in the flavour.
• Add the vegetable stock. Scrape down the sides and press the cabbage-rice mixture down so all the rice is submerged.
• Cook 12 minutes – Bring to a simmer, then cover with a lid, turn the stove down to medium low (or low on a stronger burner) and cook for 12 minutes. Do not peek or stir!
• Rest 10 minutes – Turn off the heat, remove the saucepan from the stove and let to rest for another 10 minutes (with the lid on).
• Fluff & serve – Use a rubber spatula or rice paddle to fluff the rice then tumble into a serving dish. Sprinkle with green onion and serve!

Notes

1. Rice types – Recipe will also work with long grain, basmati and medium grain rice BUT you need to increase the stock by 1/4 cup (60ml), because jasmine rice needs slightly less liquid to cook through. (See plain jasmine rice recipe for more info.)

Rinsing – Not required to prevent rice from being mushy because this recipe uses the right water-to-rice-ratio for jasmine rice (which is 1 cup rice to 1 1/4 cups water). Most recipes get it wrong = mushy rice. Also no need to rinse to clean the rice if it was purchased in a packet at the supermarket as it will be clean. If you do need to wash the rice to clean it then shake excess water off very well and reduce stock by 2 tablespoons (to account for waterlogged rice).

2. Liquid – stock will make this rice tastier. If using using water, add 1 chicken or vegetable stock cube (dissolved) or 1 tsp stock powder.

3. Cooking vessel size matters! Use a large saucepan, mine is 28cm/11″ wide, use one around this size. Don’t make this in a small one (~20cm/8″ wide) because the rice-cabbage mixture will be too deep for the rice cook evenly.

4. Leftover rice will keep for 2 days. Freezing will work but the cabbage will go a tad watery though if you toss through well this shouldn’t be a problem.

Nutrition per serving, assuming 5 servings.

Nutrition

Calories: 206cal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 486mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 928IU | Vitamin C: 33mg | Calcium: 45mg | Iron: 1mg

Life of Dozer

What do you think – will he spit it out?? 😂

The post Purple rice (red cabbage rice) appeared first on RecipeTin Eats.

Rice and peas is a Jamaican side dish of coconut rice mixed with red beans, perfumed with spices, and a whisper of warmth from fresh chilli. Traditionally cooked on the stove but I find it much safer to cook in the oven as coconut milk has a tendency to catch on the base.

Excellent accompaniment with all things Jamaican, Caribbean and tropical. Or eat it straight out of the pot!

Welcome back to Jamaican week!

It’s Jamaican week here on RecipeTin Eats! A week where I’m sharing a set of recipes so you can enjoy a Jamaican-themed dinner in the comfort of your own home! Here’s the menu:

🌴 Jamaican menu 🌴

• Main – Jerk Fish

• Side salad – Jamaican Slaw

• Side – this Jamaican Coconut Rice and Peas (beans)

• Dessert – rum and raisin ice cream without an ice cream maker!

Jamaican coconut rice and peas (beans!)

Rice and peas is a staple side dish in Jamaica and much of the Caribbean. Though called rice and peas, it’s actually made with beans! The reason this name came to be is because Jamaicans call red kidney beans peas – though funnily enough, other varieties of beans are called beans.

Confused?

That’s ok. All you need to know is that this coconut rice is delicious and any day it makes an appearance on your dinner plate is a good day!

What you need for Jamaican rice and peas

Remember – Jamaican’s call this dish rice and peas but it’s made with red kidney beans, not peas. So there’s no peas in sight!!!

• Rice types – Long grain works best as the grains will separate best. But you can also use basmati, jasmine and medium grain rice. Recipe will also work for sushi rice (short grain rice) but the rice will be stickier (because that’s the nature of the rice).

  Rice types not suitable for this recipe – brown rice, risotto (arborio), paella or faux rice (cauliflower, quinoa).

• Red kidney beans – Traditionally, dried beans are used which require overnight soaking. I’ve opted for canned for convenience.

  Other beans – Black beans also works and will look similar. Other beans will work fine too but will make the end dish look different..

• Scotch bonnet or habanero chilli – This adds a subtle hint of heat and flavour into this dish. Authentic! But you can skip it, if you prefer not spicy.

  Scotch bonnet is traditional but hard to find here in Sydney, so Habanero makes a great sub (sold at Coles, Woolies, some Harris Farms) else use a large red cayenne pepper or 1 birds eye chilli.

• Coconut milk – Not all coconut milk is created equal! Cheaper = less coconut %, more water = less coconut flavour. Aim for > 70% (I use Ayam which is 89%). Check the ingredients label. Low fat – doesn’t have as good a coconut flavour. But it will work.

• Dried thyme – A commonly used dried herb in Caribbean cooking.

• All spice – For beautiful warmth, another ingredient that makes a regular appearance in Caribbean food! Also used in Jerk seasoning (see Jerk Fish). Substitute with mixed spice.

• Bay leaf – Earthy aromatic. Fresh is best if you can, else dried.

• Garlic and onion – Essential aromatics that we sauté with butter and the spices. So good!

• Butter – You can use oil if you prefer, but butter is better flavour!

How to make Jamaican rice and peas

This recipe starts off on the stove to sauté the aromatics then is finished in the oven so your coconut rice will come out beautifully fluffy every single time. No more mushy coconut rice, ever again!

1. Sauté the garlic, onion, thyme, all spice, bay leaves, scotch bonnet habanero chilli until the onion is translucent – about 3 minutes.

2. Liquids – Add coconut, water, kidney beans and salt.

3. Rice – Once it comes to a simmer, add rice then give it a quick stir. Once you see bubbles breaking the surface, immediately cover then transfer to oven.

   Don’t have an ovenproof pot? Transfer to a baking dish once the liquid is simmering, cover tightly with foil and add 5 minutes to the bake time (to give it time to come up to temperature in the oven).

4. Bake for 40 minutes. All the liquid should be absorbed (tilt to check) though you will have some coconut cream on the surface.

   If you taste the rice at this stage, most grains will still have a small amount of firmness in the middle and be wetter than ideal. This self corrects in the next step when we rest!

5. Rest 15 minutes – Leave the pot on the counter with the lid on for 15 minutes. During this step, the rice grains will finish cooking so they are tender all the way through, and each grain of rice will absorb the liquid sitting on the surface when you first pull it out of the oven. This is what makes rice fluffy rather than ending up with a pot of mushy rice!

   Usually plain rice is rested for only 10 minutes. But for coconut rice, the extra 5 minutes makes all the difference due to the thickness of the coconut milk which takes longer to be absorbed. If you only rest for 10 minutes, the grains will be slightly firmer than ideal and the surface is stickier.

6. Fluff and serve! Pick out the chilli and bay leave, if you want. Fluff with a rice paddle or rubber spatula, then tumble the rice into a bowl and serve!

What to serve with Jamaican rice and peas (beans!)

Today’s recipe comes as part of a set of recipes for a Jamaican dinner menu. Jerk fish for the main, a tangy tropical Jamaican Slaw, this rice and peas and rum and raisin ice cream (without an ice cream maker) for dessert! See top of post for photo of your Jamaican dinner plate.

As a Jamaican staple dish that’s popular across the Caribbean, rice and peas will be a perfect accompaniment with any dish from this region. But I wouldn’t stop there! Anything tropical or with tropical(ish!) vibes, seafood and citrus flavours would be a fitting match. Think – Huli Huli Hawaiian chicken, lime chicken, Lemon garlic pork chops, steak with chimichurri sauce (yes!) garlic prawns or a beautiful piece of fresh fish with crispy skin finished with a simple squeeze of lemon.

So many possibilities! Share your suggestions for what you’d pair this Jamaican rice with! – Nagi x

Watch how to make it

Print

Jamaican rice and peas

Recipe video above. Perfumed with thyme and all spice with a hint of traditional warmth from fresh chilli, this Jamaican coconut rice makes the perfect side dish for tropical themed foods such as Jerk Fish or Chicken, with a side of Jamaican slaw!

Baking is best – Ordinarily, this dish is prepared on the stove. But I find the most fuss-free way to make coconut rice is in the oven.Fluffier, no scorched base, entirely hands off. Try it. You'll be converted for life!

Course Sides

Cuisine Caribbean, Jamaican, Tropical!

Keyword jamaican rice and peas, jamaican rice dish, rice and beans, rice and peas

Prep Time 10 minutes

Cook Time 45 minutes

Resting 15 minutes

Servings 6

Author Nagi

Ingredients

• 50g / 3 tbsp unsalted butter (or 2 tbsp canola or veg oil)
• 2 garlic cloves , finely minced
• 1 small onion , finely chopped
• 1 tsp dried thyme
• 1 tsp all spice powder (sub mixed spice)
• 2 bay leaves , preferably fresh
• 1 scotch bonnet or habanero chilli – any colour (optional), keep whole (Note 1)
• 2 x 400g / 14oz cans red kidney beans , drained (Note 2)
• 1 x 400 ml / 14oz coconut milk , full fat (Note 3)
• 1 cup water
• 1 tsp cooking salt
• 2 cups long grain white rice (Note 4)

Cups – Metric

Instructions

• Preheat oven to 200°C/400°F (180°C fan).
• Sauté aromatics – Melt butter over medium-high heat in a medium or large ovenproof pot (Note 5). Cook garlic, onion, thyme, all spice, bay leaves, scotch bonnet until onion is translucent (~ 3 minutes).
• Add coconut milk, water, beans and salt. Once it comes to a simmer, add rice then give it a quick stir. Once you see bubbles breaking the surface, immediately cover then transfer to oven.
• Bake for 40 minutes. All liquid should be absorbed (tilt to check) though you will have some coconut cream on the surface.
• Rest – Leave the pot on the counter with the lid on for 15 minutes. Then fluff and serve!

Notes

1. Chilli – This adds a subtle hint of heat and flavour into this dish. Authentic! But you can skip it, if you prefer not spicy.

Scotch bonnet is traditional but hard to find here in Sydney, so Habanero makes a great sub (sold at Coles, Woolies, some Harris Farms) else use a large red cayenne pepper or 1 birds eye chilli.

2. Beans – Black beans also works and will look similar. Other beans will work fine too.

3. Coconut milk – Not all coconut milk is created equal! Cheaper = less coconut %, more water = less coconut flavour. Aim for > 70% (I use Ayam which is 89%). Check the ingredients label.

Low fat – doesn’t have as good a coconut flavour. But it will work.

4. Rice types – Long grain works best as the grains will separate best. But you can also use basmati, jasmine and medium grain rice. Recipe will work for sushi rice (short grain rice) but the rice will be stickier (because that’s the nature of the rice). Recipe not suitable for brown rice, risotto (arborio), paella or faux rice (cauliflower, quinoa).

5. Cooking vessel – I use my 26cm / 10.5″ dutch oven. No oven proof pot? Once the liquid with the rice and beans in it comes back up to a simmer, pour everything into a baking dish. Cover tightly with foil and add 5 minutes to the bake time (to allow for the temperature to come back up in the oven).

5. STORAGE: Rice will keep for 2 days in the fridge or freezer for 3 months.

Nutrition per serving, assuming 6 servings.

Life of Dozer

It’s Jamaican week. You know this had to happen…. I’m so predictable! 😂

The post Jamaican rice and peas (beans) appeared first on RecipeTin Eats.