Crispy Rice
This recipe is from my new cookbook Saucy.
Serves 4:
400g basmati rice
4 banana shallots (sliced lengthways into 1.5cm pieces)
2 tbsp sunflower oil
Rice marinade
4 tbsp sesame oil
4 tbsp sunflower oil
3 tbsp soya sauce
1⁄2 tsp chilli powder
1 tsp garlic powder
1⁄2 tsp salt Pepper
Extra dressing
3 tbsp sesame oil 2 soya sauce A pinch of chilli powder
1⁄3 tsp garlic powder
A pinch of sugar
Rinse the rice in a bowl of cold water and rub it together with your hands. You want to get rid of the starch. When the water goes cloudy, drain and cover with water again. Do this three times in total. Then pour the drained rice into a large saucepan and cover.
Set to a high heat and bring to the boil and cook for about 6-7 minutes. The rice needs to have softened a little but still have a bite. Drain and rinse under cold water.
In two bowls, mix together all the ingredients for the marinade and the extra dressing.
Put the same large saucepan back on a medium to high heat and add the two tablespoons of sunflower oil to warm up. Then place the shallots pieces, cut side down, into the pan.
Turn the heat to a simmer and pour the marinade over. Tip the rice into the pan and cover the shallots. Use a spoon to prod down the rice so that it fits in between the onions and touches the surface of the pan. Try to make the rice into a pyramid shape and then use
the end of a spoon to prod a few holes right down to the bottom of the pan.Then lay out a tea towel and place a saucepan lid on top. Fold the tea towel over the lid and place this on top of the saucepan. This will help steam the rice.
Simmer on low for 17 minutes. Then check onions and see if they need a bit more colour. If they do, turn the heat on full whack for 2 minutes to caramelise more.
Now the rice on top should be perfectly cooked. Spoon this out into a bowl and use a spatula to scrape off the onions and crispy rice. Serve with extra dressing.