Crispy rice is just rice that’s packed in a pan, cut then pan fried until golden and ultra crispy. Can’t-stop-eating-them good! Munch on them plain like chips, or use as a base for toppings to make modern Asian-style canapés – like Nobu’s Spicy Tuna Crispy Rice. Crispy rice cakes These are the base for the... Get the Recipe
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]]>Crispy rice is just rice that’s packed in a pan, cut then pan fried until golden and ultra crispy. Can’t-stop-eating-them good! Munch on them plain like chips, or use as a base for toppings to make modern Asian-style canapés – like Nobu’s Spicy Tuna Crispy Rice.
Crispy rice cakes
These are the base for the Nobu copy-cat Spicy Tuna Crispy Rice recipe that I also published today. But everyone who’s tried the plain crispy rice cakes declared them so good, they insisted they should be published as a separate recipe. So here it is!
Ingredients
All you really need to make crispy rice cakes is rice, oil for frying and salt for seasoning. However, the rice is tastier if you add sushi rice seasoning which is just sugar and rice vinegar. Especially if you plan to serve these as plain snacks with no toppings.
Sushi rice – Find this type of rice labelled as such alongside other rice at the grocery store. It’s a short grain type of rice that is stickier than other types of rice, so the rice sticks together to make the rice balls for sushi.
For the same reason, it’s the best type of rice to make rice cakes! Other rice types won’t stick together as firmly so the rice cakes won’t cut as neatly or fry up as golden and crispy. Medium grain rice should work nearly as well (because it’s fairly sticky too) but I don’t recommend trying this with long grain rice, brown rice, wild rice or basmati rice.
Rice vinegar – An Asian vinegar made from….wait for it….rice! Smoother and milder than plain white vinegar, this is used to flavour rice to make sushi. As noted above, it can be skipped but it makes the rice cakes tastier.
Sugar – Also for seasoning the rice.
Salt – For sprinkling on the cooked rice cakes. I use 3/4 teaspoon. It will seem like a lot for the amount of rice cakes but they can take it! They are like potato – they take more salt than you think. Also, some salt falls off when you turn them to sprinkle the other side.
How to make crispy rice cakes
You simply cook rice, press in a pan, cool to make it solid, cut, then pan fry until golden. Then munch away!
1. Cook and flavour rice
No need to rinse. Use the right amount of water. And don’t peek! My full rice-making rants here.
Cook rice – Place rice and water in a small pot (no lid) over medium high heat. Once it’s bubbling, put the lid on and turn down to medium low. Cook for 13 minutes or until water is absorbed – no peeking!
Rest for 10 minutes with the lid on.
Sushi rice seasoning – Mix the vinegar and sugar together until the sugar dissolves.
Fluff – Pour seasoning over the hot rice. Fluff with a rice paddle or rubber spatula. The rice will absorb the flavour as it cools in the pan.
2. Press and cut
For really crispy rice cakes, be sure to press the rice in firmly.
Press – Place a sheet of baking/parchment paper on a 20cm/8″ square pan. Scrape the hot rice into the pan and spread evenly. Cover with another piece of paper and press the rice in very firmly, concentrating on the corners and edges. The rice should be around 1.25cm / 1/2″ thick.
Weigh down (recommended) – For best results, place something flat on top then weigh it down with 4 or 5 x 400g/14oz cans. I used a second pan that is the same size.
Weighing down the rice packs the rice together more tightly as it sets in the fridge. This means you can cut neater pieces and they will crisp up better. It’s also just generally really irritating when you get little loose bits of rice in the pan when you’re frying up the rice cakes!
Cool – Fully cool, then refrigerate overnight (minimum 6 hours). As it cools, the rice will stick together and become a solid slab you can lift up and cut.
Speedy option for the impatient: Put the rice in the fridge until it’s fully cool (around 1 hour), then freezer for 1 hour (edges will semi-freeze, centre should be perfect), then back in the fridge for 1 hour (to thaw edges). Warning: Do not let the rice freeze fully, it will become loose and wet when it thaws so not suitable for rice cakes!
Cut – Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into desired shapes. I do 15 rectangles for the pictured Nobu Crispy Rice with Spicy Tuna (5 strips, then each into 3). Smaller and more would make great snacking options, albeit lots of turning in the pan!
3. Cooking:
Pan fry – Heat about 1/4 cup of the oil in a large non-stick pan over medium high. Place in half the rice cakes – they should sizzle gently. Lower heat to medium. Cook for 4 minutes until really golden and crispy. Turn and cook the other side for 4 minutes.
Salt – Remove onto a paper towels lined plate. Sprinkle each side with salt while hot.
Keep cooking – Add remaining oil and cook remaining rice cakes.
Serve as snack (you won’t be able to stop!) or use as a base for canapés. See the separate recipe for the spicy tuna topping I also shared today which is a blatant Nobu restaurant copy-cat. See next section for more topping suggestions!
How to serve crispy rice cakes
Serve them plain for snacking or add toppings to make irresistible appetisers.
Serving plain
Eat like potato chips! You won’t be able to stop. I probably wouldn’t say no to some kind of dip either – French Onion Dip immediately comes to mind.
Topping suggestions
As noted above, I’m sharing this crispy rice cakes recipe as a base for a creamy spicy tuna topping to make a copycat of a signature Nobu restaurant appetiser, Spicy Tuna Crispy Rice (raw or canned). However, given the flavour of the rice cakes is fairly neutral rather than specifically Asian, there’s stacks of topping options! Here’s some ideas that come to mind:
Creamy spicy tuna or salmon – Nobu copycat made with sashimi grade tuna or salmon. Canned tuna option included.
Tuna poke – A no mayo topping option with sashimi tuna in a gingery soy sauce dressing
Kingfish ceviche – YES! I can’t wait to try this. (Chop everything smaller so they stay on the rice cakes or use the rice cakes for scooping)
Salmon mousse – I pipe this on cucumber rounds for a fancy(ish) healthy(ish) canapé. Would be perfect on rice cakes!
Chicken or egg sandwich fillings – I’d add finely chopped pickles or green onion for freshness
Spread with guacamole then top with Pig Out Salsa or Mexican Corn Salad
I’d love to hear your suggestions! What will you top these with? – Nagi x
Watch how to make it
Crispy rice
Ingredients
- 1 cup sushi rice (Note 1)
- 1 1/2 cups water
- 1/3 cup canola oil (vegetable, peanut or other neutral oil)
- 3/4 tsp cooking / kosher salt , for sprinkling rice cakes (Note 2)
Sushi seasoning:
- 1 tbsp rice vinegar (Note 3)
- 1 tsp caster sugar (Note 3)
Instructions
SUMMARY RECIPE
- Cook rice, rest, pour over seasoning, fluff. Press firmly into 20cm/8" lined pan, weigh down. Cool, fridge overnight (min 6 hrs). Cut into 15 rectangles, pan fry 4 min each side, sprinkle with salt.
FULL RECIPE
- Sushi seasoning – Mix together until sugar dissolves.
- Cook rice (Note 4) – Place rice and water in a small pot (no lid) over medium high heat. Once it's bubbling on the edges and the middle is rippling, put the lid on and turn down to medium low (or low for strong stoves). Cook for 13 minutes or until water is absorbed.
- Rest – Remove from heat then rest for 10 minutes with the lid still on.
- Season – Remove lid. Pour over sushi seasoning. Fluff rice with rubber spatula.
Press, cool, cut:
- Press – Place a sheet of baking/parchment paper on a 20cm/8" square pan. Scrape hot rice into the pan and spread evenly. Cover with another piece of paper and press in very firmly.
- Weigh down (recommended, Note 5) – For best results, place something flat on top (2nd same size pan is ideal) then weigh down with 5 x 400g/14oz cans.
- Cool – Fully cool, cover with cling wrap, then refrigerate overnight (min 6 hours). Speedy option: Fridge uncovered until fully cool, cover, freeze 1 hour, fridge 1 hour.
- Cut – Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into 15 rectangles (5 strips, then each into 3).
Cooking:
- Pan fry – Heat about 1/4 cup of the oil in a large non-stick pan over medium high. Place in half the rice cakes – they should sizzle gently. Lower heat to medium. Cook for 4 minutes until really golden and crispy. Turn and cook the other side for 4 minutes.
- Salt – Remove onto a paper towels lined plate. Sprinkle each side with salt while hot.
- Keep cooking – Add remaining oil and cook remaining rice cakes.
Serving:
- Serve as snack (you won't be able to stop!) or a base for canapés.
- Topping suggestions – Spicy tuna (Nobu copycat), tuna poke, salmon mousse, crostini toppings.
Notes
2. I know this seems like a lot but these can take a lot of salt. Use less if you doubt me then add more later when you realise you need it!
3. Seasonings for sushi rice. They can be skipped but it makes the rice cakes tastier, and in the spirit of crispy sushi rice!
4. Rice cooking – Use a pot ~17cm/7″ wide. Not much larger else the rice doesn’t have enough depth = risk of burning base. No need to rinse the rice if you bought it in packs at the shop, the rice will be fluffy cooking it my way and with the right water/rice ratio. If you insist on rinsing the rice, reduce water by 2 tablespoons (to account for water logged in the rice).
5. Packing the rice in tightly makes the rice cakes firmer so you can cut neat squares, plus they are crispier. Weighing down while cooling is best, but still ok if you just press the rice really tightly with your hands. If you don’t, then they will crumble on the edges when you cut and fry. Not fatal, but annoying – and not quite as crispy.
Nutrition
Life of Dozer
This is his sitting up straight look-how-good-I-am food scavenging position. It’s highly effective!
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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... Get the Recipe
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]]>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!
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.
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.
Flake the flesh into large chunks. Keep them large as they will break a little more when tossed through the rice.
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!
Add the rice into the poaching liquid then bring it to a simmer on high heat without the lid.
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!
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!
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!
Add the rice and toss to coat in the curried butter. Add the reserved stock and toss through – this moistens the rice.
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.
Fish – Add the flakes of fish and toss through gently, taking care to ensure there are some nice large chunks.
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
Kedgeree – British curried rice and fish
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)
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
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!! 😂
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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... Get the Recipe
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]]>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
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.
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!
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.
Coat rice – Add the rice and give it a good stir to coat the rice grains in all those tasty flavours.
Cooking liquid – Add the stock, bay leaves, lemon, salt, fruit and nuts.
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
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.
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!
Saffron water – Pour over half the saffron water.
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.
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.
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
Jewelled rice pilaf
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)
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
Nutrition
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!).
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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... Get the Recipe
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]]>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.
No need to rinse your rice!
There is no need to rinse the jasmine rice to wash off excess starch to make the rice fluffy. This is a myth. You just need the correct liquid-to-rice-ratio which is 1.25 : 1 (1.25 cups of water/stock to 1 cup of rice) and the rice will be fluffy even without washing it. Most recipes get it wrong, using way too much water.
The only reason to wash jasmine rice is if you’re worried about the rice being dirty. If you bought yours at the supermarket, you shouldn’t need to clean it. If you clean your rice, reduce the stock by 2 tablespoons to account for the waterlogged rice.
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. 🤷🏻♀️
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.
Add rice and stir to coat in the garlic butter.
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.
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.
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.
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:
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
Purple rice
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
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
Nutrition
Life of Dozer
What do you think – will he spit it out?? 😂
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