Rice dishes recipes

Choosing a rice dishes recipe

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Nasi goreng with a fried egg

  Preparation takes 11 minutes. Cooking takes 20 minutes. Allow 30 minutes in total. Makes 2 servings. Key ingredients: plain cooked long-grain white rice, shallots, garlic, red chilli, terasi or belacan shrimp paste. Equipment: 30 cm wide frying pan or 32 cm wok, with a lid or cover, 24–26 cm non-stick frying pan, Broad spatula, Chopping board and knife, Kitchen scales and measuring spoons, Small bowl, Two serving plates.

  Kitchen tip: Use the specified broad pan. A smaller pan crowds this quantity and encourages steaming; do not try to compensate with more oil.

• Jollof rice with a slow-fried tomato base

  Preparation takes 14 minutes. Cooking takes 85 minutes. Allow 108 minutes in total. Makes 4 servings. Key ingredients: dry long-grain parboiled rice, tinned chopped tomatoes, including their juice, raw red pepper, trimmed weight, peeled onion, divided, Scotch bonnet chilli. Equipment: Heavy-based 4–5 litre saucepan, approximately 22–24 cm across, with a tight-fitting lid, Blender with at least 1 litre working capacity, Fine sieve, Kitchen scales and measuring jug, Heatproof spoon or spatula, Kettle, Covered heatproof jugs or insulated flasks for the hot liquids, Fork or broad spoon for fluffing, Optional splatter guard, Optional foil to improve the lid seal.

  Kitchen tip: The standard schedule includes one further 7-minute steaming stage. Watery tomatoes, slower-cooking rice or additional drying and water corrections will extend it; follow the texture cues rather than rushing.

• Bibimbap with Gochujang Sauce

  Preparation takes 27 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 2 servings. Key ingredients: dry Korean or Japanese short-grain white rice, unseasoned, cold water for the rice, raw sirloin steak, weighed after trimming, light soy sauce, toasted sesame oil, divided. Equipment: 1.5–2 litre saucepan with a tight-fitting lid, 2 litre saucepan for blanching, Two hob rings; no oven required, 26–28 cm non-stick frying pan with a suitable lid, Colander and slotted spoon, Separate raw-meat board and utensils, Digital food thermometer suitable for thin meat strips, Topping platter, clean cooked-beef plate and small sauce bowl, Two approximately 900 ml serving bowls.

  Kitchen tip: Check the rice and beansprout packets before starting: longer cooking instructions extend the schedule.

• Egg fried rice

  Preparation takes 5 minutes. Cooking takes 10 minutes. Allow 15 minutes in total. Makes 2 servings. Key ingredients: cooked, chilled long-grain rice, promptly refrigerated after cooking and stored for no more than 24 hours, large eggs, spring onions, trimmed, about 45 g (1½ oz), neutral oil, such as rapeseed/canola or sunflower oil, divided, light soy sauce. Equipment: 30 cm (12-inch) frying pan or 35 cm (14-inch) wok, Spatula, Small bowl and fork, Clean plate for the cooked eggs, Chopping board and knife, Measuring spoons, Kitchen scale or measuring cups, Instant-read food thermometer.

  Kitchen tip: The 15-minute timing assumes the rice is already cooked and safely chilled; cooking and chilling the rice require additional time.