Red Lentil Curry with Pilau Rice

May 30, 2022October 5, 2022 What Jessica Baked NextLeave a comment

Red lentil curry is a quick and cheap homemade vegan meal. Packed with the perfect balance of spice and sweetness, this curry makes a filling lunch or dinner served with fragrant, golden pilau rice.

I’m serving you up not just one recipe, but two with my Red Lentil Curry and Pilau Rice recipes.

I absolutely love Indian food. My friend, Niketa, is from India and, as you’d guess, she makes the most incredible, traditional Indian food. On my visits to her house, she’s cooked me homemade samosas and fried pea kachori, lots of amazing curries and also vegan biryani.

Her food has a beautiful blend of spices and tastes out of this world!

When Niketa isn’t making me her tasty Indian recipes, we love to get into the kitchen and create some of our Indian favourites at home.

We make this Chickpea Tikka Masala recipe very often. Now I’ve turned my attention to perfecting a red lentil curry/dahl. You can’t beat a good curry, whether it be for a quick weekday dinner or a homemade takeaway-style meal at the weekend.

Lentils are a fantastic source of protein for anyone following a vegan lifestyle. I always have a big pack of lentils in my kitchen cupboard and there’s numerous ways to incorporate them into recipes. I make many vegan dishes using red lentils, including pastistio (an amazing Greek pasta bake), vegan bolognese and curries.

Vegan food certainly isn’t boring or repetitive, it’s every bit as tasty and exciting! Lots of vegan recipes are also super affordable and make filling and satisfying meals you’ll want to make again and again.

This lentil curry goes with many different sides. Bombay potatoes, onion bhaji, samosas and rice. We often eat this curry with basmati rice, but make it extra special and serve with pilau rice.

Pilau rice is rice that’s flavoured with bay leaves, cardamom, cinnamon, cloves, cumin and turmeric. The last ingredient gives the rice its glorious golden colour. I braise my rice in the oven. This is the method I was taught at culinary school and I’ve stuck to preparing it that way ever since.

Serve the curry with Bombay potatoes, poppadoms or naan bread. I make my homemade naan bread using this recipe

This curry tastes amazing on the day you make it, but if you do happen to have any leftovers, taste the curry the next day – it’s even better!

The amount of times, I’ve made a bigger batch and we’ve had leftovers, all I need is a bit of bread to tear and scoop this curry up with! We’ve even been known to eat this straight from the fridge and spread it in a sandwich!

Serve the curry hot or cold, sprinkle with extra nigella seeds or some chilli or coriander.

Red Lentil Curry with Pilau Rice

Red lentil curry is a quick and cheap homemade vegan meal. Packed with the perfect balance of spice and sweetness, this curry makes a filling lunch or dinner served with fragrant, golden pilau rice.

Prep Time 10

Cook Time 25

Total Time 35

Servings 4

Author What Jessica Baked Next

Ingredients

Red Lentil Curry:

200 g (1 cup) dried red lentils washed and drained
1 vegetable stock cube or pot
2 tablespoons coconut or vegetable oil
1 medium brown or red onion diced
4 cloves of garlic finely chopped
1 tablespoon chopped ginger I use frozen ginger for ease
Salt and pepper to taste
3 teaspoons curry powder I use medium curry powder
1 and 1/2 teaspoons garam masala
1 teaspoon ground turmeric
1/2 teaspoon cumin (ground or seeds)
1/2 teaspoon ground coriander
Pinch of cayenne pepper optional
3 tablespoons tomato purée
400ml can coconut milk I use full-fat
1 tablespoon mango chutney
2 very generous pinches of nigella seeds (roughly one teaspoon) optional

Pilau Rice:

2 tablespoons vegetable oil
5 cardamom pods
5 whole cloves
2-3 bay leaves tear to release even more flavour
1 cinnamon stick
1 teaspoon ground turmeric
1/2 teaspoon cumin seeds
300 g long grain rice
600 ml boiling water
Salt and pepper to taste
1 tablespoon baking block or dairy-free spread optional

Instructions

To Make The Red Lentil Curry:

Take the rinsed lentils and add them to a medium saucepan. Add the vegetable stock cube/pot and cover the lentils with boiling water - add enough to just cover and go above the lentils by about 1 cm. Bring up to the boil, cover the pan with a lid and turn the heat down to low and gently simmer the lentils for 10 minutes. When the water is absorbed, take the lentils off the heat.
Meanwhile, as the lentils cook, heat the oil in a large pan over a medium heat. Sauté the onion, garlic and ginger along with salt and pepper for 5 minutes until softened and starting to brown.
Add the spices to the pan and toast for a minute until fragrant. Now add the tomato purée and cook for a further minute. Add the coconut milk, mango chutney and nigella seeds (if using), stir to combine, then cover the pan with a lid and simmer the sauce for 5 minutes.
Now add the lentils to the pan and stir the lentils into the curry sauce. Simmer with the lid on for 10 minutes. Serve hot with the pilau rice or your choice of sides.

To Make The Pilau Rice:

Preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Heat the oil in a large (oven safe) saucepan on a medium heat. Add the cardamom, cloves, bay leaves, cinnamon stick, turmeric and cumin seeds. Gently cook, just toast lightly stirring constantly for a minute until fragrant - be really careful not to overheat the spices.
Now add the rice and toast for another minute and coat thoroughly in the spices. Season with salt and pepper, then cover with the boiling water. Stir the rice, with a fork, turn the heat up to high and leave on the heat until the rice comes up to the boil. Once boiling, cover the pan with a lid and braise in the oven for 20 minutes.
Once the rice is ready, remove from the oven and if desired, discard the cardamom, cloves, bay leaves and the cinnamon stick. Using a fork, finish the rice by mixing in the tablespoon of dairy-free spread or baking block. Leave the rice on the side with the lid on for 5 minutes to allow the spices to infuse, then serve alongside the curry.
The curry and rice will keep stored in the fridge for up to 3 days.

Chickpea Tikka Masala

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Gluten-Free · Italian Cuisine · Main Meals · Rice Dishes · Vegan

Roasted Tomato Risotto

August 31, 2021March 11, 2022 What Jessica Baked NextLeave a comment

Roasted tomato risotto: a gluten-free and vegan dinner. It’s comforting, warming and rich in tomato flavour. Delicious served up in bowls and garnished with fresh basil leaves or crispy garlic breadcrumbs.

As we start to see out the last few weeks of summer, I wanted to share a dinner we’ve loved all summer long. A tasty creamy and flavourful tomato risotto you’re going to want to cook not just in the summer, but throughout the year.

I’ve made a few rice dishes for the blog including Mexican Red Rice (the very first recipe ever posted on this blog), Saffron Rice and Lemon Herb Rice. Apart from sharing these Double Cheese Arancini, I’ve not shared a risotto recipe, which surprises me as risotto is something we eat quite often and a go-to dinner of ours.

If you’re not familiar with risotto, it’s a traditional Northern Italian dish of rice cooked in broth/stock. Traditionally arborio or carnaroli rice is used because these types of rice absorb liquid and release starch, they’re both sticker in consistency compared to long grain rice. It depends on what I have in, but I tend to use arborio, but sometimes I’ll use carnaroli – the latter will produce the creamiest risotto.

I’ve eaten different risotto recipes and my personal favourites include mushroom (risotto ai funghi), butternut squash/pumpkin risotto (risotto alla zucca) and now this tomato version.

We made this risotto only a couple of weeks ago and we enjoyed it so much. Roasted tomatoes are a veggie can’t get enough of, I have them roasted and spread over toast for breakfast, with pasta, on top of polenta or blended up in soup.

The flavour of this risotto reminded me of tomato sauce I used to eat when I was younger, it had sweetness, tangy tomato flavour and the rice/sauce was creamy without needing any butter or cream.

Serve the risotto with some grated cheese (if you’re vegan then just use your favourite dairy-free alternative or nutritional yeast flakes) with a side salad and garlic bread. When we first made this, we ate the risotto with vegan sausages and homegrown green beans and recently with roasted onion and bell peppers.

Dish the risotto up and garnish with some fresh basil leaves or another herb of your choice. I love how vibrant the basil looks on top of the risotto. If you don’t have any basil on hand, even just a sprinkle of dried oregano will look and taste great.

Roasted Tomato Risotto

Roasted tomato risotto is delicious served with a side salad and garlic bread for a dinner your family and friends will love.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings 6

Author What Jessica Baked Next

Ingredients

325 g baby plum or cherry tomatoes left whole
2 tablespoons olive oil one for the risotto and the other for roasting the tomatoes
Salt and black pepper to taste
1 red or white onion finely diced
2 cloves of garlic finely chopped
300 g risotto rice
500 ml tomato passata
900 ml vegetable stock, plus extra if needed I use a mix of vegetable and white wine stock cubes

Instructions

To prepare the roasted tomatoes: Take the baby plum/cherry tomatoes and place in a small baking dish. Drizzle with one tablespoon of the olive oil and season well with salt and black pepper. We will roast these later on once the risotto has started cooking.
To make the risotto: Heat the other tablespoon of olive oil in a large pan (I'd recommend using a frying pan). Over a medium to high heat sauté the onion and garlic for a 2-3 minutes until softened. Season well with salt and black pepper.
Now add the risotto rice to the pan and toast over the heat for another minute.
In a large jug mix together the pasatta and vegetable stock until combined. Turn the heat down slightly and add a ladel of the tomato/stock liquid to the risotto. Keep adding the liquid bit by bit until it's absorbed, stirrring well in between each addition.
Once the risotto has been cooking for about 10 minutes, pop the tomatoes you prepared earlier in the oven at 200°C / 180°C Fan / 400°F / Gas Mark 6. Roast the tomatoes for 15-20 minutes. Once they're ready, take out from the oven ready for later.
Cook the risotto for roughly 25-30 minutes or until the rice is cooked through, add more boiling water or stock to get the consistency as you desire.
Once the risotto rice is cooked, add 3/4 of the roasted tomatoes and stir through. Serve the risotto in a large bowl or seperate bowls, garnish with the remaining roasted tomatoes and fresh basil leaves.

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Appetisers · Baking · Italian Cuisine · Rice Dishes · Vegetarian Recipes

Double Cheese Arancini (Sicilian Rice Balls)

July 17, 2020May 3, 2023 What Jessica Baked Next47 Comments

Arancini di riso is a traditional Sicilian street food. A white risotto base flavoured with Parmesan or Pecorino is prepared, cooled until firm, rolled into balls then stuffed with a cube of mozzarella, coated in breadcrumbs and fried until golden. Served crisp and warm with tomato dipping sauce and you’ll be transported to the streets of the Italian island of Sicily.

Originally posted in January 2014, recipe and photographs updated July 2020.

I first made these arancini for my blog in 2014, back then I was dreaming of my impending holiday to Tuscany that summer and I was cooking lots of Italian food in my kitchen counting down the days until my trip. This is a recipe I’ve been meaning to update and improve for a long time. Recently I made arancini again for dinner because I’ve been off on annual leave from work and as I’ve had lots of spare time to bake different recipes, I thought I’d share the updated recipe and photos for you to enjoy one more time!

These are perfect to make if you have some leftover risotto bianco (white risotto) on hand from a previous lunch or dinner. Arancini are a popular starter on many restaurant menus and they really transform leftover risotto. Traditionally deep-fried, you can also bake these rice balls until golden if you’re not a fan of fried food. I don’t particularly enjoy fried food, but I will say I highly recommend frying these stuffed rice balls opposed to baking them for authenticity.

I’m not going to lie, making arancini is a lengthy process and this recipe is one that requires time to focus on. Even before eating the arancini, the day before you’ll need to prepare the delicious risotto base.

So you’re probably wondering why we’re starting by making your risotto bianco (white risotto) a day ahead? We’re doing this to make sure the risotto is dried out and easy to shape and roll into the arancini the next day and won’t stick to your hands. Also, chilling your risotto allows the flavours to develop too – an added bonus! Just try not to eat too much of it beforehand though, this will probably make you laugh but I even had to chase my taste testers out from the kitchen once the risotto was cooling otherwise I knew we’d have nothing left for the arancini!

In the photo above you’ll see my risotto base before stirring all that glorious, melty and salty cheese in. These are in fact DOUBLE cheese arancini, because we have grated cheese mixed into the risotto AND a piece of mozzarella stuffed into the centre of each rice ball.

This recipe is definitely 100% one to try if you’re a cheese lover that’s for sure!

The above photo shows my batch of arancini ready for frying. This recipe makes a generous helping of these tasty Sicilian rice balls making 18 in total, so more than enough to serve 6. We had our serving and shared a couple extra the next day and even a day later they weren’t as crisp on the outside but when heated still had that amazing gooey mozzarella surprise!

I wanted to show you the process in step-by-step photos of how to shape and form the arancini, but working alone in the kitchen I was unable to take photos whilst having my hands covered in the ingredients – I didn’t really fancy covering my camera with food if I could avoid it!

I’ll just describe to you the method: it’s as simple as taking approx. a 60g portion of the risotto, flattening that in your hand slightly, then taking a piece of mozzarella and incasing the cheese fully inside of the risotto mix. Then roll your rice ball in seasoned flour, followed by beaten egg and finally cover the outside completely in breadcrumbs.

Just look at that amazing gooey centre, the mozzarella goes all stringy and is ultra creamy!

Eat your arancini with tomato sauce (I recommend arrabbiata or a tomato and basil sauce). You could even garnish your plate with a side salad too if you like. It’s so easy to prepare a restaurant-style starter in your own kitchen, so get your ingredients ready and make yourself these tasty arancini as soon as possible!

Ingredients:

Risotto Bianco (White Risotto):

15g / 1 tablespoon (salted or unsalted) butter

1 tablespoon oil – use either a light olive or vegetable oil

1 brown or white onion, finely diced

2 large cloves of garlic, finely chopped

300g arborio rice

150ml white wine – I recommend Pinot Grigio

900ml vegetable stock

50g Parmesan or vegetarian hard cheese alternative (such as Pecorino)

Salt and black pepper, to taste

125g dried/pizza mozzarella – cut into 18x 1cm cubes

100g plain flour

2 free-range eggs, lightly beaten

200g breadcrumbs

Method:

To make the risotto bianco: In a large frying pan heat the butter and oil until foamy. Add the onion and garlic and sauté for about 5 minutes until transparent and softened. Add the rice and cook for a further 2 minutes to toast slightly. Now turn the heat up to a medium and add the wine – it will bubble rapidly, stir together and cook until all the wine has been absorbed. Now add a ladleful of stock at a time, stirring well until all the stock has been absorbed by the rice and repeat with the remaining stock – this should take approx. 25-30 minutes (test your rice to see if it’s soft without any harder uncooked grains of rice left – you want it cooked al dente.) Now remove the risotto from the heat and mix through the grated Parmesan or vegetarian hard cheese, season with salt and black pepper to taste.
Spread the risotto mix out over a large baking tray and leave to cool completely. Once cooled, cover and leave it in the fridge overnight.
To fill and shape the arancini: Take roughly 60g portions and divide the risotto mix into 18. Dampen your hands with a bit of water, flatten each piece of rice and place a cube of mozzarella in the centre. Shape into a ball by bringing the sides up and sealing at the top, then roll the mix slightly between your palms. You’ll want to keep dampening your hands and repeat this step with the remaining risotto mixture.
To coat the arancini: Set up a section in your kitchen with your ingredients for coating the arancini. Take the flour and season with salt and black pepper. Place the beaten eggs in a small bowl and tip the breadcrumbs into another bowl.
Take each arancini you prepare earlier and start by rolling in the seasoned flour, then roll in the egg and then the breadcrumbs. Spread the arancini out onto a large baking tray that’s been lined with parchment paper or a piece of clingfilm to stop them from sticking to the tray.
Half fill a large deep saucepan with vegetable oil and heat over medium-low until it reads 170°C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Fry the arancini in batches until crisp and golden – this should take roughly 4-5 minutes. Once ready, drain the arancini on kitchen paper and leave to cool slightly before serving.
Serve the arancini warm (allow them to cool for a few minutes after frying) with a sprinkle of extra grated Parmesan/vegetarian alternative and some chopped parsley – if you don’t fancy this you can just sprinkle the arancini with sea salt. Place the arancini on a serving platter or individual dishes with a pot of tomato sauce – we love arrabbiata sauce with ours.

Recipe from here

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Baking · Gluten-Free · Rice Dishes · Vegetarian Recipes

Lemon Herb Rice

February 22, 2017October 7, 2021 What Jessica Baked Next17 Comments

This one-pot rice pilaf is bursting with Mediterranean flavours! Baked and then garnished with herbs and lemon just before serving – you’ll want to eat this tasty rice straight from the pot!

I love that in food there are memories. Tasting a certain food can transport you back and allow you to reminisce about somewhere you travelled to or a time you really enjoyed and have fond memories of.

That’s exactly what this recipe does for me.

I first had a taste of rice very similar to this a number of years ago on holiday on one of my first visits to the glorious Mediterranean island of Cyprus. My family and I would visit this one restaurant a couple of times during our trip, the restaurant specialised in souvlaki, which consists of various meats and vegetables grilled on a barbecue. Each diner received a massive plate that included a jacket potato, souvlaki meat of your choice such as beef, chicken or pork, a corn on the cob and a small portion of rice. The rice wasn’t just boring plain boiled rice, it was incredibly buttery and rich in sensational flavours.

Greek is one of the many cuisines I really enjoy. A few of my personal Greek food favourites include spanakopita, tzatziki and tiropitakia – we used to buy these from bakeries on the way to the beach and would sit eating these amazing cheesy pastries whilst feeling the gentle sea breeze and sun on us. Just thinking of that I’d desperately like to be transported back there right now!

Wave goodbye to the winter blues by making this rice, it’s sure to bring a touch of sunshine to your day!

We recently enjoyed this rice again served with Greek salad (minus the feta cheese) and some vegetarian sausages. The rice makes a super tasty dinner everyone will love!

(Serves 4-6)

Ingredients:

30g / 2 tablespoons butter

Drizzle of olive oil

1 white onion, diced

2-3 large cloves of garlic, finely minced

1-2 dried or fresh bay leaves, torn – tearing the leaves releases the flavour

450g (2 cups) long grain rice

900ml (4 cups) chicken or vegetable stock

Zest from half a large lemon and a squeeze of the juice

1 tablespoon dried oregano

Few sprigs each of fresh thyme and rosemary, finely chopped

Small handful of fresh parsley (approx. 2-3 tablespoons), finely chopped

Salt and pepper, to taste

Method:

Preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. In a large ovenproof saucepan over a medium heat melt one tablespoon of the butter and the oil.
Add the onion, garlic, bay leaves and a touch of salt and pepper and sauté for 5 minutes until soft and translucent – you don’t want this to colour too much.
Now add the rice and stir until all the grains of rice are moistened by the butter. Then add the stock, cover the saucepan with a lid and allow it to come up to the boil.
Once boiling take off the heat and place in the oven to braise for 15-20 minutes or until all the liquid has been absorbed and the rice is completely cooked through.
Add the chopped herbs, lemon zest and a generous squeeze of the lemon juice and season with extra salt and pepper to taste.
Leave the rice with the lid on and allow the flavours to develop for about 5-10 minutes prior to serving. Garnish the rice with extra chopped parsley if desired.
Rice is best served straight away or at room temperature. Don’t reheat rice more than once. If you’re reheating it check temperature has reached at least 75°C before consuming.

Recipe Notes:

If your saucepan lid is not ovenproof then you can cook this rice in a dish covered with tin/aluminium foil.
If you’re planning to make this rice dairy-free you can substitute the butter for a dairy-free alternative or just use oil.
I’ve tested this recipe out a few times and I’ve found adding the zest from half a large lemon adds more than enough lemon flavour without being overpowering. If you want you can add the zest of the whole lemon if you’re a lemon lover!
This rice doesn’t have to the braised in the oven you can cook it by boiling it the stove top instead if you’d prefer to do that. I baked it as this is how I was taught how to cook the best rice at culinary school. Just check how long your rice needs to cook, each brand can cook differently. There’s nothing nice about overcooked rice and you won’t want this rice to be the texture of rice pudding!
Rice can be eaten on its own but it’s also great served with chicken or fish such as salmon or prawns/shrimp.
This recipe will typically serve 4-6 people generously but it can serve up to 8 smaller portions.

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Rice Dishes

Spanish Paella

February 2, 2016February 1, 2016 What Jessica Baked Next25 Comments

Classic Spanish paella made with calasparra rice, smoky chorizo, tender chicken and prawns. Garnished with lemon wedges and chopped parsley. An easy dinner recipe that’ll take you less than an hour to prepare and the whole family will love!

I already mentioned how much I love Spanish food when I shared this patatas bravas recipe. I have many favourite cuisines and Spanish is definitely up there at the top. I have lots of dishes inspired by travels to Spain that I would love to share with you. But today, here is my favourite paella recipe.

Paella is my favourite dish to serve whenever I have family or friends coming over for dinner because it’s easy to make and serves a lot of people. It makes a brilliant hearty main meal during the winter and also a gorgeous al fresco dinner during the summer months partnered with a glass of wine.

The process of making paella is much more simple than you would think. When the paella is finished cooking there is a layer of toasted rice at the bottom of the pan, this is known as socarrat in Spain and is a delicacy. So don’t worry if you think the rice has stuck to your pan, it’s a sign of a good paella!

This recipe is packed with flavour and once you have your prep done it’ll only take you just a little over 30 minutes to have this paella on your table ready to devour.

I’ve made many paellas but this recipe is our favourite so far. My sister, who is my biggest food critic, declared this the best paella I’ve made to date. So I definitely knew this recipe was blog-worthy!

(Serves 4-6)

Ingredients:

1 tablespoon olive oil

1 white onion, finely diced

1 red bell pepper, diced

1 large clove garlic, minced

2 free-range skinless and boneless chicken breasts, cut into large chunks

Salt and black pepper, to taste

2 generous pinches of smoked paprika

225g chorizo, cut into 1/2cm rounds (use less, if you prefer)

300g calasparra rice (or arborio)

550ml chicken or vegetable stock

Small pinch of saffron threads (optional)

Small knob of butter

100-150g king prawns (approx. 3-4 per person)

150g fresh or frozen peas

To serve –

Lemon wedges

Chopped parsley

Method:

Gently heat the oil in a large deep saucepan, frying pan or traditional 30cm paella pan. Sauté the diced onion and pepper for a few minutes until soft. Add the garlic and cook for a further minute or so until fragrant.
Add the chicken, season with salt and pepper and add a couple of pinches of paprika. Cook until it’s starting to brown on the outside. Now add the chorizo continue to cook for another a few minutes until it’s starting to get crispy. Add a generous pinch of saffron to the hot stock. Finally, add the rice to the pan along with the stock and the butter. Leave to simmer uncovered for 15 minutes. Don’t stir.
Now cover the pan with a lid and continue to cook for a further 15 minutes or until all the stock has been absorbed and the rice is tender, but slightly al dente. If you rice isn’t fully cooked, add more stock and continue to simmer until it’s at your preferred texture.
When the paella is near enough ready, in a separate pan gently cook the prawns and peas until the prawns have turned pink in colour and the peas are fully defrosted. Once cooked, add the prawns and peas to the paella pan and stir to combine. Continue to cook the paella until it’s piping hot through.
Serve immediately and garnish with lemon wedges and chopped parsley if you desire.

Recipe Notes:

As noted beside the ingredients list, you can add less chorizo and add more prawns. You could also add any other seafood like clams or mussels.

Enjoy!

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Gluten-Free · Light Lunches · Main Meals · Rice Dishes · Vegetarian Recipes

Saffron Rice

May 11, 2015August 11, 2021 What Jessica Baked Next25 Comments

Fluffy aromatic buttered saffron rice. A classic and delicious side dish.

I absolutely adore simple and easy dishes. They’re especially convenient for busy working families with hardly any time to make a delicious and tasty dinner. Rice dishes in particular are a great standby for hectic weeknight dinners. Rice is a basic store cupboard ingredient and my recipe proves it can be transformed into something special with just a handful of extra ingredients!

This rice is amazing and it’s always a big hit with my family. It’s quick to make and with a buttery and fragrant flavour it makes a tasty side dish that is luxurious and will impress any dinner guest who tastes it. I decided to combine one of my favourite ingredients in my herb and spice cupboard, saffron. I often use saffron in my Spanish recipes like paella (recipe for that will be coming soon!) and homemade sauces. This rice recipe is very adaptable as you can add a small handful of cardamom pods, cloves, a little pinch of turmeric and a cinnamon stick and easily turn the recipe into pilau rice ready to serve with your favourite curry.

I’ve been making and creating my own rice recipes for a little while now. I shared this amazingly good Mexican Red Rice (Arroz Rojo) recipe a while back when I’d just started blogging and it still remains one of my favourite dishes.

The rice is speckled with beautiful saffron threads. I love the rich flavour the saffron adds. To prepare the rice it’s very important to have your mis en place prepared beforehand. I take two smallish pinches of saffron threads and I soak the saffron in boiling water for 10 minutes. The soaking allows the oils to be released and the flavour will become stronger. Saffron is the world’s most expensive spice but it can be found at an affordable price if you look around at your local supermarket.

Whilst the saffron is soaking you have the opportunity to prepare your other ingredients. I finely diced a small white onion and chopped up a couple cloves of garlic. To cook the rice, melt the butter and oil in a large saucepan. Caramelise the onion and then add the garlic and a bay leaf – caramelising the onion again will add more depth of flavour and a little sweetness. Tip the rice into the pan and toast slightly so it can be coated fully in the butter mixture. Then all that’s left to do is to pour in the stock and leave the rice to simmer away until cooked.

Once cooked I always take rice off the heat and leave it to rest for another 5-10 minutes. This allows the rice to steam a little longer and makes it fluffier – it’s one of the most vital steps in making perfect homemade rice! Fluff with a fork and then serve up.

This rice can also be served alongside many dishes – I love to serve it with curry or my mum’s Spanish roast chicken. But the rice is great enjoyed on it’s own too.

(Serves 4-6)

Ingredients:

2 pinches saffron threads

2 tablespoons boiling water

30g / 2 tablespoons butter (salted or unsalted)

1 tablespoon vegetable oil

1 small white onion, diced

2 cloves garlic, finely chopped

1 bay leaf, torn

450g (2 cups) rice (you can use basmati or long grain rice)

900ml (4 cups) chicken or vegetable stock

Salt and black pepper, to taste

Fresh parsley, to serve

Method:

1. Add the saffron threads to a small bowl. Pour over the 2 tablespoons boiling water, mix and leave to stand for 10 minutes.

2. In a large saucepan gently melt the butter and oil. Add the chopped onion, season well with salt and pepper and sauté on a medium heat for 3 minutes. Now add the minced garlic and bay leaf and continue cooking for a further minute until fragrant.

3. Add the rice and toast for 2 minutes. Now add the stock and the saffron infusion you pre-made earlier and stir to combine. Bring up to the boil and then once boiling turn down the heat to low and allow the rice to simmer covered for 15 minutes or until all the liquid has been absorbed and the rice is cooked fully.

4. Once the rice is cooked, take off the heat and leave on the side for 5-10 minutes. Fluff the rice up and adjust seasoning, if needed.

5. Serve warm with a sprinkling of parsley.

Note: To make this dish vegan, omit the butter and add an extra tablespoon of oil or 30g of your preferred butter substitute.

Enjoy!

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