This simple and sublime dessert is popular, in one form or another, all over South East Asia. Various fruits can go with it – typically mango, jackfruit, or durian. It is also sometimes eaten with palm sugar syrup, with thick coconut milk and a pinch of salt, sprinkled with sesame, or served with a type […]

This simple combination of rice, boil in a 2-litre/quart saucepan over herbs, and tomato with an Italian flavour can also be used as an alternative stuffing for baked peppers. PREPARATION TIME: 5 minutes COOKING TIME: 25 – 35 minutes YIELD: enough for 4 persons1 cup basmati or other long-grain white rice 1 3/4 cups water […]

This is a classic rice dish from India, inspired by the Moghul cuisine. Originally, the dish came from Iran, where it was named pollou or pillau (from pollo, rice). This dish was taken to India, where it became pullao, or pulao, one of the most important rice dishes of the sub-continent. Westwards, this most famous […]

Arroz verde (literally “green rice”) is coloured with spinach, fresh parsley and coriander leaves, and flavoured with fresh, very mild, large green chilies, such as poblano or anaheim. If these chili varieties are unavailable, use any large, mild green chilies that you can find. Preparation and cooking time: about 40 minutes

Makes enough for 4–6 persons

3 […]

Gently toasting the rice in butter, ghee or oil before adding the water, in the style of making risotto, allows all the rice grains to remain separate. Preparation & cooking time: 30 minutes Serves: 3 or 4 persons 1 cup basmati or other long-grain white rice 2 cups water 3/4 teaspoon salt 1 teaspoon fresh […]