Recipe by Engrossed
From: “The Essential African Cookbook” by Rosamund Grant. Serve with chicken or fish with a fresh relish Kachumbali.
Top Review by WiGal
Huge recipe- think this might serve 8 sides. Mild tasting. Timing is right. Stay around during the toasting of rice and don't skip that step as it is important to get more flavor. Made as posted except I added quite a bit extra broth during the simmering stage-- about 1 1/2 cups- but maybe my simmer is hotter than other stove tops? The vegetables at end are pretty and not overcooked. Peas would have been nice addition. Made for PAC Fall 2011. Thanks Engrossed for sharing.
- 1 1⁄2 cups basmati rice
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 3 cups vegetable stock or 3 cups water
- 4 ounces sweet corn (2/3 cup)
- 1⁄2 red bell peppers or 1⁄2 green bell pepper, chopped
- 1 large carrot, grated
Directions See How It's Made
- Wash the rice in a sieve under cold water, then leave to drain about 15 minutes.
- Heat the oil in a large saucepan and fry the onion for a few minutes over a moderate heat until soft.
- Add the rice and stir-fry for about 10 minutes, taking care to keep stirring all the time so that the rice doesn’t stick to the pan.
- Add the garlic and the stock or water and stir well. Bring to the boil and cook over a high heat for 5 minutes, then reduce the heat, cover and cook the rice for 20 minutes.
- Scatter the corn over the rice, then spread the pepper on top and lastly sprinkle over the grated carrot.
- Cover tightly and steam over a low heat until the rice is cooked, then mix together with a fork and serve immediately.