4 fantastic, budget-friendly rice dishes

This vegetarian dish is super satisfying. Cooked in tomatoes and stock, the rice is the hero here.

Ingredients:

• 3 small organic brinjals (about 170 g each)
• Organic olive oil
• 1 large clove organic garlic, crushed
• Sea salt and freshly ground black pepper

For the tomato rice:

• 1 organic onion, chopped
• 2 T organic olive oil
• 300 g organic long-grain or basmati rice
• 1 x 400 g can organic chopped tomatoes
• 2–3 g chopped flat-leaf parsley
• 1½ cups organic vegetable stock
• 1 t salt
• Freshly ground black pepper
• Organic Cheddar, shaved, for serving

Method:

1. Preheat the oven to 190°C.
2. Slice the brinjals lengthways. Score the cut sides, moisten with oil, smear with garlic and season to taste. Line a baking tin with baking paper and place the brinjals cut side down.
3. Bake for 30 minutes, or until very tender.
4. To make the tomato rice: In a saucepan over a medium heat, gently soften the onion in the oil. Add the rice and stir for a minute or two. Add the tomato and half the parsley.
5. Pour in the stock and add the salt, then bring to a simmer. Cover and cook for 20 minutes, or until the liquid is absorbed and the rice tender. Turn off the stove and leave to steam on the hotplate for 5 minutes.
6. Fluff up with a fork and sprinkle with the remaining parsley. Season to taste with the pepper. 
7. To serve: Top servings of rice with the baked brinjal and shavings of cheese.

(Serves 4-6)

Ingredients:

• 2 T extra virgin olive oil
• 12 rashers streaky bacon
• 2 T honey
• ½ baby red cabbage, thinly sliced
• 1 large carrot, sliced julienne
• 1 red pepper, sliced julienne
• 1 yellow pepper, sliced julienne
• 1 large baby marrow, sliced lengthways
• 1 small red onion, thinly sliced
• 1 red bird’s-eye chilli, finely chopped
• 1 T chilli flakes
• 2 cloves garlic, finely chopped
• 20 g black and white sesame seeds, toasted
• 6 free-range eggs, beaten
• 2 T Woolworths vegetable seasoning
• 500 g basmati rice, cooked
• 4 T light soya sauce
• 20 g fresh coriander, roughly chopped, plus extra for serving
• 100 g spring onions, thinly sliced diagonally
• Sriracha, for serving
• Sliced cucumber, for serving
• Baby corn, grilled, for serving
• Limes, quartered, for serving

Method:

1. Pour the oil into a cold pan and add the bacon. Heat the pan to a medium high heat and gradually fry the bacon until all the fat is rendered. Turn over, add the honey and fry for a further minute until crisp and the honey has caramelised a bit. Set aside, reserving the bacon fat.
2. Heat a clean wok until very hot and add the rendered bacon fat. Add the vegetables, chilli and garlic and fry until slightly charred but still crunchy.
3. Add the sesame seeds, eggs and vegetable seasoning and continue frying until the eggs are almost cooked.
4. Add the rice, soya sauce, coriander and spring onion, keeping a little spring onion aside for serving.
5. Serve with the sriracha, spring onion, coriander, cucumber, corn and lime wedges.

(Serves 6)

Fresh coriander, lime juice and peanuts combine to pack this otherwise affordable combo of butternut and rice with flavour.

Ingredients:

• 1 kg butternut
• Sea salt and freshly ground black pepper, to taste
• Salted roasted peanuts, chopped, for sprinkling

For the Thai peanut sauce:

• ½ cup smooth peanut butter with no added salt or sugar
• 1 cup coconut milk
• 1 T Thai curry paste
• 1 T fresh lime juice
• 1 t brown sugar
• Salt, to taste

For the coriander rice:

• 200 g jasmine rice
• 1 ½ cups water
• 3–4 T coriander chopped

Method:

1. Quarter the butternut lengthways. Steam until tender, about 15–20 minutes. Season lightly. Serve with the Thai peanut sauce and coriander rice. Sprinkle with chopped peanuts.
2. To make the Thai peanut sauce, simmer all the ingredients in a saucepan for a few minutes, whisking until smooth.
3. To make the coriander rice, soak the rice for 20 minutes. Drain and turn into a small saucepan and add the water. Bring to a bubble, then cover tightly and reduce the heat. Simmer for 10 minutes. Turn off the heat and allow to stand for 5 minutes. Remove from the hob, fluff up with a fork and mix in the coriander.

(Serves 2-3)

Yes, rice belongs in pudding, too! All you need is evaporated milk, milk and sugar – and a sprinkling of cinnamon – and you’re on your way to a super comforting pudding!

Ingredients:

• 1 cup white rice
• ½ can evaporated milk
• 2 T sugar
• Cinnamon, for dusting
• Cream, to serve
• 1 litre milk

Method:

1. Preheat the oven to 180°C.
2. Cook the rice with the milk, evaporated milk and sugar over a medium heat until the rice is cooked through.
3. Spoon into an ovenproof bowl and bake for 10 minutes, or until set.
4. Dust with cinnamon and serve hot with cream.

(Serves 4)

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