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RICE:
For many years
the only rice I ever brought into my
kitchen was organic/biological Italian brown rice and
Himalayan basmati white rice. I can't remember how
this happened. It was a progression that came about
because good brown rice is hard to find while
polished, scented basmati is a delicious rice, even if
it is not as nutritious as the whole grain.
The Italians take their rice very seriously,
particularly in the north of the country where the
climate is ideal for growing the plump grain used in
risotto - as popular in Italy as pasta and polenta.
Risotto is made with a medium grain white rice (either
vialone nana, carnaroli and arborio) and it's probably
sacrilegious to use the whole grain for risotto-type
dishes but the result is just as good, if not as
creamy and velvety.
The rice and black bean dish featured below would be
associated with Asia at first glance but a closer look
would reveal a risotto-type dish albeit, excepting the
Italian brown rice, with salted black beans, chillies,
ginger and a stock made from barley miso. The fluffy
long grain white rice we all associate with Asian
cooking is the rice most of us use because it is easy
to find anywhere and is not as costly as the whole
grain. Basmati, of course, is expensive and few people
in the countries where it is grown can afford to buy
it. I prefer it simply because of its versality as a
vegan stable. I use it more often than not to make
coconut rice (and tomato rice) which is a pleasant
breakfast alternative in the summer to museli and soya
milk, or bread and jams.
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Rice & Beans
Italian whole grain brown rice
Salted black beans
Chillies, sliced
Ginger, sliced into thin strips
Stock made from barley miso
Simply cook the rice with the chillies and ginger in
the miso stock. When it is ready stir in the black
beans and leave in the pot for five minutes before
serving. The quantity you make depends on the number
of people you are cooking for. One cupful of rice per
person is a good guide. For each cup of rice add two
cups of stock and three tablespoons beans. Bring to
the boil and then turn to the lowest possible heat and
steam until the rice is cooked.
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Coconut Rice
Basmati rice
Coconut milk or cream or both
Vegtable stock (optional)
There are two methods of making this rice and both
produce fragrant dishes. One is slow, the other quick.
The quick method is to take a two cups of basmati
rice, bringing it to the boil in three cups of
vegetable stock, adding half a block of processed
coconut cream after the rice has boiled. Once the rice
is cooked any cream on the surface can be stirred in.
Another quick method is to add one can of coconut milk
to a cup of rice (per person), bringing slowly to the
boil and steam until ready.
The slower method is the best because it involves
buying a fresh coconut. Crack open the whole coconut.
Remove the coconut flesh and cut into small pieces and
in two pints of water blend until creamy. If you don't
have a blender you will have to grate the flesh,
adding it to two pints of water when sufficiently
tiny. Bring the coconut-water mix to within a minute
of boiling and simmer on a low heat for half an hour
or until the coconut flesh is tender and the coconut
oil has separated. Pour into a jug or pot and leave
until the cream has separated.
Alternatively, whether
using a blender or grinder, leave the coconut flesh to
soak for two days. Drain the water and leave aside.
Put the flesh into a muslin bag and squeeze out the
remaining water. Once again leave until the cream has
separated. If you use this cold press method you can
use the coconut milk to boil the rice in, adding the
cream at the end. The coconut flesh that remains
should be given to your goat!
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Vegan Risotto
Risotto rice
Hot vegetable stock
Olive oil
Onions, medium sized, chopped thinly
wine, glass
Oregano
Thyme
Ground pepper
Root and leaf vegetables of your choice (optional)
Before I start, making risotto without butter and
parmigiano (parmesan), is like making leavened bread
without yeast. It becomes an unleaved bread and
different to the original idea yet similar. So this is
a vegan risotto made using the same method as
traditional risotto. In a heavy bottomed pan, saute
the onion in enough olive oil to saturate it. Use one
cup of rice per person. When the onions have softened
add the rice and stir into the oil-onion mix, making
sure the rice is well covered. Add the wine and stir
in. Add a ladleful of the hot vegetable stock and
simmer until the rice has been absorbed. This is the
stage to add bite-sized pieces of various vegetables.
Brocolli works well here. Continue adding the stock, a
ladleful at a time, until the rice is tender. Add the
herbs and seasoning. Cover, prepare the plates, and
serve.
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Tomato rice
Basmati rice
Onions, finely chopped
Plum tomatoes (10 medium sized, or two tins)
Vegtable stock (optional), or a little water
Oil, or ghee
Put two tablespoons oil or ghee in a heavy bottomed
saucepan over a high heat. Add one or two finely
chopped onions, fry until transparent, add two cups of
rice and stir until the rice is coated. Add tomatoes
and if necessary some stock or water. Bring to the
boil and then turn to the lowest possible heat and
steam until the rice is cooked.
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