Mint Coriander Rice With Toasted Rice Topping
Equipment
- 1 saucepan or casserole dish
Ingredients
- 400 grams (2 cups) white basmati rice
- 600 ml (3 cups) chicken, fish, or vegetable stock (or water)
- 25 grams (½ cup) fresh mint leaves
- 25 grams (½ cup) fresh coriander/cilantro
- 3 spring onions
- 2 lime juiced
For the toasted rice topping
- 65 grams (⅓ cup) white basmati rice
Instructions
Toast the rice topping
- Heat a dry frying pan over medium heat on the stovetop. When it is hot, add the smaller portion of rice and allow it to toast until golden brown, tossing occasionally to evenly cook it. This will only take 5 minutes, and watch it so it doesn't burn.
- Remove from the heat and either pulse it in a small blender a few times or crush the toasted rice kernels in a pestle and mortar.
Make the mint coriander rice
- Rinse the basmati rice in cold water until the water runs clear.
- Place the rice and stock into a heavy-bottomed saucepan over medium heat. Bring it to the boil and then turn the heat down to a very low simmer and put the lid on.
- Cook the rice on the stovetop over low heat for 10 minutes until all the liquid has been absorbed.
- Fluff the rice with a fork and add the freshly squeezed lime juice, then stir through the finely diced herbs and spring onions. Season to taste with salt and pepper and serve in a large bowl topped with the toasted rice.
Notes
You can also use an oven or rice cooker to cook the rice, whichever works for you.
Toasted rice will keep for a few days in an airtight container at room temperature.
Store leftovers covered in the fridge and consume within 2-3 days.
Don't reheat rice more than once.
Nutrition
Calories: 292kcalCarbohydrates: 60gProtein: 8gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 153mgPotassium: 268mgFiber: 2gSugar: 2gVitamin A: 532IUVitamin C: 10mgCalcium: 46mgIron: 1mg
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