Singapore Rice

My favorite way to cook any flavored rice is in the oven, but I’ve suggested cooking this one in a covered pot on the stove just to give an alternative method.

You will notice that I’ve used cups as measurement for both the rice and the stock. It’s a bit more convenient this way and works out pretty much the same for both Australian and American cooks.

Start by assembling:

1 onion, chopped
1tbs oil + 1tsp sesame oil
1.5 cups of rice
¼ tsp cardamom
¼ tsp ground ginger
½ tsp cinnamon
¼ tsp freshly grated nutmeg
Grated rind of one orange
3 cups of chicken stock
Salt and pepper to taste

Use a pan with a close fitting lid for this and start by sweating the onion in the mixed oils until it’s soft. Then stir in the rice and stir it well to coat all the grains with the oil.

Next add all the other ingredients, stir briefly and bring the mixture to the boil. Reduce the heat to a simmer, cover tightly and leave to cook for 20 minutes or until all the liquid has been absorbed by the rice.

You can serve this rice dish just as it is with a green salad, or use it as an accompaniment to meat or vegetable dishes.

You could also add some chopped leftover chicken or pork at the end of the cooking time for a more substantial supper dish.

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