Spicy Rice with Chili and Herbs

Frying the rice with spices

1. Spicy rice is best made with large long-grain rice. Parboiled rice works very well, sold under the name “steamed” in our shops. This kind of rice doesn’t even need rinsing to remove rice flour, since it is already removed during production and packing.

   

2. Fry the rice: in a small skillet with a lid, heat olive oil over medium heat and fry the rice in it for 1 minute. The grains should get coated with a film of oil.

   

3. Add the spices: salt the rice to taste, add 1 tsp of sugar (5 g) and the chili pepper, whole pods plus a little of the ground pod. If you like, add 3-4 peppercorns of aromatic Sichuan pepper. For a nice color, add 1-2 pinches of saffron.

   

Cooking the rice

1. Add hot water. Parboiled rice absorbs twice its volume of liquid. For 1 cup of dry rice (180 g) you need 2 cups of water (400 ml).

   

3. Cook the rice covered over the lowest heat for 18-20 minutes, until it has absorbed all the water.

   

4. As soon as the rice has absorbed all the water, add chopped parsley and stir the herbs through the rice.

   

Serving

1. Divide the rice among plates and serve as a side dish with meat or with pork teriyaki. An amazingly tasty rice side dish with a light, pleasant heat.