Rice. Cooking advice.

BBC Two - Trust Me, I'm a Doctor, Series 6, Episode 2 - Should I be concerned about arsenic in my rice?:
Arsenic can be found in soil and water, small amounts can get into food, but generally these levels are too low to cause significant concern.
Rice however, has around 10 – 20 times more arsenic than other cereal crops.
This is because it is grown in flooded conditions which make it much easier for arsenic to leave the soil and enter the rice.

- Soak your rice overnight – this opens up the grain and allows the arsenic to escape
- Drain the rice and rinse thoroughly with fresh water
- For every part rice add five parts water and cook until the rice is tender – do not allow it to boil dry.
- Drain the rice and rinse again with hot water to get rid of the last of the cooking water.
- Serve your reduced-arsenic rice – it’s as simple as that!
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How To Cook Perfect Basmati Rice.

How To Cook Perfect Basmati Rice — Cooking Lessons from The Kitchn | The Kitchn:
5 Tips for Perfect Basmati Rice
- Use the best quality Indian or Pakistani basmati rice you can find and afford. I personally use Tilda, but there are several other good quality brands available.

- Rinse the rice for a few minutes. The water does not need to run perfectly clear, like when rinsing Japanese rice, but rinsing helps get rid of starch that can make your rice sticky.

- Add salt to the rice in the pot, before pouring in the water. This helps the salt absorb into the rice grains. Do not add salt after the rice is cooked, as your rice can taste overly salty.

- I like to pour boiling water over top of the rice in the pot, which helps me keep track of the exact quantity of water I need, and there is no loss of water due to evaporation in my pot.

- Use a tight fitting lid, or ideally, use aluminum foil, crimped tightly over the top of the pot to make a good seal, so that steam doesn't escape. The tightly covered pot lets the rice steam perfectly, and the method consistently yields long, separate, perfectly steamed fluffy grains of rice. So, bring to a simmer, then cover with foil and the lid

My mother recommends adding a few drops of plain vinegar (or lemon juice) to the pot with the rice to help keep the grains separate.
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Roasted Root Vegetable, Red Rice and Lentil Stew.

Golubka Kitchen: ""
Roasted Root Vegetable, Red Rice and Lentil Stew.

3 medium carrots
2 medium parsnips
2 small sweet potatoes or 1/2 small winter squash
3 tablespoons coconut oil – divided
- few sprigs thyme
- sea salt and freshly ground black pepper – to taste
2 teaspoons cumin seeds – freshly ground
4 green cardamom pods – seeds crushed in mortar and pestle
1 tablespoon turmeric powder
- large pinch red pepper flakes
1 tablespoon chopped fresh ginger root
1 small red chili pepper – sliced (optional)
1 large yellow onion – chopped
3/4 cup red rice such as Ruby Red or Bhutan – rinsed under cold water
- handful kaffir lime leaves – bruised with the back of a knife (optional)
1/2 cup green lentils – preferably soaked
1 14 oz can Thai coconut milk
1 large or 2 small limes – zest and juice, plus more for serving
4 cups packed chopped spinach leaves or baby spinach

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Korean Beef + Toasted Sesame Rice.

30 Minute Korean Beef + Toasted Sesame Rice - Half Baked Harvest:
Toasted Sesame rice - version 2!
1 cup uncooked jasmine rice
2 cups water
1 tablespoon toasted sesame oil
1/4 cup toasted sesame seeds
4 scallions or green onions, sliced

Instructions

To make the rice.
Heat the sesame seeds in a small skillet over medium heat, shaking the pan occasionally for about 5 minutes.
Remove the seeds when they darken and become fragrant.
Add the water to a medium size pot. Bring to a low boil and then add the rice and sesame oil.
Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible.
Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!).
After 20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons toasted sesame seeds.
Note that rice can cook differently for everyone, this is just what works for me.

While the rice cooks start the steak.
Slice the flank steak against the grain into 1/4-inch pieces and add to a medium size bowl.
To the bowl add the 1 tablespoon of cornstarch and toss well. Set aside.
Mix the remaining cornstarch with 2 tablespoons cold water until there are no lumps.
Heat 1 tablespoon of peanut oil in a small sauce pot over medium-low heat.
Add the ginger and garlic and sauté about 1 minute.
Add the soy sauce, water, hot chili oil, brown sugar, and crushed red pepper.
Whisk to combine.
Bring the sauce to a boil and whisk in the cornstarch mixture, boil for about 3 minutes.
Remove from the heat and set aside.
Heat a large skillet or wok over medium high heat, add 1 tablespoon of oil.
Once hot add the red pepper, orange pepper and zucchini.
Stir fry for about 5 minutes or until the veggies are soft and tender, then remove from the pan and place on a plate.
Return the skillet to medium high heat and add another tablespoon of oil.
Grab the steak and add to the skillet, shaking off any extra cornstarch as you place it in the pan.
Stir fry for about 2-3 minutes, until just barely cooked through.
Now carefully pour the sauce into the skillet.
Add the peppers back in and bring the sauce to a boil.
Boil 3-4 minutes or until the sauce has thickened and is coating the steak and peppers (the sauce must come to a boil for it to thicken).
Stir in the green onions and serve over the toasted sesame rice, sprinkle with toasted sesame seeds if desired.

Asian Chili Pork, Ginger and Tangerine Stir Fry

30 Minute Sweet Asian Chili Pork, Ginger and Tangerine Stir Fry - Half Baked Harvest:
Ingredients
2 tablespoons sesame oil
1 (500 gramm) pork tenderloin, sliced thin or pack of pork stir fry
1 tablespoons fresh ginger, minced or grated (use more ginger if you would like!)
1 red bell peppers, sliced thin
1 cups sweet thai chile sauce
1/8 cup soy sauce
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1/8 teaspoon pepper
1 bunches bok choy, chopped
1 tangerines peeled and in wedges

scallions or green onions, thinly sliced, for garnish

Toasted Sesame Rice for garnish
1 cup uncooked jasmine rice
2 cups water
1 tablespoon toasted sesame oil
1/4 cup toasted sesame seeds
Instructions to make the toasted sesame seeds and rice.
1. Heat the sesame seeds in a small skillet over medium heat, shaking the pan occasionally for about 5 minutes. Remove the seeds when they darken and become fragrant.
2. Add the water to a medium size pot.
Bring to a low boil and then add the rice and sesame oil.
Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible.
Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove (covered) for another 20 minutes (don't take any peeks inside!).
After 20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons toasted sesame seeds.
Note that rice can cook differently for everyone, this is just what works for me.

3. While the rice cooks make the stir fry.
Heat a very large skillet over high heat and add the sesame oil.
When the skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 minutes before adding the pork) add the pork in a single layer (you may need to do this in 2 batches if your skillet is smaller) and allow it to cook for 2-3 minutes, so it can get a nice caramelisation on it.
Then toss it around and cook another 2-3 minutes, or until the pork is browned an just getting crispy on the edges.
Remove the pork from skillet and set aside.

4. If needed add another tablespoon of sesame oil to the skillet and throw in the red peppers.
Stir fry the peppers for 3-5 minutes, until they just begin to soften.
Add the pork back to the skillet along with the ginger and stir fry 30 seconds.
Add the sweet thai chile sauce,
- soy sauce,
- ground cloves,
- cinnamon and
- pepper.
Allow the mixture to bubble and reduce, about 5 minutes, or until the sauce has thickened and coats the pork nicely.
When the sauce is to your liking add the bok choy and toss well, cooking for another minute.
Remove from the heat and stir in the tangerines.

5. Serve the stir fry over the rice and garnish with green onions and toasted sesame seeds.

Quick orange and lemon chicken with perfect steamed rice.

BBC - Food - Recipes : Quick orange and lemon chicken with perfect steamed rice and stir-fried Chinese greens:
Quick orange and lemon chicken with perfect steamed rice and stir-fried Chinese greens.
By Ken Hom From Food & Drink
preparation time - less than 30 mins
cooking time  - 10 to 30 mins
Orange and lemon zest give a zingy flavour to this chicken stir fry, served with garlicky Chinese greens and rice.
Serves 4

Stew of spelt and mushrooms.

Nigel Slater's little stew of spelt and mushrooms, and vanilla rice with fig compote recipes | Life and style | The Observer:

A little stew of spelt and mushrooms:
For economy you could replace the dried mushroom broth with vegetable stock. The flavour will be less intensely mushroomy, but still good. Fancy mushrooms are a possibility if I am pushing the boat out, but everyday brown mushrooms of various sizes are fine. Add them according to their size, ending with the small and delicate. Serves 4.

dried mushrooms 1 tbsp or 8g
pearled spelt 250g
onion 1, medium
olive oil 4 tbsp
garlic 2 cloves
assorted fresh mushrooms 850g
tomato purée 1 tbsp
plain flour 1 tbsp
dried chilli flakes ½ tsp

Orange rice cake.

Nutritious and filling, this rice cake is perfect as a teatime snack for children, or even for breakfast!

Ingredients