The rice that goes with that vegan curry


It is a pilau, for all intents and purposes.

Again, it was posted for someone on Facebook.

750 MILLILITRES or 3 cups  (we were feeding ten people so just change this to whatever volume you need but typically 75ml per person so please reduce all the other ingredients – I’m not going to mollycoddle you, folks.  Anyway, I’m asian, remember? We cook for 10 even if there are only 3 people eating).

One medium onion
1 teaspoon salt
Bay Leaf
Cinnamon stick
Half to one teaspoon of powdered turmeric (use LESS if less rice – obviously. Yes, stating the obvious but you never know).
Coriander leaves
2 table spoons of vegetable oil
50g of frozen peas
50g of sweetcorn

You can add carrots if you like too.

TWICE the volume of boiled water to rice – so 6 cups of water to 3 cups of rice or two cups of water if 1 cup of rice. Use measuring cups not scales. We’re going for volume not weight. Rice is peculiar.



Soak the rice for about half an hour before use and wash thoroughly just before use and make sure it’s drained.

Heat pan, add oil, add spices and fry off a little. Now add onions and cook until lovely and brown and smelling like a hot dog stall.
Add in turmeric and salt and pepper. And chillies if you want. I did put chillies in.

Go to high heat.

Add in your rice. Stir it all through. Add in the veg. Keep stirring.
Need to get a slightly toasted smell but not brown rice.

Now slowly add in the hot water – it will effervesce and bubble – be careful. Keep stirring until nothing is stuck to bottom.

Bring to boil.

Turn down the heat for a medium for about 5 minutes.
Stir a little and put on a lid.

Leave to 2-3 minutes. Put a fork through the rice and now turn down completely for five minutes with the lid on.

Now check to see if fluffy. If not, keep lid on for another 5 mins. Now turn off heat and leave completely.

Serve with curry of choice or can be eaten alone. Put coriander leaves on for garnish.



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