Turmeric rice is always popular for this dish (I mean who doesn’t adore that gorgeous yellow). You can just use plain rice or whatever you like of course (to be honest, I’ve used quinoa, millet, and barley for this – if you get the idea). I am like ‘here’s a recipe – but do whatever you want’ haha. Use it to inspire you (and let me know in the comments below what you come up with).
Please watch my short video guide, from my kitchen first:
If you want to make yellow rice…
I’ve created a recipe for making yellow rice, with turmeric HERE. I might make it one evening to go with curry and then on day two I would perhaps use the leftovers to make this Creamy Coconut Risotto (recipe below, scroll down somewhere).
If you do not want to use leftover rice (or don’t have any) then just cook up the rice when you need it and then make the risotto right away. Easy!
I’ve chosen ingredients for this recipe that want to be in the pan together, ingredients that dance, sing and bring out the best in each other.
Mushrooms bring a welcomed earthiness and texture to this risotto. The juice from the ‘shrooms infuses through the rice. Mushrooms make the world a better place (random thought from my brain).
Fresh ginger not only gives the risotto a little bit of zing, but it’s also something I like to infuse daily into my own cuisine for its anti-inflammatory, anti-oxidant and generally wonderful all-round benefits. It’s finely grated, which means it infuses evenly through the whole dish.
Nutmeg partners very well with ginger and mushrooms and appears to do something magical. I love this spice along with its rich and exciting history. As a native to the Banda Islands of Indonesia, nutmeg is something that has been highly prized and fought for over the centuries (not saying that fighting is a good thing, no, no, no – but wow, who would have thought that there were wars over spices in our world!).
I prefer to buy my nutmegs whole and grate them with a very fine grater. One nutmeg goes a long way and lasts a while. Preparing them from whole (rather than using pre-ground) keeps their volatile oils and flavours intact until that moment you need to unleash them!
IMPORTANT: How to store leftover rice properly
If you are going to use ‘leftover’ rice, then please be aware of the importance of storing leftover rice properly. The rule of thumb is if you are going to re-use rice after cooking once, then ALWAYS store properly in the fridge (it’s the same for meat, dairy, pasta dishes, soups, etc by the way). It’s not reheating that is the problem, it’s leaving it out at room temperature (when bacteria can multiply) that is the problem. Best to be safe.
GOLDEN RULES for storing leftover rice overnight…
- Once cooked – allow the rice too cool and then put it in the fridge within an hour.
- Use within a day of storing.
This is basic food hygiene and a good idea to be aware of.
- 400g cooked yellow rice
- 1 large garlic clove
- 200g brown mushrooms
- Dash of oil (for sauteing)
- 200ml coconut milk (full fat)
- 1.5cm cubed of fresh ginger
- Half teaspoon nutmeg (freshly grated)
- 1 tablespoon ground coriander
- 100g baby spinach
- 100g frozen peas
- Sea salt or tamari (adjust to your taste)
- Black pepper (optional)
- Cook the rice ahead of time. If you are using leftover rice from the day before, please be sure to store properly (guidelines are given in the above article).
- Slice the mushrooms.
- Crush the garlic.
- Sautee the mushrooms and garlic in a pan for a couple of minutes until cooked.
- In the meantime, finely grate the ginger and nutmeg.
- Add the rice to the pan along with the coconut milk and spices.
- Mix everything together and let it all dance for a few minutes.
- Add the spinach (first, chop smaller if required) and mix in.
- Keep replacing the lid on the pan to keep the steam in for faster cooking.
- Add the frozen peas and stir.
- After about 10 minutes in total, everything should be nicely cooked and the mixture should be lovely and creamy, ready to serve immediately.
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