As I once said before, rice is not high on the menu in our household.
The only time I can be certain that there will be a dish of rice on the table is Sunday. It is a heavy dish that is associated with the Sunday nap.
I normally make plain white rice, I have be known to make a yellow rice as well, but it is always a white rice, simple and quick to make.
While reading through some of the many cookbooks that I have accumulated this past year, I came across a particularly interesting book that has an entire section just dedicated to rice.
The recipes range from plain white rice, to dhal rice, to rice that is even infused.
My parents said that they have just given up asking what is for lunch and rather say the 108 mantra 108 times before they eat since they never know what they are eating.
My dad’s favourite line is, if I eat it today I will never have to eat it again for another 365 days since we are always eating new recipes on a regular basis.
I am not sure why the call this recipe green, because my rice didn’t turn green, maybe it is called green because of all the green ingredients???? Who can tell.
- 350g x plain white rice.
- 50ml x olive oil.
- 1 x tsp cumin seeds.
- 1 ¼ x tsp salt.
- 2 x fresh green chillies.
- 1 x tsp ginger garlic paste.
- Handful chopped coriander, storks included.
- In a mortar and pestle crush the ginger garlic paste, the coriander and a pinch of salt together till a nice smooth paste is achieved.
- In a pot, bring the oil to the heat.
- Add the cumin seeds and allow to fry for a minute or so, till it starts to darken.
- Add the rice and the salt and give it a good stir.
- Add the green paste and toss to mix.
- Add about 1liter of boiling water to cover the rice.
- Allow the rice to boil till it is cooked.
- Drain the excess water off.
- Fold in some chopped coriander and garnish with coriander – this is optional