Savoury Rice
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 15 minutes
- Cooking
- 25 minutes
- Total time
- 40 minutes
Heat / oven settingHob: medium heat, then gentle simmer
Ingredients
| Ingredient | Quantity |
|---|---|
| 375g | |
| 1.5 | |
| 1.5 | |
| 1.5 | |
| 150g | |
| 150g | |
| 1.5 tbsp | |
| 900ml, plus a little if needed | |
| 0.75 tsp | |
| 1.5 tsp |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Large saucepan with lid
- Wooden spoon
- Can opener
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Wash hands and clean the workstation. Dice vegetables evenly and measure rice, stock and seasonings. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Soften vegetables
Heat oil in a saucepan. Cook onion and carrot for 5 minutes. Add pepper and cook for 2 minutes.
Add rice
Stir in rice, turmeric and herbs for 1 minute, coating the grains in the oil. Pour in the stock.
Simmer
Bring to a boil, then cover and simmer gently for 15–20 minutes until rice is tender. Add a splash of hot water if needed. Stir occasionally to prevent sticking.
Finish
Add peas and sweetcorn for the final 5 minutes, following any packet cooking instructions. Ensure steaming hot throughout, then fluff and serve immediately.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Take care with boiling water, steam and hot pans. Use oven gloves for hot dishes and keep pan handles away from the worktop edge. Heat the finished dish until steaming throughout.
- Serve rice promptly. To save freshly cooked rice, cool quickly, ideally within 1 hour; refrigerate and use within 24 hours. Reheat only once, until steaming hot throughout. Do not keep rice warm at room temperature.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗ · Rice storage advice ↗
Nutritional considerations
Rice supplies carbohydrate. Vegetables add fibre and colour; add a protein accompaniment if this is your main meal.
Practical skills
Dicing, sweating, absorption cooking and coordinating vegetables.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.