Nutmeg Rice Food

NUTMEG RICE

Steps:

• 1. Place beef cubes and shredded carrots in a pot on medium heat till it starts to boil. Lower the heat to very low, cover and let it simmer for 1 hour stirring occasionally until all liquid is absorbed and meat is tender.
• 2. Add the rice, nutmeg, salt and water and bring to boil. Lower the heat, cover and let it cook like regular rice till all the water is absorbed and the rice is cooked. (the rice should be a bit sticky)
• 3. While the rice is cooking boil the peas in salted water for 15 minutes or until cooked, drain and add the butter.
• 4. In a serving plate pile the rice, cover with half the peas and top with Parmesan cheese. Have some more peas and cheese on the side for those who like extra.

NUTTY BROWN RICE

Steps:

• Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
• Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
• Add rice and nutmeg to skillet and toss to coat.

CLASSIC RICE PUDDING

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.