Grow Your Own Magazine

I'm cooking a slow-braised Schezuan pork belly thing, and was going to do plain jasmine rice with it. However, I thought it might be nice to make the rice a bit special - any ideas??? I adore proper egg-fried rice but might be a bit rich with the pork.

Coconut rice would be splendid, but DH loathes coconut. Any brilliant thoughts whilst I slave over a hot stove?

Just add veg! Young tender carrots, peas, baby-size broad beans, diced peppers, etc. Just boil or steam along with the rice. It doesn't make it any richer, but it looks interesting, and provides some of the essential '5 a day'. If some of the veg available take longer to cook than the rice, pre-boil them. I always cook rice by 'absorption method', and if you have veg needing pre-cooking, use the water they were cooked in instead of stock to cook the rice.

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Flowers come in too many colours to see the world in black-and-white.

I like to put my rice into a bit of chilli oil in which I've gently fried some spices - my favourites are star anise and cardamom - break open the pods and crush the black seeds with a pestel and mortar - saves you having to spit the husks out. I also like to add a couple of bayleaves. Then bring the rice to the boil with one and a half times the volume of water to rice, and add a good splash of lemon juice. Turn down the heat, stir well then cover tightly and cook for 10 minutes. Turn off the heat but don't lifet the lid and leave for a further 10 mins. The rice is wonderful like this.

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Earth laughs in flowers. Ralph Waldo Emerson

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Updated November 30th - Mr Stinky's Excellent Adventure (and a Christmas Cake)