HOW TO COOK SPICY RICE WITH FRESH VEGETABLES

By -
SPICY RICE over the years has been trending in the world with many foreigners wandering how such delicacy is been prepared, the truth is that it is very easy to prepare if only you have the zeal to learn.


INGREDIENT FOR PRODUCTION
this will give you about four to five portion of plate.

Vegetable oil................................................ 0.110kg
Margarine..................................................... 0.020kg
Diced Onions (1cm x 1cm).......................... 0.100kg
Spicies ......................................................... 0.054kg
Tomato Puree ...............................................0.080kg
Ground Pepper .............................................0.025kg
Water ............................................................1.280kg
Rice ..............................................................0.500kg
Carrots (Diced ½cm× ½cm)..........................0.100kg
Green Peas ....................................................0.050kg
Sweet Corn ...................................................0.036kg


SPICY RICE PROCEDURE
WEIGH ALL INGREDIENTS BEFORE COMMENCING COOKING
A. Rice Washing Procedure
1. Pour measured rice into a clean bowl
2. Add enough water to completely cover the rice
3. Swirl to allow the foreign matters to float
4. Pour out the water on top of the rice
5. Repeat processes 2, 3 and 4 three times
6. Hand scoop the rice into a clean bowl, ensure that any residual foreign matter is not scooped with the rice.
COOKING PROCEDURE
WEIGH ALL INGREDIENTS BEFORE COMMENCING COOKING
1. Turn on the heat under the Cooking pot
2. Add the measured oil and margarine and allow to melt
3. Add measured onions and fry for 3 minutes
4. Add the Tomato Puree and fry for 3-5 minutes, until it completely melts
5. Add ground pepper paste and fry until water appears to have dried up
6. Add spicy rice spice mix
7. Fry for 1-2 minutes
8. Add water and stir gently, cover the pot and allow the mixture to boil for 5-10 minutes (UNTIL FOAM TOTALLY DISAPPEARS)
9. Add measured, washed rice, and stir gently from side to middle
10. Turn down the heat to low to steam
11. Steam for 20-25 minutes.
12. During steaming check the rice every 5 minutes, and only if needed sprinkle 80ml of water at a time
13. When the rice is tender and 10 minutes before completion of cooking, (at 15 minutes of steaming), add measured Carrots and stir gently into the rice
14. After 10 minutes, when the rice is cooked, add measured Peas and Corn
15. Stir gently form side to middle
16. Turn the heat off
17. Do quality checks on the rice – Appearance and Taste.
18. Remove the pot from the burner and set aside to COOL COMPLETELY before portioning



PLEASE NOTE
*If needed, sprinkle on the rice, 0.080KG of water at a time.
*Please limit stirring of rice to prevent the rice from going mushy, only stir at five minute intervals.
*ON NO ACCOUNT SHOULD HOT RICE BE PORTIONED AND STORED IN THE COLD ROOM.
* THE SPICES INCLUDE (SEASONING OF CHOICE, THYME, CURRY, SPICY RICE SPICE AND SALT)

Comments

Post a Comment

Popular posts from this blog

How To Make Ghanaian Nkate cake snacks

By -
Image
  Nkate cake is a delicious sweet snacks that is popular in Equatorial Guinea and in Ghana. It is also known as kongodo in some regions. Nkate cake is a crunchy nougat made from roasted peanuts. It comes in the form of small flat squares. This crunchy snack is addictive, we warned you! Ingredients 3 cups unsalted roasted groundnut or peanuts 1 cup sugar Directions Spread roasted peanuts on a chopping board and crush them with a rolling pin Put sugar into pot or sauce pan adding some water (optional) and cook by Leave the sugar to dissolve or melt, which occurs at approximately 320 degrees Fahrenheit (160 degrees Celsius). At this point, the sugar syrup should be clear in colour. Add crushed peanuts to the sugar syrup Stir vigorously for 2-3 minutes on low heat Spread the crushed peanut syrup mix on a chopping board and use rolling pin to flatten it Quickly cut several deep-ish lines into the flat nkatie cake before it coagulates or hardens The Nkatie cake is then broken off in pie...
Read more

How To Prepare African Delicacy "Ogbono soup"

By -
Image
  Ogbono soup or Ofe Ogbono as it’s called by the Igbos in Nigeria is a delicious Soup that is similar to Okro/Okra soup because of its viscosity. In fact Nigerians almost always include it when cooking Okro/Okra Soup. This soup is also known as draw soup, is tasty and very easy to prepare. Procedure Before Cooking: Grind/blend your ogbono seeds with either dry mill, dry blender, or hand grinding machine. Heat up your palm oil in a low heat, until it is hot, but not smoking, for about 1 to 2 minutes. Once melted, turn off the heat, and add in your ogbono inside the oil and stir to dissolve the ogbono with your palm oil and set aside  OR  Dissolve the ogbono with the cooking stock to create paste, before adding it to the soup. By adding the stock, it dissolves easily and it avoid lumps in the soup. Pluck, wash, and shred your vegetable leaves of choice.  Wash the unshelled periwinkles, dried/smoked fish, stock fish, kpomo, and other ingredients and set aside.  Ch...
Read more

Easy method to make Akara

By -
Image
 Akara is a very delicious, vegetarian-friendly meal. It is crispy, golden, tasty, downright irresistible, and quite filling. It is also known as black-eyed peas fritters, beans fritters, or Acaraje, is a very delicious, deep-fried bean cake made from black-eyed peas paste. These are quick, easy, and tasty and involves only a handful of simple ingredients – black-eyed peas, peppers, onions, salt, and seasoning cube. It is a vegetarian-friendly meal eaten in most parts of West Africa and Brazil.  Though it’s origin is said to be from the Yoruba tribe of Nigeria but somehow it has found its way to the hearts of other west African countries and even beyond. How to make Akara:  Soak for about 30 minutes or till the skin swells. Peel off the beans with your hands (the hard way) or use a blender and pulse a couple of times to split the beans (the easy way) Blend the peeled beans with peppers, crayfish, salt, and bouillon powder (or cube). Whisk until the batter becomes airy and...
Read more