Gordon Ramsay’s Ultimate Fit Food ($39.99), published by Hachette Australia.
Photographer Jamie Orlando Smith
COCONUT AND GINGER BROWN RICE
SERVES 6 AS A SIDE
“This rich and fragrant rice is delicious with curries or as a side to any Asian main course, and it makes a great change from plain boiled rice. Cooking the rice in coconut milk does increase the level of fat and saturated fat in the dish, but there are advantages to using coconut that make this an excellent choice for a pre-event supper…“p.231
1 tbsp rapeseed oil, for frying
1 small onion, peeled and finely diced
3cm piece of fresh root ginger, peeled and grated
1 tsp ground turmeric
300g brown basmati rice
1 x 400ml tin reduced fat coconut milk
chopped coriander, to serve (optional)
1.Place a medium heavy-based saucepan over a medium heat. Add the rapeseed oil and, once hot, add the finely diced onion with a pinch of salt. Cook for 5–6 minutes, until softened.
2. Add the ginger and turmeric and continue to cook for 2 minutes, stirring everything together. Then stir in the rice, ensuring it is well coated in the flavoured oil.
3. Pour in the coconut milk and 400ml of boiling water and bring up to a simmer. Simmer for 5 minutes, then reduce the heat to low and cover with a lid. Cook for a further 30–35 minutes, until the rice is tender and the liquid has been absorbed.
4. Remove the rice from the heat and fluff with a fork, seasoning with a pinch of salt if needed. Serve immediately, sprinkled with coriander, if using.
HOW TO USE UP LEFTOVER RICE
Leftover rice can be stir-fried the next day with added vegetables, eggs, meat, prawns or tofu for a delicious lunch or supper.