Thai Rice Cake

Not a dry rice snack from the health food shop, but a sumptuous celebration gateau, made from Thai fragrant rice, tangy cream and with a fresh fruit topping. Recipe serves 8-10.

Ingredients:

Generous 1 cup Thai fragrant rice, rinsed
4 cups milk
Scant 1/2 cup caster sugar
6 green cardamom pods, crushed
2 bay leaves
1 1/4 cups cups whipping cream
6 eggs, separated
Red and white currants, sliced star fruit and kiwi fruit, to decorate
For the Topping:
1 cup double (thickened) cream
2/3 cup Quark or low-fat soft cheese
1 teaspoon vanilla essence
Grated rind of 1 lemon
3 tablespoons caster sugar

Method:

1. Grease and line a 10 inch (25 cm) round, deep cake tin. Cook the rice in a pan of boiling unsalted water for 3 minutes, then drain, return to the pan and pour in the milk. Stir in the caster sugar, cardamoms and bay leaves. Bring to the boil, then lower the heat and simmer the rice for 20 minutes, stirring occasionally. Allow the mixture to cool, then remove the bay leaves and cardamom husks.
2. Preheat the oven to 350 degrees F (180 degrees C). Spoon the rice mixture into a bowl. Beat in the cream and then the egg yolks. Whisk the egg whites until they form soft peaks, then fold them into the rice mixture.
3. Spoon into the prepared tin and bake for 45-50 minutes until risen and golden brown. Chill overnight in the tin. Turn the cake out on to a large serving plate.
4. Whip the cream until stiff, then gently fold in the Quark or soft cheese, vanilla essence, lemon rind and sugar.
5. Cover the top of the cake with the cream mixture, swirling it attractively. Decorate with red and white currants, sliced star fruit and kiwi fruit.

Sushi

Once barely known outside Japan, these tasty rolls of flavored rice and paper-thin seaweed have become very popular, partly due to the proliferation of Sushi Bars that have sprung up in many major cities. Recipe serves 4-6.

Ingredients:

For the Tuna Sushi:
2-3 baby carrots, blanched
3 sheets nori (paper-thin seaweed), cut in half
4 ounces (125 g) fresh tuna fillet, cut into fingers
1 teaspoon thin wasabi paste (Japanese horseradish mustard)
For the Salmon Sushi:
2 eggs
2 teaspoons granulated sugar
1/2 teaspoon salt
2 teaspoons butter
3 sheets nori
5 ounces (155 g) fresh salmon fillet, cut into fingers
1/2 small cucumber, cut into strips
1 teaspoon thin wasabi paste
For the Sushi Rice:
4 cups sushi rice, rinsed
2 3/4 cups water
For the Sushi Dressing:
4 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
To Serve:
Sliced pickled ginger, cut in strips
Wasabi paste, thinned with water
Japanese sushi soy sauce

Method:

1. Place the rice in a heavy pan and add 2 3/4 cups water or according to the instructions on the packet. Bring to the boil, cover tightly and cook over a very low heat for 15 minutes. Increase the heat to high for 10 seconds, then remove from the heat and let stand for 10 minutes. Meanwhile, blend together the rice vinegar, sugar and salt.
2. Stir the sushi dressing into the rice, then cover with a damp cloth and cool. Do not put in the fridge as this will make the rice go hard.
3. To make the tuna sushi, cut the carrots into thin strips. Cut one nori sheet in half and lay one half, shiny side down, on a bamboo rolling mat. Lay strips of tuna across the length of the nori and spread with a little wasabi. Place a line of carrots next to the tuna and, using the mat as a guide, roll up tightly. Repeat with the other half of nori. Set aside any extra tuna or carrot.
4. Place a square of greaseproof paper on the bamboo mat and spread with a little of the cooked sushi rice, leaving a 1/2 inch (1 cm) edge at the top and bottom.
5. Place the tuna-filled nori roll on top, about 1 inch (2.5 cm) from the edge of the rice, and roll up, using the paper as a guide (and making sure it doesn't get rolled up with the rice). Wrap the roll in greaseproof paper and chill for about 10 minutes. Make another sushi roll using the other tuna-filled nori roll.
6. To make the salmon sushi, beat together the eggs with 2 tablespoons water and the sugar and salt. Melt about one-third of the butter in a small frying pan and add one-third of the egg mixture to make an omelet. Repeat until you have three small omelets.
7. Place a nori sheet, shiny side down, on a bamboo rolling mat, cover with an omelet and spread with sushi rice, leaving a 1/2 inch (1 cm) edge at the top and bottom. Lay strips of salmon across the width and lay cucumber strips next to the salmon. Roll the nori around the filling. Wrap in clear film and chill for 10 minutes. Repeat to make three rolls.
8. When the rolls are cool, remove the greaseproof paper and clear film. Using a wet knife, cut the rolls into six slices. Serve with pickled ginger, wasabi and Japanese sushi soy sauce.

Lemon Grass and Coconut Rice with Green Chicken Curry

Use one or two fresh green chilies in this dish, according to how hot you like your curry. The mild aromatic flavor of the rice offsets the spiciness of the curry. Recipe serves 3-4.

Ingredients:

4 spring onions, trimmed and roughly chopped
1-2 fresh green chilies, seeded and roughly chopped
3/4 inch (2 cm) piece of fresh root ginger, peeled
2 garlic cloves
1 teaspoon Thai fish sauce
Large bunch of fresh coriander
Small handful of fresh parsley
2-3 tablespoons water
2 tablespoons sunflower oil
4 skinless, boneless chicken breasts, cubed
1 green pepper, seeded and finely sliced
3 ounce (90 g) piece of creamed coconut dissolved in 1 2/3 cups boiling water
Salt and freshly ground black pepper
For the Rice:
Generous 1 cup Thai fragrant rice, rinsed
3 ounce (90 g) piece of creamed coconut dissolved in 1 2/3 cups boiling water
1 lemon grass stalk, quartered and bruised

Method:

1. Put the spring onions, chilies, ginger, garlic, fish sauce and fresh herbs in a food processor or blender. Pour in the water and process to a smooth paste.
2. Heat half the oil in large frying pan. Fry the chicken cubes until evenly browned. Transfer to a plate.
3. Heat the remaining oil in the pan. Stir-fry the green pepper for 3-4 minutes, then add the chili and ginger paste. Fry, stirring, for 3-4 minutes until the mixture becomes fairly thick.
4. Return the chicken to the pan and add the coconut liquid. Season and bring to the boil, then lower the heat; half cover the pan and simmer for 8-10 minutes.
5. When the chicken is cooked, transfer it with the peppers to a plate. Boil the cooking liquid remaining in the pan for 10-12 minutes until it is well reduced and fairly thick.
6. Meanwhile, put the rice in a large saucepan. Add the coconut liquid and the bruised pieces of lemon grass. Stir in a little salt, bring to the boil, then lower the heat; cover and simmer very gently for 10 minutes, or for the time recommended on the packet. When the rice is tender, discard the pieces of lemon grass and fork the rice on to a warmed serving plate.
7. Return the chicken and peppers to the green curry sauce, stir well and cook gently for a few minutes to heat through. Spoon the curry over the rice, and serve immediately.

Tip: Lemon grass features in many Asian dishes, and makes the perfect partner for coconut, especially when used with chicken. In this recipe, bruise the tough, top end of the lemon grass stem in a pestle and mortar before use.

Indonesian Coconut Rice

This way of cooking rice is very popular throughout the whole of South-east Asia. Coconut rice goes particularly well with fish, chicken and pork. Recipe serves 4-6.

Ingredients:

1 3/4 cups Thai fragrant rice
14 fl oz (400 ml) can coconut milk
1 1/4 cups water
1/2 teaspoon ground coriander
2 inch (5 cm) cinnamon stick
1 lemon grass stalk, bruised
1 bay leaf
Salt
Deep-fried onions, to garnish

Method:

1. Put the rice in a strainer and rinse thoroughly under cold water. Drain well, then put in a pan. Pour in the coconut milk and water. Add the coriander, cinnamon stick, lemon grass and bay leaf. Season with salt. Bring to the boil, then lower the heat, cover and simmer for 8-10 minutes.
2. Lift the lid and check that all the liquid has been absorbed, then fork the rice through carefully, removing the cinnamon stick, lemon grass and bay leaf.
3. Cover the pan with a tight-fitting lid and continue to cook over the lowest possible heat for 3-5 minutes more.
4. Pile the rice on to a warm serving dish and serve garnished with the crisp, deep-fried onions.

Tip: When bringing the rice to the boil, stir it frequently to prevent it from settling on the bottom of the pan. Once the rice is nearly tender, continue to cook over a very low heat or just leave to stand for 5 minutes. The important thing is to cover the pan tightly.

Nasi Goreng

One of the most popular and best-known Indonesian dishes, this is a marvellous way to use up leftover rice, chicken and meats such as pork. Recipe serves 4-6.

Ingredients:

1 3/4 cups basmati rice (dry weight), cooked and cooled
2 eggs
2 tablespoons water
7 tablespoons sunflower oil
8 ounces (250 g) pork fillet or fillet of beef
2-3 fresh red chilies, seeded and sliced
1/2 inch (1 cm) cube terasi (blachan)
2 garlic cloves, crushed
1 onion, sliced
4 ounces (125 g) cooked, peeled shrimp (prawns)
8 ounces (250 g) cooked chicken, chopped
2 tablespoons dark soy sauce
Salt and freshly ground black pepper
Deep-fried onions, to garnish

Method:

1. Separate the grains of the cold, cooked rice with a fork. Cover and set aside until needed.
2. Beat the eggs with the water and a little seasoning. Heat 1 tablespoon of the oil in a frying pan, pour in about half the mixture and cook until set, without stirring. Roll up the omelet, slide it on to a plate, cut into strips and set aside. Make another omelet in the same way.
3. Cut the pork or beef fillet into neat strips. Finely shred one of the chilies and set aside. Put the terasi into a food processor, add the remaining chili, the garlic and the onion. Process to a paste.
4. Heat the remaining oil in a wok. Fry the paste, without browning, until it gives off a spicey aroma. Add the strips of pork or beef and toss the meat over the heat, to seal in the juices. Cook the meat in the wok for about 2 minutes, stirring constantly.
5. Add the shrimp, cook for 2 minutes, then add the chicken, rice and soy sauce, with salt and pepper to taste, stirring constantly. Serve in individual bowls, garnished with omelet strips, shredded chili and deep-fried onions.

Tip: Make the terasi paste using a pestle and mortar, if you prefer.

Indonesian Pineapple Rice

This way of presenting rice not only looks spectacular, it also tastes so good that it can easily be served solo. Recipe serves 4.

Ingredients:

3/4 cup natural peanuts
1 large pineapple
3 tablespoons groundnut or sunflower oil
1 onion, chopped
1 garlic clove, crushed
2 chicken breasts (about 8 ounces/250 g) cut into strips
Generous 1 cup Thai fragrant rice, rinsed
2 1/2 cups chicken stock
1 lemon grass stalk, bruised
2 thick slices of ham, cut into julienne strips
1 fresh red chili, seeded and very finely sliced
Salt

Method:

1. Dry-fry the peanuts in a non-stick frying pan until golden. When cool, grind one-sixth of them in a coffee or herb mill and chop the remainder.
2. Cut a lengthwise slice of pineapple, slicing through the leaves, then cut out the flesh to leave a neat shell. Chop 4 ounces (125 g) of the pineapple into cubes; saving the remainder for another dish.
3. Heat the oil in a saucepan and fry the onion and garlic for 3-4 minutes until soft. Add the chicken strips and stir-fry over a medium heat for a few minutes until evenly brown.
4. Add the rice to the pan. Toss with the chicken mixture for a few minutes then pour in the stock, with the lemon grass and a little salt. Bring to just below boiling point, then lower the heat, cover the pan and simmer gently for 10-12 minutes until both the rice and the chicken pieces are tender.
5. Stir the chopped peanuts, the pineapple cubes and the ham into the rice, then spoon the mixture into the pineapple shell. Sprinkle the ground peanuts and the sliced chili over the top and serve.

Rice Noodles with Pork

Rice noodles have little flavor themselves but they have a wonderful ability to take on the flavor of other ingredients. Recipe serves 4-6.

Ingredients:

1 pound (500 g) pork fillet
8 ounces (250 g) dried rice noodles
1 cup broccoli florets
1 red pepper, quartered and seeded
About 3 tablespoons groundnut oil
2 garlic cloves, crushed
10 spring onions, trimmed and cut into 2 inch (5 cm) diagonal slices
1 lemon grass stalk, finely chopped
1-2 fresh red chilies, seeded and finely chopped
1 1/4 cups coconut milk
1 tablespoon tomato puree
3 kaffir lime leaves (optional)
For the marinade:
3 tablespoons light soy sauce
1 tablespoon rice wine
2 tablespoons groundnut oil
1 inch (2.5 cm) piece of fresh root ginger

Method:

1. Cut the pork into thin strips, about 1 inch (2.5 cm) long and 1/2 inch (1 cm) wide. Mix all the marinade ingredients in a bowl, add the pork, stir to coat and leave to marinate for about 1 hour.
2. Spread out the noodles in a shallow dish, pour over hot water to cover and soak for 20 minutes until soft. Drain. Blanch the broccoli in a small pan of boiling water for 2 minutes, then drain and refresh under cold water. Set aside.
3. Place the pepper pieces under a hot grill for a few minutes until the skin blackens and blisters. Put in a plastic bag for about 10 minutes and then, when cool enough to handle, peel away the skin and slice the flesh thinly.
4. Drain the pork, reserving the marinade. Heat 2 tablespoons of the oil in a large frying pan. Stir-fry the pork, in batches if necessary, for 3-4 minutes until the meat is tender. Transfer to a plate and keep warm.
5. Add a little more oil to the pan if necessary and fry the garlic, springs onions, lemon grass and chilies over a low to medium heat for 2-3 minutes. Add the broccoli and pepper and stir-fry for a few minutes more.
6. Stir in the reserved marinade, coconut milk and tomato puree, with the kaffir lime leaves, if using. Simmer gently until the broccoli is nearly tender, then add the pork and noodles. Toss over the heat for 3-4 minutes until completely heated through.

Thai Crispy Noodles with Beef

Rice vermicelli are very fine, dry, white noodles bundled in large fragile loops and sold in packets. They are deep-fried before being added to this dish, and in the process they expand to at least four times their original size. Recipe serves 4.

Ingredients:

About 1 pound (500 g) rump or sirloin steak
Teriyaki sauce, for sprinkling
6 ounces (175 g) rice vermicelli
Groundnut oil for deep-frying and stir-frying
8 spring onions, diagonally sliced
2 garlic cloves, crushed
4-5 carrots, cut into julienne strips
1-2 fresh red chilies, seeded and finely sliced
2 small zucchini, diagonally sliced
1 teaspoon grated fresh root ginger
4 tablespoons white or yellow rice vinegar
6 tablespoons light soy sauce
About 2 cups spicey stock

Method:

1. Beat out the steak,if necessary, to about 1 inch (2.5 cm) thick. Place in a shallow dish, brush generously with the teriyaki sauce and set aside for 2-4 hours to marinate.
2. Separate the rice vermicelli into manageable loops and spread several layers of kitchen paper on a very large plate. Add the oil to a depth of about 2 inches (5 cm) in a large wok and heat until a strand of vermicelli cooks as soon as it is lowered into the oil.
3. Carefully add a loop of vermicelli to the oil. It should immediately expand and become opaque. Turn the noodles over so that the strands cook on both sides and then transfer the cooked noodles to the plate. Repeat the process until all the noodles are cooked. transfer the cooked noodles to a separate wok or deep serving bowl and keep them warm while you cook the steak and vegetables.
4. Strain the oil from the wok into a heatproof bowl and set it aside. Heat 1 tablespoon groundnut oil in the clean wok. When it sizzles, fry the steak for about 30 seconds on each side until browned. Transfer to a board and cut into thick slices. The meat should be well browned on the outside but still pink inside. Set aside.
5. Add a little extra oil to the wok and stir-fry the spring onions, garlic and carrots over a medium heat for 5-6 minutes until the carrots are slightly soft and have a glazed appearance. Add the chilies, zucchini and ginger and stir-fry for 1-2 minutes more.
6. Stir in the rice vinegar, soy sauce and stock. Cook for about 4 minutes until the sauce has slightly thickened. Add the steak and cook for a further 1-2 minutes.
7. Pour the steak, vegetables and all the mixture over the noodles and toss lightly and carefully to mix. Serve at once.

Tip: As soon as you add the meat mixture to the noodles, they will soften. If you wish to keep a few crispy noodles, stir some to the surface so they do not come into contact with the hot liquid.

Thai Fried Rice

This substantial dish is based on Thai fragrant rice, which is sometimes known as jasmine rice. Chicken, red pepper and sweetcorn add color and extra flavor. Recipe serves 4.

Ingredients:

2 cups water
1/2 cup coconut milk powder
1 3/4 cups Thai fragrant rice, rinsed
2 tablespoons groundnut oil
2 garlic cloves, chopped
1 small onion, finely chopped
1 inch (2.5 cm) piece of fresh root ginger, grated
8 ounce (250 g) skinless, boneless chicken breasts, cut into 1/2 inch (1 cm) dice
1 red pepper, seeded and sliced
1 cup drained canned sweetcorn kernels
1 teaspoon hot curry powder
2 eggs, beaten
Salt
Spring onion shreds, to garnish

Method:

1. Pour the water into a saucepan and whisk in the coconut milk powder. Add the rice, bring to the boil. Lower the heat, cover and cook for 12 minutes or until the rice is tender and the liquid has been absorbed. Spread the rice on a baking sheet and leave until cold.
2. Heat the oil in a wok, add the garlic, onion and ginger and stir-fry over a medium heat for 2 minutes.
3. Push the vegetables to the sides of the wok, add the chicken to the center and stir-fry for 2 minutes. Add the rice and stir-fry over a high heat for about 3 minutes more.
4. Stir in the sliced red pepper, sweetcorn, chili oil and curry powder, with salt to taste. Toss over the heat for 1 minute. Stir in the beaten eggs and cook for 1 minute more. Garnish with spring onion shreds and serve.

Tip: It is important that the rice is completely cold before being fried and the oil is very hot, or the rice will absorb too much oil.

Festive Rice

This pretty Thai dish is traditionally shaped into a cone and surrounded by a variety of accompaniments before being served. Recipe serves 8.

Ingredients:

2 1/2 cups Thai fragrant rice
4 tablespoons oil
2 garlic cloves, crushed
2 onions, finely sliced
1/2 teaspoon ground turmeric
3 cups water
14 fl oz (400 ml) can coconut milk
1-2 lemon grass stalks, bruised
For the accompaniments:
Omelet strips
2 fresh red chilies, shredded
Cucumber chunks
Tomato wedges
Deep fried onions
Prawn crackers

Method:

1. Put the rice in a strainer and rinse thoroughly under cold water. Drain well.
2. Heat the oil in a frying pan which has a lid. Fry the garlic, onion and turmeric over a low heat for a few minutes, until the onions are softened but not browned. Add the rice and stir well so that each grain is coated in oil.
3. Pour in the water and coconut milk and add the lemon grass. Bring to the boil, stirring well. Cover the pan and cook gently for 12 minutes, or until all the liquid has been absorbed.
4. Remove the pan from the heat and lift the lid. Cover with a clean dish towel, replace the lid and leave to stand in a warm place for 15 minutes. Remove the lemon grass, mound the rice mixture in a cone on a serving platter and garnish with the accompaniments. Serve immediately.

Tip: Look out for fresh turmeric at Asian markets or food stores.

Thai Rice

This is a lovely, soft, fluffy rice dish, perfumed with fresh lemon grass and limes. Recipe serves 4.

Ingredients:

2 limes
1 lemon grass stalk
Generous 1 cup brown long grain rice
1 tablespoon olive oil
1 onion, chopped
1 inch (2.5 cm) piece of fresh root ginger, peeled and finely chopped
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
3 cups vegetable stock
4 tablespoons chopped fresh coriander
Spring onion green, toasted coconut strips and lime wedges, to serve

Method:

1. Pare the limes using a canelle knife or a fine grater, taking care to avoid cutting the bitter pith. Set aside the rind. Finely chop the lower portion of the lemon grass stalk and set aside.
2. Rinse the rice in plenty of cold water until the water runs clear. Tip into a sieve and drain thoroughly.
3. Heat the oil in a saucepan. Add the onion, ginger, spices, lemon grass and lemon rind and fry gently over a low heat for 2-3 minutes.
4. Add the drained rice and cook for 1 minute, then pour in the stock and bring to the boil. Reduce the heat to very low and cover the pan. Cook gently for 30 minutes, then check the rice. If it is still crunchy, cover the pan and leave for 3-5 minutes more. Remove from the heat.
5. Stir in the fresh coriander, fluff up the grains, cover and leave for about 10 minutes. Garnish with spring onion green and toasted coconut strips, and serve with lime wedges.

Malacca Fried Rice

There are many versions of this dish throughout Asia, all based upon leftover cooked rice. Ingredients vary according to what is available, but shrimp (prawns) are a popular addition. Recipe serves 4-6.

Ingredients:

2 eggs
3 tablespoons vegetable oil
4 shallots or 1 onion, finely chopped
1 teaspoon chopped fresh root ginger
1 garlic clove, crushed
8 ounces (250 g) raw shrimp (prawns), peeled and vein removed
1 teaspoon chili sauce (optional)
3 spring onions, green part only, roughly chopped
2 cups frozen peas
8 ounces (250 g) thickly sliced roast pork, diced
3 tablespoons light soy sauce
3 cups cooked white long grain rice, cooled
Salt and freshly ground black pepper

Method:

1. In a bowl, beat the eggs well with salt and freshly ground black pepper to taste. Heat 1 tablespoon of the oil in a large, non-stick frying pan, pour in the eggs and cook until set, without stirring. This will take less than a minute. Roll up the pancake, slide it on to a plate, cut into thin strips and set aside.
2. Heat the remaining vegetable oil in a preheated wok, add the shallots or onion, ginger, garlic and prawns and cook for 1-2 minutes, taking care that the garlic does not burn.
3. Add the chili sauce, if using, the spring onions, peas, pork and soy sauce. Stir to heat through, then add the rice. Fry over a medium heat for 6-8 minutes. Spoon into a dish, decorate with the pancake strips and serve immediately.

Tip: You don't have to wait until the day after you have served a Sunday roast to try this. Most delicatessens sell sliced roast pork.

Fried Rice Balls Stuffed with Mozzarella

These deep-fried balls of risotto go by the name of Suppli al Telefono in their native Italy. Stuffed with Mozzarella cheese, they are very popular snacks, which is hardly surprising as they are quite delicious. Recipe serves 4.

Ingredients:

1 quantity Risotto with Parmesan Cheese or Mushroom Risotto
3 eggs
Breadcrumbs and all-purpose (plain) flour, to coat
2/3 cup Mozzarella cheese, cut into small cubes
Oil, for deep-frying
Dressed curly endive and cherry tomatoes, to serve

Method:

1. Put the risotto in a bowl and allow it to cool completely. Beat two of the eggs, and stir them into the cold risotto until well mixed.
2. Use your hands to form the rice mixture into balls the size of a large egg. If the mixture is too moist to hold its shape well, stir in a few tablespoons of breadcrumbs. Poke a hole into the center of each ball with your finger, then fill it with a few small cubes of Mozzarella, and close the hole over again with the rice mixture.
3. Heat the oil for deep-frying until a small piece of bread sizzles as soon as it is dropped in.
4. Spread some flour on a plate. Beat the remaining egg in a shallow bowl. Sprinkle another plate with breadcrumbs. Roll the balls in the flour, then in the egg, and finally in the breadcrumbs.
5. Fry them a few at a time in the hot oil until golden and crisp. Drain on kitchen paper while the remaining balls are being fried. Serve hot, with a simple salad of dressed curly endive leaves and cherry tomatoes.

Tip: These provide the perfect solution as to what to do with leftover risotto, as they are best made with a cold mixture, cooked the day before.

Rice Omelet

Rice omelets make a great supper dish. In Japan, they are a favorite with children, who usually top them with a liberal helping of tomato ketchup. Recipe serves 4.

Ingredients:

1 skinless, boneless chicken thigh, about 4 ounces/125 g, cubed
8 teaspoons butter
1 small onion, chopped
1/2 carrot, diced
2 shiitake mushrooms, stems removed and chopped
1 tablespoon finely chopped fresh parsley
2 cups cooked long grain white rice
2 tablespoons (30 ml) tomato ketchup
6 eggs, lightly beaten
4 tablespoons (60 ml) milk
1 teaspoon salt, plus extra to season
Freshly ground black pepper
Tomato ketchup, to serve

Method:

1. Season the chicken with salt and pepper. Melt 2 teaspoons butter in a frying pan. Fry the onion for 1 minute, then add the chicken and fry until the cubes are white and cooked. Add the carrot and mushrooms, stir-fry over a medium heat until soft, then add the parsley. Set this mixture aside. Wipe the frying pan with kitchen paper.
2. Melt a further 2 teaspoons butter in the frying pan, add the rice and stir well. Mix in the fried ingredients, ketchup and pepper. Stir well, adding salt to taste if necessary. Keep the mixture warm. Beat the eggs with the milk in a bowl. Stir in the measured salt and add pepper to taste.
3. Melt 1 teaspoon of the remaining butter in an omelet pan. Pour in a quarter of the egg mixture and stir it briefly with a fork, then allow it to set for 1 minute. Top with a quarter of the rice mixture.
4. Fold the omelet over the rice and slide it to the edge of the pan to shape it into a curve. Slide it on to a warmed plate, cover with kitchen paper and press neatly into a rectangular shape. Keep hot while cooking three more omelets from the remaining ingredients. Serve immediately, with tomato ketchup.

Chicken and Basil Coconut Rice

For this dish, the rice is partially boiled before being simmered with coconut so that it fully absorbs the flavor of the chilies, basil and spices. Recipe serves 4.

Ingredients:

1 1/2 cups Thai fragrant rice, rinsed
2-3 tablespoons groundnut oil
1 large onion, finely sliced into rings
1 garlic clove, crushed
1 fresh red chili, seeded and finely sliced
1 fresh green chili, seeded and finely sliced
Generous handful of basil leaves
3 skinless, boneless chicken breasts (about 12 ounces/350 g), finely sliced
1/4 inch (5 mm) piece of lemon grass, pounded or finely chopped
2 ounce (60 g) piece of creamed coconut dissolved in 2 1/2 cups boiling water
Salt and freshly ground black pepper

Method:

1. Bring a saucepan of lightly salted water to the boil. Add the rice to the pan and boil for about 6 minutes, until partially cooked. Drain.
2. Heat the oil in a frying pan and fry the onion rings for 5-10 minutes until golden and crisp. Lift out, drain on kitchen paper and set aside.
3. Fry the garlic and chilies in the oil remaining in the pan for 2-3 minutes, then add the basil leaves and fry briefly until they begin to wilt. Remove a few leaves and set them aside for the garnish, then add the chicken slices with the lemon grass and fry for 2-3 minutes until golden.
4. Add the rice. Stir-fry for a few minutes to coat the grains, then pour in the coconut liquid. Cook for 4-5 minutes or until the rice is tender, adding a little more water if necessary. Adjust the seasoning. Pile the rice into a warmed serving dish, scatter with the fried onion rings and basil leaves, and serve immediately.

Coconut Cream Dessert

Use Thai fragrant rice for this dish. Desserts like these are served in countries all over the Far East, often with mangoes, pineapple or guavas. Although commercially ground rice can be used for this dish, grinding the rice yourself - in a food processor - gives a much better result. Recipe serves 4-6.

Ingredients:

Scant 1/2 cup Thai fragrant rice, soaked overnight in 3/4 cup water
1 1/2 cups coconut milk
2/3 cup single cream
1/4 cup caster sugar
Fresh raspberries and mint leaves, to decorate
For the Coulis:
3/4 cup blackcurrants, stalks removed
2 tablespoons caster sugar
1/2 cup of fresh or frozen raspberries

Method:

1. Put the rice and its soaking water into a food processor and process for a few minutes until the mixture is soupy.
2. Heat the coconut milk and cream in a non-stick saucepan. When the mixture is on the point of boiling, stir in the rice mixture.
3. Cook over a very gentle heat for 10 minutes, stirring constantly, then stir in the sugar and continue cooking for 10-15 minutes more, or until the mixture is thick and creamy.
4. Pour the rice mixture into a rectangular pan that has been lined with non-stick baking paper. Cool, then chill in the fridge until the pudding is firm.
5. To make the coulis, put the blackcurrants in a bowl and sprinkle with the sugar. Set aside for about 30 minutes. Tip into a wire sieve with the raspberries and press the fruit against the sides of the sieve so that the juices collect in a bowl underneath. Taste and add more sugar if necessary.
6. Carefully cut the coconut cream into diamonds. Spoon a little of the coulis on to each dessert plate, arrange the coconut cream diamonds on top and decorate with fresh raspberries and mint leaves.

Crackling Rice Paper Fish Rolls

The rice in this dish is in the rice paper wrappers, which manage to hold their shape during cooking, yet almost magically dissolve in your mouth when it comes to eating. Recipe makes 12.

Ingredients:

12 Vietnamese rice paper sheets, each about 8 x 4inches/20 x 10 cm
3 tablespoons all-purpose (plain) flour mixed to a paste with 3 tablespoons water
Vegetable oil, for deep frying
Fresh herbs, to garnish
For the filling:
24 young asparagus spears, trimmed
8 ounces (250 g) raw shrimp (prawns), peeled and vein removed
1 1/2 tablespoons olive oil
6 spring onions, finely chopped
1 garlic clove crushed
3/4 inch (2 cm) piece of fresh root ginger, grated
2 tablespoons chopped fresh coriander
1 teaspoon five-spice powder
1 teaspoon finely grated lime or lemon rind
Salt and freshly ground black pepper

Method:

1. Make the filling. Bring a saucepan of lightly salted water to the boil and cook the asparagus for 3-4 minutes until tender. Drain, refresh under cold water and drain again. Cut the shrimp into 3/4 inch (2 cm) pieces.
2. Heat half of the oil in a small frying pan or wok and stir-fry the spring onions and garlic over a low heat for 2-3 minutes until soft. Using a slotted spoon, transfer the vegetables to a bowl and set aside.
3. Heat the remaining oil in the pan and stir-fry the shrimp over a brisk heat for just a few seconds until they start to go pink. Add to the spring onion mixture with the ginger, coriander, five-spice powder, lime or lemon rind and a little pepper. Stir to mix.
4. To make each roll, brush a sheet of rice paper liberally with water and lay it on a clean surface. Place two asparagus spears and a spoonful of the shrimp mixture just off the center. Fold in the sides and roll up to make a fat cigar. Seal the ends with a little of the flour paste.
5. Heat the oil in a wok or deep-fryer and fry the rolls in batches until pale golden in color. Drain well, garnish with herbs and serve.

Chinese Jewelled Rice

Another fried rice medley, this time with crab meat and water chestnuts, providing contrasting textures and flavors. Recipe serves 4.

Ingredients:

1 3/4 cup white long grain rice
3 tablespoons vegetable oil
1 onion, roughly chopped
4 dried black Chinese mushrooms, soaked for 10 minutes in warm water to cover
4 ounces (125 g) cooked ham, diced
6 ounces (185 g) drained canned white crab meat
1/2 cup drained canned water chestnuts
1 cup peas, thawed if frozen
2 tablespoons oyster sauce
1 teaspoon granulated sugar
Salt

Method:

1. Rinse the rice, then cook for about 10-12 minutes in a saucepan of lightly salted boiling water. Drain, refresh under cold water, drain again and allow to cool. Heat half the oil in a wok. When very hot, stir-fry the rice for 3 minutes. Transfer the cooked rice to a bowl and set aside.
2. Heat the remaining oil in the wok and cook the onion until softened but not colored. Drain the mushrooms, cut off and discard the stems, then chop the caps.
3. Add the chopped mushrooms to the wok, with all the remaining ingredients except the rice. Stir-fry for 2 minutes, then add the rice and stir-fry for about 3 minutes more. Serve at once.

Tip: When adding the oil to the hot wok, drizzle it in a "necklace" just below the rim. As it runs down, it will coat the inner surface as it heats.

Chicken and Mushroom Donburi

"Donburi" means a one-dish meal that is eaten from a bowl, and takes its name from the eponymous Japanese porcelain food bowl. As in most Japanese dishes, the rice here is completely plain but its nevertheless an integral part of the dish. Recipe serves 4.

Ingredients:

2 teaspoons groundnut oil
2 ounces (60 g) butter
2 garlic cloves, crushed
1 inch (2.5 cm) piece of fresh root ginger, grated
5 spring onions, diagonally sliced
1 green fresh chili, seeded and finely sliced
3 skinless, boneless chicken breasts, cut into thin strips
5 ounces (150 g) tofu, cut into small cubes
4 ounces (125 g) shiitake mushrooms, stalks discarded and cups sliced
1 tablespoon Japanese rice wine
2 tablespoons light soy sauce
2 teaspoons granulated sugar
1 2/3 cups chicken stock
Generous 1-1 1/2 cups Japanese rice or Thai fragrant rice

Method:

1. Cook the rice by the absorption method or by following the instructions on the packet.
2. While the rice is cooking, heat the oil and half the butter in a large frying pan. Stir-fry the garlic, ginger, spring onions and chili for 1-2 minutes until slightly softened. Add the strips of chicken and fry, in batches if necessary, until all the pieces are evenly browned.
3. Transfer the chicken mixture to a plate and add the tofu to the pan. Stir- fry for a few minutes, then add the mushrooms. Stir fry for 2-3 minutes over a medium heat until the mushrooms are tender.
4. Stir in the rice wine, soy sauce and sugar and cook briskly for 1-2 minutes, stirring all the time. Return the chicken to the pan, toss over the heat for about 2 minutes, then pour in the stock. Stir well and cook over a gentle heat for 5-6 minutes until bubbling.
5. Spoon the rice into individual serving bowls and pile the chicken mixture on top, making sure that each portion gets a generous amount of chicken sauce.

Tip: Once the rice is cooked, leave it covered until ready to serve. It will stay warm for about 30 minutes. Fork through lightly just before serving.

Chinese Fried Rice

This dish, a variation on Special Fried Rice, is more elaborate than the more familiar egg fried rice, and is almost a meal in itself. Recipe serves 4.

Ingredients:

2 ounces (60 g) cooked ham
2 ounces (60 g) cooked prawns, peeled
3 eggs
1 teaspoon salt
2 spring onions, finely chopped
4 tablespoons vegetable oil
1 cup green peas, thawed if frozen
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
4 cups cooked white long grain rice

Method:

1. Dice the cooked ham finely. Pat the cooked prawns dry on kitchen paper.
2. In a bowl, beat the eggs with a pinch of salt and a few spring onion pieces.
3. Heat about half the oil in a wok, stir-fry the peas, prawns and ham for 1 minute, then add the soy sauce and rice wine or sherry. Transfer to a bowl and keep hot.
4. Heat the remaining oil in the wok and scramble the eggs lightly. Add the rice and stir to make sure that the grains are separate. Add the remaining salt, the remaining spring onions and the prawn mixture. Toss over the heat to mix. Serve hot or cold.

Variations: This is a versatile recipe and is ideal for using up leftovers. Use cooked chicken or turkey instead of the ham, doubling the quantity if you omit the prawns.