Images and text from Saka Saka by Anto Cocagne & Aline Princet, photography by Aline Princet. Murdoch Books, RRP $45.00.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 300g parboiled long- grain rice
- ¼ cup oil (canola, sunflower or peanut)
- 2 tbsp red nokoss
- 3 tbsp tomato paste
- 150g tomato passata
- 2 Selim pepper pods
- 1 bay leaf
- Salt
- Chives, to serve
Method
- Rinse the rice in cold water and drain. Pre-cook the rice for 10 mins, either by steaming or in salted boiling water. Drain again.
- Heat the oil in a large pot and sweat the nokoss for 3 mins.
- Add the tomato paste and cook over low heat for 6 mins, stirring occasionally. Mix in the rice.
- Add the passata, Selim pepper pods and bay leaf and continue cooking until the mixture has reduced and thickened. Season with salt and add 2¼ cups (560mL) water (or 1.5 times the volume of rice), then bring to the boil and cook for 3 mins.
- Reduce the heat to very low, then cover and cook for 10 mins.
- Stir the rice with a fork to separate the grains. Cover and leave to cook for a further 10 mins. Repeat this step until the rice is cooked. Sprinkle with chopped chives.
- Serve with grilled meat or dishes with meat and sauce.
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