Grains, Nuts and Cereals
A steam-free, cool kitchen is one of the advantages of cooking grains in the microwave and another is the choice of dishes before you from Italy’s golden and creamy semolina gnocchi to Russia’s buckwheat, bulgar from the Middle East, couscous, millet, polenta and rice of all kinds.
Toasting Cereals, Nuts and Seeds
For the most part, microwaves are not known for their ability to brown foods in the same way as a conventional oven or grill (broiler); nevertheless, they do have a marvellous effect on nuts, toasting them to perfection. The type of plate used will govern the cooking time, and nuts on a pottery plate will take a little longer than those on a glass (Pyrex) dish or plate.
Whole Almonds: blanch, skin and halve 125 g/4 oz/1 cup almonds. Spread in a single layer on a fairly large pottery plate or in a shallow glass dish. Toast, uncovered, on Full for 6–7 minutes, moving the nuts around with a wooden spoon every minute so that they brown evenly. Remove from microwave but leave the nuts on the plate or dish until cold so that they continue to cook gently and crispen. Store in an airtight container when cold.
Flaked (Slivered) Almonds: as for whole almonds.
Brazil Nuts: as for whole almonds, but toast for only 5 minutes, stirring often. Do not skin.
Pine Nuts: as for whole almonds.
Cashew Nuts: as for whole almonds.
Walnut Halves: as for whole almonds, but do not skin and toast for only 5 minutes, stirring often.
Hazelnuts: as for whole almonds, but cook, uncovered, on Full for 10 minutes and move the nuts around with a wooden spoon every 1½ minutes. Cool completely, then rub off the skins in a clean tea towel (dish cloth).
Desiccated (Shredded) Coconut: as for whole almonds, but cook on Full for 5 minutes.
Coconut Curls: these are curly coconut strips, which look a bit like short and narrow noodles and make an attractive garnish or unusual nibble. Follow the directions for whole almonds but use 125 g/4 oz/1½–2 cups coconut strands (coarse shredded coconut) and cook on Full for 5½–6 minutes.
Peanuts: peanuts contain natural sodium and cooking in the microwave makes them taste slightly salted. As rubbing off the skins can be messy and people tend to eat peanuts by the handful, it makes sense to toast them in a larger quantity than other nuts. Spread 450 g/1 lb/4 cups shelled peanuts over the turntable or put into a large round or square dish that fits comfortably into the microwave. Cook, uncovered, on Full for 15–17 minutes, turning and moving about with a wooden spoon every 5 minutes to ensure even browning. If the nuts have brown skins, rub them off between the palms of your hands or in a clean tea towel (dish cloth). Store in an airtight container when cold.
Sesame Seeds: the seeds can brown suddenly and burn, so use a pottery plate rather than glass in this instance as it will slow down the cooking process. Follow the directions for whole almonds but cook on Full for 10–12 minutes, moving and turning the seeds with a wooden spoon every 2 minutes. Cool and store in an airtight container.
Sunflower Seeds: as for sesame seeds.
Porridge (Rolled) Oats: as for whole almonds but cook, uncovered, on Full for 6½–7 minutes. Use to sprinkle over savoury dishes before cooking.
Buttered Flaked Almonds
A splendid topping for sweet and savoury dishes.
15 ml/1 tbsp unsalted (sweet) butter
50 g/2 oz/½ cup flaked (slivered) almonds
Plain or flavoured salt or caster (superfine) sugar
Put the butter in a shallow 20 cm/8 in diameter dish. Melt, uncovered, on Full for 45–60 seconds. Add the almonds and cook, uncovered, on Full for 5–6 minutes until golden brown, stirring and turning every minute. Sprinkle with salt for topping savoury dishes, caster sugar for sweet.
Flaked Almonds in Garlic Butter
Prepare as for Buttered Flaked Almonds, but use bought garlic butter. This makes a smart topping for dishes like mashed potato and can also be added to creamy soups.
Dried Chestnuts
The microwave enables dried chestnuts to be cooked and usable in under 2 hours without soaking overnight followed by prolonged cooking. Also the hard job of peeling has already been done for you.
Wash 250 g/8 oz/2 cups dried chestnuts. Put into a 1.75 litre/3 pt/7½ cup dish. Stir in 600 ml/1 pt/2½ cups boiling water. Cover with a plate and cook on Full for 15 minutes, turning the dish three times. Stand in the microwave for 15 minutes. Repeat with the same cooking and standing times. Uncover, add a further 150 ml/¼ pt/2/3 cup boiling water and stir round. Cover as before and cook on Full for 10 minutes, stirring twice. Allow to stand for 15 minutes before using.
Drying Herbs
If you grow your own herbs but find it difficult to dry them in a damp and unpredictable climate, the microwave will do the job for you effectively, efficiently and cleanly in next to no time, so your annual crop can be savoured through the winter months. Each variety of herb should be dried by itself to keep the flavour intact. If you want to later on, you can make up your own blends by mixing several dried herbs together.
Start by cutting the herbs off their shrubs with secateurs or scissors. Pull the leaves (needles in the case of rosemary) off the stalks and pack them loosely into a 300 ml/½ pt/1¼ cup measuring jug, filling it almost to overflowing. Tip into a colander (strainer) and rinse them quickly and gently under cold running water. Drain thoroughly, then dry between the folds of a clean, dry tea towel (dish cloth). Put on top of a double thickness of kitchen paper placed directly on the microwave turntable. Heat, uncovered, on Full for 5–6 minutes, carefully moving the herbs about on the paper two or three times. As soon as they sound like autumn leaves rustling and have lost their bright green colour, you can assume the herbs are dried through. If not, continue to heat for 1–1½ minutes. Remove from the oven and allow to cool. Crush the dried herbs by rubbing them between your hands. Transfer to airtight jars with stoppers and label. Store away from bright light.
Crisping Breadcrumbs
High-quality pale breadcrumbs – as opposed to marigold-yellow packet ones – are made perfectly in the microwave and turn crisp and brittle without browning. The bread can be fresh or stale but fresh will take a little longer to dry. Crumble 3½ large slices of white or brown bread with crusts into fine crumbs. Spread the crumbs into a shallow 25 cm/10 in diameter dish. Cook, uncovered, on Full for 5–6 minutes, stirring four times, until you can feel in your fingers that the crumbs are dry and crisp. Allow to cool, stirring round from time to time, then store in an airtight container. They will keep almost indefinitely in a cool place.
Nut Burgers
Makes 12
These are by no means new, particularly to vegetarians and vegans, but the combination of nuts gives these burgers an outstanding flavour, and the crunchy texture is equally appetising. They can be served hot with a sauce, cold with salad and mayonnaise, halved horizontally and used as a sandwich filling, or eaten just as they are for a snack.
30 ml/2 tbsp butter or margarine
125 g/4 oz/1 cup unskinned whole almonds
125 g/4 oz/1 cup pecan nut pieces
125 g/4 oz/1 cup cashew nut pieces, toasted
125 g/4 oz/2 cups fresh soft brown breadcrumbs
1 medium onion, grated
2.5 ml/½ tsp salt
5 ml/1 tsp made mustard
30 ml/2 tbsp cold milk
Melt the butter or margarine, uncovered, on Full for 1–1½ minutes. Grind the nuts fairly finely in a blender or food processor. Tip out and combine with the remaining ingredients including the butter or margarine. Divide into 12 equal pieces and shape into ovals. Arrange round the edge of a large greased plate. Cook, uncovered, on Full for 4 minutes, turning once. Allow to stand for 2 minutes.
Nutkin Cake
Serves 6–8
Prepare as for Nut Burgers, but substitute 350 g/12 oz/3 cups ground mixed nuts of your choice for the almonds, pecans and cashews. Shape into a 20 cm/8 in round and put on a greased plate. Cook, uncovered, on Full for 3 minutes. Allow to stand for 5 minutes, then cook on Full for a further 2½ minutes. Allow to stand for 2 minutes. Serve hot or cold, cut into wedges.
Buckwheat
Serves 4
Also known as Saracen corn and native to Russia, buckwheat is related to no other grain. It is the small fruit of a sweetly perfumed pink-flowering plant which is a member of the dock family. The basis of blinis (or Russian pancakes), the grain is a hearty, earthy staple and is a healthy substitute for potatoes with meat and poultry.
175 g/6 oz/1 cup buckwheat
1 egg, beaten
5 ml/1 tsp salt
750 ml/1¼ pts/3 cups boiling water
Mix the buckwheat and egg in a 2 litre/3½ pt/8½ cup dish. Toast, uncovered, on Full for 4 minutes, stirring and breaking up with a fork every minute. Add the salt and water. Stand on a plate in the microwave in case of spillage and cook, uncovered, on Full for 22 minutes, stirring four times. Cover with a plate and allow to stand for 4 minutes. Fork round before serving.
Bulgar
Serves 6–8
Also called burghal, burghul or cracked wheat, this grain is one of the staples of the Middle East. It is now widely available from supermarkets and health food shops.
225 g/8 oz/1¼ cups bulgar
600 ml/1 pt/2½ cups boiling water
5–7.5 ml/1–1½ tsp salt
Put the bulgar in a 1.75 litre/3 pt/7½ cup dish. Toast, uncovered, on Full for 3 minutes, stirring every minute. Stir in the boiling water and salt. Cover with a plate and allow to stand for 6–15 minutes, depending on the variety of bulgar used, until the grain is al dente, like pasta. Fluff up with a fork and eat hot or cold.
Bulgar with Fried Onion
Serves 4
1 onion, grated
15 ml/1 tbsp olive or sunflower
1 quantity Bulgar
Put the onion and oil in a small dish. Cook, uncovered, on Full for 4 minutes, stirring three times. Add to the cooked bulgar at the same time as the water and salt.
Tabbouleh
Serves 4
Coloured deep green by the parsley, this dish evokes the Lebanon and is one of the most appetising salads imaginable, a perfect accompaniment to many dishes from vegetarian nut cutlets to roast lamb. It also makes an attractive starter, arranged over salad greens on individual plates.
1 quantity Bulgar
120–150 ml/4–5 fl oz/½–2/3 cup finely chopped flatleaf parsley
30 ml/2 tbsp chopped mint leaves
1 medium onion, finely grated
15 ml/1 tbsp olive oil
Salt and freshly ground black pepper
Salad leaves
Diced tomatoes, diced cucumber and black olives, to garnish
Cook the bulgar as directed. Transfer half the quantity to a bowl and mix in the parsley, mint, onion, oil and plenty of salt and pepper to taste. When cold, arrange on salad leaves and decorate attractively with the garnish. Use the remaining bulgar in any way you wish.
Sultan’s Salad
Serves 4
A personal favourite and, topped with pieces of Feta cheese and served with pitta bread, it makes a complete meal.
1 quantity Bulgar
1–2 garlic cloves, crushed
1 carrot, grated
15 ml/1 tbsp chopped mint leaves
60 ml/4 tbsp chopped parsley
Juice of 1 large lemon, strained
45 ml/3 tbsp olive or sunflower oil, or a mixture of both
Salad greens
Toasted almonds and green olives, to garnish
Cook the bulgar as directed, then stir in the garlic, carrot, mint, parsley, lemon juice and oil. Arrange on a plate lined with salad greens and stud with toasted almonds and green olives.
Couscous
Serves 4
Couscous is both a grain and the name of a North African meat or vegetable stew. Made from durum wheat semolina (cream of wheat), it looks like tiny, perfectly rounded pearls. It used to be hand-made by dedicated and talented home cooks but is now available in packets and can be cooked in a flash, thanks to a French technique that does away with the laborious and slow task of steaming. You can substitute cous-cous for any of the dishes made with bulgar (pages 209–10).
250 g/9 oz/1½ cups bought couscous
300 ml/½ pt/1¼ cups boiling water
5–10 ml/1–2 tsp salt
Put the couscous in a 1.75 litre/3 pt/7½ cup dish and toast, uncovered, on Full for 3 minutes, stirring every minute. Add the water and salt and fork round. Cover with a plate and cook on Full for 1 minute. Allow to stand in the microwave for 5 minutes. Fluff up with a fork before serving.
Grits
Serves 4
Grits (hominy grits) is a an almost-white North American cereal based on maize (corn). It is eaten with hot milk and sugar or with butter and salt and pepper. It is available from speciality food shops like Harrods in London.
150 g/5 oz/scant 1 cup grits
150 ml/¼ pt/2/3 cup cold water
600 ml/1 pt/2½ cups boiling water
5 ml/1 tsp salt
Put the grits in a 2.5 litre/4½ pt/11 cup bowl. Mix smoothly with the cold water, then stir in the boiling water and salt. Cook, uncovered, on Full for 8 minutes, stirring four times. Cover with a plate and allow to stand for 3 minutes before serving.
Gnocchi alla Romana
Serves 4
Gnocchi is often to be found in Italian restaurants, where it is well liked. It makes a substantial and wholesome lunch or supper dish with salad and uses economical ingredients.
600 ml/1 pt/2½ cups cold milk
150 g/5 oz/¾ cup semolina (cream of wheat)
5 ml/1 tsp salt
50 g/2 oz/¼ cup butter or margarine
75 g/3 oz/¾ cup grated Parmesan cheese
2.5 ml/½ tsp continental made mustard
1.5 ml/¼ tsp grated nutmeg
1 large egg, beaten
Mixed salad
Tomato ketchup (catsup)
Mix half the cold milk smoothly with the semolina in a 1.5 litre/2½ pt/6 cup dish. Heat the remaining milk, uncovered, on Full for 3 minutes. Stir into the semolina with the salt. Cook, uncovered, on Full for 7 minutes until very thick, stirring four or five times to keep the mixture smooth. Remove from the microwave and mix in half the butter, half the cheese and all the mustard, nutmeg and egg. Cook, uncovered, on Full for 1 minute. Cover with a plate and allow to stand for 1 minute. Spread in an oiled or buttered shallow 23 cm/9 in square dish. Cover loosely with kitchen paper and leave in the cool until firm and set. Cut into 2.5 cm/1 in squares. Arrange in a 23 cm/9 in buttered round dish in overlapping rings. Sprinkle with the remaining cheese, dot with flakes of the remaining butter and reheat in a hot oven for 15 minutes until golden brown. Serve very hot with salad and tomato sauce.
Ham Gnocchi
Serves 4
Prepare as for Gnocchi alla Romana, but add 75 g/3 oz/¾ cup chopped Parma ham with the warm milk.
Millet
Serves 4–6
A pleasing and delicate grain, related to sorghum, which is an off-beat substitute for rice. If eaten with pulses (peas, beans and lentils), it makes a well-balanced, protein-rich meal.
175 g/6 oz/1 cup millet
750 ml/1¼ pts/3 cups boiling water or stock
5 ml/1 tsp salt
Put the millet in a 2 litre/3½ pt/8½ cup dish. Toast, uncovered, on Full for 4 minutes, stirring twice. Mix in the water and salt. Stand on a plate in case of spillage. Cook, uncovered, on Full for 20–25 minutes until all the water has been absorbed. Fluff up with a fork and eat straight away.
Polenta
Serves 6
A bright yellow grain made from corn, similar to semolina (cream of wheat) but coarser. It is a staple starch food in Italy and Romania, where it is much respected and often eaten as a side dish with meat, poultry, egg and vegetable dishes. In recent years it has become a trendy restaurant speciality, often cut into squares and served grilled (broiled) or fried (sautéed) with the sauces similar to those used for spaghetti.
150 g/5 oz/¾ cup polenta
5 ml/1 tsp salt
125 ml/¼ pt/2/3 cup cold water
600 ml/1 pt/2½ cups boiling water or stock
Put the polenta and salt in a 2 litre/3½ pt/8½ cup dish. Blend smoothly with the cold water. Gradually mix in the boiling water or stock. Stand on a plate in case of spillage. Cook, uncovered, on Full for 7–8 minutes until very thick, stirring four times. Cover with a plate and allow to stand for 3 minutes before serving.
Grilled Polenta
Serves 6
Prepare as for Polenta. When cooked, spread in a buttered or oiled 23 cm/9 in square dish. Smooth the top with a knife dipped in and out of hot water. Cover loosely with kitchen paper and allow to cool completely. Cut into squares, brush with olive or corn oil and grill (broil) or fry (sauté) conventionally until golden brown.
Polenta with Pesto
Serves 6
Prepare as for Polenta, but add 20 ml/4 tsp red or green pesto with the boiling water.
Polenta with Sun-dried Tomato or Olive Paste
Serves 6
Prepare as for Polenta, but add 45 ml/3 tbsp sun-dried tomato or olive paste with the boiling water.
Quinoa
Serves 2–3
A fairly new-on-the-scene high-protein grain from Peru with a curiously crunchy texture and slightly smoky flavour. It goes with all foods and makes a novel substitute for rice.
125 g/4 oz/2/3 cup quinoa
2.5 ml/½ tsp salt
550 ml/18 fl oz/21/3 cups boiling water
Put the quinoa in a 1.75 litre/3 pt/7½ cup bowl. Toast, uncovered, on Full for 3 minutes, stirring once. Add the salt and water and mix in thoroughly. Cook on Full for 15 minutes, stirring four times. Cover and allow to stand for 2 minutes.
Romanian Polenta
Serves 4
Romania’s notoriously rich national dish – mamaliga.
1 quantity Polenta
75 g/3 oz/1/3 cup butter
4 freshly poached large eggs
100 g/4 oz/1 cup Feta cheese, crumbled
150 ml/¼ pt/2/3 cup soured (dairy sour) cream
Prepare the polenta and leave in the dish in which it was cooked. Beat in half the butter. Spoon equal mounds on to four warmed plates and make an indentation in each. Fill with the eggs, sprinkle with the cheese and top with the remaining butter and the cream. Eat straight away.
Cooking Rice
Whether the rice is basmati, white long-grain, easy-cook, brown, wild, oriental or Italian, all that is necessary is to follow the directions and timings on the packet exactly, but to cook the rice in a deep dish on Full. Boiling liquid should always be used and the dish covered with clingfilm (plastic wrap), slit twice to allow steam to escape. Although there is no saving in time, the energy cost is lower and there is no pan to wash, no steamy kitchen and the rice retains its flavour and shape perfectly.
Curried Rice
Serves 4
Suitable as an accompaniment for most oriental and Asiatic foods, especially Indian.
30 ml/2 tbsp groundnut (peanut) oil
2 onions, finely chopped
225 g/8 oz/1 cup basmati rice
2 small bay leaves
2 whole cloves
Seeds from 4 cardamom pods
30–45 ml/2–3 tbsp mild curry powder
5 ml/1 tsp salt
600 ml/1 pt/2½ cups boiling water or vegetable stock
Put the oil in a 2.25 litre/4 pt/10 cup dish. Heat, uncovered, on Full for 1 minute. Mix in the onions. Cook, uncovered, on Full for 5 minutes. Stir in all the remaining ingredients. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish four times. Allow to stand for 2 minutes. Fork round lightly and serve.
Cottage Cheese and Rice Casserole
Serves 3–4
A great amalgam of tastes and textures brought back from North America some years ago.
225 g/8 oz/1 cup brown rice
50 g/2 oz/¼ cup wild rice
1.25 litre/2¼ pts/5½ cups boiling water
10 ml/2 tsp salt
4 spring onions (scallions), coarsely chopped
1 small green chilli, seeded and chopped
4 tomatoes, blanched, skinned and sliced
125 g/4 oz button mushrooms, sliced
225 g/8 oz/1 cup cottage cheese
75 g/3 oz/¾ cup Cheddar cheese, grated
Put the brown and wild rice in a 2.25 litre/4 pt/10 cup dish. Stir in the water and salt. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 40–45 minutes until the rice is plump and tender. Drain, if necessary, and set aside. Fill a 1.75 litre/3 pt/7½ cup casserole dish (Dutch oven) with alternate layers of rice, onions, chilli, tomatoes, mushrooms and cottage cheese. Sprinkle thickly with the grated Cheddar. Cook, uncovered, on Full for 7 minutes, turning the dish twice.
Italian Risotto
Serves 2–3
2.5–5 ml/½–1 tsp saffron powder or 5 ml/1 tsp saffron strands
50 g/2 oz/¼ cup butter
5 ml/1 tsp olive oil
1 large onion, peeled and grated
225 g/8 oz/1 cup easy-cook risotto rice
600 ml/1 pt/2½ cups boiling water or chicken stock
150 ml/¼ pt/2/3 cup dry white wine
5 ml/1 tsp salt
50 g/2 oz/½ cup grated Parmesan cheese
If using saffron strands, crumble them between your fingers into an egg cup of hot water and allow to stand for 10–15 minutes. Put half the butter and the oil in a 1.75 litre/3 pt/7½ cup dish. Heat, uncovered, on Defrost for 1 minute. Stir in the onion. Cook, uncovered, on Full for 5 minutes. Stir in the rice, water or stock and wine and either the saffron strands with the water,or the saffron powder. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 14 minutes, turning the dish three times. Gently fork in the remaining butter, followed by the salt and half the Parmesan cheese. Cook, uncovered, on Full for 4–8 minutes, stirring gently with a fork every 2 minutes, until the rice has absorbed all the liquid. The cooking time will depend on the rice used. Spoon into dishes and sprinkle the remaining cheese on top.
Mushroom Risotto
Serves 2–3
Break 20 g/1 oz dried mushrooms, porcini for preference, into smallish pieces, wash thoroughly under cold running water and then soak them for 10 minutes in the boiling water or chicken stock used in the Italian Risotto recipe. Proceed as for Italian Risotto.
Brazilian Rice
Serves 3–4
15 ml/1 tbsp olive or corn oil
30 ml/2 tbsp dried onion
225 g/8 oz/1 cup American long-grain or basmati rice
5–10 ml/1–2 tsp salt
600 ml/1 pt/2½ cups boiling water
2 large tomatoes, blanched, skinned and chopped
Pour the oil in a 2 litre/3½ pt/8½ cup dish. Add the dried onion. Cook, uncovered, on Full for 1¼ minutes. Stir in all the remaining ingredients. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish four times. Allow to stand for 2 minutes. Fork round lightly and serve.
Spanish Rice
Serves 6
A North American special that has little to do with Spain other than the addition of peppers and tomatoes! Eat with poultry and egg dishes.
225 g/8 oz/1 cup easy-cook long-grain rice
600 ml/1 pt/2½ cups boiling water
10 ml/2 tsp salt
30 ml/2 tbsp corn or sunflower oil
2 onions, finely chopped
1 green (bell) pepper, seeded and coarsely chopped
400 g/14 oz/1 large can chopped tomatoes
Cook the rice in the water with half the salt as directed. Keep hot. Pour the oil into a 1.75 litre/3 pt/7½ cup bowl. Heat, uncovered, on Full for 1 minute. Stir in the onions and pepper. Cook, uncovered, on Full for 5 minutes, stirring twice. Mix in the tomatoes. Heat, uncovered, on Full for 3½ minutes. Fork in the hot rice with the remaining salt and serve straight away.
Plain Turkish Pilaf
Serves 4
225 g/8 oz/1 cup easy-cook risotto rice
Boiling water or vegetable stock
5 ml/1 tsp salt
40 g/1½ oz/3 tbsp butter
Cook the rice in the boiling water or stock with the salt added as directed. Add the butter to the dish or bowl. Allow to stand for 10 minutes. Uncover and fork round. Cover with a plate and reheat on Full for 3 minutes.
Rich Turkish Pilaf
Serves 4
225 g/8 oz/1 cup easy-cook risotto rice
Boiling water
5 ml/1 tsp salt
5 cm/2 in piece cinnamon stick
40 g/1½ oz/3 tbsp butter
15 ml/1 tbsp olive oil
2 onions, finely chopped
60 ml/4 tbsp toasted pine nuts
25 g/1 oz lambs’ or chicken liver, cut into small pieces
30 ml/2 tbsp currants or raisins
2 tomatoes, blanched, skinned and chopped
Cook the rice in the water and salt, in a large dish or bowl, as directed with the cinnamon stick added. Set aside. Put the butter and oil in a 1.25 litre/2¼ pt/5½ cup bowl and heat, uncovered, on Full for 1 minute. Mix in all the remaining ingredients. Cover with a plate and cook on Full for 5 minutes, stirring twice. Stir gently into the hot rice with a fork. Cover as before and reheat on Full for 2 minutes.
Thai Rice with Lemon Grass, Lime Leaves and Coconut
Serves 4
A marvel of exquisite delicacy, appropriate for all Thai-style chicken and fish dishes.
250 g/9 oz/generous 1 cup Thai rice
400 ml/14 fl oz/1¾ cups canned coconut milk
2 fresh lime leaves
1 blade lemon grass, split lengthways, or 15 ml/1 tbsp chopped lemon balm leaves
7.5 ml/1½ tsp salt
Tip the rice into a 1.5 litre/2½ pt/6 cup dish. Pour the coconut milk into a measuring jug and make up to 600 ml/1 pt/2½ cups with cold water. Heat, uncovered, on Full for 7 minutes until it begins to bubble and boil. Stir gently into the rice with all the remaining ingredients. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 14 minutes. Allow to stand for 5 minutes. Uncover and remove the lemon grass, if used. Fork round gently and eat the slightly soft and sticky rice straight away.