Rice, Grains and Pasta

Rice, grains and pasta can all be cooked to perfection in a steamer. This chapter tells you how to prepare and serve them either plain or as part of a mouth-watering array of dishes – mostly savoury but a few sweet sensations too.

Steaming, rather than boiling, means that you avoid the messy business of the starchy water bubbling all over your hob. You are also less likely to overcook things – a plus for those of you who are used to sticky-based saucepans and soggy clumps of gluey rice or flabby pasta!

Steaming rice and wild rice mix

Follow this step-by-step guide for perfect fluffy results.

It is easiest to measure the rice and liquid (water or stock) in a measuring jug to get the volumes correct but I’ve given you the dry measures too in case you prefer to weigh it out.

1 Measure the volume of rice you require in the jug:

2 Put the rice into a bowl, cover with plenty of cold water and leave to soak for at least 30 minutes to wash out the excess starch.

3 Stir, then drain thoroughly.

4 Measure the volume of boiling water or stock needed: use 1½ parts liquid to 1 part rice.

5 Put the rinsed, drained rice and measured liquid in a saucepan or the rice bowl in an electric steamer. Add a little salt, if liked.

6 Cover tightly with foil before adding a tight-fitting lid. If using a saucepan, put over the lowest possible heat. Steam for 25 minutes, then remove from the heat. Leave to stand, covered, for 5 minutes, fluff up and serve.

Note: Brown rice will need a longer cooking time – 45 minutes – to become tender.

Sticky rice

Sticky rice is ideal for easy eating with chopsticks because it stays together in clumps! It can also be used for desserts.

Serves 4

225 g/8 oz/1 cup Thai fragrant rice or other round-grain rice

Salt (optional)

1 Put the rice in a bowl, cover with cold water and soak for at least 2 hours, preferably longer. Drain, rinse and drain again.

2 Put a clean cloth (I use a new disposable washing-up cloth) in a steamer. Spread the rice in an even layer on the cloth. Sprinkle very lightly with salt if serving as a savoury accompaniment.

3 Cover with a lid and steam for 45 minutes. The rice should be just tender but still with some ‘bite’.

4 Turn into a serving dish, cover and leave to stand for about 15 minutes until warm and sticky before serving.

PREPARATION AND COOKING TIME: 50 MINUTES PLUS SOAKING AND STANDING

Sweet sticky rice balls

These are delicious served with any fresh, sliced fruits – mangoes, pawpaws and kiwifruit are particularly good.

Serves 4–6

1 quantity of freshly cooked sticky rice

15 ml/1 tbsp clear honey

100 g/4 oz/1 cup toasted sesame seeds

1 Turn the freshly cooked rice into a serving dish and while still hot, stir in the honey. Cover and leave to stand for about 15 minutes until just warm.

2 Shape into 12 small balls and roll in the sesame seeds.

PREPARATION AND COOKING TIME: 55 MINUTES PLUS SOAKING AND STANDING

Coconut and cardamom rice

Serves 4

225 g/8 oz/1 cup long-grain rice

4 spring onions (scallions), finely chopped

50 g/2 oz creamed coconut, finely chopped

375 ml/11 fl oz/1½ cups hot chicken or vegetable stock, made with 1 stock cube

4 cardamom pods

10 ml/2 tsp sunflower oil

1 Put the rice in a saucepan or in the bowl of a rice cooker in an electric steamer. Add the remaining ingredients and stir well. Cover tightly with foil, then a lid. Steam for 25 minutes (if you are using a saucepan, make sure the heat is very low) or until the liquid has been absorbed. Leave to stand, still covered with foil, for 5 minutes.

2 Discard the cardamom pods, fluff up well with a fork to distribute the melted coconut and serve.

PREPARATION AND COOKING TIME: 30 MINUTES PLUS STANDING

Chorizo and chicken paella

If you are making this in an electric steamer, you will need to start the dish in a frying pan (skillet) for steps 1 and 2, then tip it into the rice bowl in the steamer and continue as below.

Serves 4

15 ml/1 tbsp olive oil

1 onion, chopped

1 garlic clove, crushed

4 chicken thighs, skinned and chopped in half

225 g/8 oz/1 cup long-grain rice

2.5 ml/½ tsp ground turmeric

600 ml/1 pt/2½ cups hot chicken stock, made with 2 stock cubes

100 g/4 oz baby button mushrooms

100 g/4 oz chorizo sausage, sliced

200 g/7 oz/1 small can of pimientos, diced

50 g/2 oz frozen peas

2.5 ml/½ tsp dried oregano

Freshly ground black pepper

1 lemon, cut into wedges

30 ml/2 tbsp chopped fresh parsley

1 Heat the oil in a large, shallow, heavy-based pan. Add the onion, garlic and chicken and fry (sauté) for 3 minutes, stirring and turning the chicken. Stir in the rice and saffron.

2 Add the stock and bring to the boil.

3 Add all the remaining ingredients except the lemon and parsley. Cover tightly, reduce the heat to as low as possible and steam for 40 minutes. Stir and check that the liquid has been absorbed. The rice should be soft and moist, like a risotto. If not, re-cover and cook for a further few minutes.

4 Spoon on to warm plates, garnish with wedges of lemon and chopped parsley and serve.

PREPARATION AND COOKING TIME: 55 MINUTES

Wild mushroom pilaf with spicy coconut sauce

If you are making this in an electric steamer, start it in a frying pan (skillet) for step 2, then tip it into the rice bowl and continue. There’s no need to bring it to the boil before steaming. Packs of mixed mushrooms are widely available in supermarkets.

Serves 4

225 g/8 oz/1 cup basmati rice

30 ml/2 tbsp sunflower oil

2 onions, finely chopped

1 garlic clove, finely chopped

1 piece of preserved stem ginger in syrup, finely chopped

2.5 ml/½ tsp garam masala

100 g/4 oz mixed mushrooms (oyster, chestnut, chanterelle, etc.), trimmed and cut into pieces if large

600 ml/1 pt/2½ cups hot chicken or vegetable stock, made with 1 stock cube

Salt and freshly ground black pepper

1 fresh green chilli, finely chopped

2.5 ml/½ tsp ground turmeric

5 ml/1 tsp ground cumin

175 g/6 oz creamed coconut

5 ml/1 tsp caster (superfine) sugar

30 ml/2 tbsp chopped fresh coriander (cilantro)

Sprigs of fresh coriander and wedges of lime and tomato, for garnishing

1 Soak the rice in plenty of cold water for at least 30 minutes, then stir well and drain thoroughly.

2 Heat 15 ml/1 tbsp of the oil in a large saucepan. Add half the chopped onion and all the garlic and fry (sauté), stirring, for 3 minutes until lightly golden.

3 Add the rice, ginger and garam masala and stir for 1 minute until the rice is glistening. Add the mushrooms, 375 ml/13 fl oz/1½ cups of the stock and a little salt and pepper, stir and bring to the boil.

4 Cover tightly with foil, then the lid, turn down the heat as low as possible and steam for 25 minutes. Remove from the heat and leave to stand, still covered, for 5 minutes – without peeking!

5 Meanwhile, make the sauce. Heat the remaining oil in a small saucepan. Add the remaining onion and fry for 2 minutes, stirring.

6 Stir the spices into the onion and fry for 1 minute. Add the remaining stock and the creamed coconut. Cook, stirring, until the coconut has melted. Season to taste with the sugar, salt and pepper and simmer for 5 minutes, stirring occasionally. Stir in the chopped coriander.

7 Fluff up the pilaf with a fork and pile on to warm plates. Spoon the sauce around the rice and garnish with sprigs of coriander and wedges of lime and tomato.

PREPARATION AND COOKING TIME: ABOUT 35 MINUTES PLUS SOAKING

All-in-one risotto milanese

Risottos are made normally by adding a little stock at a time. This version bypasses all that effort, but still creates a creamy, glorious dish.

Serves 4

1 onion, finely chopped

30 ml/2 tbsp olive oil

350 g/12 oz/1½ cups risotto rice

1.5 ml/½ tsp saffron powder

1 litre/1¾ pts/3¾ cups hot vegetable or chicken stock, made with 2 stock cubes

Salt and freshly ground black pepper

25 g/1 oz/2 tbsp unsalted (sweet) butter

15 g/½ oz/2 tbsp freshly grated Parmesan cheese

15 ml/1 tbsp chopped fresh parsley, for garnishing

1 Fry (sauté) the onion in the oil in a small frying pan (skillet) for 2 minutes to soften. Stir in the rice until glistening. Tip into the rice bowl of an electric steamer or a bowl that will fit in or over a steamer.

2 Stir in the saffron, stock and a little salt and pepper.

3 Cover with foil, then a lid, and steam for 30 minutes until most (but not all) of the liquid has been absorbed and the rice is tender but still has some ‘bite’.

4 Stir in the butter and the Parmesan to form a creamy risotto and serve garnished with chopped parsley.

PREPARATION AND COOKING TIME: 40 MINUTES

Steamed porridge

Porridge is much creamier when steamed instead of cooked directly in a saucepan and you won’t have any impossibly sticky pans to wash up afterwards! You can make up to six portions in one go.

Serves 1

40 g/1½ oz/1/3 cup porridge oats

120 ml/4 fl oz/½ cup milk

120 ml/4 fl oz/½ cup boiling water

A pinch of salt

To serve:

Cream or milk with honey, brown sugar or golden (light corn) syrup

1 Mix the oats, milk, water and salt together in a bowl over a pan of simmering water or in the rice bowl of an electric steamer.

2 Cover with a lid and steam for 15–20 minutes, stirring occasionally, until thick and creamy.

3 Serve with cream or milk and sweeten to taste with honey, brown sugar or golden syrup.

PREPARATION AND COOKING TIME: ABOUT 20 MINUTES

Steamed couscous

Serves 4

225 g/8 oz/11/3 cups couscous

600 ml/1 pt/2½ cups boiling water or stock, made with 1 stock cube

Salt

Method 1

This is ideal if you are cooking couscous to serve with a main dish that can be cooked underneath – the couscous can sit happily on the top until the main course is cooked. This method is more time-consuming than Method 2, but the results are worth it.

1 Mix the couscous with the water and a pinch of salt or the stock. Leave to stand for 5 minutes to absorb the liquid.

2 Line a steamer container with kitchen paper (paper towels) or a clean cloth and stand over a pan of gently simmering water or place in an electric steamer. Add the couscous and spread out. Cover with foil or a lid. Steam for 20 minutes or until ready to serve.

3 Tip into a serving dish. Fluff up with a fork and serve.

Method 2

This quicker method is ideal if you are going to press the couscous into moulds to be turned out on to serving plates or mix it with meat or other ingredients before serving.

1 Mix the couscous with the water and salt or stock in a bowl and stand it over a pan of gently simmering water. Alternatively, place it in the rice bowl of an electric steamer.

2 Cover with foil and a lid and steam for 10–20 minutes.

3 Fluff up with a fork and use as required.

Tabbouleh in crisp lettuce

You’ll think this has a lot of herbs in it, but you really do need them to get the gorgeous green, fragrant salad.

Serves 4

100 g/4 oz/1 cup bulgar (cracked wheat)

250 ml/8 fl oz/1 cup boiling water

Salt and freshly ground black pepper

75 ml/5 tbsp olive oil

45 ml/3 tbsp lemon juice

2 garlic cloves, crushed

50 g/2 oz chopped fresh parsley

50 g/2 oz chopped fresh mint

25 g/1 oz chopped fresh coriander (cilantro)

4 ripe tomatoes, very thinly sliced

5 cm/2 in piece of cucumber, peeled and very thinly sliced

2 little gem lettuces, separated into leaves

Wedges of lemon, for garnishing

1 Put the bulgar in a bowl, stir in the boiling water and add 4 ml/¾ tsp salt. Cover with foil, transfer to a steamer, cover with a lid and steam for 20 minutes.

2 Remove from the steamer, add a good grinding of pepper and stir in 45 ml/3 tbsp of the oil and all the lemon juice. Leave to cool.

3 Stir in the garlic and herbs, then taste and adjust the seasoning, if necessary. Cover and chill until ready to serve.

4 Arrange a circle of overlapping tomato and cucumber slices to one side of each of four plates. Pile the tabbouleh in the centre of the circle, leaving the edges of the tomato and cucumber just visible. Drizzle the remaining olive oil over. Arrange the lettuce leaves beside the tabbouleh. Garnish the plates with wedges of lemon.

PREPARATION AND COOKING TIME: 30 MINUTES PLUS CHILLING

Torta di polenta

Serves 4

30 ml/2 tbsp olive oil

1 bunch of spring onions (scallions), cut into short lengths

2 garlic cloves, crushed

1 red (bell) pepper, thinly sliced

100 g/4 oz button mushrooms, sliced

425 g/15 oz/1 large can of cannellini beans, drained

425 g/15 oz/1 large can of artichoke hearts, drained and sliced

5 ml/1 tsp dried oregano

Salt and freshly ground black pepper

75 g/3 oz/½ cup polenta

50 g/2 oz/½ cup self-raising (self-rising) flour

5 ml/1 tsp baking powder

1 large egg

60 ml/4 tbsp single (light) cream

120 ml/4 fl oz/½ cup milk

450 ml/¾ pt/2 cups passata (sieved tomatoes)

2.5 ml/½ tsp dried basil

2.5 ml/½ tsp caster (superfine) sugar

A little grated Parmesan cheese, for garnishing

To serve:

Crusty bread and a green salad

1 Heat all but 5 ml/1 tsp of the oil in a frying pan (skillet) and fry (sauté) the spring onions and half the garlic for 2 minutes. Add the pepper and mushrooms and fry for a further minute, stirring.

2 Use the remaining oil to grease a 1.2 litre/2 pt/5 cup rectangular or oval heatproof dish that will fit in a steamer. Tip the onion mixture into the dish and stir in the drained beans and artichokes. Sprinkle with the oregano and a little salt and pepper.

3 Mix the polenta, flour, baking powder and a little salt and pepper in a bowl. Make a well in the centre and break in the egg. Add the cream and beat thoroughly until smooth, then stir in the milk to give a thick, smooth batter. Pour over the vegetables.

4 Cover with greased foil, with a pleat in the middle to allow for rising. Twist and fold all round to secure, or tie with string. Transfer to a steamer, cover with a lid and steam for 1 hour until risen and set.

5 Meanwhile, warm the passata with the remaining garlic, the basil, sugar and a little salt and pepper in a saucepan.

6 When the torta is cooked, remove the foil, dust with the Parmesan cheese and serve straight away with the tomato sauce, crusty bread and a green salad.

PREPARATION AND COOKING TIME: 1 HOUR 20 MINUTES

Corn morsels with sweet chilli dipping sauce

These can be prepared ready for steaming, then stored in the fridge for up to 24 hours until required.

Serves 4–6

225 g/8 oz/2 cups cornmeal

250 ml/8 fl oz/1 cup chicken stock, made with 1 stock cube

2.5 ml/½ tsp salt

120 ml/4 fl oz/½ cup sunflower or corn oil, plus extra for greasing

225 g/8 oz pork sausagemeat

50 g/2 oz stuffed olives, finely chopped

1 onion, finely chopped

60 ml/4 tbsp tomato ketchup (catsup)

A few drops of Tabasco sauce

Freshly ground black pepper

For the sauce:

1 small green chilli, finely chopped

1 small garlic clove, crushed

120 ml/4 fl oz/½ cup passata (sieved tomatoes)

5 ml/1 tsp balsamic vinegar

10 ml/2 tsp clear honey

15 ml/1 tbsp snipped fresh chives, for garnishing

1 Cut 16 squares of foil, each about 15 cm/6 in across, and brush thoroughly with oil.

2 Put the cornmeal in a bowl and beat in the stock, salt, and oil to form a paste.

3 Spoon the paste on to the squares of foil and spread out, leaving a good 2.5 cm/1 in border all round.

4 Mix together the sausagemeat, olives, onion, half the ketchup and the Tabasco and a good grinding of pepper (you may find it easier to use your hands).

5 Divide the mixture into 16 portions. Put a portion on one half of each paste square, not quite to the edges.

6 Fold the foil over so the edges of the paste meet, then seal the foil parcels all round.

7 Arrange in a steamer in layers, so steam can circulate. Use two tiers if necessary. Cover with a lid and steam for 45 minutes. If using two tiers, switch their positions halfway through cooking.

8 Meanwhile, make the chilli sauce. Mix the remaining tomato ketchup with the chilli, garlic, passata, balsamic vinegar and honey. Cover and leave to stand to allow the flavours to develop while the parcels cook.

9 Carefully unwrap the morsels, arrange on plates, sprinkle with snipped chives and serve with the chilli sauce.

PREPARATION AND COOKING TIME: 1 HOUR 5 MINUTES

Steamed pasta

This method is really only suitable for pasta shapes. Electric steamer manufacturers say you can cook long varieties this way, but you have to break them up to fit them in the rice bowl, which defeats the object of having long strands! Long varieties are best cooked in boiling, salted water with the sauce steamed over the top in a steamer tier.

Serves 4

225 g/8 oz pasta shapes

15 ml/1 tbsp olive oil

600 ml/1 pt/2½ cups cold water

Salt

1 Mix the pasta with the oil and place in a bowl that will fit in or over a steamer or in the rice bowl of an electric steamer.

2 Add the cold water and stir well. Cover tightly and steam for 20 minutes. Stir, then steam for a further 20 minutes until the pasta is just cooked.

3 Drain, rinse with boiling water, drain again and serve.

PREPARATION AND COOKING TIME: 40–45 MINUTES

Chickpea couscous with sweet spiced lamb and raisin sauce

If you are using an electric steamer, cook the meat sauce in a pan to step 2, then tip it into a heatproof dish that will fit in the steamer. Cover with foil, then place in the bottom tier with the couscous in the rice bowl on top.

Serves 4

1 onion, finely chopped

1 green (bell) pepper, finely chopped

1 garlic clove, finely chopped

225 g/8 oz minced (ground) lamb

50 g/2 oz/1/3 cup raisins

2.5 ml/½ tsp ground cinnamon

2.5 ml/½ tsp ground ginger

2.5 ml/½ tsp ground mace

750 ml/1¼ pts/3 cups lamb or chicken stock, made with 1 stock cube

250 ml/8 fl oz/1 cup passata (sieved tomatoes)

Salt and freshly ground black pepper

225 g/8 oz/11/3 cups couscous

425 g/15 oz/1 large can of chickpeas (garbanzos), drained

15 ml/1 tbsp clear honey

30 ml/2 tbsp chopped fresh coriander (cilantro)

1 Put the onion, green pepper, garlic and mince in a large saucepan. Cook, stirring, until all the grains of meat are separate and no longer pink.

2 Stir in the raisins, spices, 150 ml/¼ pt/2/3 cup of the stock, the passata and a little salt and pepper. Bring to the boil, then turn down the heat to low.

3 Put the couscous in a bowl that will fit over the saucepan. Stir in the remaining stock and the chickpeas.

4 Cover and steam for 20 minutes.

5 Lift off the bowl of couscous. Stir the lamb sauce and add the honey. Taste and add more salt and pepper, if necessary.

6 Spoon the meat sauce on to warm plates. Press the couscous into small oiled bowls, then turn out in mounds on the meat sauce (or neatly pile the couscous up in the centre of the sauce). Scatter the coriander over and serve.

PREPARATION AND COOKING TIME: 40 MINUTES

Spaghetti with salsa alfredo

Serves 4

225 g/8 oz spaghetti

15 ml/1 tbsp olive oil

300 ml/½ pt/1¼ cups double (heavy) cream

50 g/2 oz/¼ cup unsalted (sweet) butter, cut into small pieces

100 g/4 oz/1 cup freshly grated Parmesan cheese

Freshly ground black pepper

To serve:

A crisp green salad

1 Bring a large pan of lightly salted water to the boil. Add the spaghetti and gradually push it gently so that it coils round in the pan as it softens. When all the pasta is submerged, stir gently and add the oil.

2 Put the cream in a bowl with the butter and half the cheese and place in a steamer container on top of the pan. Cover and steam for 10 minutes.

3 Drain the pasta and return to the pan. Stir the sauce well and pour over the pasta. Toss well with a good grinding of pepper. Pile on warm plates and serve with the remaining cheese sprinkled over and a crisp green salad.

PREPARATION AND COOKING TIME: 15 MINUTES

Chinese noodle rolls

You can wrap the unfilled noodle rolls loosely in foil and keep at room temperature all day, if necessary, before serving.

Serves 4–6

100 g/4 oz/1 cup plain (all-purpose) flour

15 ml/1 tbsp cornflour (cornstarch)

A good pinch of salt

A good pinch of Chinese five-spice powder

45 ml/3 tbsp sunflower oil, plus extra for greasing

300 ml/½ pt/1¼ cups cold water

For the filling:

1 bunch of spring onions (scallions), finely chopped

100 g/4 oz/2 cups beansprouts

1 red (bell) pepper, halved and cut into thin strips

1 carrot, coarsely grated

100 g/4 oz button mushrooms, thinly sliced

5 cm/2 in piece of cucumber, cut into thin matchsticks

A good pinch of ground ginger

15 ml/1 tbsp soy sauce

15 ml/1 tbsp medium-dry sherry

2.5 ml/½ tsp soft light brown sugar

30 ml/2 tbsp toasted sesame seeds and extra soy sauce, for garnishing

1 Put the flour, cornflour, salt, spice and 30 ml/2 tbsp of the oil in a bowl. Beat in the water to form a smooth batter.

2 Oil two 18 cm/7 in round sandwich tins (pans). Pour enough batter in each to coat the base and tilt so that it spreads out.

3 Transfer to a steamer in two tiers, cover and steam for 5 minutes. Remove the pans and stand the bases in cold water to cool the noodle cakes quickly. Loosen one edge, then roll up gently. Place on a plate and cover with foil.

4 Repeat oiling and steaming three more times, making eight noodle cakes in all.

5 Heat the remaining oil in a wok or saucepan. Reserve a little of the green chopped spring onion for garnishing, then add all the prepared vegetables for the filling to the oil and stir-fry for 3 minutes. Add the ginger, soy sauce, sherry and sugar and cook, stirring, for 2 minutes.

6 Unroll the noodle cakes, add the filling and roll up again. Cut each into three pieces and arrange on plates. Sprinkle with a little soy sauce, the reserved spring onion and the sesame seeds and serve.

PREPARATION AND COOKING TIME: 40 MINUTES

Quick macaroni cheese

Serves 4

225 g/8 oz macaroni

600 ml/1 pt/2½ cups water

Salt and freshly ground black pepper

200 g/7 oz/scant 1 cup cheese spread

60 ml/4 tbsp milk

2 tomatoes, sliced

1 Put the pasta in a flameproof dish that will fit in or over a steamer. Alternatively, use the rice bowl of an electric steamer. Add the water and a good pinch of salt and stir well.

2 Cover loosely with foil and steam for 15 minutes. Stir well, re-cover and steam for a further 15 minutes until tender. Stir, then drain and return to the dish or turn into a serving dish if you used the rice bowl.

3 Stir in the cheese spread until melted, then thin with the milk.

4 Arrange the sliced tomatoes over the top. Either cover the dish with foil again and return to the steamer for 2–3 minutes to heat through or flash under a preheated grill (broiler) to heat through and lightly cook the tomatoes.

PREPARATION AND COOKING TIME: 40 MINUTES

Spaghetti alla rustica

You can use a potato peeler to shave thin strips off a block of Parmesan.

Serves 4

225 g/8 oz spaghetti

Salt and freshly ground black pepper

90 ml/6 tbsp olive oil

2 garlic cloves, crushed

50 g/2 oz/1 small can of anchovies, chopped, reserving the oil

5 ml/1 tsp dried oregano

30 ml/2 tbsp roughly chopped fresh parsley

30 ml/2 tbsp roughly chopped fresh basil

50 g/2 oz/½ cup Parmesan shavings

To serve:

Crusty bread and a green salad

1 Bring a large pan of water to the boil and add a pinch of salt. Add the spaghetti and gradually push it gently so that it coils round in the pan as it softens. When all the pasta is submerged, stir gently and add 15 ml/1 tbsp of the oil.

2 Put the remaining oil, the garlic, anchovies and their oil and the oregano in a bowl and place in a steamer container on top of the pan. Cover and steam for 10 minutes, while the spaghetti cooks, stirring occasionally until the anchovies ‘melt’ into the oil.

3 Remove the steamer, then drain the spaghetti and return to the pan. Add the sauce and the fresh herbs and toss well.

4 Pile on to warm plates and garnish with the Parmesan shavings. Serve with crusty bread and a green salad.

PREPARATION AND COOKING TIME: 20 MINUTES

Marbled semolina pudding

Serves 4

600 ml/1 pt/2½ cups milk

50 g/2 oz/½ cup semolina (cream of wheat)

25 g/1 oz/2 tbsp caster (superfine) sugar

60 ml/4 tbsp raspberry jam (conserve)

1 Pour about a quarter of the milk into a saucepan. Blend in the semolina and sugar. Stir in the remaining milk and bring to the boil, stirring. Pour into a 900 ml/1½ pt/3¾ cup heatproof serving dish that will fit in or over a steamer.

2 Spoon the jam over and mix just enough to give a marbled effect. Cover tightly with foil, twisting and folding it under the rim to secure. Transfer to the steamer, cover with a lid and steam for 30 minutes. Serve hot.

PREPARATION AND COOKING TIME: 35 MINUTES

Extra-creamy rice pudding

Serves 4

50 g/2 oz/¼ cup pudding (round-grain) rice

25 g/1 oz/2 tbsp caster (superfine) sugar

410 g/14½ oz/1 large can of unsweetened condensed (evaporated) milk

A little grated nutmeg

1 Put the rice in a 900 ml/1½ pt/3¾ cup heatproof dish that will fit in or over a steamer. Stir in the sugar, milk and half a can of water. Sprinkle with grated nutmeg. Cover the dish tightly with foil.

2 Transfer the dish to a steamer, cover with a lid and steam for 3 hours, stirring halfway through cooking. Stir again before serving.

PREPARATION AND COOKING TIME: 3 HOURS 5 MINUTES

Chocolate chip rice moulds

This is for serious chocoholics! You can also serve the rice moulds with my raspberry coulis instead of the chocolate sauce for a colourful, fruitier dessert.

Serves 4

100 g/4 oz/½ cup pudding (round-grain) rice

200 ml/7 fl oz/scant 1 cup milk

30 ml/2 tbsp double (heavy) cream

40 g/1½ oz//3 tbsp caster (superfine) sugar

5 ml/1 tsp vanilla essence (extract)

50 g/2 oz/½ cup chocolate chips

To serve:

Hot Chocolate Sauce

1 Mix all the ingredients together and spoon into four lightly greased ramekin dishes (custard cups) or dariole moulds.

2 Cover each securely with foil and place in a steamer. Cover with a lid and steam for 1 hour or until the rice is soft and has absorbed all the liquid. Meanwhile, make the sauce.

3 Leave the rice moulds to cool for 3 minutes, then loosen the edges and turn out on to warm plates. Spoon the chocolate sauce around and serve.

PREPARATION AND COOKING TIME: 1 HOUR 10 MINUTES