This recipe is basically risotto done in the microwave. It is an excellent recipe for students due to the lack of pots and pans needed, but it does require running the microwave for a long time so if you are on an electric meter then it is not a good idea.
Equipment
A large microwave proof vessel with a lid. A casserole dish is ideal, a glass mixing bowl with a plate over the top is fine too.Oven gloves or a towel to protect your hands.Something to stir it with, if you use a spoon then you can use this to eat with later and save on washing up.A sieve. This is the item most students will not have. You can use a clean tea towel or hanky if you must.A sharp knife or can opener may be necessary depending on your ultimate choice of ingredients.Ingredients.
Essential Ingredients.
Rice. Any type you like except flaked rice. Supermarket value brands are fine, they just might need a little extra cooking.Tomato puree.A pinch of sugarStock cube. You can use vegetable, chicken, beef or anything else you can find. The really spicy stocks will change the flavour a lot so be careful what other ingredients you combine it with. Stock can be made yourself, or bought. The bought kinds come in jars or cubes. The cubes can often be bought in discount food stores or 'weigh and save' type shops individually. If you dont use stock then you will need a little salt. Stock gives a fuller flavour though.Quantities
Depend entirely on the amount of people you want to feed. The more you make though, the larger dish you will need.
Method
Run the rice under hot water to wash off some starch. You will not be able to rinse it at the end of cooking so it is important that you do so at the beginning.Put the rice in the microwave proof dish with at least it's own depth in boiling water. (Boil it in the microwave if you are kettleless).Add the stock, no more that one cube or a small teaspoon from a jar. Do not use too much because stock normally has MSG in (mono sodium glutimate, a flavour enhancer) which is not good for you in large quantities.Add the tomato puree, a heaped tea spoon should do although you can add more. Next add the sugar, this is to counteract the bitterness in the tomato.Stir everything together, trying to get no lumps of stock. Then cover and put in the microwave. Heat it for five minutes on full power unless it starts to boil over a lot. If this happens then take some liquid out and keep it to one side. If your microwaves if more than 850 watts the use about 70 percent of the power. After five minutes are up remove from the microwave useing the oven gloves.
Stir the rice vigorously and heat for another five minutes.Extended Method
While the rice is cooking you need to prepare the rest of your ingredients. You can use what ever you like. Here is a list of some that you might use.
Sweetcorn. Frozen or tinned. This can be added at the end of cooking, heat the dish for about a minute to warm the sweetcorn through.Mushrooms, chopped quite small so no part is thicker than about a centimeter. Do not use tinned, they are evil. Also do not use Mushrooms that kill humans. Mushrooms need to be added about five minutes before the end of cooking.Tinned fish. Pilchards in tomato sauce, salmon, anything really. Just remember to take the bones out first. Fish can either be added cold or heated up in the dish.Left over vegetables. Green vegetables like broccoli is great, but anything will do. Again, this can be added cold at the end, or heated through.Butter/Margerine/Olive Spread. Adding a blob of fat makes the rice taste much richer.Cheese. Chopped up cheese is great for throwing in at the end and makes the dish a lot more filling. And lot worse for you.Egg. Cooked any way you like. This will of course require another cooking vessel. It is not recommended to try and cook the egg in with the rice due to risk of curdling.Any other food you have laying around your kitchen.To finish cooking....
Altogether the rice will need at least three lots of five minutes, possibly more. It depends on the type of rice you use. The best way of testing whether the rice is cooked or not is to taste it.
When you think the rice is cooked the extra ingredients can be added. If you are adding something that actually needs cooking rather than just heating through then add it when the rice is nearly cooked instead.
Eat out of the dish using your stiring spoon for minimum washing up.
When you have finished eating do not leave the dish to stand for days, either wash it up or fill it with water immediately. This is especially crucial if you have added cheese to your meal due to the unfortunate tendancy this recipe has to set like concrete.
