all quantities are approximate—it’s hard to go wrong with this recipe;
we have found that the rice ends up with a rather nutty texture (which we like). If you don’t like nutty textures, cook for a bit longer;
serves 4.
Ingredients
300g/10oz long-grain rice
600ml/1pt hot vegetable/fish stock (from a cube is fine)
1 tbsp korma curry paste
100g/4oz frozen peas (we usually put in more)
150g pack smoked mackerel (skinned)
3 tbsp crème fraîche
2 hard-boiled eggs, quartered lengthways
handful of coriander, to serve
Method
Put rice into large, microwaveable container. Mix together stock and curry paste, then pour over rice and cover with cling film and pierce it with a few holes. Microwave for 6 minutes on High.
Break the mackerel into large chunks and stir through the rice along with the peas and crème fraîche, cover with cling film (pierced), then microwave for 6-8 minutes until rice is tender (or nutty!).
