High carbLow fat

Rice Cooker Vegetable Rice

Everything in together. That is the appeal.

30 min Serves 2 Rice cooker

Per serving

446

kcal

16.7 g

protein

77.4 g

carbs

6.7 g

fat

3.7 g protein per 100 kcal · 5.7 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 2 servings.

  • White rice, dry weight150 g
  • Frozen mixed vegetables200 g
  • Stock cube10 g
  • Onion80 g
  • Egg(optional)110 g
  • Soy sauce(optional)15 g

Method

  1. 1Rinse the rice until the water runs clear.
  2. 2Rice, stock cube and the right amount of water; vegetables on top.
  3. 3Run the cycle, stir through at the end.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Frozen vegetables need cookingShow

Frozen vegetables and sweetcorn are usually blanched, not fully cooked. After a listeria outbreak linked to frozen sweetcorn, food agencies advise cooking them unless the pack says 'ready to eat'.

  1. Add them straight from frozen — no need to thaw.
  2. Cook until they are piping hot all the way through, even if they are going into a salad (let them cool after).
Cooked rice: cool it fast, eat it within a dayShow

Uncooked rice can carry spores (Bacillus cereus) that survive cooking. If cooked rice sits warm, they wake up and make a toxin that reheating does not destroy. The fix is easy: don't let it sit warm.

  1. Eat it straight away, or cool leftovers quickly — spread it out on a plate or tray so it cools within about an hour.
  2. Then put it in the fridge. Eat it within 24 hours.
  3. Reheat it only once, until it is steaming hot all the way through.
Cooking riceShow

Two easy ways: boil it like pasta (hardest to get wrong), or the absorption method (fluffier).

  1. Rinse it in a sieve under the cold tap until the water runs mostly clear.
  2. Like pasta: boil in lots of salted water, 10–12 minutes for white rice (brown takes 25–30), tasting until tender, then drain.
  3. Absorption: 1 mug of rice to 1½ mugs of water and a pinch of salt. Boil uncovered until the water drops below the rice and small holes appear, then lid on, lowest heat, 12–15 minutes. Don't lift the lid.
  4. Take it off the heat and leave it covered for 5–10 minutes, then fluff it up with a fork.

Ready when: Each grain is soft all the way through, with no chalky white centre.

Rinsing rice, lentils and tinned beansShow

Rinsing washes off loose starch (so rice is less sticky), dust and grit (lentils), and the salty, starchy liquid in a tin of beans.

  1. Tip it into a sieve and hold it under the cold tap.
  2. Swish it around with your hand for about 30 seconds, until the water running out is mostly clear.
  3. Shake off the excess water before it goes in the pan.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.