This umami-rich garlicky rice is a great base for so many dishes, top with your favourite protein, side and dressing and you've got a delicious make-ahead meal.
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Serves
6
Jasmine Rice
Shallot
Garlic Clove
Salted Butter
Fine Salt
Caster Sugar
Chinese Dark Soy Sauce
Chicken Stock
Serves
6
Jasmine Rice
Shallot
Garlic Clove
Salted Butter
Fine Salt
Caster Sugar
Chinese Dark Soy Sauce
Chicken Stock
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Step 1.
Wash the rice two or three times until the water runs clear. Roughly chop the shallots into chunks and peel the garlic cloves. Throw both into a food processor and pulse until finely chopped (or finely chop by hand).
Step 2.
Pop a medium sized saucepan over a medium heat and add the butter. Once melted, throw in the shallot and garlic mix and cook for 10-12 mins until caramelised. Add the salt and sugar and cook for a further minute. Deglaze the pan with the dark soy sauce, scraping up any browned bits on the bottom.
Step 3.
Tip in the washed rice followed by the chicken stock. Bring to the boil then pop the lid on and reduce the heat to as low as possible. Cook for 12 mins, then turn the heat off and let sit for 15 mins.
Step 4.
Divide the rice between Tupperware containers and top with your favourite protein, side and dressing and pop in the fridge until needed.
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Notes (1)
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3 days ago
How long can you keep this in the fridge and can you reheat it or just eat cold?
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