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Ingredients
4 tbsp olive oil
2 carrots, grated
1 egg, lightly beaten
50 g peas or broad-beans
120 g rice
300 ml of water
2 tsp chicken granules or (Vegeta)*
1 bay leaf
Salt and paper to taste
Method
1. Heat the oil in a pan and gently fry the grated carrots for 5 mins. In a meantime rinse the rice thoroughly in cold water until the water is clear. If you have time, soak the rice in cold water for at least 15 minutes. This will help the grains cook more evenly.
2. Add egg to the carrot together with peas or broad beans, you can also use frozen sweetcorn. Put the chicken granules in a jar with 300 ml of hot water and add it to the pan. Bring to a boil and swirl the rice in the pan (or stir once) to make sure it’s well distributed.
3. Turn down the heat, add bay leaf, season to taste, and simmer until nearly half of the water evaporates.
4. Put the lid in the clean tea towel (covering all over) and cover the pan and continue to cook over the very lowest heat as possible for a further 15 mins. This way of cooking will make the rice to be softer and tender. If you cook the rice on too high, it will cook too quickly and may end up chalky in the center.
5. Check the rice is cooked at the end by trying a grain. Keep cooking for another couple of mins if it isn’t quite ready, then turn the heat off.
Tip
*Vegeta is a universal addition to all cooked salty dishes. A great tasting all purpose seasoning made from a special blend of the finest vegetables, herbs, and spices. It can be purchased online.
ENJOY!
Find more of my recipes on my Recipes Page
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