Pan Rice. My favourite ‘I can’t be arsed to cook’ meal.
Some people may know it as ‘Turmeric Rice’ or ‘Golden Rice’. There are loads of names for it. I call it Pan Rice because I am lazy and it’s made in a pan.
You can have it as a side dish, which is what most people do. But normally we have it with meat of some kind (BACON!) and it’s a simple meal on its own when we don’t have time or inclination to make anything better.
It also makes a good meal for taking to work for lunch during the week.
Ingredients
A pan with a fitting lid
a piece if kitchen foil (Silver foil?) big enough to cover the top of the pan.
300 g Rice (Long Grain or Basmati, whichever you prefer)
600 ml Boiling water
1 Veg Stock Cube (Or equivalent in boullion)
100 g Peas
100 g Sweetcorn
1 tsp Ground Cumin
1 tsp Tumeric
1 large or 2 smaller onions
1 Red capsicum
A small amount of oil for frying
Method
Make up the stock.
If you are using frozen peas/sweetcorn make sure they are defrosted, drained and ready to drop in
Roughly chop the onions and the pepper and lightly fry them off in the oil for a couple of minutes. Then add in the rice and continue to fry for 2 mins, turning all the time. Be warned, it will stick quite quick if you stop!
Add in the peas, sweetcorn, Turmeric and cumin and gently stir. This will hiss like a bugger… Don’t worry, just keep stirring.
When the turmeric has been mixed in and the mix has turned a golden yellow you can add in the stock… Again, it will hiss… Just keep stirring.
At this point you should take a moment to scrape up any bits that have started to stick to the bottom of the pan. It shouldn’t have started to burn or anything yet so you will not be bringing up any mankiness.
Bring it back to the boil and simmer gently for 3 minutes. After 3 mins cover the top with the kitchen foil, turn off the heat, place the lid on, sealing it, and remove from the heat entirely and leave for 20 mins. DO NOT LIFT THE LID IN THAT 20 MINS! The steam trapped inside will continue to cook the rice.
Lift the lid, stir well and serve.
OPTIONALS.
While this is a meat-free dish, I often add in bacon, just add it at the start to fry it off, you may need a little more oil.
You can increase or decrease the amount of rice by simply making sure the amount of water (in ml’s) is double the weight of rice (in g’s)
Add in chilli flakes to give it some bite.
ObtuseStupidity 
Sounds good – except for the onions! Could I use a couple cloves of garlic instead? Would you add something like leftover pork loin to it? And, I’m guessing you don’t soak the rice first? I always do that if I’m making rice the normal way (I love basmati).
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ANY meat will work. I prefer Bacon but I have used left over pork, chicken, Beef once (Didn’t like that one so much) I also used roasted Butternut squash once… But the consistency was a bit weird. Tasted nice though.
Yes, you could use garlic, but the onions add bulk as well… You would really need to use something to buff it up. But then, if you are adding in meat?
And no, I don’t pre-soak the rice. In effect the rice will be sat in water for 20 mins anyway at the end. So no real need
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Hee hee – found it! I’m used to it being at the end of the individual posting – now that I know you are being “creative” (ha ha ha fancy word for tricky hee hee) – I will make a note of it – LOL Have fun in here buddy!
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Thank you muchly, chuck!
Is it not at the end of the post? The Like should be just below the end and the comments below that.
Maybe its the theme that is different for you. Oh well… You are here now. Cookies are available in the kitchen… Or they would be if I actually got off my arse and baked them… Which I haven’t. O.o
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