SHOPPING LIST: Cooking Skills: Rice 1, Chapter 5 (Pilaf and Flavoured Rice)

Rice: long-grain, basmati and jasmine. Staples (oil, butter, stock, spices) are in the list. Spices keep for months, so buy small jars.

Simple onion pilaf (1 portion)
[ ] 100 ml long-grain white rice (about 80 g)
[ ] 1 small onion, finely chopped
[ ] 1 tsp butter
[ ] 1 tsp olive or rapeseed oil
[ ] 200 ml hot reduced-salt chicken or vegetable stock

Lemon and herb rice (1 portion)
[ ] 100 ml long-grain white rice (about 80 g)
[ ] 1 tsp olive oil
[ ] 200 ml hot water
[ ] 1 pinch salt
[ ] ½ lemon, zest and juice
[ ] 2 tbsp chopped parsley or dill
[ ] 1 spring onion, sliced

Turmeric rice (1 portion)
[ ] 100 ml basmati rice (about 80 g)
[ ] 1 tsp oil
[ ] ½ tsp cumin seeds
[ ] 1 cardamom pod, lightly crushed
[ ] ½ tsp ground turmeric
[ ] 150 ml hot water
[ ] 1 pinch salt

Coconut rice (1 portion)
[ ] 100 ml jasmine rice (about 80 g)
[ ] 100 ml light coconut milk
[ ] 100 ml water
[ ] 1 pinch salt
[ ] 1 lime wedge, to serve

Tomato rice (1 portion)
[ ] 100 ml long-grain white rice (about 80 g)
[ ] 1 tsp oil
[ ] ½ small onion, finely chopped
[ ] 1 garlic clove, crushed
[ ] 1 tbsp tomato purée
[ ] ½ tsp smoked paprika
[ ] 190 ml hot reduced-salt stock

For the experiments
[ ] Extra long-grain rice (100 ml for toasted vs untoasted)
[ ] Extra long-grain rice (100 ml for stock vs water)
[ ] Extra basmati (100 ml for spice early vs late)