Short-grain rice, the squat and stubby cousin of the rice family, is starchier than its larger siblings, making it prone to clumping and sticking together when cooked using the absorption method. This characteristic makes it perfect for stir-fries, rice balls, sushi, and creamy dishes like rice pudding and risotto. Its versatility makes short-grain rice an essential pantry staple that can take you from savory to sweet.
One delicious and easy recipe using short-grain rice is rice pancakes with stir-fried vegetables and peanut sauce. These pancakes are not only versatile but also freezer-friendly. You can fill them with any ingredients you desire, and they turn out slightly glutinous thanks to the starchy rice-cooking liquid used in the batter. While the recipe suggests using a ready-made stir-fry mix, feel free to use your own favorite combination of vegetables. You can also add chicken, prawns, or tofu if you prefer, although this may increase the cost of the dish.
To prepare the pancakes, start by boiling the rice in salted water for 12 minutes. Drain the rice, reserving the liquid, and let the rice steam for three minutes. Set it aside to cool. In the meantime, make the peanut sauce by mixing peanut butter with boiling water, garlic and ginger paste, soy sauce, and chili sauce. Season it to taste and add lime juice if desired.
Once the rice liquid is cold, mix it with vegetable oil and whisk it into a batter made from flour and a pinch of salt. Let the batter sit for five minutes. Grease a frying pan with oil and pour in enough batter to form thin pancakes. Cook them until set on both sides, then keep them warm in a low oven while you cook the rest of the batter.
In a separate large frying pan, stir-fry the cooked rice in vegetable oil until it becomes crisp and browned in places. Add the stir-fry vegetables, season with salt, and cook until they wilt and caramelize slightly. Mix in two thirds of the peanut sauce and chopped coriander.
Serve the pancakes and stir-fry with the remaining peanut sauce, lime wedges, spring onions, and chili. You can also add additional toppings to suit your taste. I personally enjoy folding the stir-fry into half of a pancake, garnishing it with spring onions and chili, squeezing lime juice over it, and folding the other half of the pancake on top.
Another delightful recipe using short-grain rice is oven-baked tomato rice with butter beans. Cooking short-grain rice in the oven is simple once you master the technique. You can customize the ingredients by omitting the tomatoes and adding more stock with various vegetables like peas. This dish pairs well with a simple salad.
To prepare the tomato rice, heat olive oil and butter in an ovenproof pan with a lid. Drain the liquid from a can of butter beans into a measuring jug and add boiling water to reach 840ml. Keep this liquid hot in a saucepan on medium heat. Stir diced red onions and finely chopped basil stalks along with some salt into the hot pan. Cover and return it to the oven for 15 minutes until the onions soften. Stir in halved cherry tomatoes, cover again, and cook for another 15 minutes until the tomatoes soften and release some of their juices. Stir in sliced garlic and cook uncovered for three more minutes.
Add the short-grain rice to the pan and ensure it is well coated in the tomato mixture. Pour in the hot bean liquid, give it a good stir, and return it to the oven uncovered for 20 minutes. If the rice has absorbed two-thirds of the liquid by this point, add more boiling water if needed. Stir in butter beans and cook for an additional 12 minutes until all the liquid is absorbed and the rice is cooked. It’s not intended to be completely dry, so add more water if you prefer a wetter consistency.
Remove the pan from the oven and stir in feta cheese and black olives. Cover the pan with a clean cloth and let it rest for five minutes. Finally, tear most of the basil leaves and mix them into the rice. Serve the dish in warm bowls, garnishing with the remaining basil. Rosie Sykes, a renowned chef and food writer, will be publishing her next book, “Every Last Bite: 70 Recipes to Save Time, Money and Resources,” with Quadrille next year.
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