She noted: "I sometimes find that using 100 percent chicken broth can make the rice feel gummy or overly-starchy," adding: "I usually go for a 50/50 mix of broth and water. This adds a layer of ...

Rice will be fluffier and taste better with chef’s 10-second task that uses 1 kitchen item Cooking rice is a basic kitchen skill and one that's easy to mess up, resulting in a dry, undercooked ...

Servings: 4 Ingredients: 3 tablespoons neutral oil or refined coconut oil, divided 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 2 teaspoons curry powder, divided ...

Servings: 4 Ingredients: 3 tablespoons neutral oil or refined coconut oil, divided 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 2 teaspoons curry powder, divided ...

2 Add the carrot, onion, leek, pepper, garlic, paprika, saffron, salt and lemon zest and fry gently, without browning, until the onion is soft.Add the rice and mix well, letting the rice heat ...

Place 1/2 teaspoon salt in a blender. Tear or cut nori sheets into 1- to 2-inch pieces; add to blender. Process on medium-high speed until mixture resembles graphite-colored glitter, about 1 ...

In a small bowl, whisk together soy sauce, hoisin, and vinegar. Heat a wok or large skillet. Add oil and heat until smoking. Add pork and Chinese sausages and cook over high heat, stirring, until ...

I love a nostalgic treat, and this rice bubble slice ticks all the boxes. I always forget how easy it is to make, and just how good it is. The key is to make sure that you don’t overcook the ...

To make the rice pudding, put the rice, 1 litre/1¾ pints of the milk and the cinnamon stick in a large non-stick saucepan and finely grate the nutmeg over the top. Stir lightly and bring to a ...