Nando’s Rice
This quick and flavorful Nando’s style rice is sure to spice up your meal times with its rich and inviting blend of spices and aromas, making it even better than take-out.
Equipment
- 1 Pressure cooker
Ingredients
Nando's Rice Ingredients
- 1 tablespoon Oil for base
- 1 teaspoon Cumin
- 0.25 teaspoon Dried chilli flakes for kick
- 1 teaspoon Turmeric
- 0.5 teaspoon Paprika
- 225 grams White rice rinsed or not, up to you
- 500 grams Water
- 1 cube Chicken stock Vegetable stock works too
- 0.5 Onion chopped
- 0.5 Red pepper chopped
- 120 grams Peas for green pop
Instructions
Cooking Instructions
- Start by heating that oil in your pressure cooker pot over medium heat. You gotta get it warm but not smoking hot, just right for your onion.
- Add the diced onion and sauté until you see it turn translucent, smelling sweet and soft. This part builds flavor, so be patient for a few minutes.
- Next, stir in cumin, dried chilli flakes, turmeric, and paprika. Let those spices cook with onion for about a minute. You’ll notice the colors getting richer and smells getting sharper.
- Add your white rice and give it a good stir so each grain is coated in the spicy mix. This step’s key to a tasty bite.
- Pour in the water and crumble the chicken stock cube right into the pot. Stir it all up to dissolve the stock and combine everything well.
- Lock the lid on, watch your float valve pop up, then bring it to pressure. Once sealed and the valve hiss starts, reduce heat to low and let it simmer, pressure cooking, for 20 minutes.
- After 20 minutes, carefully release the pressure. Open the lid and gently stir in the peas, then seal it back and let it steam for another 5 minutes.
- Fluff with a fork before serving and enjoy that tender pull of rice!
Notes
Cool your rice completely before storing to avoid soggy texture later. Store leftovers in airtight containers. Refrigerate up to 3 days. Reheat with a splash of water if dry.