Chinese red rice with beetroot and ginger

Chinese red rice with beetroot and ginger

Ingredients

• 60ml ( cup) vegetable oil
• 4 large garlic cloves, crushed
• 45ml (3 tbsp) finely chopped fresh root ginger
• 1 onion, finely chopped
• 6-8 cups chicken or vegetable stock
• 400g (2 cups) short-grain rice
• 500ml (2 cups) diced beetroot
• 375ml (1 cups) Chinese rice wine
• 30ml (2 tbsp) soy sauce
• 10ml (2 tsp) sugar
• 5ml (1 tsp) salt
• 10ml (2 tsp) finely chopped fresh chilli
• 30ml (2 tbsp) butter
• 15ml (1 tbsp) sesame oil
• 250ml (1 cup) chopped fresh coriander

Method

Heat the oil in a heavy-bottomed pot and fry the garlic and ginger gently for 1 minute. Add the onion and sweat over low heat, until soft and translucent. In a separate pot, bring the stock to a simmer over low heat.

Add the rice and beetroot to the onions, turning the heat up and stirring constantly to allow the rice to become well-coated and a little toasted. After a few minutes add the wine and stir until absorbed. Add about half a cup of the simmering stock and stir until absorbed. Repeat for the remaining stock, or until the rice is creamy. The rice should still have some bite. The process will take about 20 minutes. Turn off the heat and stir in the remaining ingredients. Serve immediately, garnished with toasted seeds and deep-fried basil leaves (optional).

Serves 8