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Rice Dishes

  Below are the best recipes for making Rice Dishes

 

Cilantro Lime

Garlic Butter

Mexican

Yellow

Seafood

Cilantro Lime
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Cilantro Lime

Ingredients:

 2 tablespoons extra virgin olive oil

 1 1/2 cups white rice

 1 clove garlic, minced

 2 1/4 cups water

 1 teaspoon salt

 Finely grated zest of one lime

 3 tablespoons lime juice

 1 cup lightly packed chopped cilantro

 

 Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to   coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.

 Add the garlic and cook a minute more.

 

 Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the   heat to low to maintain a very low simmer.

 

 Cook undisturbed for 15 minutes (check your rice package instructions), then remove from   heat and let sit for 10 minutes.

 Fluff the rice with a fork.

 

 Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped   cilantro.

 Serve with chicken, steak, shrimp, Mexican or Asian food.

​

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Garlic Butter
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Garlic Butter

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 Ingredients:

 8 cloves garlic, chopped

 3 tablespoons olive oil

 2 ½ teaspoons garlic minced

 4 tablespoons butter unsalted, divided

 1 ½ cups white rice

 2 ½ cups chicken broth

 1 tablespoon scallions finely sliced

 Salt and pepper to taste

 

 Instruction:

 Heat oil in a large saucepan over medium heat. Add garlic chopped and saute, moving   constantly, until golden and crisp. Transfer to paper towels to drain.

 

 Pour out excess oil then return to the stove.

 

 Add 2 tablespoons butter. Once melted, add garlic. Cook for 1 ½ minutes or until the garlic   starts to turn light golden and the butter is well infused with garlic flavour.

 

 Add rice, stir to coat in garlic butter.

 

 Add broth, place lid on saucepan. Bring to a boil then immediately turn down to medium   low.

 

 Cook for 12 – 15 minutes or until liquid is all absorbed by the rice. Tilt saucepan to check.

 

 Remove from stove but leave lid on. Rest for 10 minutes.

 

 Fluff with fork, transfer into serving bowl. Stir through remaining butter and scallions, or     garnish as per photos. Sprinkle with crispy garlic, salt, and pepper. Serve.

​

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Mexican
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Mexican

Ingredients:

 3 tablespoons extra virgin olive oil

 1 1/2 cups white rice

 ½ Onion diced

 2 Garlic Cloves crushed

 2 cups water

 2 Roma Tomatoes

 1 tbsp chicken bouillon

 1 teaspoon salt

 

 Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to   coat with the olive oil. Cook, stirring occasionally, add the dry spices until the rice has   started to brown.

 Add the broth. Add enough water to cover the rice. Start boiling the water stirring the rice   occasionally. Cook the rice making sure the water reduces and that the rice does not tick to   the bottom of the pot. Add small amounts of water and keep cooking until the rice texture   is soft and fluffy. You want to try and managing the water by having the rice cooked but   with hardly any water left in the pot.

 

 Cook for 12 – 15 minutes or until liquid is all absorbed by the rice. Tilt saucepan to check.

​

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Yellow
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Yellow

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Ingredients:

 3 tablespoons butter

 1 cup white rice

 1 teaspoon fresh minced garlic

 1 teaspoon onion powder

 1 teaspoon ground turmeric

 2 cups chicken broth

 Salt and Pepper to taste

 3 tbsp Cilantro chopped

 Heat the butter in a medium saucepan on medium high heat. Add the raw rice and stir to   coat with the melted butter. Cook, stirring occasionally, add the dry spices until the rice has   started to brown.

 Add the broth. Add enough water to cover the rice. Start boiling the water stirring the rice   occasionally. Cook the rice making sure the water reduces and that the rice does not tick to   the bottom of the pot. Add small amounts of water and keep cooking until the rice texture   is soft and fluffy. You want to try and managing the water by having the rice cooked but   with hardly any water left in the pot.

​

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Seafood
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Seafood

Ingredients (serves 4)

​

Seafood

  • 300 g prawns (shell-on or peeled)

  • 300 g calamari tubes, scored into rings or strips

  • 300 g firm white fish (hake, cod, or snapper), cut into chunks

  • 2 tbsp olive oil

  • 2 garlic cloves (crushed)

  • 1 lemon (zest + juice)

  • 1 tsp smoked paprika

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tbsp chopped parsley (optional)

  • ​

Rice Base

  • 2 cups jasmine or basmati rice

  • 4 cups chicken or vegetable stock

  • 1 tbsp butter or olive oil

  • 1 small onion (finely chopped)

  • 2 garlic cloves (finely chopped)

  • ​

Veggies for the Braai

  • 1 red capsicum (sliced)

  • 1 yellow capsicum (sliced)

  • 1 zucchini (thick slices)

  • 1 red onion (wedges)

  • 1 cup cherry tomatoes

  • 2 cups peas

  • 2 tbsp olive oil

  • Salt + pepper

  • Optional: chilli flakes

​

Finishing Sauce (optional but recommended)

  • 3 tbsp butter

  • 1 garlic clove (finely chopped)

  • Juice of ½ lemon

  • 1 tbsp chopped parsley or coriander

​

Method (Charkii Braai Style)

​

1. Get your fire right

  • Aim for medium heat coals, not roaring flame

  • You want two zones: hot sear side + gentler cooking side

 

2. Cook the rice (indirect heat)

  • In a pot or cast iron pan on the side of the braai:

    • Sauté onion + garlic in butter

    • Add rice and toast lightly for 1–2 minutes

    • Pour in stock, cover tightly

    • Let it cook gently for ~15–18 minutes until fluffy

  • Keep warm near the edge of the fire

 

3. Prep seafood

  • Mix olive oil, garlic, lemon, paprika, salt, pepper

  • Toss seafood gently (don’t break fish chunks)

  • Let sit 10–15 minutes while fire settles

 

4. Braai the veggies

  • Toss veggies in olive oil, salt, pepper

  • Grill directly on grid or in a grill basket:

    • Capsicum + onion: 6–8 min

    • Zucchini + tomatoes: 3–5 min

  • You want light charring, not mush

 

5. Grill the seafood

Cook in stages:

  • Fish: 2–3 min per side until flaky

  • Prawns: 1–2 min per side until pink and curled

  • Calamari: very quick, ~1–2 min total or it turns rubbery

Best method: use a grill basket or flat cast iron plate for control.

 

6. Make the finishing butter sauce

  • Melt butter in small pan over coals

  • Add garlic, lemon juice, herbs

  • Spoon over seafood just before serving

 

Assemble the bowl

  • Base: fluffy rice

  • Top: grilled veggies

  • Add: mixed seafood

  • Finish: drizzle butter-lemon sauce

  • Optional: extra lemon wedge + chilli flakes

 

Pro Charkii Tips

  • Don’t overcook seafood—remove early, it keeps cooking off heat

  • Use wood chunks for extra smoky flavour (oak or citrus wood works great)

  • Keep a spray bottle handy for flare-ups

  • Cook fish last if your fire is very hot

 

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