Sweet and savoury one-pot rice dishes
From a delicious chicken dish to a creamy (and dreamy) dessert – these two comfort rice dishes are perfect for the cold weather
Portuguese chicken with rice
- Prep time: 15mins
- Cooking time: 1h 5mins
- Serves 4
Ingredients
- 6 skin-on chicken pieces
- 2 Tbsp + 1 tsp Portuguese spice mix
- 1 Tbsp oil
- 2 bell peppers, cored and diced
- 1 cup white rice
- 1 tin (410g) tomato & onion mix
- ½ cup frozen peas
- Parsley, to garnish
- Lemon juice, optional
Jezza-Rae Larsen, Sjaan van der Ploeg
‧ Recipe & styling
‧ Recipe & styling
Chanelle Naudt
‧ Photography
‧ Photography
Method
- Pat the chicken dry with a paper towel and rub all over with 2 Tbsp Portuguese spice, salt and pepper.
- Heat the oil in an ovenproof pan. Cook the chicken pieces skin-side down until crisp. Turn and cook until browned all over. Set aside on a plate.
- Lower the heat and add the bell peppers. Cook until slightly softened, but still tender. Add in the rice and stir-fry until it smells nutty and starts to pop. Add in 1 tsp Portuguese spice mix and fry for a few seconds until aromatic.
- Add in the tinned tomato & onion mix and 2 cups of water, then stir well to combine. Simmer for 5 minutes, stirring occasionally.
- Place the chicken pieces back in the pan along with any juices. Cover the pan with a lid or piece of tin foil and place in the oven for 40 min or until rice is tender and liquid is absorbed.
- Place the peas in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then drain. Remove the covering from the pan and move the chicken to a plate. Stir the peas through the rice. Place the chicken pieces back on top of rice and grill for 8–10 minutes or until chicken is golden and crisp.
- Garnish with parsley and a drizzle of lemon juice, if desired.
Creamy condensed milk rice pudding
- Prep time: 5 min
- Cooking time 1h
- Serves 8
Ingredients
- ½ cup long-grain bonnet rice
- 2 cups water
- Zest of 1 lemon
- 1 cinnamon stick
- 2 cups full cream milk
- 1 × 385g tin sweetened condensed milk
- 1 tsp vanilla essence
- Ground cinnamon, to serve
Marizka du Toit
‧ Recipe & styling
‧ Recipe & styling
Jurie Senekal
‧ Photography
‧ Photography
Method
- Place the rice, water, zest and cinnamon stick in a pot over medium-low heat and cook for 15 minutes, covered, until the rice is soft.
- Remove the cinnamon stick and drain off any excess water.
- Add milk, condensed milk and vanilla. Cook mixture uncovered over low heat for about 45 minutes, stirring often, until thick and creamy.
- Divide the rice pudding mixture between serving glasses and sprinkle with cinnamon to serve.
Top tip: For an even creamier pudding, use short grain rice such as sushi or pudding rice.
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