Garlic rice

Garlic rice

No Japanese meal is complete without rice. The rice must be freshly cooked for this recipe by Makiko Sano. 

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Gluten free
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins
  • Pluscooling

Ingredients

  • 400g sushi or basmati rice
  • 3 tbsp olive oil
  • 20g unsalted butter
  • 6 clove/s garlic
  • 1 tbsp sake
  • 2 tbsp Cooks' Ingredients Dulse Seaweed

Method

  1. Cook the rice in boiling water according to pack instructions, then drain and rinse under cold water until cool.

  2. Put the oil, butter and garlic in a large, cold frying pan, then stir fry over a low heat for 5 minutes until the garlic is fragrant and begins to brown slightly. Add the cooled rice and sake; season and stir well over a medium heat until the rice is piping hot. Scatter with the seaweed to serve.

Cook’s tip

Don't have any sake? Substitute it with more mirin or dry white wine. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,108kJ/ 501kcals

Fat

16g

Saturated Fat

4.4g

Carbohydrates

79g

Sugars

1.5g

Fibre

1.1g

Protein

9.5g

Salt

0.4g

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