Arborio rice

Pressure cooker arborio rice and beef short rib

Posted by Gary

Dear Reader,

I’m punching out a quickie for you.

I had a near-perfect day today. The church service was excellent, and I had a good chat with my youngest brother, who lives interstate. I completed a talk to honour a friend and recorded it since I won’t be able to attend the function held in his honour. I chatted with my girlfriend a couple of times, and I had a great Group FaceTime catch up with my daughters.

After what I think was a reasonably nutritious lunch, I decided on something a little indulgent for dinner. Well, it was pretty amazing.

Sunday lunch was drumhead cabbage soup with red chilli, coriander, red onion, vegetable stock, soy sauce, MSG, and Sriracha sauce.

Ingredients

  • Arborio rice
  • Beef short rib fingers
  • Master stock
  • MSG
  • Red onion
  • Red chillies
  • Coriander
  • Lime

Instructions

  1. Add a cup of arborio rice to the pressure cooker vessel.
  2. Pour in a cup of master stock created and nurtured from the liquor of many previous dishes knowing this is its final resting place because the rice will absorb it all.
  3. Sprinkle in a good whack of MSG. A good whack is equivalent to a generous pinch. A good whack is not as much as a good smack.
  4. Sit the beef short rib fingers atop the rice.
  5. Seal the lid and turn on the pressure cooker.
  6. Set the pressure cooker to 1 hour.
  7. After the internal pressure has equilibrated to atmospheric pressure, remove the lid and gently lift the ribs. Gently wiggle the bone and gently pull on it to get it to come out of its meat tunnel.
  8. Scoop out the glutinous rice and put it into a bowl. If you’ve done this correctly, the rice will stick a little to the cooker’s base, and when you lift it off, there will be some lovely caramelised bits that add to the richness of the flavour with some texture. You’ll note that the rice has absorbed all the stock. It will be brown, gooey, and sticky, and it will have a magnificent rich fragrance.
  9. Set some of the rice in a bowl and add slices of the rib meat.
  10. Garnish with cut red onion, red chillies, and coriander leaves.
  11. Add some spicy kick with a good spurt of Sriracha sauce.
  12. Add some acid with a squeeze or two of lime juice.
  13. Give thanks to the Lord.
  14. Eat with chopsticks and a spoon.
Pressure cooker arborio rice and beef short rib enhanced with MSG, red onion, red chillies, and coriander

Quick and easy one pot roast panko chicken thigh and vegetable rice

Posted by Gary

I wasn’t going to blog this. You see so many recipes for roast chicken thigh or chicken maryland on YummyLummy.com. What motivated me to blog tonight about this one pot roast is how quick and easy it was to make while I continued doing some work e-mails.

Panko chicken thigh with pea and corn arborio rice
Panko chicken thigh with pea and corn arborio rice

Quick and easy one pot roast panko chicken thigh and vegetable rice
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken thigh
  • Panko crumbs
  • Grape seed oil
  • Frozen peas
  • Frozen corn
  • Arborio rice
  • Butter
Instructions
  1. In a shallow nonstick bowl or shallow nonstick ovenproof frying pan add a lump of butter
  2. Pile on the frozen peas and corn and then a small handful of arborio rice
  3. Add half a glass of water
  4. In the plastic bag the chicken was sold in add the oil and panko crumbs and make sure the crumbs coat the chicken
  5. Add the chicken on top of the vegetables and rice
  6. Put into a benchtop oven at 200 °C or a conventional fan forced oven at 160 °C for 1 hour
  7. After one hour allow everything to rest for 15 minutes and then serve onto a plate
  8. Shoot a photograph
  9. Eat the meal
  10. Wash the dishes
  11. Write the recipe
  12. Blog (verb)

The vegetables and rice were delicious. The arborio rice absorbed all the chicken juices that dripped from the chicken as it was cooking. I didn’t need to add any salt and the rice had a lovely creamy rich flavour from the chicken and lump of butter. The peas and corn were perfectly cooked because the chicken provided protection from the heat. The panko crumbs add such a lovely crunch to the skin of the chicken.

I’ll share a confession, I didn’t use a knife to eat this meal. My focus tonight was on a piece of work I had to complete so after I shot the photograph I ate most of the rice and vegetables with a fork, peeled the crumbed skin and cloaca off the chicken and then picked up the thigh and ate all the muscle bundles. I then added the remainder of the vegetables and rice into the ‘shell’ of crumbed skin, rolled it and ate it like a crunchy rice and vegetable roll. I was that hungry and it was that delicious. It was also so easy to clean up the dishes. One ‘pot’ and one plate.

Do you have a one pot roast recipe you’d like to share?