Preheat the oven to 180°C. Cook the rice with the milk, evaporated milk and sugar over a medium heat until the rice is cooked through. Spoon into an ovenproof bowl and bake for 10 minutes, or until ...
Heat oil in a pan, add mustard seeds and let it splutter. 2. Now add asafoetida, curry leaves, ginger, red chilli, chana dal and urad dal. Saute them well. 3. When the seeds begin to splutter, add ...
Stir, then add the fish. Cover and cook for 5 minutes. 3. Pour in 1 cup coconut milk (reserve the rest for the lentil-rice) and the stock. Cook for 5 minutes, or until the fish is white and opaque.
It should not be crunchy or tough. If you see the grains beginning to split along the sides, the wild rice is probably done. There are lots of delicious recipes that incorporate wild rice.