How is everyone doing over here today? I guess your day is moving on smoothly. So today, I will be preparing Salad rice.
There are different ways we can cook rice here in Africa, and this one I am about to cook is just my idea of how I love my rice and salad.
Most people prefer cooking their rice separately and their salad separately as well, but I got tired of those same ways of having rice and salad, so I thought of rebranding them together, and I love the outcome.
Ingredients are:
Rice - 750g
Cabbage - 100g
Cucumber - 150g
Carrots - 3 pieces
Oil - 250 ml
Onion - 1 piece
Sweet corn - 5g
Curry powder - 4g
Salt - 1 full teaspoon
Red pepper - 130g
Egg - 1 piece
Seasoning cube - 2 pieces
Procedure
As you can see, I have the normal ingredients for a salad and the usual ingredients for rice as well, so let's combine them and see how beautiful it looks.
I rinsed the rice twice because of the starch, then poured water into a clean pot, added the washed rice, and put it on the burner. I added half a teaspoon of salt. I rinsed the egg and then put it inside the rice to boil as well.
While the rice was boiling, I moved on to cutting the salad ingredients.
I rinsed the cucumber, then sliced it into pieces because I didn't want it to be too big for what I wanted to use it for, so this size is what I wanted.
I rinsed the carrots and diced them beside the cucumber.
The next thing is the cabbage. I rinsed it thoroughly because of the sand, and then I removed all the back that had black spots and sliced it beside the carrots. I also sliced the onion, and lastly, I rinsed the sweet corn and poured it beside the onion.
After that, the rice was already parboiled, so I sieved the water away and set it aside.
I placed the pot on the burner again, allowed it to dry, then poured the oil inside.
After the oil was hot, I poured the sliced onions, carrots, a half teaspoon of salt, and two seasoning cubes and stirred so that the seasoning could influence the sauce.
I poured the blended pepper and stirred again. I added the curry powder and then allowed it to cook for two minutes.
After that, I poured the parboiled rice into the sauce and stirred until the sauce influenced the rice.
I added the sweet corn and cucumber, then stirred. One minute later, I poured the cabbage because I didn't want it to cook too much, so I stirred it.
I allowed it to steam for one minute before I removed it from the burner.
Now my salad rice is ready to be served with any chilled drink.
I hope you like the outcome of my recipe. You can also try it out because I am sure you will love it.
It tasted so delicious, yummy, and sweet as well; I couldn't stop eating until my belly was full. Hahaha 😂 that was how delicious the combo was.
Thanks for stopping by, and don't forget to drop a comment for my recipe.
