{"id":242,"date":"2012-11-25T16:12:26","date_gmt":"2012-11-25T16:12:26","guid":{"rendered":"http:\/\/anarchickitchen.com\/?p=242"},"modified":"2012-11-25T16:12:42","modified_gmt":"2012-11-25T16:12:42","slug":"242","status":"publish","type":"post","link":"http:\/\/anarchickitchen.com\/?p=242","title":{"rendered":"Portuguese Spicy Rice"},"content":{"rendered":"
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This is a memory from many summer holidays in the Southern Algarve. In essence, this is an imported dish from Portuguese colonial times \u2013 East Africa. It is simple but works brilliantly as an alternative to plain rice. It goes very well with barbecued meats.<\/p>\n

\"\"<\/a>Ingredients<\/strong><\/p>\n

\u00bd small pack of Long grain rice<\/p>\n

Salt<\/p>\n

2 tsp Sambal Olek<\/p>\n

1 tsp caster sugar<\/p>\n

1 tsp soy sauce<\/p>\n

1 small pack pancetta cubes<\/p>\n

\u00bd red pepper<\/p>\n

\u00bd onion<\/p>\n

Olive oil<\/p>\n

Method<\/strong><\/p>\n

Cook the rice in advance as you need it to be cold. Put the rice into a cup to see how much there is as you want the same amount of boiling water. Pour the rice into a sieve and wash it in cold water to remove some of the starch. Boil a kettle and pour water up to the same amount as the rice was. Pour a little oil into the bottom of a pan and gently fry the washed rice. Add the water and a pinch of salt. Put the lid on and cook on low for 6 minutes. Take it off the heat and leave for another 7 minutes. It should be just cooked, break it apart with a fork and then let it cool.<\/p>\n

Cut the onion and pepper into small cubes (about half a centimetre). A wok if perfect for this next bit. Pour in a tablespoon of olive oil. Stir fry the pancetta cubes until crisp. Add the onion and pepper and stir fry for 5 minutes. Add the rice and stir fry on medium heat. Add the sambal olek, sugar and soy sauce. Turn the heat down and fry slowly for 10 minutes. You want a few crisp bits. It is ready to eat.<\/p>\n","protected":false},"excerpt":{"rendered":"

This is a memory from many summer holidays in the Southern Algarve. In essence, this is an imported dish from Portuguese colonial times \u2013 East Africa. It is simple but works brilliantly as an alternative to plain rice. It goes very well with barbecued meats. Ingredients \u00bd small pack of Long grain rice Salt 2 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[16],"tags":[112,84,113],"_links":{"self":[{"href":"http:\/\/anarchickitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/242"}],"collection":[{"href":"http:\/\/anarchickitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/anarchickitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/anarchickitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/anarchickitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=242"}],"version-history":[{"count":3,"href":"http:\/\/anarchickitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/242\/revisions"}],"predecessor-version":[{"id":246,"href":"http:\/\/anarchickitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/242\/revisions\/246"}],"wp:attachment":[{"href":"http:\/\/anarchickitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/anarchickitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=242"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/anarchickitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}