Curry Flavoured Squid Sloppy Rice

Name: Curry Flavoured Squid Sloppy Rice
Yield: 2 servings
Cuisine: British
Ingredients: 1 tablespoon Oil OR Butter; 1 clove Garlic *finely chopped; 1/2 Onion *finely chopped; 2 teaspoons Curry Powder; 1 cup (*180ml cup) Arborio Rice; 500 ml Chicken Stock OR Stock of your choice; 1/4 cup Rice Wine OR Dry White Wine; Salt & Pepper; 300 g Frozen Squid Rings *about 240g when thawed; 1 tablespoon finely chopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

This is another Italian Risotto inspired sloppy rice dish. I cook it in the rice cooker but you can cook in the traditional Risotto way with extra stock. If your rice cooker has ‘Quick Cook’ setting, use it, so that the Rice would be cooked ‘al dente’.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

1 tablespoonOil OR Butter
1 cloveGarlic *finely chopped
1/2Onion *finely chopped
2 teaspoonsCurry Powder
1 cup(*180ml cup) Arborio Rice
500 mlChicken Stock OR Stock of your choice
1/4 cupRice Wine OR Dry White Wine
Salt & Pepper
300 gFrozen Squid Rings *about 240g when thawed
1 tablespoonfinely chopped Parsley

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Steps

1

Heat Oil (OR Butter) in a saucepan or small frying pan over medium low heat, cook Garlic and Onion for a few minutes, add Curry Powder and Arborio Rice, and just combine.
2

Place the mixture into the rice cooker’s inner pot. Add Chicken Stock (OR Stock of your choice) and Rice Wine (OR White Wine). Season with Salt & Pepper as required. *Note: If the Stock is salted, you only need a small amount or no Salt.
3

Place thawed Squid Rings on top but do not stir, and press ‘COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, use it.
4

When the rice is cooked, stir well. Sprinkle with some finely chopped Parsley and enjoy.