Recipes with uncooked rice

3 recipes that use uncooked rice, with photos, step-by-step instructions and cook times. The quickest, Wachipa, takes 60 minutes. It is most often cooked with garlic, ginger and black peppercorns.

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Wachipa

Among the Rai people of Khotang, Bhojpur and the eastern hills, wachipa is a dish of honour, cooked at Sakela and other festivals and for a returning family member: rice cooked together with finely chopped chicken, bones and all, and darkened with the ash of the bird's own feathers, which have been singed and ground. The ash gives a grey-black colour and a smoky, bitter edge that Rai elders say is the soul of the dish. Feather ash is not something we can recommend at home: shop-bought birds come without feathers, and burnt feathers are hard to make clean, gritty and not food-safe. This version gets a close smoky, toasty bitterness from rice that is dry-roasted until dark brown and ground, plus charred chicken skin. A common mistake is making it too wet; wachipa should be a sticky, moist rice, not a porridge. Chef's tip: chop the chicken by hand rather than buying mince, for the authentic coarse, chewy texture.

60 min

Nepali Chicken

by KrazyBadal 0 views

Oden (Tokyo style)

When the evenings turn cold, Tokyo's convenience stores set out steaming trays of oden by the till, and small oden bars and street stalls fill up with office workers. Tokyo's style uses a darker, soy-seasoned dashi than the paler Kansai one, and it includes chikuwabu, a chewy tube of wheat dough that is rarely seen outside the Kanto region. Everything simmers gently for a long time, so the daikon turns translucent and soaks up the broth. Serve it straight from the pot with a dab of hot Japanese mustard. Chef's tip: make oden a day ahead and let it cool in the broth overnight; the daikon and eggs take on far more flavour as they cool than while they boil.

90 min

Japanese Soups

by KrazyBadal 0 views

Sri Lankan black pork curry

This is a pork dish. In the southern and western coastal towns, from Negombo down to Galle, kalu uru mas is the curry that comes out for Christmas lunch, family get-togethers and Sunday rice spreads. Its colour comes from curry powder roasted in a dry pan until it is nearly black, plus goraka, a sour dried fruit that tenderises the meat and balances the fat. The sauce ends up thick, glossy and smoky-sour, clinging to every cube of pork. Eat it with plain rice, string hoppers or bread, and it tastes even better the next day. Chef's tip: roast the curry powder over a low heat and keep stirring; take it off the moment it turns the colour of dark chocolate and smells toasty, because burnt powder turns bitter.

120 min

Sri Lankan Meat

by KrazyBadal 0 views

Wachipa

Oden (Tokyo style)

Sri Lankan black pork curry

Goes well with uncooked rice