How to Make Savoury Rice

What is savoury rice?

Savoury rice is a simple, filling side dish that works well alongside meat, fish or vegetarian mains. It can be a tasty alternative to potatoes or plain boiled rice when you want something with a bit more flavour.

You can buy packets of savoury rice mix from supermarkets like Tesco, Sainsbury's or Asda, but making your own is straightforward. It also means you control exactly what goes into it, avoiding the additives and extra salt often found in shop bought versions.

You can also freeze homemade savoury rice. Make a larger batch, portion it into containers, and reheat from frozen in the microwave when you need a quick side dish.

Choosing the right rice

Long grain white rice is the most common choice for savoury rice dishes. The grains stay separate when cooked, which gives you a lighter texture. Basmati rice works particularly well and has a mild fragrance that complements most flavourings.

Brown rice and wholegrain varieties are worth considering if you prefer something with more fibre. These take longer to cook, usually around 25 to 30 minutes compared with 15 to 20 minutes for white rice. The texture is chewier and the flavour slightly nuttier.

Wild rice adds visual interest with its dark colour and has a firmer bite. You can mix it with white rice for variety. Short grain rice is best kept for puddings and risottos as it becomes sticky when cooked.

Whichever type you choose, rinsing the rice under cold water before cooking removes excess starch and helps prevent clumping. Rinse until the water runs clear, which usually takes about 30 seconds. This step also washes away any dust or debris from processing.

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Basic method for savoury rice

Cook rice with stock and add vegetables and seasonings. Here is a basic approach that serves four people.

• Two tablespoons of vegetable oil
• One onion, finely chopped
• One clove of garlic, finely chopped
• 250g long grain rice
• 500ml vegetable or chicken stock
• Salt and pepper to taste

Heat the oil in a large pan over a medium heat. Add the onion and cook over medium-low heat for five minutes until soft. Add the garlic and cook for another minute. Stir in the rice until coated with oil.

Pour in the stock, bring to the boil, then reduce the heat to low. Cover and simmer for 12 to 15 minutes until the rice is tender and the liquid has been absorbed. Let it stand for a few minutes before fluffing with a fork.

Variations and storage

Once you have the basic method, you can adapt it to suit what you have available. Vegetables such as peas, sweetcorn, diced peppers and green beans all work well. Add quicker cooking vegetables towards the end so they keep some texture.

For a more substantial dish, stir through cooked chicken, prawns or chopped ham. This turns the rice into a light meal rather than just a side dish.

Spices can change the character completely. A teaspoon of turmeric gives the rice a golden colour and mild warmth. Cumin, coriander or a pinch of chilli flakes add depth. A bay leaf or two simmered with the stock brings a subtle savoury note.

Frozen vegetables are perfectly suitable and often more convenient than fresh. They can go straight into the pan without defrosting first.

Leftover savoury rice will keep in the fridge for up to two days. Cool it within an hour of cooking and store in a covered container at or below 5°C. Bacteria can multiply quickly in cooked rice left at room temperature. When reheating, make sure it is piping hot all the way through. The Food Standards Agency advises that rice should only be reheated once.