KO's Risoni-Rice is a sweet twist to your basic rice. The fried and browned risoni imparts a subtle spicy, sweetness to the rice, as well as a lovely texture. It serves well as a beautiful side dish to any of your grilled, stewed or baked main dishes. Try it and see!
- 2/3 cup risoni rice-shaped pasta, also called ‘orzo’
- 1/4 cup olive oil extra virgin
- 2 cup rice medium grain
- 4 cup water
- 2 teaspoons salt
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Add the risoni and olive oil to a pot
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Stirring frequently, brown the risoni on medium heat
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Once the risoni has browned, immediately add the rice and stir through
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Add the water and salt to the pot and stir through a few times until it comes to a boil (this prevents the rice from clumping and cooking unevenly)
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Reduce the heat to low for a gentle simmer and place a vented lid on the pot
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Cook until all the water has been absorbed
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Take the pot off the heat and place a tea-towel between the pot and the lid
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Allow the risoni-rice to rest for 10 minutes before serving
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Serve the risoni-rice as a side dish to any stew, baked or grilled main or enjoy as a dish on its own, served with a sprinkling of feta or a decadent dollop of natural Greek yoghurt
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For a complete KO meal, serve it with Greek meatballs, Greek salad and tzatziki
Recipe Video
•The risoni must brown enough to contrast well with the rice and to add a lovely sweet, aromatic flavour to the rice, but not over-brown or burn as this will make the dish distasteful. Keep a very close eye on the risoni as it cooks and browns, and have the rice ready to add and stir through once the risoni has browned
•The rice and risoni at the base of the pot will cook more than that at the top. Don’t worry if the rice looks a little undercooked at the top when all the water has been absorbed; the steam that rises from the base of the pot during the resting phase, will cook it further