Ainsley Harriott Recipes

Chilli, Lime & Coriander Rice

CHILLI, LIME AND CORIANDER RICE

This vibrantly coloured rice is fantastic served with kebabs with a spoonful of your favourite chutney on the side. It's also good cold served as a salad, just stir in a glug of oil to help loosen the grains before allowing it to cool.

Serves 4

300 g (10 oz) basmati rice, well rinsed

knob of butter

pinch of salt

juice of 1 lime

1-2 red chillies, seeded and finely chopped

2 tablespoons chopped fresh coriander

Place the rinsed rice into the inner pot of the rice cooker, using the measuring cup (you'll need two flat cups in total). Pour in about 450 ml (3/4 pint) of water - it should come up to mark 2. Add the butter, salt and lime juice with enough chilli to taste, and then stir well to combine.

Wipe the outside of the inner pot and place into the rice cooker, turning gently to secure. Close the cover and press down until you hear a 'click'. Switch on to cook - this will take about 20 minutes.

Once the warm light has gone on, on the rice cooker, open the lid and using a plastic spoon, fold in the coriander. Transfer to a serving dish or individual plates. Serve at once.