Kenyan-style Grilled Rice

Ingredients

In the original Spanish dish, Arroz a la plancha, the rice is typically cooked in a paella pan or a skillet with olive oil, garlic, and sometimes tomato sauce. The Kenyan adaptation introduces a variety of Kenyan spices and herbs, such as cumin, coriander, and turmeric, to infuse the rice with unique flavors. Additionally, the Kenyan-style Grilled Rice is cooked on a hot griddle to give it a slightly crispy texture and smoky flavor, which is not present in the original dish. We alse have the original recipe for Arroz a la plancha, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) water 4 cups (950ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 0g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear.
2. 2.
   In a large pot, bring the water to a boil. Add the rinsed rice and cook until it is 70% cooked, about 7-8 minutes. Drain the rice and set aside.
3. 3.
   Heat a griddle or a large non-stick skillet over medium-high heat. Add the vegetable oil and spread it evenly.
4. 4.
   Add the partially cooked rice to the hot griddle and spread it out in an even layer. Sprinkle the cumin powder, coriander powder, turmeric powder, and salt over the rice.
5. 5.
   Cook the rice on the griddle for about 10-12 minutes, stirring occasionally, until it is fully cooked and slightly crispy on the outside.
6. 6.
   Remove the Kenyan-style Grilled Rice from the griddle and garnish with fresh cilantro. Serve hot.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Cumin, coriander, and turmeric — Toast the spices in a dry pan for a few minutes before using to enhance their flavors.
• Fresh cilantro — Chop the cilantro just before garnishing to preserve its vibrant color and aroma.

Tips & Tricks

• For added flavor, you can sauté finely chopped onions and garlic before adding the rice to the griddle.
• Customize the dish by adding vegetables like peas, carrots, or bell peppers to the rice while it cooks on the griddle.
• Serve the Kenyan-style Grilled Rice with a squeeze of fresh lemon juice for a tangy twist.
• Leftover rice can be used to make delicious rice bowls or fried rice the next day.
• Experiment with different Kenyan spices and herbs to create your own unique flavor profile.

Serving advice

Serve the Kenyan-style Grilled Rice as a side dish alongside grilled meats, roasted vegetables, or Kenyan-style curries. It can also be enjoyed on its own as a flavorful and satisfying main course.

Presentation advice

Fluff the rice with a fork before serving to showcase the individual grains. Garnish with fresh cilantro leaves for a pop of color. Serve the Kenyan-style Grilled Rice in a vibrant serving dish to enhance its visual appeal.