Jazz your rice!

I was never a rice person my entire life, until (there’s always an until..) I gave birth to my baby girl. Before that, I could live up til a month without consuming rice, and when I never ate rice, salads, sandwiches and breads were my go to. However, things changed once I started breastfeeding my baby girl, where, when I didn’t eat at least one serving of rice a day, my hands would shake and my head would be spinning. Weird as it sounds, I never really thought it could happen to me. So since the day I became a rice monster, I usually eat rice three times a day, or when no rice is in sight, I would have to buy rice and eat it to have atleast one serving for the day, or just cook rice and eat it by itself -which is usually the case. Which is also the reason why I had to learn to jazz up my rice easily whenever I wasn’t in the mood to make nasi goreng (fried rice)

The time has come! To jazz your rice, peeps! It makes rice more interesting and makes it harder for me to cut down my rice intake. Which is something I should start to reduce actually since Maia will be turning two soon (60 days to be precise!)


Adapted from Barbeque for Summer by Love Food


4 spring onions

1 canned pineapple, with juices (approx. 200g)

1 canned sweetcorn, drained (approx. 200g)

2 red peppers deseeded, diced

3 tbsp sultanas

3 cups rice


1 tbsp light soy sauce

1-2 cloves garlic, finely chopped

1 tsp chopped fresh root ginger


  • Cook rice in saucepan over stove or in rice cooker, once cooked place in large serving bowl
  • Chop spring onions and drain the pineapple, reserving the juice in a jug
  • Combine pineapple pieces, sweetcorn, peppers, chopped spring onions and sultanas into the rice bowl and mix lightly
  • In another bowl add the dressing ingredients along with the reserved pineapple juice and season with salt and pepper. Pour over rice salad and toss until coated

Serve immediately. My definite go-to no cook rice mix :d



4 cups rice

150g butter

2 cups chicken stock

8 garlic cloves; leave 6 whole, grate 2

1/2 lemon

pinch of salt

parsley to garnish


  • Melt butter in pan and saute the garlic
  • Add the chicken stock and salt
  • Pour mixture into rice in rice cooker, or you could just add in rice and cook as you would normally cook on the stove

Once rice is cooked, sprinkle with half a squeeze of lemon and garnish with parsley. Serve immediately


Adapted from piri piri chicken with spicy rice


1 tbsp sunflower oil

2 pepper, any colour, deseeded and finely chopped

½ bunch spring onions, sliced, white and green parts separated

2 tbsp tomato purée

1 tbsp sweet smoked paprika

1 tbsp piri piri spice (or make your own)

2 cups cooked rice

Olive oil


  • Heat olive oil in a small pan and add in the peppers with white parts of spring onion.
  • Leave to cook for 1 minute or until the peppers are at your preferred softness then add in tomato puree, paprika, piri-piri spice
  • Stir and season with salt
  • Transfer the cooked rice to a bowl and pour over the cooked spices, chopped coriander and green parts of the spring onion

Serve immediately with coleslaw and most importantly your version of grilled chicken with a Nandos sauce you can get at your local supermarket!

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