Sunwhite

Artichoke and aubergine rice

High in fiber and antioxidants, aubergine is a delicious ingredient for creative and cost-conscious cooks.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 60 ml Olive Oil

  • 2 Aubergines (cut into chunks)

  • 1 Large Onion (finely chopped)

  • 2 Garlic Cloves (crushed)

  • 1 packet Parsley (leaves picked, stalks finely chopped)

  • 2 tsp Smoked Paprika

  • 2 tsp Turmeric

  • 400 g Sunwhite Medium Grain Rice

  • 1.5 l Vegetable Stock

  • 175 g Chargrilled Artichokes (packs)

  • 2 Lemons (1 juiced, 1 cut into wedges to serve)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Artichoke and aubergine rice

Method

  • Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the aubergines until nicely colored on all sides then remove and set aside.

  • Add another tbsp of oil to the pan and lightly fry the onion for 2-3 mins or until softened.

  • Add the garlic and parsley stalks, cook for a few mins more, then stir in the spices and rice until everything is well coated. Heat for 2 mins.

  • Add half the stock and cook, uncovered, over a medium heat for 20 mins, stirring occasionally to prevent it from sticking.

  • Add the aubergine and artichokes into the mixture, pour over the rest of the stock and cook for 20 mins more or until the rice is cooked through.

  • Chop the parsley leaves, stir through with the lemon juice and season well.

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