This is another Italian Risotto inspired sloppy rice dish. I cook it in the rice cooker but you can cook in the traditional Risotto way with extra stock. If your rice cooker has ‘Quick Cook’ setting, use it, so that the Rice would be cooked ‘al dente’.
1 tablespoon Oil OR Butter
1 clove Garlic *finely chopped
1/2 Onion *finely chopped
2 teaspoons Curry Powder
1 cup (*180ml cup) Arborio Rice
500ml Chicken Stock OR Stock of your choice
1/4 cup Rice Wine OR Dry White Wine
Salt & Pepper
300g Frozen Squid Rings *about 240g when thawed
1 tablespoon finely chopped Parsley
- Heat Oil (OR Butter) in a saucepan or small frying pan over medium low heat, cook Garlic and Onion for a few minutes, add Curry Powder and Arborio Rice, and just combine.
- Place the mixture into the rice cooker’s inner pot. Add Chicken Stock (OR Stock of your choice) and Rice Wine (OR White Wine). Season with Salt & Pepper as required. *Note: If the Stock is salted, you only need a small amount or no Salt.
- Place Squid Rings on top but do not stir, and press ‘COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, use it.
- When the rice is cooked, stir well. Sprinkle with some finely chopped Parsley and enjoy.