Raid-the-fridge rice

Raid-the-fridge rice

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins Ready in 25 minutes

Skill level

Easy

Servings

Serves 2

Great for when all you have left in the fridge are the basics - bacon, mushrooms and a bit of cheese

Nutrition and extra info

Nutrition info

Nutrition

kcalories
549
protein
19g
carbs
68g
fat
24g
saturates
9g
fibre
1g
sugar
2g
salt
2.32g

Ingredients

  • 6 rashers streaky or back bacon, chopped
  • handful closed-cup mushroom, halved
  • 1 tbsp sunflower or vegetable oil
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 150g long-grain rice
  • 300ml (1 mug) hot chicken or vegetable stock, made with a cube
  • handful grated cheddar or other hard cheese

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Method

  1. Heat a large, non-stick saucepan and tip in the bacon. Fry for a few mins over a medium heat, until the fat has started to come out of the bacon. Add the mushrooms, turn up the heat a little, then fry for another 3-4 mins until the mushrooms are cooked through and golden and the bacon is crisp. Tip onto a heatproof plate and keep warm, either in a low oven or covered with foil.
  2. In the same pan, heat the oil, then gently fry the onion for 5 mins or until soft. Add the garlic and fry for another min, then tip in the rice. Pour in the stock, stir once and bring to the boil. Turn down to a gentle simmer and cook for 10 mins, until almost all of the liquid has gone. The rice will be a little underdone at this point. Take off the heat, give it a stir and cover with a lid (or a big plate). Leave for 5 mins to finish cooking in its own steam.
  3. Stir most of the cheese through the rice, then season to taste. Serve in bowls topped with the bacon and mushrooms and the rest of the cheese sprinkled over.

Recipe from Good Food magazine, October 2006

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Comments

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jovichick123's picture
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Very nice recipe, took about 1/2 hour to make in total. Added sausages and used while long rain rice, added more stock than stated but in end it came out like a yummy, cheesy rissotto :-) Absolutely scrummy and even my 5 year old loved it!! In fact, as I type, he's asking for seconds!! Thank you :-)

nicbow's picture
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Really good way to use up leftovers, i agree with adding a little fresh chilli or our favourite - adding a few chopped fried sage leaves (works fab with the onion and bacon!) Any kind of leftover Sunday dinner meat could also be used along with veg such as broccoli or sweetcorn. Simple and quick :)

toyah25's picture

This is great done with a bit of fresh chilli chopped and added when cooking bacon and mushrooms.

louisa_holbrook's picture

To speed up the cooking of the rice, 'toast' it, that is to say fry it a little, before starting to add the stock. This starts to break down the outer coating of the rice grain and means the stock will absorb more easily when you start to add it.

mookymoo's picture

I found even on the lowest heat setting I had to keep adding liquid, and also found the rice took longer to cook than stated. In the end I didn't find it had much flavour

jstocks's picture
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I made this for a quick tea earlier this week, but found it took much longer than anticipated to cook the rice - at least 15-20 minutes longer than stated. However, the results were good at the end. I added baby sweetcorn and asparagus to give it a bit more veg for a mid-week meal. Will definitely try it again.

willsyk's picture
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Don't try this with wholegrain brown rice it just doesn't work. Other than that it was great, i added a small tin of sweetcorn just because we all like it and to add a bit of colour as it can look a bit drab otherwise. Not sure if i'll make it again, might give it a go with white rice and go from there.

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