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Corn & rice pancakes with seabas ceviche

The title is designed to inspire confidence. Many people say that they cannot cook Basmati rice. The beauty of this dish is that the cooking starts on the hob and is finished in the oven which means you can happily leave it to without all the spluttering and boiling over that can happen with the stove top method. That’s not to say that it can’t be finished on the hob. Of course it can!

Rice type: Basmati
Servings: 4 (as an accompaniment)
Preparation Time: 10 mins
Cooking Time: 25 mins


• A good splash of vegetable oil of your choice – 2-3 tablespoons
• One fat clove of garlic grated
• One thumb sized length of ginger grated
• A medium brown onion – finely chopped
• Half to one whole green chilli – finely chopped (optional of course)
• 400g of good quality Basmati Rice
• 500mls of Chicken or Vegetable stock (dependent on your dietary preference) or water if in a hurry and have nothing else to hand
• Half a teaspoon of Garam Masala (you can use whole Cumin seeds or Panch Phoran if preferred)
• Salt to taste

Step 1

Preheat the oven to 170C

Wash and drain the rice until the water runs clear. Once the water runs clear, leave the rice to drain in a sieve while you begin cooking

Step 2

Heat the oil in a heavy based ovenproof pan on the hob

Step 3

Add the garlic and fry gently for a minute or two until the ‘raw’ odour becomes fragrant. You really don’t want to colour the garlic as this can make it bitter. (If the garlic does go too dark it's best to start again)

Step 4

Add the onion and ginger and again fry gently until the onion is translucent.Add the drained rice, the green chilli if using, your chosen spice and some salt and fold it around in the oil so everything is well coated

Step 5

Pour in your chosen stock or water and bring this to the boil

Step 6

Step 7

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Step 9

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