Home
Recipes
20-minute rice supper

20-minute rice supper

Name: 20-minute rice supper
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 300g long grain rice; 600ml hot vegetable or fish stock (from a cube is fine); 1 tbsp korma curry paste; 100ml frozen peas; 150g pack smoked mackerel skinned; 3 tbsp low-fat crème fraîche; 2 hard-boiled eggs quartered; handful coriander to serve

Good Food team

A star rating of 4 out of 5.34 ratingsRate

26 comments

Try the Good Food app - subscribe today

Preparation and cooking time
- Prep:5 mins
- Cook:15 mins
Easy
Serves 4

Superhealthy - good source of omega-3s

Healthy

Skip to ingredients

Showing items 1 to 3 of 6

Easiest ever seafood rice

A star rating of 4.6 out of 5.362 ratings

Easy egg-fried rice

A star rating of 3.8 out of 5.121 ratings

Spicy cauliflower & halloumi rice

A star rating of 4.5 out of 5.176 ratings

15-minute chicken & halloumi burgers

A star rating of 4.8 out of 5.94 ratings

Cauliflower florets and rice sit atop a plate with seasonings and a lemon wedge

New!Roasted cauliflower rice. This is a premium piece of content available to registered users.

A star rating of 4.8 out of 5.24 ratings

Rice with shredded chicken, harissa and olives in a baking dish

New!Aegean chicken & rice bake. This is a premium piece of content available to registered users.

A star rating of 4.5 out of 5.35 ratings

300g long grain rice
600ml hot vegetable or fish stock
(from a cube is fine)
1 tbsp korma curry paste
100ml frozen peas
150g pack smoked mackerel
skinned
3 tbsp low-fat crème fraîche
2 hard-boiled eggs
quartered
handful coriander
to serve

Nutrition: per serving

kcal495
fat18g
saturates5g
carbs68g
sugars1g
fibre1g
protein18g
salt1.48g
low

Method

step 1
Tip the rice into a large microwavable container. Mix together the stock and curry paste, then pour over the rice. cover with cling film and pierce a few times with a fork. Microwave for 6 mins on High.
step 2
Break the mackerel into large chunks and stir through the rice along with the peas and crème fraîche, then microwave for 6-8 mins more on medium until the rice is tender. Top with the eggs and serve sprinkled with the coriander.

Recipe from Good Food magazine, June 2006

Comments, questions and tips (26)

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.34 ratings

panda_bear

5 years ago

tip

You could boil the rice and then put on the stock and curry

Frantic Flapjack

5 years ago

A star rating of 4 out of 5.

A good end result but I didn't cook it in a microwave. I cooked the rice in the vegetable stock on the hob. Put the drained rice into a wok, added the curry paste. Put the mackerel pieces into the mix (which I had heated up previously in the microwave) then added the peas and creme fraiche. …

kate941

7 years ago

A star rating of 5 out of 5.

Fantastic recipe! So tasty and easy. Took 6 mins then 8 (had it covered both times even though it doesn’t say to). I added lots of pepper to balance out the salt but it was really good!

catie74

10 years ago

Made this for the kids yesterday but didn't use the microwave. One child isn't keen on mackerel so gave him a whole egg and tried to avoid the fish flakes in his portion. But, he inevitably got a few bits and I now have a mackerel convert. This served a 5, 7 and 10 yr old with some leftovers…

naiomi84

10 years ago

A star rating of 4 out of 5.

A very tasty combination, i made with cauli-rice for a low carb alternative. The ingredients list contains already boiled eggs, this skews the timings as, well, you have to boil and peel the eggs unless you happen to have left-overs.