What is European rice and how to make Strawberry Rice

Next time you are looking for rice in the supermarket, why not take a looking the world food aisles? If you can find European rice, you will have something different to try, and here I want to share with you why. Also, here is a recipe you can use it for that I think you will love: Strawberry Rice or Strawberry Pilaf.

Recipe supplied by Chef Homam Ayaso.

In this post, I will share a bit of European rice’s history and how it can be used for a unique taste in recipes you might not have previously considered.

The European Rice You’ve Been Missing Out On

So, what exactly is European rice? This rice variety is key in European agriculture, with Greece being one of the leading producers. Known for its firm, creamy texture when cooked, European rice has a higher amylose content, which makes it perfect for risotto ore recipes like this Strawberry Pilaf.

The Lure of the Strawberries

Ah, the strawberry, sharp and sweet, it’s a tantalising contrast to the creaminess of European rice which makes this recipe perfect.

Strawberries infuse the rice with their unmistakable pinky-red hue, colouring each grain a delicate pink. Who doesn’t love strawberries? In this recipe, you will enjoy them in a very different way you have probably never considered.

Ingredients for Strawberry Rice

If you’ve got European rice, a bunch of strawberries, and a few store cupboard ingredients then you can probably make this recipe easily.

2 shallots – If you don’t have shallots I would recommend using onions finely chopped.

3 cloves of garlic – this could be fresh or from a jar though I would recommend avoiding garlic in oil or possibly reducing the olive oil used in the recipe a little so the final dish isn’t too oily.

1 litre of vegetable broth or stock – this could be homemade if you have previously used vegetable scraps to make your own stock, shop-bought, or using something like Oxo cubes.

100ml (1/2 cup) of white wine – I would suggest not drinking the rest of the bottle until you eat your meal or your cooking skills may be somewhat limited!

350g (1 3/4 cup) of premium quality European Rice – usually available from a world foods area of a larger supermarket.

350g (1 1/2 cup) of strawberries – if you are anything like me, you will pick on strawberries whilst you are preparing them, then be sure to buy plenty extra!

40g of unsalted butter – salted butter wouldn’t be a disaster but I would definitely advise then tasting before seasoning the final dish to avoid too much salt.

50g (1/2 cup) grated Parmigiano cheese.

3 tablespoons of extra virgin olive oil.

Salt and pepper to taste.

Roasted hazelnuts to garnish – if you are on a budget or can not find them in the shops don’t worry too much as you will love the dish anyway.

Method and cooking tips

If you need a few extra tips for making this recipe then here are some which should help.

Making your own vegetable stock if needed

The vegetable stock should not be too aromatic. One carrot, a stick of celery, and a small onion sliced in 1.5 litres of lightly salted water are enough for a perfect stock. Boil this for at least 40 minutes before straining to keep the liquid as stock.

Preparing the Strawberries

For this recipe, the strawberries do not need to be perfect, so this is a great recipe to use “wonky” strawberries in. Wash the strawberries then dry them well. Remove the green tuft and cut them into small pieces. Keeping a few whole strawberries for the final decoration.

Sauteing the onion and garlic

Chop the onion and garlic, then sauté over medium heat in a pan with 3 tablespoons of extra virgin olive oil. If you are a little unclear on how to saute then I have a guide to sauteing which may help.

Starting off the risotto

When you add the rice grains to the sauteed onion and garlic, cook for 2-3 minutes, stirring constantly. You should do this gently until the grains are slightly glassy.

Adding the Liquid

Firstly, add the white wine, stir and let it evaporate over high heat. Then add hot vegetable stock with a ladle. At first, there will be a sizzle as part of the stock, in contact with the hot pan, evaporates. At this point, you need to immediately add another ladle of stock.

During cooking, the rice must always be covered with stock; in this way it releases the starches and the grain does not break.

It is important at this point to ensure you are keeping a close eye on the pan as it can easily burn if you take your eye off the ball and the liquid evaporates and more is not added.

Adding the Strawberries

Halfway through cooking the rice, after about 8 minutes, add half of the chopped strawberries, stirring constantly. The strawberries will become creamy and give the rice its characteristic colour.

Finishing off the rice

When the rice is cooked, around 8-10 minutes after adding the strawberries, turn off the heat. Add your grated Parmigiano cheese and the butter. Stir to combine.

Serving your Strawberry rice or Strawberry Pilaf

To finish off your Strawberry Pilaf, decorate with the remaining strawberries and roasted hazelnuts and serve immediately. This recipe makes four tasty portions.

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