Crispy Rice With Pumpkin Skin Chutney, Chevre And Rocket
Prep Time: 1 hour & Overnight Refrigeration | Cooking Time: 30 minutes | Serves: 4
For the crispy rice
225g Spekko Saman White Rice
375ml water
15ml oil
6g salt
15ml white wine vinegar
4g castor sugar
For the chutney
116g chopped pumpkin skin and flesh
15ml vegetable oil
8g cumin seed
1 red chilli, split in half
Juice of 1 lime
20g honey
6g salt
For tempering
12g ghee
6g black mustard seeds
3 to 5 curry leaves
For the crispy rice
Cook rice, season with remaining ingredients
Set in a tray, greased with oil overnight
Cut into rectangles
Pan fry till crispy
For the chutney
Peel the skin off of your pumpkin
Cut the flesh into small pieces
Fry cumin seeds in a little bit of ghee in a saucepot over medium heat
Add in the pumpkin and cover to steam for 12-15 minutes. Add in a little bit of water if the pumpkin caramelises too quickly
Once the pumpkin is soft, add in salt, honey and lime juice
Place into bowl
Temper the mustard seeds and curry leaves in ghee, pour over the chutney
To assemble
Place a spoon of chutney on top of your crispy rice, add a few pieces of chevre and finish with as much rocket as you’d like
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