This risotto tastes a bit like a savory rice pudding. Since finding brown Jasmine rice, we have pretty much abandoned white rice. Except for this dish. It is easy, quick and comforting and I don’t mess with a good thing.
The original recipe was given to me by secretary of the language school I worked at in Italy. I was complaining that I was bored with my own food and wanted something new but not fussy to make. I remember her explaining this rice dish to me in the simplest way possible since my Italian was not good. ‘Riso, uovo, mozzarella, burro, basta.’ It was almost a poem and the resulting dish was too. I then added the lemon and cabbage which I think horrified her. Sorry Ester!
Serves 2 at least
Two cups of Arborio rice
Half the head of small white cabbage, shredded thinly
2 eggs beaten
A ball of mozzarella pulled into small pieces (makes about a cup)
Two tablespoons of butter
The juice of half a large lemon
Salt and pepper

• Cook the rice in four cups of water until almost cooked through but still a little crunchy (about 10 minutes, though different brands of rice can vary in cooking time)
• Add your cabbage and cook until cabbage and rice is tender
• Remove the rice from the heat and quickly add the egg, cheese and butter
• Beat until smooth and creamy and stringy and luscious
• Add lemon, salt and pepper, stir and serve.

If you’re familiar with Jamaican food you’ll know that rice and peas is actually rice and beans. I love this dish, it’s easy and tasty and it’s packed full of good things like protein, whole grains and iron. 
Make a big pot and eat as a side with marinated chicken and fried plantains or on its own as a quick lunch.
Serves 4
1 tablespoon of canola oil
One medium sized onion, finely chopped (ideally the onion should melt into the rice. A food processor does a good job)
Brown jasmine rice
1 can of coconut milk
1 can of red kidney beans 
Salt

• In a large heavy bottomed pot fry the onion in the oil until soft
• Pour in the can of coconut oil
• Fill the empty can with rice, add to the pot
• Fill the same can with cold water and pour into the pot, scrape out any rice kernels
• Drain the beans and add to the rice
• Cook for about 45 minutes or until the rice is cooked through and the liquid has been absorbed