Beryl Tate E-mail:

When making risotto, as a rule of thumb, use twice the amount of water as the quantity of rice.

However, if using boil-in-the-bag rice, then things are a little different; as this recipe shows!

INGREDIENTS to serve 2 people :-

1 bag of boil-in-the-bag rice

2 tablespoons vegetable oil

1 onion - finely chopped

1 clove garlic - crushed with a pinch of salt

4 rashers streaky bacon - chopped

2 tomatoes - chopped

1 courgette - chopped

1 handful spinach (optional)

salt & pepper to taste


Place the rice in a large saucepan with 1 litre (1¾ pint) of boiling water.

Cover with a lid, and simmer for 18 minutes.

Meanwhile, fry the chopped onion, garlic, and bacon in the oil.

Add the rest of the chopped vegetables, except the spinach, and fry until cooked and soft.

Lift the bag of rice from the water by its loop, and drain well.

Cut open the bag of rice, and add to the cooked bacon and vegetables.

An alternative way of cooking the rice is to cut open the bag and shake the rice over the cooked bacon and vegetables. Stir thoroughly, add half a litre (1 pint) of boiling water, and simmer for bout 15 minutes until the water is absorbed.

Finally add the spinach, and season to taste.