Pawa rice & curried brussels sprouts

by Saliha Mahmood Ahmed

The Masterchef winner shares an excellent way of using the under-rated brussels sprout

Pawa rice is a pressed dehydrated rice that takes just minutes to prepare. You could of course use pre-cooked rice here, but there is something totally magical about watching the flakes of rice come to life in the wok before your very eyes. In my humble opinion, this is an astoundingly good way of using the under-rated brussels sprout. 


1 red onion, finely sliced
1 tsp black mustard seeds
A handful of curry leaves
½ tsp turmeric
1 tsp cumin seeds
½ tsp chilli flakes
300g brussels sprouts, thinly sliced
150g pressed pawa rice
A handful of dried coconut flakes
A handful of coriander leaves, chopped 


Add 3 tbsp vegetable oil to a wok and fry the red onion. When the onion is just turning golden, add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the sliced sprouts and stir well, ensuring that all the sprouts are coated evenly with the spiced onion mixture.

To prepare the pawa rice, pour warm water into a large bowl. Drop the pressed rice into the warm water and after 15 seconds drain through a sieve. Drop the wet rice immediately into the wok with the prepared sprouts and stir well. Within 1-2 mins the rice will have rehydrated completely. Season with salt to taste and serve immediately, garnished with chopped coriander and coconut flakes.

Recipe: Saliha Mahmood Ahmed
Image: Kim Lightbody