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Jasmine rice, marmite and courgette



Jasmine rice puree
100g jasmine rice
1 litre mineral water
2 x gelatine sheets
100g Marmite
15 agar-agar
2g fine salt
2 x N20 Cream Whipper Chargers
Pickled courgettes
100g white grape vinegar
50g caster sugar
5g fine salt
5g ascorbic acid
500g courgettes
Marmite job’s tears
50g job’s tears (also known as coix seed or Chinese pearl barley)
50g marmite
vegetable oil, for deep-frying


Wash the rice, drain and put in a large saucepan. Cover with 1 litre mineral water and bring to the boil. Reduce to a simmer and cook for 30 minutes, until the grains are starting to break up. Drain well.  Soak the gelatine leaves in iced water for 5 minutes until soft. Remove and squeeze to get rid of the excess water. Put the rice, marmite, salt and gelatine leaves in a blender and blitz until smooth. Pour into a shallow tray or dish and leave to cool. Once cool, whisk in the agar-agar and pour into a deep saucepan. Set the saucepan over a high heat and bring almost to the boil, stirring constantly to prevent catching. Return the mixture to the blender and blend for 30 seconds. Cool completely, then blend again.  Strain the mixture through a fine sieve and pour into a cream whipper canister. Add two gas chargers, shake well and set aside for 30 minutes.

Put the vinegar, caster sugar, salt and ascorbic acid in a saucepan over a high heat and bring to the boil. Leave to cool completely. Slice the courgettes lengthways into long 1mm thick strips – a mandolin is the easiest way to do this. Lay the courgette strips over the base of a large shallow dish. Pour over the cooled liquid, making sure the courgette strips are completely covered. Leave to marinate for three hours in the fridge.

Wash the seeds then tip into a saucepan and cover with 1 litre water. Bring to the boil, then reduce the heat and cook for 45 -50 minutes, until softened. Drain well. Heat the oven to 75°C. Spread the drained seeds out on a baking tray. Transfer to the oven and leave to dry out for 24 hours, until fully dehydrated. Put the Marmite in a large saucepan with 50g water, mix well and warm through over a low heat. Fill a deep, heavy-based saucepan three-quarters full with oil and heat to 220°C. Carefully add the seeds to the oil and fry for 15 seconds until they puff up. Remove with a slotted spoon and transfer to the Marmite mixture. Stir well to coat. Spread the seeds out on a baking tray and return to the 75°C oven for 60 minutes, until the Marmite has dried out and is no longer sticky.

To serve
Roll seven courgette strips per portion into cylinder shapes and arrange on plates. Add a few job’s tears to the base of each one, then fill with the jasmine rice puree. Scatter with more job’s tears and serve.


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