Name: Mary Berry Malay Rice Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 300g long-grain white rice; 600ml hot chicken stock; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; half teaspoon ground coriander; half teaspoon mild curry powder; 1 teaspoon salt; 500g boneless skinless chicken thighs cut into bite-sized pieces; 2 tablespoons sunflower oil; 1 large onion finely chopped; 2 garlic cloves minced; 1 red pepper deseeded and sliced; 1 green pepper deseeded and sliced; 2 medium tomatoes roughly chopped; 75g sultanas; 50g frozen peas; 2 hard-boiled eggs peeled and halved; 2 tablespoons fresh coriander roughly chopped; salt and black pepper to taste

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Mary Berry Malay Rice is a fragrant, golden-tinted rice dish cooked with warm spices, tender chicken, and sweet sultanas that plump up beautifully during cooking. The grains come out separate and lightly spiced, with a gentle aroma of turmeric and cumin that fills the kitchen as it simmers. This version is straightforward to prepare with everyday ingredients and works just as well for a midweek family dinner as it does for a relaxed weekend gathering. From start to finish, it is ready in around 55 minutes.

Ingredients

For the rice base

300g long-grain white rice
600ml hot chicken stock
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon mild curry powder
1 teaspoon salt

For the chicken and vegetables

500g boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons sunflower oil
1 large onion, finely chopped
2 garlic cloves, minced
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
2 medium tomatoes, roughly chopped

For the finishing touches

75g sultanas
50g frozen peas
2 hard-boiled eggs, peeled and halved
2 tablespoons fresh coriander, roughly chopped
Salt and black pepper, to taste

How to Make Mary Berry Malay Rice Recipe

Rinse the rice: Place the rice in a sieve and rinse under cold running water for about 30 seconds until the water runs mostly clear. This removes excess starch and keeps the grains separate once cooked.
Brown the chicken: Heat the sunflower oil in a large, deep frying pan or wide-based saucepan over a medium-high heat. Add the chicken pieces and cook for 5 to 6 minutes, turning once, until the outside is golden and sealed. Remove with a slotted spoon and set aside on a plate.
Soften the onion and garlic: Reduce the heat to medium and add the chopped onion to the same pan. Cook for 4 to 5 minutes until softened and beginning to colour at the edges. Add the garlic and cook for a further minute, stirring constantly to prevent it catching on the base of the pan.
Add the spices: Stir in the turmeric, cumin, ground coriander, and curry powder. Cook the spice mixture with the onion for about 1 minute, stirring continuously. Toasting the spices briefly in the oil releases their aroma and deepens the flavour of the finished dish.
Combine the rice and tomatoes: Add the rinsed rice to the pan along with the chopped tomatoes and both sliced peppers. Stir everything together so the rice is coated evenly in the spiced oil. Return the browned chicken pieces to the pan at this stage.
Pour in the stock: Add the hot chicken stock and sultanas, then season with the salt and a generous grind of black pepper. Stir once, bring the liquid to a gentle boil, then reduce to the lowest heat setting and cover the pan with a tight-fitting lid.
Simmer until cooked: Cook on the lowest heat for 18 to 20 minutes without lifting the lid. The rice absorbs the stock gradually and the steam trapped inside finishes the cooking. At the end of the time, check that the rice is tender and the liquid has been absorbed.
Add the peas and rest: Scatter the frozen peas over the surface of the rice, replace the lid, and leave off the heat for 5 minutes. The residual heat in the pan is enough to warm the peas through without overcooking them.
Fluff and serve: Use a fork to gently fluff up the rice, folding the peas and sultanas through. Arrange the hard-boiled egg halves on top and scatter over the fresh coriander before bringing the pan to the table.

Tips for the Best Mary Berry Malay Rice

Why is my Malay rice sticking to the bottom of the pan?

The heat is likely too high during the simmering stage. Once the stock comes to a boil and the lid goes on, reduce the heat to the absolute lowest setting your hob allows. If the base still catches, place a heat diffuser under the pan.

Why does my rice come out mushy rather than separate?

This usually happens when too much liquid is added or the lid is lifted during cooking. Measure the stock carefully at 600ml for 300g of rice, and resist the urge to check or stir once the lid is on.

Why is the colour of my Malay rice uneven or patchy?

Uneven colour comes from the turmeric not being stirred through the rice thoroughly before adding the stock. After adding the spices and rice together, make sure to stir for at least 30 seconds so every grain is coated before the liquid goes in.

How do I stop the chicken from drying out in the rice?

Chicken thighs are more forgiving than breast meat and hold moisture better during the longer cooking time. Cut the pieces uniformly so they cook at the same rate, and make sure they are fully sealed during the initial browning step.

Why does my rice smell raw or undercooked even after 20 minutes?

The stock was probably not hot when it went into the pan. Cold stock slows the cooking process considerably. Always use freshly boiled stock or heat it in a separate saucepan before adding it to the rice.

Serving Suggestions

Serve straight from the pan at the table, with the egg halves visible on top for a centrepiece presentation.
Pair with a simple cucumber and tomato salad dressed in white wine vinegar to cut through the spiced rice.
Offer mango chutney on the side for those who enjoy a sweet and tangy contrast against the savoury chicken.
Spoon alongside a portion of warm flatbread to mop up any spiced juices at the bottom of the dish.
Finish the meal with a pot of Earl Grey tea, which complements the warm spice notes in the rice.

Storage

Room temperature

Transfer leftover Malay rice to an airtight container within one hour of cooking and keep at room temperature for no more than 2 hours before refrigerating.

Refrigerator

Store in a sealed airtight container in the fridge for up to 2 days. When reheating, add a splash of water to the rice before microwaving or warming in a covered pan over a low heat, to restore moisture to the grains. Bring fully to a piping hot temperature throughout before serving.

Freezing

Portion the cooled rice into individual freezer-safe containers or zip-lock bags, pressing out as much air as possible, and freeze for up to 1 month. Defrost overnight in the refrigerator and reheat thoroughly until steaming hot before eating. Note that the egg halves do not freeze well and are best added fresh when serving from frozen portions.

Nutrition

Calories: 480 kcal
Carbohydrates: 58g
Protein: 32g
Fat: 11g
Saturated Fat: 2.5g
Sodium: 620mg

Nutrition values are estimates based on typical ingredient brands and may vary depending on the specific products used and the portion size served.

FAQs

Can I use basmati rice instead of long-grain rice in this recipe?

Yes, basmati rice works well and gives a slightly more fragrant result. Rinse it thoroughly before using and reduce the cooking time by 2 to 3 minutes, as basmati tends to cook a little faster than standard long-grain rice.

Can I swap chicken thighs for chicken breast in Mary Berry Malay Rice?

Chicken breast can be used, though it has a tendency to dry out during the longer simmering stage. If using breast, cut the pieces slightly larger than you would thighs and check for doneness a few minutes before the end of the cooking time.

Can I make Malay rice without sultanas?

Yes. The sultanas add a gentle sweetness that balances the spices, but the dish works perfectly well without them. Some people substitute raisins or chopped dried apricots for a similar effect, or simply leave the dried fruit out altogether.

Can I prepare Mary Berry Malay Rice ahead of time for a dinner party?

The dish can be made up to one day in advance and stored in the fridge. Reheat in a covered ovenproof dish at 180C for 20 to 25 minutes, adding a small splash of stock or water to prevent the rice from drying out. Add fresh coriander and the egg halves just before serving.

Is this recipe suitable for children?

Yes, the spice level is mild and most children enjoy the sweetness from the sultanas and the familiar texture of the rice. If cooking for younger children, leave out the black pepper and use a mild, low-salt chicken stock to keep the seasoning gentle.

Conclusion

Mary Berry Malay Rice is a reliable, one-pan dish that brings together warm spices, tender chicken, and colourful vegetables in a way that feels both satisfying and straightforward to achieve at home. The recipe makes 4 generous servings, which is ideal for a family meal or for batch cooking with leftovers in mind. The golden colour, the plump sultanas, and the fragrant steam that rises when the lid comes off make it a dish that looks and smells far more involved than the preparation actually is.

Whether it becomes a regular midweek meal or a reliable option for relaxed entertaining, this recipe rewards a little careful attention at the simmering stage with consistently good results. If this recipe has been useful, do share it with friends or leave a comment below with how it went. For another crowd-pleasing bake to try next, you might enjoy the Mary Berry Toffee Apple Cake Recipe, which is just as straightforward and equally satisfying to make.