Canary rice – where it all began

My wife Sheils is a Norwich City supporter and, at the beginning of the 2012 – 2013 kickball season I decided to make her a dish that reflected her team.  I created Canary Rice.  Personally I love the taste of simple rice and peas, I have done since eating it in a Caribbean cafe somewhere.  That recipe was was not yellow, this one is…

Introduction: Norwich City FC are probably called “The Canaries” because they used to play at a disused chalk pit on the Newmarket Road called “The Nest” and the club’s chairman at the time (a keen breeder of canaries) dubbed them “The Canaries” while they were there in 1907. He also changed their strip to yellow and green. Their original nickname was “The Citizens”.

Preparation time: 5 Mins
Cooking time: 25 Mins
Home kit: medium saucepan with a tight fitting lid
Away kit: 2 bowls and 2 spoons
Serves: 2


  • 1 cup long grain / basmati rice
  • 1 1/3 cups water
  • 1 cup garden peas
  • Generous pinch of salt
  • 1 rounded tsp. turmeric

Method: preheat the oven to 90oC

First half

Wash the rice in at least 4 changes of water. Stick the water, rice, turmeric and salt into the saucepan. Bring to the boil, stir once, then lower the heat, cover with the tight fitting lid and simmer for 20 mins.

N.B. If you don’t have a saucepan with a tight fitting lid wrap up the lid in silver foil, that’ll make it fit!

Second half – put the bowls in the oven to warm

Sprinkle the cup of peas on the surface of the almost cooked rice close the lid and simmer for another 5 mins. Mix up the peas and the rice, scraping up the nutty bits from the bottom of the pan, leave to stand for 5 minutes.

Full time results

Serve in the warmed bowls.  Sheils likes a sprinkling of soy sauce too, but I don’t think that’s necessary.