Rice Recipes
GRANDMA’S CREAMED RICE
(Suggested rice to use in this recipe: Japanese style, Calrose or Arborio)
Ingredients
3 1/2 cups (875ml) milk
1/4 cup (55g) sugar
1 vanilla bean
3/4 cup (155g) white short or medium grain rice
1/2 cup (125ml) yoghurt or cream
Method
Combine milk, sugar and vanilla bean in a medium saucepan. Bring to the boil, stirring occasionally. Gradually stir in rice, cover and simmer over a low heat, stirring occasionally, about 45 minutes or until rice is tender and most of the liquid is absorbed. Remove vanilla bean and stir in yoghurt.
Notes: Milk could be replaced with yoghurt drink.
RICE COOKER BLUEBERRY RICE BRULE
(from The Rice Cooker Book by Brigid Treloar, see www.brigidtreloar.com.au for details)
Serves 4
Ingredients
1 1/2 cups (315g) short or medium grain white rice, rinsed
1 cup (250ml) water
1 cup (250ml) apple or blackcurrant juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 punnet blueberries or strawberries, hulled and quartered
1 tablespoon lemon or lime juice
1 teaspoon grated lime or lemon zest
1/2 cup berry yoghurt
1/3 cup Demerara or brown sugar
Method
· Put rice, water, juice, cinnamon and salt in a rice cooker and stir to combine.
· Close lid and press ‘cook’.
· Cook, stirring once, until rice cooker turns to ‘warm’ or ‘off’, about 15 minutes.
· Stir rice then fold through blueberries, juice, zest and yoghurt.
· Close lid and let stand for 10 minutes on ‘warm’.
· Divide rice between 4 bowls and refrigerate.
· Sprinkle each bowl with a thin layer of sugar, place under a hot grill and cook until sugar turns golden. Serve immediately.
Tips: Fruit can be cooked with rice. Rice can be served hot or cold, sprinkled with toasted nuts.
Recipe variations:
Rice parfait – alternate layers of fruit and rice.
Rice cream meringue – Beat egg white until soft peaks form. Beat in a little castor sugar and continue beating until firm peaks form. Spread over rice and grill until meringue is golden.
ROAST PUMPKIN ASPARAGUS & SAGE RISOTTO
serves 4
Ingredients
500g pumpkin
1/3 cup olive oil
1 tablespoon butter (optional)
1 onion, diced
2 cloves garlic, chopped finely
500g arborio, or short grain, rice
3/4 cup white wine
6 – 7 cups vegetable or chicken stock
1 bunch thin asparagus, trimmed & sliced diagonally
½ bunch English spinach, chopped
2 tablespoons each chopped sage and parsley
100g parmesan cheese
1 lemon juice
freshly cracked black pepper, to taste
Method
- Prepare pumpkin: Peel and dice pumpkin into 1cm cubes. Place in a baking dish lined with baking paper. Drizzle with 2 tablespoons oil, salt and pepper and toss to combine. Bake in a moderately hot oven (200ºC) for 20-30 minutes until golden.
- Heat remaining oil and butter in a large pan and fry onion and garlic until softened.
- Add the rice and stir, allowing rice grains to become coated in oil.
- Add white wine and stir until most of the liquid has been absorbed.
- Bring stock to a simmer in a saucepan or in a microwave proof jug.
- Add stock, a ladleful at a time, stirring over a medium heat. Do not add more stock until each ladleful has been absorbed. Continue adding the stock until the rice is tender and has a creamy consistency.
- Approximately 5 minutes before the rice is ready, add asparagus and pumpkin.
- Stir spinach, herbs, cheese and 1 tablespoon of lemon juice into the risotto. Season with black pepper.
In: Recipes, Radio, Rice & grains · Tagged with: Radio, Recipes, Rice & grains, Rice Cooker cook book, Risotto
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