(Suggested rice to use in this recipe: <\/span>Japanese style, Calrose or Arborio)<\/span><\/p>\n Ingredients<\/span><\/strong><\/p>\n 3 1\/2 cups (875ml) milk<\/span><\/p>\n 1\/4 cup (55g) sugar<\/span><\/p>\n 1 vanilla bean<\/span><\/p>\n 3\/4 cup (155g) white short or medium grain rice<\/span><\/p>\n 1\/2 cup (125ml) yoghurt or cream <\/span><\/p>\n Method<\/span><\/strong><\/p>\n 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.<\/span><\/p>\n Notes: Milk could be replaced with yoghurt drink.<\/span><\/em><\/p>\n (<\/span>from The Rice Cooker Book<\/em><\/span> <\/span>by Brigid Treloar, <\/span>see www.brigidtreloar.com.au<\/a> <\/a>for details)<\/span><\/p>\n Serves 4<\/span><\/p>\n Ingredients<\/span><\/strong><\/p>\n 1 1\/2 cups (315g) short or medium grain white rice, rinsed<\/span><\/p>\n 1 cup (250ml) water<\/span><\/p>\n 1 cup (250ml) apple or blackcurrant juice<\/span><\/p>\n 1\/2 teaspoon ground cinnamon<\/span><\/p>\n 1\/4 teaspoon salt<\/span><\/p>\n 1 punnet blueberries or strawberries, hulled and quartered<\/span><\/p>\n 1 tablespoon lemon or lime juice<\/span><\/p>\n 1 teaspoon grated lime or lemon zest<\/span><\/p>\n 1\/2 cup berry yoghurt<\/span><\/p>\n 1\/3 cup Demerara or brown sugar<\/span><\/p>\n Method<\/strong><\/p>\n \u00b7 <\/span><\/span>Put rice, water, juice, cinnamon and salt in a rice cooker and stir to combine.<\/span><\/p>\n \u00b7 <\/span><\/span>Close lid and press \u2018cook\u2019.<\/span><\/p>\n \u00b7 <\/span><\/span>Cook, stirring once, until rice cooker turns to \u2018warm\u2019 or \u2018off\u2019, about 15 minutes.<\/span><\/p>\n \u00b7 <\/span><\/span>Stir rice then fold through blueberries, juice, zest and yoghurt.<\/span><\/p>\n \u00b7 <\/span><\/span>Close lid and let stand for 10 minutes on \u2018warm\u2019.<\/span><\/p>\n \u00b7 <\/span><\/span>Divide rice between 4 bowls and refrigerate.<\/span><\/p>\n \u00b7 <\/span><\/span>Sprinkle each bowl with a thin layer of sugar, place under a hot grill and cook until sugar turns golden. Serve immediately.<\/span><\/p>\n <\/span><\/p>\n Tips: Fruit can be cooked with rice. Rice can be served hot or cold, sprinkled with toasted nuts.<\/span><\/em><\/p>\n Recipe variations:<\/span><\/em><\/strong><\/p>\n Rice parfait <\/span><\/strong>\u2013 alternate layers of fruit and rice.<\/span><\/p>\n Rice cream meringue <\/span><\/strong>– 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. <\/span><\/p>\n serves 4 <\/span><\/strong><\/p>\n Ingredients <\/span><\/strong><\/p>\n 500g pumpkin<\/span><\/p>\n 1\/3 cup olive oil<\/span><\/p>\n 1 tablespoon butter (optional)<\/span><\/p>\n 1 onion, diced<\/span><\/p>\n 2 cloves garlic, chopped finely<\/span><\/p>\n 500g arborio, or short grain, rice<\/span><\/p>\n 3\/4 cup white wine<\/span><\/p>\n 6 – 7 cups vegetable or chicken stock<\/span><\/p>\n 1 bunch thin asparagus, trimmed & sliced diagonally<\/span><\/p>\n \u00bd bunch English spinach, chopped<\/span><\/p>\n 2 tablespoons each chopped sage and parsley<\/span><\/p>\n 100g parmesan cheese<\/span><\/p>\n 1 lemon juice <\/span><\/p>\n freshly cracked black pepper, to taste<\/span><\/p>\n Method<\/span><\/strong><\/p>\n Creamed rice, rice cooker brule & risotto.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,7,64],"tags":[4,133,147,49,65],"class_list":["post-355","post","type-post","status-publish","format-standard","hentry","category-easy-recipes","category-radio-food-segments","category-rice-grains","tag-radio","tag-recipes","tag-rice-grains","tag-rice-cooker-cook-book","tag-risotto"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=355"}],"version-history":[{"count":20,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/355\/revisions"}],"predecessor-version":[{"id":717,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/355\/revisions\/717"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/span><\/em><\/p>\nRICE COOKER BLUEBERRY RICE BRULE<\/span><\/strong><\/span><\/h1>\n
\n<\/span><\/h1>\nROAST PUMPKIN ASPARAGUS & SAGE RISOTTO
\n<\/span><\/strong><\/span><\/h1>\n
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