Recipes
NOTE: Ensure rice has been thoroughly washed under cold water before cooking to prevent rice grains from sticking to pan.
Coconut Rice
4 cups Jasmine rice
400ml coconut cream or lite coconut milk 600ml water
1 tbsp sugar (optional)
2 lime leaves (optional)
Place all ingredients in the removable pan and mix well. Cook with lid on. Allow 10 minutes on warm function after cooking. Approx. time 30 minutes.
Savoury Rice
Use chicken or beef stock in place of water to cook rice.
Spicy Rice
Cook saffron rice as directed above, and add 1/2 teaspoon curry powder, 1/2 teaspoon chinese 5 spice powder. After cooking stir through 1/2 cup sultanas, for every 2 cups of rice.
Tasty Rice Rissoles | Makes approx 10 |
2 tablespoons (40 grams) butter or oil
1 onion, finely chopped
1/2 teaspoon curry powder
2 cups brown rice, cooked in Rice Perfect
1 zucchini, grated
1 carrot, grated
1/4 cup finely chopped parsley
200g pumpkin, cooked, drained well and mashed
1/2 cup unprocessed bran
1/4 teaspoon ground sage
1/4 teaspoon ground cumin seeds
2 eggs, lightly beaten
2 tablespoons mayonnaise
1/4 cup peanut butter breadcrumbs for coating oil for shallow frying
1.Melt butter or margarine in a pan. Lightly sauté onion and curry powder. Transfer to a large bowl. Add rice, zucchini, carrot, parsley, pumpkin, sage and cumin; mix well.
2.Combine eggs, mayonnaise and peanut butter, mix well. Add rice and vegetable mixture; mix until combined.
3.Shape mixture into approximately 10 rissoles. Coat in breadcrumbs.
4.Heat oil in frypan on high heat. Fry rissoles until golden brown. Serve with salad.
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