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 (can) 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 before serving.

Approx. time 20 minutes.

Saffron Rice

Add 1/4 teaspoon of saffron for every 2 cups of water used to cook white rice. Add a little pepper and salt to taste. Mix well.

Savoury Rice

Use chicken or beef stock in place of water to cook rice.

Spicy Rice

Cook saffron rice as directed above.

When cooked, add 1/2 teaspoon curry powder, 1/2 teaspoon chinese 5 spice powder and 1/2 cup sultanas, for every 2 cups of rice.

Tasty Rice Rissoles

(Makes approx 10)

2 tablespoons (40g) butter or margarine

1 onion, finely chopped

1/2 teaspoon curry powder

2 cups brown rice, cooked in Rice Perfect Deluxe 7

1 zucchini, grated

1 carrot, grated

1/4 cup finely chopped parsley

200g pumpkin, cooked 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 and mix well. Add rice and vegetable mixture, combine all ingredients.

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.