DESSERT
Wild berry rice
Serves 4 to 6
INGREDIENTS
1½ Rice Duo cups short grain white rice, washed 2 cups/250ml water
¼ cup warmed honey
2 Tablespoons butter, melted
1 cup/250ml cream
½cup fresh or frozen blueberries
½cup fresh or frozen raspberries
½cup fresh or frozen blackberries
½cup fresh or frozen strawberries ¼ cup icing sugar
¼ cup/65ml water
2 Tablespoons port or sherry
METHOD
1.Place rice and water into removable cooking bowl. Cover with lid and press Selector Control to ‘Cook’.
2.Cook until Selector Control switches to ‘Warm’. Stir once during cooking.
3.Stir rice and fold in honey, butter, and cream. Replace lid and stand for 10 minutes on ’Warm’.
4.Place blueberries, raspberries, blackberries, strawberries, icing sugar, water and port into bowl of a food processor or blender and process until smooth.
5.Fold berry mixture through rice mixture then transfer to serving glasses.
6.Serve topped with extra berries and cream if desired.
tropical Mango rice
Serves 4 to 6
INGREDIENTS
1¾ Rice Duo cups short grain white rice, washed 1 cup/250ml mango nectar
1 cup/250ml water
450g can sliced peaches, drained, juice reserved
2 teaspoons lime rind
½cup/125ml coconut cream ¼ cup passionfruit pulp
1 Tablespoon cinnamon sugar
METHOD
1.Place rice, mango nectar, water, and reserved peach juice into removable cooking bowl and stir to combine.
Cover with lid and press Selector Control to ‘Cook’.
2.Cook until Selector Control switches to ‘Warm’. Stir once during cooking.
3.Stir rice mixture and fold through lime rind, coconut cream and passionfruit pulp. Replace lid and stand for 10 minutes on ‘Warm’.
4.Serve warm with peaches and dusted with cinnamon sugar.
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