Rice recipes continued
Steamed recipes
Wild berry rice
Serves 4-6
11⁄2 Rice Duo cups short grain white rice, washed 2 cups (500 ml) water
1⁄4 cup warmed honey
2 tablespoons butter, melted
1 cup (250ml) cream
1⁄2 cup fresh or frozen blueberries
1⁄2 cup fresh or frozen raspberries
1⁄2 cup fresh or frozen strawberries
1⁄2 cup icing sugar
1⁄2 cup (60ml) water
2 tablespoons port
1.Place rice and water into the removable cooking bowl. Cover with lid and press Selector Control to ‘Cook’.
2.Cook until Selector Control switches to ‘Keep Warm’. Stir once during cooking.
3.Stir rice and fold in honey, butter and cream. Replace lid and stand for 10 minutes on ‘Keep Warm’.
4.Place blueberries, raspberries, blackberries, strawberries, icing sugar, water into hand blender or blender and process until smooth.
5.Fold berry mixture into rice mixture then transfer to serving glasses.
6.Serve topped with extra berries and cream if desired.
Steamed whole fish with ginger and shallot
400g whole white fish (sea bass), cleaned and scaled
3⁄4 in (2cm) piece fresh ginger, cut into matchsticks
1 lime, sliced
1⁄2 bunch coriander
4 Rice Duo cups water
2 tablespoons soy sauce
1 tablespoon peanut oil
2 shallots, finely sliced.
1.Wash and dry the fish. Cut 2 slits at a 45 degree angle through each side of the fish. Into each slit, place some ginger and a slice of lime.
2.Place the coriander into the cavity of the fish. Place the fish into the steaming tray.
3.Pour 4 Rice Duo cups into the removable cooking bowl. Cover with lid and press the Selector Control to ‘Cook’. When the water is boiling, place the steaming tray into the removable bowl, replace lid and steam fish for 15 minutes or until cooked when tested.
4.Remove fish and place onto a serving platter.
5.Combine soy, oil and shallots, pour over the fish. Serve immediately with jasmine rice.
Steamed salmon fillets with tomato and basil salsa
Serves 4
1 tablespoon olive oil
2 shallots, diced
1⁄4 cup white wine vinegar
2 ripe tomatoes, diced
10 basil leaves, finely sliced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 salmon fillets 5 1⁄4 oz (150g) Salt and pepper, if desired
4 Rice Duo cups fish stock
1.Heat a frypan on medium heat, add the oil and diced shallots cook for a minute to soften the shallots. Add the vinegar and let the mixture reduce by half. Add the tomatoes and bring the mixture to the boil, then remove from heat. Cool the salsa mixture then stir in basil, balsamic vinegar and oil.
2.Place salmon fillets into the steaming tray and sprinkle with salt and pepper.
3.Place the stock into the removable cooking bowl. Cover with lid and press the Selector Control to ‘Cook’. When the stock is boiling, place the steaming tray into the removable cooking bowl, replace lid and cook for
4.Remove salmon. Serve hot with Tomato and Basil Salsa and mixed salad leaves.
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