BR6484 RC16XL Book_AM 17/2/06 12:50 PM Page 20
RECIPES cont’d
MANGO TROPICAL
RICE PUDDING
Serves
13⁄4 Rice Duo 6 cups short grain white rice, washed
1 cup mango nectar
1 cup water
15 oz (450g) can sliced peaches, drained, juice reserved
2 teaspoons lime zest
1⁄2 cup coconut cream
1⁄4 cup passionfruit pulp (can be found frozen in Asian markets)
1 tablespoon cinnamon sugar
1.Place rice, mango nectar, water, and reserved peach juice into the 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 zest, 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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WILD BERRY RICE PUDDING
Serves
11⁄2 Rice Duo 6 cups short grain white rice, washed
2 cups water
1⁄4 cup warmed honey
2 tablespoons butter, melted
1 cup cream
1⁄2 cup fresh or frozen blueberries
1⁄2 cup fresh or frozen raspberries
1⁄2 cup fresh or frozen blackberries
1⁄2 cup fresh or frozen strawberries
1⁄4 cup confectioners’ sugar
1⁄4 cup 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 ‘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, confectioners' sugar, water and port into the 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.
STEAMED RECIPES
STEAMED WHOLE FISH WITH GINGER AND SHALLOT
1 x
1⁄2 bunch cilantro
2 tablespoons soy sauce
1 tablespoon peanut oil
3⁄4" (2cm) piece fresh ginger, cut into matchsticks
3 scallions, finely sliced
1 lime, sliced
1.Wash and dry the fish. Cut 2 slits at a 45° angle through each side of the fish. Into each slit, place some ginger and a slice of lime.
2.Place half of the cilantro into the cavity of the fish. Place the fish into the steaming tray.
3.Pour 3 Rice Duo 6 cups water 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 removable cooking 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 A 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 x 5 oz (150g) salmon fillets salt and pepper, if desired
3 Rice Duo 6 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 add 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 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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