MANGO TROPICAL CREAMED RICE
Serves 4
11/2 metric cups short grain white rice, washed
1 cup mango nectar
1/2 cup water
450g can sliced peaches, drained, juice reserved
2 teaspoons lime rind
1/2 cup coconut cream
1/4 cup passionfruit pulp
1 tablespoon cinnamon sugar
1.Place rice, mango nectar, water and reserved peach juice in the removable cooking bowl of the Kambrook Rice Express. Reserve peaches for serving.
2.Press selector control lever down to “Cook” setting. Cook with the lid on, until the Kambrook Rice Express automatically switches to “Keep Warm” setting. Stir once during cooking.
3.Fluff rice, then fold through lime rind, coconut cream and passionfruit pulp. Close lid and stand for 10 minutes on ‘Warm’ setting and serve, dusted with cinnamon sugar, accompanied by peaches, in a serving dish.
WILD BERRY RICE
Serves 4
11/2 metric cups short grain white rice, washed
2 metric 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
1/4 cup icing sugar
1/4 cup water
2 tablespoons port
Extra berries for serving
1.Place rice and water into the removable cooking bowl of the Kambrook Rice Express.
2.Press selector control lever down to “Cook” setting. Cook with the lid on, until the Kambrook Rice Express automatically switches to “Keep Warm” setting, stirring once during cooking.
3.Fluff rice and stir in honey, butter and
cream. Close lid and allow to stand for 10 minutes on “Keep Warm” setting.
4.Place blueberries, raspberries, icing 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 mixture to serving glasses.
Top with extra berries and cream if desired.
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