Coconut rice with pears & coconut-caramel sauce

Spoonfuls of creamy rice and caramelised pear make a soothing after-dinner treat.

Preparation Time 10 - 40 minutes
Cooking Time 50 minutes

Ingredients (serves 4)

60g butter
70g (1/3 cup, firmly packed)
brown sugar
2 William Bartlett pears, peeled, quartered, cored, halved length ways
80ml (1/3 cup) light coconut milk
Ground cinnamon, to dust

Coconut rice
400ml light coconut milk
400ml reduced-fat milk
70g (1/3 cup) caster sugar
110g (1/2 cup) medium-grain rice

Method

1. To make the coconut rice, place the coconut milk, milk and caster sugar in a saucepan over medium heat. Bring to the boil. Stir in the rice and cover. Reduce heat to low. Cook, stirring occasionally, for 40 minutes or until the rice is tender and the mixture is creamy. Set aside, covered, for 30 minutes to cool.

2. Transfer the coconut rice to a bowl. Cover with plastic wrap and place in the fridge to chill.

3. Heat the butter in a large frying pan over medium heat. Stir in the brown sugar. Add the pear and cook, turning occasionally, for 4 minutes or until the sauce is golden and the pear is tender and light golden. Remove from heat. Carefully stir in the coconut milk.

4. Divide the coconut rice among serving bowls. Top with the pear and drizzle over the sauce. Dust with cinnamon to serve.

Notes & tips
With a twist: Caramelised pear crepes: Omit the coconut rice. Divide pears and sauce among 8 frozen crepes, thawed. Dust with cinnamon and serve with vanilla ice-cream.

Source
Good Taste - February 2009, Page 22

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Stir-fried rice with chilli tuna recipe

Dinner will be fast, fabulous and easy tonight if you follow this recipe for fried rice with a twist.

Ingredients (serves 4)

350g long grain rice (or use 4 cups leftover cooked rice)
2 tbs olive oil
8 bacon rashers, rind removed, diced
1 garlic clove, crushed
1 cup fresh or frozen peas
210g can tuna in chilli oil*, drained
1/2 cup spring onions, finely sliced, plus extra to serve
1/4 cup (60ml) light soy sauce, plus extra to serve

Method

1. Cook rice in salted, boiling water until cooked, then drain and refresh.

2. Heat oil in a wok over high heat, add the bacon and fry until crisp. Remove and drain on kitchen paper.

3. Add rice and garlic to the wok, stir-fry for 1 minute, then add the peas, tuna, spring onions, cooked bacon and soy sauce. Stir-fry quickly until heated through.

4. Serve with extra soy sauce and spring onions.

Notes & tips
If you can't find tuna in chilli oil, add 1 finely chopped chilli, seeds removed, with the rice and garlic.

Source
delicious. - March 2004, Page 72
Recipe by Valli Little

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Easy fried rice recipe

Even kids will love this quick and easy fried rice, perfect for a Tuesday night meal.

Ingredients (serves 4)

1 cup long grain white rice
2 eggs
2 teaspoons vegetable oil
2 bacon rashers, chopped
1 carrot, peeled and grated
2 shallots, trimmed, finely sliced
1/2 cup frozen peas, thawed
1 tablespoon soy sauce, plus extra to serve

Method

1. Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.

2. Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.

3. Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately, with extra soy.

Source
Fresh Living - 6 September 2004, Page 6
Recipe by Tracy Rutherford

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Rice-paper fish parcels with lemon-grass rice

Cooking Time 30 minutes

Ingredients (serves 4)

200g (1 cup) basmati rice
1 stem lemon grass, pale section only, bruised
2 tbs shredded coconut
1 red capsicum, halved, deseeded, thinly sliced
1 carrot, peeled, cut into batons
4 green shallots, ends trimmed, thinly sliced lengthways
8 square (16cm) rice-paper sheets
8 small (about 400g) ocean perch fillets
1/3 cup loosely packed fresh coriander leaves
1 tbs kecap manis

Method

1. Cook rice, lemon grass and coconut in a saucepan of boiling water until tender. Drain and remove lemon grass. Return to pan along with capsicum, carrot and shallots. Cover and set aside.

2. Meanwhile, soak a rice-paper sheet in a bowl of warm water until soft. Drain on paper towel. Transfer to a clean work surface. Place 1 fish fillet, skin-side down, in the centre of rice paper. Top with 2 coriander leaves. Fold rice paper to enclose fish and form a parcel. Repeat with remaining rice paper, fish and coriander.

3. Place the fish parcels in a steamer over a saucepan of boiling water and steam for 2-3 minutes or until the fish is just cooked through. Spoon rice among plates and top with fish parcels. Drizzle with kecap manis and sprinkle with remaining coriander.

Source
Good Taste - March 2004, Page 60
Recipe by Jane Charlton

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Japanese rice recipe

Not just for sushi, this lightly seasoned short-grain rice topped with toasted sesame seeds is the perfect side for Japanese dishes.

Preparation Time 5 - 45 minutes
Cooking Time 20 minutes

Ingredients (serves 8)

2 tbs sesame seeds
645g (3 cups) koshihikari rice
60ml (1/4 cup) sushi seasoning
1 tbs caster sugar
1/2 tsp salt
875ml (3 1/2 cups) water

Method

1. Place the sesame seeds in a medium frying pan over low heat and cook, stirring, for 2 minutes or until toasted. Transfer to a small heatproof bowl.

2. Place the rice in a large fine sieve. Rinse under cold running water until the water runs almost clear. Set aside for 30 minutes to drain.

3. Meanwhile, place the sushi seasoning, sugar and a pinch of salt in a small bowl and stir until the sugar dissolves.

4. Place the rice and water in a large saucepan. Bring to the boil over high heat. Cover with a tight-fitting lid. Reduce to the lowest heat possible, moving the pan to a smaller hot plate if necessary. Cook, covered, for 15 minutes. Set aside, covered, for 10 minutes.

5. Add the sushi seasoning mixture to the rice. Use a flat-edged wooden spoon to stir gently until combined. Transfer to a serving bowl.

6. Sprinkle the sesame seeds over the rice to serve.

Notes & tips
- Also known as sushi rice, koshihikari is a short-grain white rice.
- Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the sesame seeds in an airtight container. Continue to the end of step 3 up to 2 hours ahead. Continue from step 4, 45 minutes before serving. Cover the cooked rice with foil to keep warm.

Source
Good Taste - March 2008, Page 74
Recipe by Cynthia Black

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Stuffed baby capsicums Recipe

Tomato-flavoured rice is the trick to filling these sweet baby capsicums.

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

Olive oil, to grease
8 baby red capsicums
1 x 250g pkt Sun Rice Mediterranean-Style Tomato Rice in 90 Seconds
2 shallots, ends trimmed, thinly sliced
1 tbs shredded fresh basil

Method

1. Preheat oven to 180°C. Brush a baking tray with oil to lightly grease.

2. Cut the tops from the capsicums and reserve. Cut around the seeds and white membrane and discard. Place the capsicums on the prepared tray.

3. Cook the rice following packet directions. Transfer to a bowl. Stir in the shallot and basil. Divide the rice mixture among the capsicums and replace the tops.

4. Bake in oven for 15 minutes or until the capsicums are tender and the rice is heated through.

Notes & tips

- Serves 4 as an accompaniment
- Make it ahead: Prepare this recipe to the end of step 3 up to 1 day ahead. Cover with plastic wrap and store in the fridge. Continue from step 4, 15 minutes before serving.
- Swap it: For a change, swap capsicums for 4 vine-ripened tomatoes. In step 2, use a teaspoon to remove the flesh from the tomatoes, leaving a 1cm-thick border, and reserve. Stir the reserved tomato into the rice with the shallot in step 3.

Source
Good Taste - March 2009, Page 72
Recipe by Emma Braz

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Tuna rice salad recipe

Light and tasty tuna rice salad recipe.

Cooking Time 17 minutes

Ingredients (serves 4)

250g packet 90-second brown rice
1 cup doongara clever rice
1/2 cup frozen peas
2 Moraitis gourmet tomatoes, diced
3 green onions, thinly sliced
2 x 185g cans tuna in springwater
2 large lemons
1 tablespoon olive oil

Method

1. Cook brown rice following packet directions. Spread on a tray and set aside to cool. Place doongara rice and 1 1/2 cups cold water in a saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and simmer for 12 minutes or until rice is tender. Remove pan from heat and add peas. Cover and stand for 5 minutes. Drain rice and peas. Refresh in cold water. Set aside to cool.

2. Combine brown and white rice, peas, tomatoes and green onions in a large bowl. Drain tuna and flake into large chunks. Add to salad and toss gently to combine.

3. Juice 1 lemon. Cut remaining lemon into wedges. Combine 1/4 cup lemon juice, oil and salt and pepper in a screw-top jar. Secure lid and shake to combine. Pour over salad and toss gently to coat. Serve with lemon wedges.

Notes & tips
To increase the protein, make a 2-egg omelette. Cut into long, thin strips and stir through salad in step 2 with tuna.

Source
Super Food Ideas - February 2007, Page 34

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Orange & cherry rice custard

Creamed rice gets a Christmas makeover with festive fruit and cinnamon flavours.

Cooking Time 10 minutes

Ingredients (serves 4)

1 x 430g can creamed rice
1 tbs finely grated orange rind
1 x 425g can cherries in syrup
1 x 7cm cinnamon stick

Method

1. Combine the rice and orange rind in a bowl. Divide among four 185ml (3/4-cup) capacity serving glasses. Cover with plastic wrap and place in the fridge to chill.

2. Meanwhile, place the cherries and syrup, and cinnamon stick in a medium saucepan over medium-low heat. Cook, stirring, for 2 minutes or until heated through. Use a slotted spoon to transfer the cherries to a heatproof bowl.

3. Increase the heat to medium-high. Simmer for 6 minutes or until the syrup thickens. Set aside for 5 minutes to cool slightly. Discard the cinnamon.

4. Pour the syrup over the cherries and toss to coat. Spoon the cherry mixture over the rice mixture to serve.

Notes & tips
Preparation: 5 mins (+ chilling & 5 mins cooling time)

Source
Good Taste - December 2007, Page 128
Recipe by Abi Ulgiati

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Spiced chicken with rice & crisp red onions

Low-cholesterol diets don't have to be boring as this curried chicken from Mary Cadogan proves

Ingredients

2 boneless skinless chicken breasts, about 140g/5oz each
1 tbsp sunflower oil
2 tsp curry powder
1 large red onion , thinly sliced
100g basmati rice
1 cinnamon stick
pinch saffron
1 tbsp raisins
85g frozen peas
1 tbsp chopped mint and coriander
4 rounded tbsp low-fat natural yogurt

Method

1. Heat oven to 190C/fan 170C/gas 5. Brush the chicken with 1 tsp oil, then sprinkle with curry powder. Toss the onion in the remaining oil. Put the chicken and onions in one layer in a roasting tin. Bake for 25 mins until the meat is cooked and the onions are crisp, stirring the onions halfway through the cooking time.

2. Rinse the rice, then put in a pan with the cinnamon, saffron, salt to taste and 300ml water. Bring to the boil, stir once, add the raisins, cover. Gently cook for 10-12 mins until the rice is tender, adding the peas halfway through. Spoon the rice onto two plates, top with the chicken and scatter over the onions. Stir the herbs into the yogurt and season, if you like, before serving on the side.

Nutrition Per serving

495 kcalories, protein 45g, carbohydrate 63g, fat 9 g, saturated fat 2g, fibre 5g, salt 0.39 g

Recipe from Good Food magazine, February 2008.

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Yellow pepper rice

Perfect with salmon or white fish, this makes a great change from plain rice

Ingredients

1 tbsp olive oil
1 onion , finely chopped
1 red pepper , deseeded and chopped
thumb-size piece fresh root ginger , finely chopped
250g basmati rice
1 tsp turmeric
600ml vegetable stock
25g flaked almonds , toasted

Method

1. Heat the oil in a wide pan with a lid, then cook the onion, pepper and ginger together for 5 mins, stirring, until softened. Stir in the rice and turmeric for 1 min more, then pour over the stock. When the stock begins to simmer, cover with the lid.

2. Cook for 12 mins until the rice is tender and stock has been absorbed. If the rice is tender but a little stock remains, turn off the heat, cover again, then leave for 2-3 mins. Season and stir through the almonds to serve.

Tip

Also delicious served cold with leftover roast chicken, or stir through quartered boiled eggs and some smoked mackerel.

Nutrition Per Serving

309 kcalories, protein 7g, carbohydrate 58g, fat 7 g, saturated fat 1g, fibre 0g, salt 0.2 g

Recipe from Good Food magazine, October 2008.

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