Rice salad - Easy Rice Salad Recipe

Easy Rice Salad Recipe - Learn how to make the best rice salad.

Ingredients (serves 2)
1 ear of corn
1/4 cup (60ml) Olive Oil
1 cup (200g) long-grain rice
6 spring onions, thinly sliced
1/2 cup chopped flat-leaf parsley
1 tbs lime juice

Method
1. Remove husk and silk from corn and brush with some of the oil. Season with salt and pepper, wrap in foil, then cook on barbecue for 10 minutes, turning occasionally. Carefully remove foil, place corn directly on grill plate and cook for a further 5 minutes, turning, just until lightly charred. Remove, allow to cool, then run a knife lengthways down cob to remove kernels. Place the kernels in a bowl and discard cob.

2. Cook rice in boiling salted water for 10 minutes or until tender. Drain, refresh, then drain again. Place in a bowl with kernels. Stir through spring onions and parsley, add lime juice and remaining olive oil, then season with salt and pepper. Serve with chicken.

Source
delicious. - December 2003, Page 95
Recipe by Valli Little

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Black Rice Curried Meatloaf

Meatloaf need not be boring or dry. This version is moist with cooked rice and plenty of vegetables. Curry powder gives extra flavor to the meatloaf and mango chutney spread on top stands in for the traditional ketchup topping.

8 servings
Active Time: 35 minutes
Total Time: 2 hours

Ingredients
1/2 cup Black Japonica rice blend, or long-grain brown rice (see Note)
1 cup water
1 medium zucchini, shredded using the large holes of a box grater
1 tablespoon walnut oil, or extra-virgin olive oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
1 tablespoon curry powder
2 teaspoons Worcestershire sauce
1 teaspoon salt
2 pounds 93%-lean ground beef
1 large egg, beaten
1/3 cup mango chutney, plus more for serving, if desired

Preparation
1. Bring rice and water to a boil in a small saucepan over high heat. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, 30 to 50 minutes (see Test Kitchen Note). Remove from the heat and let stand, covered, for 10 minutes.

2. Meanwhile, squeeze any excess moisture from zucchini. Heat oil in a large skillet over medium heat. Add ginger and garlic and cook, stirring, until fragrant, 30 seconds. Add onion, celery and the zucchini; cook, stirring often, until softened, about 5 minutes. Stir in curry powder; cook 1 minute. Stir in Worcestershire sauce and salt until combined. Transfer to a large bowl and let cool for 15 minutes.

3. Preheat oven to 350°F. Coat a rimmed baking sheet or broiler pan with cooking spray.

4. Spoon the cooked rice onto a clean cutting board and chop the grains into small bits with a large knife. Transfer to the bowl with the vegetables, add ground beef and egg and gently mix until just combined. Place the mixture on the prepared pan and shape into a loaf, about 10 inches by 5 inches. Spread chutney evenly over the top.

5. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 165°F, 1 hour to 1 1/4 hours. Let cool for 10 minutes before slicing. Serve with additional mango chutney, if desired.

Tips & Notes
Note: Grown exclusively at Lundberg Family Farms, Black Japonica was developed from Japanese seed and is a blend of medium-grain black and short-grain mahogany rices that are produced on the same plant. Moist and slightly sticky with a flavor reminiscent of nuts and mushrooms. Use in stuffing, meatloaf or burgers and even rice pudding. Use black rice as a substitute; adjust cooking time accordingly.

Test Kitchen Note: Perfectly cooked rice is not simple. In fact, it's something that we struggle with occasionally in the Test Kitchen. To have the most success cooking whole-grain rice, we recommend using a pan with a tight-fitting lid, cooking on your coolest (or simmer) burner and making sure the rice is simmering at the “lowest bubble.” While testing the recipes that use less than 1 cup of dry rice, we found that the cooking time varied greatly depending on what stove we used. Although whole-grain rice usually requires 50 minutes of cooking, we found smaller volumes of rice were sometimes done in as little as 30 minutes (and burned at 50 minutes). So, when cooking a small batch of rice, start checking it after 30 minutes to make sure it doesn't burn.

Nutrition
Per serving: 340 calories; 14 g fat (5 g sat, 1 g mono); 113 mg cholesterol; 20 g carbohydrates; 33 g protein; 2 g fiber; 587 mg sodium; 148 mg potassium.

Nutrition Bonus: Zinc (45% daily value), Iron (20% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 carbohydrate (other), 4 lean meat

From EatingWell: March/April 2008

Try
Grilled Corn Salad With Black Beans & Rice

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Grilled Corn Salad with Black Beans & Rice

Ingredients
2/3 cup short-grain brown rice
1 15-ounce can black beans, rinsed
3 large ears corn, husked
2 medium red onions, cut into 3/8-inch-thick slices
1 green bell pepper, cored and quartered lengthwise
1 small ripe avocado
1/2 cup hot tomato salsa, preferably chipotle
1/2 cup orange juice
1/3 cup lime juice
3 tablespoons chopped fresh cilantro
1 tablespoon canola oil
3/4 teaspoon ground cumin
Salt & freshly ground pepper, to taste
Baked tortilla chips, (optional)

Preparation
1. Cook rice in a large pot of boiling salted water, until al dente, 25 to 30 minutes. Drain and rinse. Place in a large bowl, toss with beans and set aside.

2. Meanwhile, preheat grill.

3. Oil the grill rack (see Tip). Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10 to 12 minutes.

4. Cut kernels from cobs (see Tip) and add to reserved rice and beans. Dice the bell pepper and half the onions; add to the rice mixture. Place the remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions.

5. Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. Toss 3 tablespoons of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.

6. Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips, if desired.

Tips & Notes
To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

Nutrition
Per serving: 421 calories; 11 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 72 g carbohydrates; 13 g protein; 12 g fiber; 275 mg sodium; 779 mg potassium.

Nutrition Bonus: Vitamin C (103% daily value), Potassium (22% dv), Folate (16% dv).

4 Carbohydrate Serving

Exchanges: 4 starch, 1 vegetable, 1 very lean meat, 2 fat

From EatingWell: July/August 1997

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Fast-fix fried rice

A great way to use leftovers, this is a super speedy summer one-pot to fix fried rice.

Preparation time 5 mins
Cook time 7 mins
Ready in 12 minutes
Low-fat

Ingredients - Serves 2
2 tsp oil
1 egg , beaten
2 rashers bacon , chopped
175g mushrooms , sliced
200g frozen peas
1 garlic clove , crushed
small knob of fresh root ginger , grated
2 tsp dark soy sauce , plus extra to serve
1 tsp sugar
250g cooked basmati rice

Method
1. Heat the oil in a frying pan, then tip in the egg. Leave to set for 30 secs-1 min, swirling every now and again, then tip it out and finely slice. Add bacon and mushrooms to pan, then fry until golden, about 3 mins. Add peas, garlic and ginger, then cook for 1 min.

2. Mix the soy sauce and sugar together. Turn up the heat, add the cooked rice to the pan, heat through, then splash in the sweet soy sauce. Stir through the egg and serve straight away, with more soy sauce if you like.

Nutrition Per serving
355 kcalories, protein 18g, carbohydrate 48g, fat 11 g, saturated fat 3g, fibre 6g, salt 1.81 g

Recipe from Good Food magazine, June 2008.

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Spicy chicken fried rice

A clever mix of basmati and wild rice gives this superhealthy chicken dish a wonderfully nutty bite

Preparation time Prep 5 mins
Cook time 25 mins

Ingredients - Serves 4
300g mixed basmati and wild rice
1 chicken stock cube
4 skinless chicken breasts , thinly sliced
3 tsp ground cumin
good pinch chilli flakes
handful coriander , roughly chopped
1 tbsp sunflower oil
2 red peppers , deseeded and thinly sliced
400g can kidney beans , rinsed and drained
bunch green onions , thinly sliced

Method
1. Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.

2. Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.

Tip
Mixed basmati and wild rice is available in most supermarkets. We used Tilda Basmati & Wild Rice.

Nutrition Per serving
538 kcalories, protein 48g, carbohydrate 77g, fat 7 g, saturated fat 1g, fibre 6g, salt 1.91 g

Recipe from Good Food magazine, November 2007.

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Baked rice pudding

Cooking Time 35 minutes

Ingredients (serves 4)
1 orange, rind finely grated, juiced
3/4 cup sultanas
2 1/2 cups milk
1/2 teaspoon freshly grated nutmeg
1/2 cup calrose rice
4 egg yolks
1/3 cup caster sugar
blueberries, to serve

Method
1. Preheat oven to 180°C. Lightly grease a 4-cup capacity ovenproof dish.

2. Place 1/3 cup orange juice in a small microwave-safe bowl. Cover and microwave on HIGH (100%) for 1 minute or until hot. Add sultanas and set aside to cool. Meanwhile, combine 1 1/2 teaspoons orange rind, milk and 1/4 teaspoon nutmeg in a saucepan over medium-high heat. Bring to the boil. Add rice and reduce heat to low. Simmer, uncovered, for 12 to 15 minutes or until rice is just tender. Remove from heat.

3. Using an electric mixer, beat egg yolks and sugar in a large bowl until pale and creamy. Add rice mixture and fold gently to combine. Stir in sultana mixture. Spoon into prepared dish and sprinkle with remaining nutmeg.

4. Place dish in a roasting pan. Pour boiling water into roasting pan so it comes half way up side of bowl (this is known as a 'water bath'). Bake, uncovered, for 35 to 40 minutes or until custard is set. Serve warm with blueberries.

Notes & tips
Tip: Grate your own fresh nutmeg just before use to ensure the best aroma and flavour. It is much stronger than pre-ground, so adjust quantities when substituting one for the other.

Try
Milk rice pudding
Slow-baked clotted cream rice pudding
Coconut rice with caramelised papaya

Source
Super Food Ideas - September 2006, Page 26
Recipe by Peter Cooper

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Milk rice pudding

Old-fashioned favourite: Rice pudding is a lovely dessert for winter or summer. This version is served cold with summer berries, but it could be served warm in the cooler months with poached winter fruits.

Ingredients (serves 6)
1.75 litres milk
1 tsp vanilla extract
1 cinnamon stick
Finely grated rind of 1 lemon
3/4 cup (165g) granulated sugar
220g short-grain rice, such as arborio
400g mixed fresh or frozen berries

Method
1. Place milk, vanilla, cinnamon, lemon rind and sugar in a large saucepan and bring to the boil over medium-high heat, stirring to prevent milk solids from catching on the bottom.

2. Stir in rice, then reduce heat to low and cook, stirring occasionally, for 40-50 minutes or until rice is cooked and thickened slightly. The mixture will still be quite wet at this stage.

3. Remove from heat, cool to room temperature, then refrigerate for 3 hours or until chilled. To serve, divide rice pudding among bowls then top with berries.

Notes & tips
Go with the grain: In Spain, rice pudding (arroz con leche) is traditionally made with calasparra rice, but arborio is a good substitute. Both varieties are naturally dry, which enables them to retain a firm texture, while absorbing large quantities of liquid during cooking.

Try
Slow-baked clotted cream rice pudding
Coconut rice with caramelised papaya
Coconut rice with pears & coconut-caramel sauce

Source
Notebook: - November 2006, Page 145
Recipe by Lisa Featherby

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Tomato & chicken rice

Rice and canned tomatoes make perfect trolley partners for this paella-style dish.

Preparation Time 10 minutes
Cooking Time 30 minutes

Ingredients (serves 4)

2 tsp olive oil
8 (about 800g) chicken thigh fillets, excess fat trimmed, halved
2 x 410g cans Ardmona Rich & Thick chopped tomatoes with roasted capsicum
625ml (2 1/2 cups) water
440g (2 cups) arborio rice
125ml (1/2 cup) water, extra
150g (1 cup) frozen peas

Method

1. Heat oil in a 25cm (base measurement) non-stick paella pan or frying pan over medium heat. Add the chicken and cook, turning, for 5 minutes or until browned. Transfer to a plate.

2. Add the tomato, water and rice to the pan and stir until well combined. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low.

3. Return the chicken to the pan and cook, without stirring, for 15 minutes.

4. Add the extra water to the rice mixture and sprinkle over the peas. Cook for 8 minutes or until the rice is tender and all the liquid is absorbed. Season with salt and pepper. Divide among serving plates to serve.

Try

Hainanese chicken rice with warm green onion sauce
Spiced chicken with rice & crisp red onions
Cajun-style chicken with Mexican rice

Source
Good Taste - June 2007, Page 52
Recipe by Michelle Southan & Gemma Purcell

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Slow-baked clotted cream rice pudding

Homemade rice pudding with your own quick raspberry jam is the ultimate in comfort food.

Preparation time 10 mins
cooking time 1 hr 15 mins

Ingredients

25g butter
100g short grain pudding rice
450ml full-fat milk
284ml pot double cream
227g tub clotted cream
1 split vanilla pod
85g golden caster sugar
freshly grated nutmeg

Method

1. Heat oven to 180C/fan 160C/gas 4. Lightly butter a shallow ovenproof dish. Wash the rice well under cold water, then drain. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.

2. Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hr more, by which time the pudding should be golden brown on top and creamy underneath. Serve with spoonfuls of my Quick raspberry jam (below).

Try

Quick raspberry jam
Tip 100g golden caster sugar into a saucepan with 2 tbsp water and bring to the boil until the sugar has dissolved. Stir in 225g fresh or defrosted frozen raspberries, bring everything to the boil, then cook for 3-4 mins until the raspberries have broken down into a thick, jammy sauce. Will keep in the fridge for a few days. Serve with the rice pudding.

Nutrition per serving
972 kcalories, protein 8g, carbohydrate 49g, fat 84 g, saturated fat 50g, fibre 0g, salt 0.29 g

Recipe from Good Food magazine, February 2009.

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Asian crab rice bowl

A light and refreshing supper, with zingy Asian flavours

Ready in 20 mins
Serves 2

Ingredients

2 garlic cloves , sliced
1 tbsp grated root ginger
4 spring onions , shredded , plus extra to serve
2 red chillies , shredded , plus extra to serve
2 tbsp oil
150g basmati rice , cooked and cooled, or 250g pack of ready steamed basmati
1 egg , beaten with 1 tsp sesame oil
100g white crabmeat
2 handfuls frozen peas , defrosted
a small handful basil , shredded
lime cheeks, to serve

Method

1. Mix together the garlic, ginger, spring onions and red chillis. Heat 2 tbsp oil in a stir-fry pan, then stir-fry the garlic mix. Add the rice to the garlic mix and toss until hot. Stir in the egg, crab and peas and cook for a couple of minutes until heated through.

2. Stir through the basil. Serve sprinkled with extra spring onion, chilli and lime.

Nutrition per serving
337 kcalories, protein 18.5g, carbohydrate 28.3g, fat 17.4 g, saturated fat 2.7g, fibre 2.5g, salt 0.73 g

Recipe from olive magazine, April 2008.

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Thai coconut rice with salmon

Sarah Randell serves up a summer one pot with big Thai flavours - great for relaxed entertaining

Ingredients

20g pack of fresh coriander
3 limes
2 x 400ml cans coconut milk
2 tbsp light olive oil
25g butter
2 shallots , finely chopped
90g jar Thai red curry paste (we used Bart's spices)
500g basmati rice
4 kaffir lime leaves , fresh or freeze dried
6 skinless salmon fillets , each weighing about 140g/5oz
3 tbsp soy sauce (we used Kikkoman's)
2 tsp golden caster sugar
4 spring onions
1 plump red chilli , seeded and finely chopped
simple green salad , to serve

Method

1. You will need a wide-based shallow casserole about 30cm in diameter, or a deep-sided sauté pan, with a tight-fitting lid as the salmon needs to steam in a single layer. Pick the coriander leaves off the stalks, finely chop the stalks and put the leaves in a bowl. Grate the zest of one of the limes. Set aside. Pour both cans of coconut milk into a large jug, then fill one of the empty cans with cold water and stir this into the jug.

2. Heat the oil and butter in the pan over a lowish heat, tip in the shallots and sizzle gently for about 5 minutes, stirring, until they start to turn golden. Stir the curry paste in and cook for another minute.

3. Take the pan off the heat and add the lime zest, coriander stalks, rice and a heaped teaspoon of salt, then mix everything together until the rice is coated in the curry paste. (You can prepare this up to two hours ahead.)

4. Pour the coconut milk mixture over the rice and stir. Bring to simmering point on a medium heat, stirring gently now and then. Get the spoon right to the bottom of the pan so the rice doesn't stick to it. Scatter in the lime leaves and leave everything to simmer, uncovered, for 5 minutes.

5. Stir the rice once more, then lay the salmon fillets on top. Cover and leave to barely simmer over a very low heat for 15-20 minutes until the salmon looks cooked and the rice is tender. Cook everything very gently or you will have crunchy rice on the bottom and no liquid left.

6. While the fish is cooking, juice two of the limes (the grated lime and another) and in a small bowl mix the juice with the soy sauce and sugar until the sugar has dissolved. Trim the spring onions, then split lengthways and slice into thin strands on the diagonal. Mix the spring onions and chilli with the coriander leaves. Cut the third lime into six wedges.

7. When the rice and fish are ready, take the pan off the heat and leave to stand for 5 minutes. To serve, scatter a third of the coriander salad over everything in the pan. Spoon some coconut rice on each plate, then, using a fish slice, put a salmon portion on top. Drizzle with some of the soy and lime dressing and scatter a spoonful of the coriander salad on top. Give everyone a lime wedge to squeeze over it. Serve the remaining dressing if anyone wants extra, and a side salad.

Nutrition per serving
857 kcalories, protein 38g, carbohydrate 74g, fat 48 g, saturated fat 24g, fibre 0g, salt 2.55 g

Recipe from Good Food magazine, August 2003.

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Oven-baked red pepper risotto

An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too

Easy
Serves 4
Prep 5 mins
Cook 30 mins
Vegetarian, Egg-free, Low-fat

Ingredients

1 tbsp oil
1 onion , chopped
300g risotto rice
100ml white wine (optional, or use more stock)
400g can chopped tomatoes
200g frozen roasted peppers
500ml vegetable stock
handful flat-leaf parsley , chopped
parmesan , to serve (optional)

Method

1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.

2. Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

Try

Use up leftovers - Red risotto cakes with bacon

Chill risotto overnight, then shape handfuls into burger shapes. Dip into seasoned flour, then beaten egg, and finally breadcrumbs to coat. Fry in a little oil in a non-stick frying pan for 4 mins each side, then serve with crispy bacon and salad.

Nutrition per serving

334 kcalories, protein 9g, carbohydrate 70g, fat 4 g, saturated fat 1g, fibre 0g, salt 1.36 g

Recipe from Good Food magazine, October 2008.

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Japanese chicken and egg (gluten-free)

Ingredients (serves 4)

1 cup (250ml) fish stock
1/4 cup (60ml) rice vinegar
1/3 cup (75g) caster sugar
1/2 cup (125ml) tamari (see note)
5 x 150g skinless chicken thigh fillets, thinly sliced
1 small carrot, cut into thin batons
3 spring onions, thinly sliced
3 eggs, lightly beaten
1 tbs vegetable oil
2 cups cooked sushi rice or steamed rice

Method

1. Place the stock, 2 tablespoons of the vinegar, 1/4 cup (55g) of the sugar and all but 2 teaspoons of the tamari in a deep frypan over high heat. Bring to the boil, then reduce heat to medium and simmer. Add chicken and carrot and return to the boil, then reduce heat to low. Cover and cook for about 5 minutes, stirring once. Remove from the heat, stir in the spring onions and set aside.

2. Meanwhile, make the omelettes by combining the eggs with the remaining vinegar, sugar and tamari. Beat lightly with a fork. Heat the oil in a non-stick frypan. When the oil is very hot, add half the egg mixture, stirring lightly in the centre to distribute the egg. When set (about 2-3 minutes), gently roll the omelette up - into a cylinder shape - in the pan. Slide onto a chopping board and slice crossways. Repeat with remaining egg mixture.

3. Place chicken in shallow bowls, pour over plenty of broth and top with omelette strips. Serve with rice.

Notes & tips
Wheat-free soy sauce from selected supermarkets and health food shops.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Source
delicious. - March 2005, Page 104
Recipe by Nancy Duran

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Chocolate rice pudding

Ingredients (serves 4)
1/3 cup medium-grain rice
1/4 cup cocoa powder
3 1/4 cups skim milk
1/4 cup caster sugar
canned pears, to serve

Method

1. Place rice into a sieve. Rinse under cold water until water runs clear. Transfer rice to a heavy-based saucepan.

2. Whisk together cocoa and 1/4 cup of milk. Stir in remaining milk and sugar.

3. Add milk mixture to rice. Bring to the boil over medium heat, stirring. Reduce heat to low. Cover. Cook for 35 minutes, stirring every 5 minutes. Remove lid. Cook, stirring occasionally, for 10 minutes. Serve pudding with pears.

Notes & tips
Variation: For a vanilla option, replace the cocoa with 2 teaspoons vanilla extract.

Source
Super Food Ideas - July 2004, Page 76
Recipe by Dixie Elliott

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Prawn rice paper rolls

Makes 8 rolls

Ingredients

70g dried rice vermicelli
2 tbs Maggi sweet chilli sauce, plus extra to serve
1 tbs fish sauce
1 lime, juiced
8 (22cm) square rice paper sheets
500g cooked prawns, peeled, deveined
1 cup fresh mint leaves
50g snow pea sprouts
1 carrot, peeled, cut into matchsticks
Lime wedges, to serve

Method

1. Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes to soften. Drain well. Cut into shorter lengths. Add the sweet chilli sauce, fish sauce and lime juice to noodles and combine.

2. Fill a shallow bowl about half-way with warm water. Dip one wrapper in the water until it is just soft, drain excess water. Place on a clean surface. Place a few of the noodles across the rice paper, about 3cm in from the edge. Top with a few prawns, mint leaves, snow pea sprouts and carrot. Fold over the bottom of the wrapper to enclose the filling. Fold in the sides and roll up firmly to enclose.

3. Place on a plate and cover loosely with damp paper. Repeat with remaining wrappers and filling. Serve with extra sweet chilli sauce and lime wedges.

Source
Fresh Living - 29 November 2004, Page 44
Recipe by Alison Roberts

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Rice pilaf

Cooking Time 30 minutes

Ingredients (serves 4)

1L (4 cups) chicken stock
2 tbs olive oil
1 brown onion, halved, finely chopped
250g (2 1/4 cups) long-grain white rice

Method

1. Place the stock in a medium saucepan and bring to a simmer over high heat.

2. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and cook, stirring, for 2 minutes or until soft.

3. Add the rice and cook, stirring, for 2 minutes or until rice is coated in onion mixture. Add the simmering stock and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until all the liquid is absorbed. Remove from heat. Use a fork to separate the grains.

4. Divide the rice among serving bowls and top with the spicy bean hotpot to serve.

Source
Good Taste - March 2006, Page 48
Recipe by Gemma Purcell

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Khao niew ma muang (coconut sticky rice with mango)

Slices of sweet mango make this famous sweet and sticky rice dessert from the north of Thailand an absolute delight.

Preparation Time 15 minutes
Cooking Time 30 minutes

Ingredients (serves 4)

200g (1 cup) glutinous or long-grain rice
1 x 270ml can Ayam coconut milk
2 tbs caster sugar
Large pinch of salt
1 large mango, cheeks removed, peeled, thinly sliced

Method

1. Place rice in a bowl. Cover with cold water. Set aside overnight to soak. Drain. Line the base of a bamboo steamer with non-stick baking paper. Spread rice over the base and place over a saucepan of simmering water. Steam, covered, for 25-30 minutes or until rice is tender and translucent. (If using long-grain rice, cook following packet directions.)

2. Meanwhile, place coconut milk, sugar and salt in a saucepan over medium heat. Stir until sugar dissolves and coconut milk is heated through (do not boil).

3. Transfer the rice to a large bowl. Add half the coconut milk mixture and stir to combine. Set aside for 5 minutes to stand.

4. Divide the rice among serving plates. Shape each portion into a 2cm-thick disc. Top with mango slices. Spoon over the remaining coconut milk.

Source
Good Taste - April 2007, Page 113
Recipe by Gemma Purcell

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Szechuan pepper squid

Ingredients (serves 4)

2 tsp Szechuan peppercorns (see note)
800g whole squid, cleaned, tentacles roughly chopped (or use squid tubes)
1 tbs rice bran oil (see note) or sunflower oil
160g punnet snow pea sprouts, chopped
4 spring onions, thinly sliced on the diagonal
3 cups cooked white long grain rice, to serve (1 cup uncooked rice)

Method

1. Grind the Szechuan peppercorns and 2 teaspoons salt using a mortar and pestle.

2. Cut the squid tubes along one side and open them out. With a sharp knife, lightly score the inside surface with criss-cross lines - don't cut too deeply, just enough to mark the flesh. Cut into 2-3cm-wide strips, then pat dry with paper towel. Toss the strips and tentacles in the pepper mixture.

3. Heat half the oil in a wok over high heat until smoking, add half the squid and stir-fry for 2 minutes or until opaque. Transfer to a plate. Repeat with the remaining oil and squid. Return all the squid to the wok with the sprouts and spring onion, and stir-fry for 1 minute.

4. To serve, divide the steamed rice among bowls and top with the stir-fried squid.

Notes & tips
Szechuan peppercorns are from Asian food shops and delis. Rice bran oil is from selected supermarkets.

Source
delicious. - February 2007, Page 136
Recipe by Kate Tait

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Sushi rice & prawn salad

Ingredients (serves 4)

2 cups (440g) Japanese sushi rice, rinsed, drained
1kg cooked tiger prawns, peeled, deveined
2 Lebanese cucumbers, peeled, halved lengthways, thinly sliced
2 small red chillies, seeds removed, thinly sliced into strips
4 spring onions, thinly sliced on an angle
2 tsp black* or regular sesame seeds

Dressing
2 tbs mirin (Japanese rice wine)*
1/4 cup (60ml) rice vinegar
1 tbs soy sauce
2 tsp sesame oil
Juice of 1 lemon

Method

1. Place rice and 2 cups (500ml) water in a saucepan and bring to the boil. Season with salt and cover with a tight-fitting lid. Reduce heat to very low, cook for 10 minutes or until water has been absorbed. Remove from heat and stand for 5 minutes.

2. Meanwhile, whisk dressing ingredients in a large bowl and add the remaining salad ingredients. Fluff the rice with a fork, then toss with the salad. Serve warm.

Notes & tips
* Available from Asian food shops.

Source
delicious. - March 2007, Page 133
Recipe by Kate Tait

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Sashimi vegetable rice-paper rolls

Preparation Time 40 minutes

Ingredients (serves 4)

1 carrot, peeled, coarsely grated
1 small red capsicum, halved, deseeded, thinly sliced
3 green shallots, ends trimmed, thinly sliced diagonally
1 bunch coriander, leaves picked, washed, dried, coarsely chopped
8 round (21cm-diameter) rice-paper sheets
80g baby Asian greens
2 (about 400g) salmon fillets, thinly sliced
2 tbs fresh lime juice
1 tbs sweet chilli sauce
1 tsp fish sauce
Lime wedges, to serve

Method

1. Place the carrot, capsicum, green shallot and coriander in a large bowl and gently toss to combine.

2. Soak a rice-paper sheet in a dish of warm water for 45 seconds or until soft and pliable (don't soak the sheet for too long or it will tear). Drain on paper towel and transfer to a clean work surface. Place a few baby Asian greens, a little carrot mixture and some salmon along the centre of the sheet. Fold in the ends and roll up tightly to enclose the filling and form a cigar shape. Cut in half diagonally and place on a serving plate. Repeat with remaining rice-paper sheets, baby Asian greens, carrot mixture and salmon.

3. Combine the lime juice, sweet chilli sauce and fish sauce in a small serving bowl. Serve rice-paper rolls immediately with dipping sauce and lime wedges.

Notes & tips
If salmon fillets are unavailable, you can use a 415g can of red salmon, drained well, flaked.

Source
Good Taste - October 2005, Page 113
Recipe by Tracy Rutherford

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Chicken and vegetable rice paper rolls

Lear how to make Chicken and vegetable rice paper rolls.

Ingredients (serves 4)

12 large rice paper rounds
1 green oak lettuce, leaves separated, washed, dried
1/2 large barbecued chicken, skin and bones removed, meat shredded (see note)
1 red capsicum, thinly sliced
1 Lebanese cucumber, halved, thinly sliced
1/2 cup beansprouts, trimmed
sweet chilli sauce, to serve

Method

1. Half-fill a shallow dish with warm water. Dip 1 rice paper round in water. Place on work surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting.

2. Place lettuce along edge of rice paper. Top with chicken, capsicum, cucumber and beansprouts. Roll up, folding up edges to enclose filling. Cover roll with a damp tea towel to prevent it drying out. Repeat with remaining rice paper rounds and fillings to make 12 rolls. Cut in half. Serve rolls with sweet chilli sauce.

Notes & tips
You'll need 1 1/2 cups shredded chicken.

Source
Super Food Ideas - March 2008, Page 59
Recipe by Claire Brookman

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Ham and vegetable rice paper rolls

Ingredients (serves 4)

125g shaved ham
1 carrot, peeled
1 red capsicum
6 iceburg lettuce leaves
12 small rice paper wrappers

Dipping sauce
2 tablespoons tomato sauce
1 tablespoon barbecue sauce
1 teaspoon soy sauce
1 teaspoon honey

Method

1. Cut ham into thin strips. Grate carrot. Cut sides from capsicum and discard seeds and membrane. Cut capsicum into thin strips. Tear lettuce into small pieces. Place ham and vegetables in piles on a large platter.

2. Place a clean, dry tea towel on the workbench. Half-fill a large, shallow bowl with warm water. Dip 1 rice paper wrapper in water. Soak for 10 to 20 seconds or until it starts to soften. Remove, allowing excess water to drain. Place on the tea towel.

3. Place lettuce, capsicum, carrot and ham on 1 edge of rice paper, leaving about 2cm at each end (don't overfill or rice paper wrapper will split). Fold edges in and roll up to enclose filling. Place roll, seam side down, on a plate. Cover with a damp tea towel. Repeat with remaining rice paper and filling to make 12 rolls.

4. Make dipping sauce Combine ingredients in a bowl. Serve rolls with dipping sauce.

Notes & tips

* To pack for lunch, pour dipping sauce into a small container and secure lid. Wrap rice paper rolls in plastic wrap and place in lunchbox. Pack close to an ice brick.
*
Variation
Try other combinations such as shaved turkey or salami with shredded snow peas, beansprouts or red cabbage.

Source
Super Food Ideas - July 2007, Page 30
Recipe by Tracy Rutherford

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Vegetable rice paper rolls

Preparation Time 15 minutes
Makes 8

Ingredients

2 iceberg lettuce leaves, shredded
1 small carrot, cut into matchsticks
1/4 capsicum, cut into matchsticks
1 small Lebanese cucumber, cut into matchsticks
8 round 16cm-diameter rice paper sheet
1 tsp tzatziki

Method

Soak rice paper following packet directions. Spread 1 tsp tzatziki over one-half of the sheet. Top with a little lettuce, carrot, capsicum and cucumber. Fold in the sides and roll up firmly to enclose the filling. Place on a plate. Repeat with rice paper sheets, tzatziki, lettuce, carrot, capsicum and cucumber to make 8 rolls.

Source
Good Taste - December 2008, Page 99
Recipe by Alison Roberts
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Stir-fried vegetable rice

Ingredients (serves 4)

225g jasmine rice
1 zucchini, cut into thin sticks
120g thin French beans, trimmed
1 bunch asparagus, woody ends trimmed, halved lengthways
1/2 cup frozen peas
1 small carrot, peeled, cut into thin strips
2 tbs vegetable oil
1 tbs green curry paste
1 small onion, chopped
2 garlic cloves, crushed
2 tsp grated fresh ginger
1 tbs fish sauce
1 tbs soy sauce
1/4 cup Thai basil leaves*
6 shallots (spring onions), sliced

Method

1. Cook the rice in a saucepan of boiling, salted water, then drain well. Allow to cool, then refrigerate overnight.

2. Blanch the zucchini, beans, asparagus, peas and carrot in boiling, salted water for 1 minute, then drain, refresh under cold water and set aside.

3. Heat the oil in a wok over high heat, then add the curry paste and stir-fry for a few seconds or until fragrant. Add onion, garlic and ginger, and cook for 1 minute.

4. Add the blanched vegetables and cook for 2-3 minutes or until just tender. Add the rice and heat through, then stir in the fish and soy sauce, basil leaves and shallots.

Notes & tips
It's best if you cook the rice for this recipe the day before.
* Thai basil is available from Asian supermarkets. Substitute with common basil if not available.

Source
delicious. - October 2003, Page 78

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Madras fish with turmeric & vegetable rice

Preparation Time 5 minutes
Cooking Time 10 minutes

Ingredients (serves 4)
500ml (2 cups) water
240g (2 cups) express long-grain 6-minute cooking rice (Sunrice brand)
1/4 tsp ground turmeric
270g (about 2 cups) frozen vegetable combos, Mediterranean (McCain brand)
Salt & freshly ground black pepper
1 1/2 tbs Madras curry paste (Patak's brand)
2 tsp fresh lemon juice
4 (about 150g each) firm white fish fillets (like silver warehou or ling)
1 tbs olive oil
1 lemon, cut into wedges, to serve

Method

1. Cover and bring the water to the boil in a medium saucepan over medium-high heat. Add rice and turmeric, and stir to combine. Cover and return to the boil. Reduce heat to medium and cook, partially covered, without stirring, for 2 minutes. Stir in vegetables and simmer, covered, for a further 4-5 minutes or until rice and vegetables are tender. Remove the lid and use a fork to fluff the grains of rice. Taste and season with salt and pepper.

2. Meanwhile, combine the curry paste and lemon juice in a small bowl. Brush the mixture over both sides of the fish fillets. Heat the oil in a large non-stick frying pan over medium heat. Cook the fish fillets for 1-2 minutes each side or until the flesh flakes with a fork.

3. Spoon the turmeric & vegetable rice evenly among serving plates. Serve immediately with the fish and lemon wedges.

Source
Good Taste - July 2001, Page 66
Recipe by Kerrie Mullin

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Rice & tuna snack

Preparation Time 10 minutes
Cooking Time 5 minutes

Ingredients (serves 4)

1 x 250g pkt Sunrice medium-grain brown rice
2 x 95g cans flavoured flaked tuna
4 cherry tomatoes, quartered,
1/3 cup alfalfa sprouts

Method

Cook rice in microwave following packet directions or until heated through. Divide the rice among serving bowls. Divide tuna among the bowls. Top the tuna with cherry tomatoes, and alfalfa sprouts. Serve immediately.

Notes & tips
You can also try this dish with chicken. Simply top the rice with 200g (2 cups) shredded Woolworths country-style roast chicken instead of the flaked tuna.

Source
Good Taste - July 2007, Page 54
Recipe by Tracy Rutherford

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Coconut rice with caramelised papaya

Coconut-flavoured creamy rice is the perfect bed for papaya slices dripping in caramel. Give rice pudding an Asian makeover, and be left with empty bowls and contented tummies.

Preparation Time 10 - 30 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

500ml (2 cups) milk
110g (1/2 cup) medium-grain rice
55g (1/4 cup) caster sugar
2 x 5cm-pieces lime rind
1 x 400ml can coconut milk
55g (1/4 cup, firmly packed) brown sugar
1/4 large (about 400g) red papaya, deseeded, peeled, cut into 1cm-thick wedges
Zested lime rind, extra, to serve

Method

1. Place the milk, rice, caster sugar, lime rind and 250ml (1 cup) of coconut milk in a medium saucepan. Bring to the boil over high heat. Reduce heat to low and simmer, stirring frequently, for 25 minutes or until about two-thirds of the liquid is absorbed. Set aside, covered, for 20 minutes or until the liquid is absorbed.

2. Meanwhile, combine brown sugar and remaining coconut milk in a large frying pan over medium heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Bring to the boil and cook for 2-3 minutes or until the mixture thickens slightly. Add the papaya and cook for 1-2 minutes each side or until the papaya is heated through and coated in the sauce.

3. Remove the lime rind from the rice mixture and discard. Divide rice mixture among serving bowls. Top with the caramelised papaya and sprinkle with the extra lime zest to serve.

Notes & tips
Red papaya: Bursting with vitamin C, red papaya adds loads of flavour and colour to this Thai-inspired dessert.

Source
Good Taste - December 2007, Page 24
Recipe by Michelle Southan

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Pilau rice recipe

Ingredients (serves 6)

1 1/2 cups (300g) basmati rice
1 tbs sunfl ower oil
1 small onion
1 cinnamon quill
3-4 green cardamom pods, lightly crushed
4 cloves
10 fresh curry leaves (see note)

Method

1. Rinse rice until the water runs clear, then drain. Heat oil in a pan over medium heat. Add the onion and cook for 1-2 minutes until just softened. Stir in the spices and curry leaves and cook for 1 minute or until fragrant. Add the rice, 1 teaspoon salt and 600ml boiling water. Bring to the boil, then reduce heat to very low. Cover and simmer for 10 minutes, stirring occasionally to prevent catching, until the rice is tender. Fluff up with a fork and serve.

Notes & tips
Fresh curry leaves are available from selected greengrocers.
To add colour, cook 1/2 cup (100g) of the rice separately with 1 teaspoon ground turmeric, then combine with the pilau.

Source
delicious. - October 2008, Page 76
Recipe by Valli Little

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Hainanese chicken rice with warm green onion sauce

Ingredients (serves 4)

8 green onions
2 x 4cm pieces ginger
1.5kg free-range chicken, rinse
2 cups (400g) long-grain white rice
1/4 cup (60ml) peanut or vegetable oil
1 tsp sesame seed oil
1 tbs Shaixing rice wine
Coriander sprigs and soy sauce combined with sliced red chilli, to serve

Method

1. Cut 4 green onions into 5cm lengths and 1 piece of ginger into slices. Place in a large saucepan and fill to 3/4 with water. Place pan over medium heat and bring to the boil. Add chicken, breast side-down, and return to the boil. Cook for 15 minutes. Turn heat off. Cover pan with lid and leave chicken for 2 hours. (The residual heat will finish cooking the chicken.) Remove chicken and strain cooking liquid, reserving 3 cups - the remaining stock can be frozen for up to 1 month.

2. Rinse rice in a sieve under cold running water, until water runs clean. Place rice and reserved stock in a saucepan and bring to the boil over meduim heat. Cover then reduce heat to low and cook for 15 minutes. Remove pan from heat and stand, covered, for 10 minutes.

3. Meanwhile: using a heavy knife of cleaver, cut chicken into small pieces, or remove meat from bones then cut. Place chicken in a serving bowl. Cut remaining green onions into thin slices and finely grate remaining ginger, then combine in a heatproof bowl. Heat combined oils in a small frying pan over meduim heat until smoking, then pour over green onion mixture immediately. Stir in rice wine. Drizzle chicken with green onion sauce and top with coriander sprigs. Serve with the rice and small bowls of soy sauce and red chilli.

Notes & tips
Chinese Shoaxing wine is an inexpensive rice-based cooking wine, found in Asian food stores. Substitute with dry sherry.

Source
Notebook: - October 2006, Page 125
Recipe by Sophia Young

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