Sweet coconut rice with mangoes recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Sweet coconut rice with mangoes recipe. Enjoy quick & easy rice cooking recipes and learn how to make Sweet coconut rice with mangoes.

Preparation Time 10 minutes
Cooking Time 30 minutes

Ingredients (serves 4)

3/4 cup (150g) arborio rice
2 cups (500ml) milk
2 cups (500ml) coconut milk
1/4 cup (50g) caster sugar
1/4 cup (20g) shredded coconut, toasted
2 mangoes, peeled and diced.
Honey, to serve

Method

1. Put the rice in a saucepan and cover with cold water, bring to the boil and cook for 5 minutes, drain and then return the rice to the pan.

2. Add the milk, coconut milk and sugar. Bring to the boil. Reduce the heat and simmer gently, stirring frequently for 20-25 minutes until rice is tender and liquid absorbed.

3. Remove from the heat and stir through coconut. Spoon into bowls. Serve topped with mango and a drizzle of honey.

Notes
Try this: Other fruits can be used when mango is not in season. Try pineapple, banana or tinned fruit.

Source
Fresh Living - 21 March 2005, Page 49
Recipe by Louise Pickford

More Rice Recipes:

Beef skewers with bok choy rice
Lamb meatball & pea pilaf
Fish with rice noodle cakes
Brown rice and tuna salad
San choy bau rice paper rolls
Creamy chocolate rice pudding

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Tuna, rice and spinach salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tuna, rice and spinach salad recipe. Enjoy quick & easy rice cooking recipes and learn how to make Tuna, rice and spinach salad.

Cooking Time 30 minutes

Ingredients (serves 4)

1 1/2 cups brown basmati rice
2 bunches asparagus, trimmed, cut crossways into thirds
1 tablespoon reduced-salt soy sauce
2 tablespoons sweet chilli sauce
425g can tuna in springwater, drained, flaked
1/2 cup semi-dried tomatoes (not in oil), chopped
50g baby spinach
2 hard-boiled eggs, peeled, sliced (see tip)

Method

1. Bring a saucepan of water to the boil over high heat. Add rice. Return to the boil. Reduce heat to medium. Cook, uncovered, for 25 to 30 minutes or until rice is tender. Drain. Transfer to a large bowl. Set aside for 15 minutes to cool.

2. Meanwhile, wash asparagus. Place, with water clinging, in a plastic bag. Twist top to seal. Microwave on HIGH (100%) for 1 to 1 1/2 minutes or until just tender. Drain.

3. Combine soy sauce and sweet chilli in a jug. Pour over rice. Add asparagus, tuna, semi-dried tomato, spinach and salt and pepper. Toss to combine. Spoon salad into shallow bowls. Top with egg and serve.

Notes
To cook perfectly boiled eggs, half-fill a saucepan with lightly salted water. Bring to a gentle boil over high heat. Add eggs (they should be at room temperature) and stir gently for 30 seconds (this helps to centre the yolks). Reduce heat to medium. Simmer for 8 minutes for hard-boiled eggs. Drain. Rinse under cold water. Tap eggs to crack shells (this stops eggs from further cooking). Cool completely before peeling.

Source
Super Food Ideas - December 2005, Page 41
Recipe by Kim Meredith

More Rice Recipes:

Beef skewers with bok choy rice
Lamb meatball & pea pilaf
Fish with rice noodle cakes
Brown rice and tuna salad
San choy bau rice paper rolls
Creamy chocolate rice pudding 

Save and share Tuna, rice and spinach salad recipe

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Feed a Cold

I was looking for a way to use some blood oranges that I had bought at the market, and I came across this recipe from BHG for a Blood Orange Salad. It marinates while you make the rest of the meal, so all it takes is some quick assembly and time to let it sit. It was really delicious, and I loved the combination of flavors. I might add a little crunch next time, like toasted hazelnuts. A perfect way to get that extra vitamin C when you are under the weather, or just need a dose of sunshine to combat winter blues.

Moroccan blood orange salad

ingredients

• 3 blood oranges, peeled and thinly sliced
• 3 oranges, peeled and thinly sliced
• 1/2 cup thinly sliced green onion
• 1/4 cup imported Italian green olives, pitted
• 2 tablespoons wine vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon ground cumin
• Lettuce leaves
• 2 tablespoons snipped fresh mint or parsley

directions

Place blood oranges, oranges, green onion, and olives in a shallow serving dish. Sprinkle with vinegar, olive oil, oregano, cumin, dash salt, and dash pepper; toss gently. Let marinate 30 to 60 minutes at room temperature. To serve, arrange mixture on lettuce-lined plates; sprinkle with snipped mint or parsley. Makes 6 side-dish servings.

Throat Soother

Best cure for a sore throat is tea with lemon and honey, or even more simply, lemons brewed in boiling water with some honey added. It's such a nice drink, I wonder why I wait until I am sick to make it.

Pistachio & Almond Baklava Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Pistachio & Almond Baklava Recipe. Enjoy Middle Eastern Desserts and learn how to make Pistachio & Almond Baklava.

Preparation Time 60 minutes
Cooking Time 55 minutes

Ingredients (serves 24)

Melted butter, to grease
430g (2 cups) caster sugar
185ml (3/4 cup) water
185ml (3/4 cup) fresh orange juice, strained
1 tsp orange flower water
280g (2 cups) pistachio kernels, finely chopped
320g (2 cups) blanched almonds, finely chopped
1 tsp ground cinnamon
18 sheets filo pastry
250g butter, melted

Preparation

Preheat oven to 180°C. Brush a 5cm-deep, 21 x 31cm (base measurement) baking dish with butter to grease. Place the sugar, water and orange juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, without stirring, for 20 minutes or until syrup thickens. Transfer to a heatproof jug. Set aside to cool completely. Stir in the orange flower water.

Meanwhile, combine the pistachio, almonds and cinnamon in a bowl. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it from drying out). Brush 1 filo sheet with butter and fold in half. Cut into 8 strips crossways. Repeat with another filo sheet and butter.

Brush 1 filo sheet with butter and fold in half. Line the base of the dish with the filo, leaving a gap at one end. Repeat with 3 more sheets of filo and butter. Use 4 of the filo strips to fill the gap.

Sprinkle one-third of the pistachio mixture evenly over the pastry. Continue layering with the remaining filo, butter and pistachio mixture to make two more layers. Finish with a layer of filo.

Use a sharp knife to trim the edges. Score the pastry into 24 squares. Bake for 30 minutes or until golden and crisp. Pour over syrup. Set aside for 2 hours to cool completely. Cut into squares to serve.

More Dessert Recipes:

Pistachio & cardamom baklava
Middle eastern rosewater cakes
Middle Eastern rice pudding
Middle-Eastern baklava
Lokum (Turkish delight)
Turkish Doughnuts with Rose Hip Syrup

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Pistachio & cardamom baklava recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Pistachio & cardamom baklava. Enjoy Middle Eastern Desserts and learn how to make Pistachio & cardamom baklava.

Preparation Time 30 minutes
Cooking Time 40 minutes
Makes 18 pieces

Ingredients

Melted butter, to grease
200g unsalted pistachio kernels
1 tsp ground cardamom
125ml (1/2 cup) water
1 tbs honey
2 tsp fresh lemon juice
160g (2/3 cup) white sugar
8 sheets filo pastry (Antoniou brand)
100g unsalted butter, melted

Method

1. Preheat oven to 180°C. Brush a square 17cm (base measurement) cake pan with melted butter to lightly grease. Place the pistachios and cardamom in the bowl of a food processor and process until coarsely chopped.

2. Combine water, honey, lemon juice and sugar in a saucepan and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes or until reduced by one-third. Remove from heat and set aside for 1 hour to cool.

3. Place filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 sheet with melted butter and fold into quarters. Repeat with remaining filo.

4. Place 1 filo square in the prepared pan. Sprinkle with 2 tbs of pistachio. Continue layering with remaining filo and pistachio, finishing with filo. Brush with remaining melted butter. Cut into 9 even squares. Cut each square in half diagonally.

5. Bake in oven for 30 minutes or until golden. Remove from oven. Drizzle with syrup. Set aside for 40 minutes to cool.

6. Serve with Turkish coffee.

Notes
You can make this baklava up to 1 day ahead. Store in an airtight container out of direct sunlight.

Source
Good Taste - October 2004, Page 62
Recipe by Rodney Dunn

More Dessert Recipes:

Middle eastern rosewater cakes
Middle Eastern rice pudding
Middle-Eastern baklava
Lokum (Turkish delight)
Turkish Doughnuts with Rose Hip Syrup
Othmaliye Bil-Kishta

Save and share Pistachio & cardamom baklava recipe

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Beef skewers with bok choy rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Beef skewers with bok choy rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Beef skewers with bok choy rice.

Cooking Time 15 minutes

Equipment
You'll need 20 small pre-soaked skewers

Ingredients (serves 4)

500g rump steak, trimmed
2 tablespoons orange marmalade
1/4 cup light soy sauce
1 orange, rind finely grated, juiced
1/2 cup jasmine rice, well rinsed
1 bunch baby bok choy, shredded
1 small red capsicum, thinly sliced
olive oil cooking spray

Method

1. Soak skewers in cold water for 30 minutes. Drain. Cut steak into 8cm-long strips. Thread onto skewers. Place in a shallow ceramic dish.

2. Combine marmalade, 1 tablespoon soy sauce and 1 tablespoon orange juice. Pour over skewers. Turn to coat meat. Cover and refrigerate for 30 minutes.

3. Place rice and 1 1/5 cups water in a microwave-safe bowl. Cover with a lid or double layer of plastic wrap. Cook for 5 minutes on HIGH (100%), then 7 minutes on MEDIUM (50%). Remove. Add orange rind, bok choy and capsicum. Stir to combine. Cover and stand for 5 minutes. Combine remaining soy and orange juice.

4. Preheat barbecue on medium. Spray skewers with oil. Cook for 1 minute each side or until cooked to your liking. Serve with bok choy rice and soy dipping sauce.

Source
Super Food Ideas - May 2005, Page 41
Recipe by Nadia French

More Rice Recipes:

Lamb meatball & pea pilaf
Fish with rice noodle cakes
Brown rice and tuna salad
San choy bau rice paper rolls
Creamy chocolate rice pudding
Pork rice paper rolls

Save and share Beef skewers with bok choy rice recipe

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Purple Milk

Here lie the remains of my breakfast. The picture barely does it justice - the milk is a beautiful lavender color and bits of berry and grain cling to the bowl. This is what is left after a delicious serving of Dorset Muesli.

I have a really hard time getting excited about cold cereal. Well, strike that. I have no trouble getting excited about it, it's just that it's always a let down. I will either end up with some sugary crunchy combination that scrapes off the roof of my mouth and/or deafens me, or something so bland it feels like I am eating horse feed. Then it's back to toast and yogurt (Brown Cow 0% Fat Greek Yogurt is my current fave, but more on that in another post).

I bought the Berries & Cherries Muesli on a whim yesterday at Whole Foods. I admit I was first attracted to the packaging, then to the description. There was a plethora of ingredients listed, but all were natural foods, not additives. Plus it was from England. I don't know why, but England seems to have it down as far as cereals, something we don't seem to be able to achieve here in the US.

What a delight. My mouth actually woke up from all of the delicious tastes. I put some in a small bowl so I could taste each element individually, and I loved all of the tart, sweet, nutty flavors. And that purple milk at the end - magical!

Plantain Peanut Bread

I'm slowly getting over my not-so-great baking experience two weekends ago. I even felt adventurous and tried something new. Well, not really. I substituted plantains for bananas and peanuts for walnuts in this banana bread recipe. To reduce the risk, I baked half a recipe in two small remekins.



Why all these substitutions? The same reasons as everybody else'. I had these ingredients and not the one listed in the original recipe. And these said ingredients needed to be consumed ASAP or they would have been wasted.

The bread came out not bad at all. The plantain gave it sort of banana flavor but more on the nutty side. And peanuts - you know - are awesome whenever and wherever.



Ingredients

• 2 tablespoons butter (1 oz.) - melted


• 2 generous tablespoons brown sugar (1 oz.)


• 1 teaspoon vanilla extract


• 1 generous tablespoon honey (1 oz.)


• 1 large ripe plantain


• 1 egg


• A pinch of salt


• 1 cup whole wheat flour (4 1/2 oz.)


• 1/4 teaspoon baking soda


• 1/4 cup peanuts (1 oz.)

Directions

1. Preheat the oven to 350 degrees.


2. In a clean bowl, whisk melted butter and brown sugar together. Add vanilla extract, honey, plantain and egg. Whisk until combined and the plantain breaks down into tiny pieces.


3. Add flour, salt and baking soda. Stir until just combined. Fold in peanuts.


4. Divide the batter into two remekins. Bake for 25 to 30 minutes. It's delicious warm and even tastier cold the next day.

Chicken or Lamb Patty Pockets Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken or Lamb Patty Pockets Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken or Lamb Patty Pockets.

Cook Time: 6 min
Level: Easy
Yield: 4 servings

Ingredients

Handful cilantro leaves
Handful mint leaves
Handful basil leaves
1 cup Greek style plain yogurt
1 tablespoon cumin, a palm full
1 tablespoon plus 1 teaspoon grill seasoning blend, 1 1/3 palm fulls (recommended: McCormick Montreal Seasoning)
1 1/2 pounds ground chicken or ground lamb
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 pita pockets
1 cup mango chutney
8 leaves tender lettuce

Directions

Spiced exotic chips recommended: Taro root chips)

Place the herbs in a food processor and pulse grind them into a fine chop. In a bowl combine the herbs, yogurt, cumin and grill seasoning. Add the meat and mix to combine.. Form into 4 large, very thin patties. Wash up and preheat a large nonstick skillet with a couple tablespoons extra-virgin olive oil over medium-high heat. Cook patties 3 to 4 minutes on each side. Heat a small second skillet over high heat and blister the pitas on each side. Cut tops off the bread and fill pita pockets with patties, lettuce and chutney.

Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Get Curry'd Away

 More Middle Eastern Recipes:

Turkish lamb, feta & spinach melts
Turkish lamb burger
Hummus and Grilled Vegetable Wrap
Lamb, tabouli and hommus wrap
Lamb cutlets with fattoush
Home-style doner kebab

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Spice Rubbed Lamb Pops Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spice Rubbed Lamb Pops Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spice Rubbed Lamb Pops.

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/4 pound lamb (top round) trimmed of fat and cut into 1/2-inch by 2 1/2-inch strips

Directions

12 skewers, if wooden soak in water for 10 minutes

Preheat the grill or a grill pan.

In a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat.

Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.

2006, Ellie Krieger
Show: Healthy Appetite with Ellie Krieger Episode: Thrill of the Grill

More Middle Eastern Recipes:

Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes
Lamb kebabs
Moroccan Rub Lamb Chops

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Lamb meatball & pea pilaf recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Lamb meatball & pea pilaf recipe. Enjoy quick & easy rice cooking recipes and learn how to make Lamb meatball & pea pilaf.

Meatballs aren't just for pasta dishes. Experiment with this tasty pilaf - a winner for any meatball fan.

Easy
Serves 4
Prep 10 mins
Cook 20 mins
Freezable
Low-fat
Raw or cooked meatballs only

Ingredients

400g pack lean minced lamb
3 garlic cloves , crushed
2 tsp cumin
300g basmati rice
enough lamb or vegetable stock to cover the rice, from a cube is fine
300g frozen peas
zest 2 lemon , juice of 1

FOR THE CUCUMBER YOGURT

1⁄2 cucumber , finely chopped or grated
150ml pot mild natural yogurt
small bunch mint , leaves torn

Method

1. Mix the lamb with half the garlic and 1 tsp of the cumin, then season and shape into about 16 balls - it's easier if you wet your hands. Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through. Remove from the pan, set aside, then tip in the rice, final tsp of cumin and remaining garlic. Fry for 30 secs, stirring, then pour in enough stock to cover. Cover and simmer for 10 mins or until almost all of the liquid is absorbed.

2. Stir in the peas, return the meatballs to the pan, then warm through for a few mins until the peas are tender. Meanwhile mix the cucumber, yogurt and half the mint together, then season. To finish the pilaf, stir in the lemon zest and juice with some seasoning and the remaining mint. Serve with a good dollop of the cooling cucumber yogurt.

Tip

For an even healthier version, substitute the lamb for turkey mince - it's a good source of protein and low in saturated fat.

Nutrition per serving

496 kcalories, protein 33g, carbohydrate 72g, fat 10 g, saturated fat 4g, fibre 4g, sugar 5g, salt 1.34 g

Recipe from Good Food magazine, July 2008. 

More Rice Recipes:

Fish with rice noodle cakes
Brown rice and tuna salad
San choy bau rice paper rolls
Creamy chocolate rice pudding
Pork rice paper rolls
Five spice chicken and fried rice

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Fish with rice noodle cakes recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Fish with rice noodle cakes recipe. Enjoy quick & easy rice cooking recipes and learn how to make Fish with rice noodle cakes.  

Cooking Time 30 minutes

Ingredients (serves 4)

170g rice stick noodles
1 1/2 tbs vegetable oil
4 (about 125g each) white fish fillets (such as gemfish), halved lengthways
2 tbs fresh lime juice
1 tbs soy sauce
3 tsp caster sugar
50g snow pea sprouts
2 tbs fresh coriander leaves, to garnish

Method

1. Cook the noodles in a large saucepan of salted boiling water for 8 minutes or until tender. Drain. Place four equal portions of noodles, about 10cm in diameter, on a piece of baking paper.

2. Heat 2 tsp of the oil in a large non-stick frying pan over high heat. Add the noodles and flatten slightly. Cook for 5 minutes each side or until light golden. Transfer to a plate and cover with foil to keep warm.

3. Reduce heat to medium. Heat 2 tsp of remaining oil in pan. Add fish and cook for 2 minutes each side or until just cooked.

4. Kids' task: Meanwhile, combine remaining oil, lime juice, soy sauce and sugar in a screw-top jar and shake until combined.

5. Divide noodle cakes among plates. Top with snow pea sprouts and fish. Drizzle with dressing and garnish with coriander.

Source
Good Taste - November 2004, Page 70
Recipe by Jane Charlton

More Rice Recipes:

Brown rice and tuna salad
San choy bau rice paper rolls
Creamy chocolate rice pudding
Pork rice paper rolls
Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb

Save and share Fish with rice noodle cakes recipe

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Brown rice and tuna salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brown rice and tuna salad recipe. Enjoy quick & easy rice cooking recipes and learn how to make Brown rice and tuna salad. 

Cooking Time 15 minutes

Ingredients (serves 4)

1 1/3 cups brown rice
1/2 cup fat-free balsamic or French dressing
200g punnet cherry tomatoes, quartered
2 Lebanese cucumbers, chopped
50g baby rocket leaves
425g can tuna in springwater, drained, flaked

Method

1. Cook rice, following packet directions. Drain well. Set aside for 5 minutes to cool slightly. Stir through dressing. Set aside for 15 minutes.

2. Add tomatoes, cucumber, rocket and tuna to rice. Season with salt and pepper. Gently toss to combine. Serve.

Source
Super Food Ideas - March 2005, Page 39
Recipe by Alison Roberts

More Rice Recipes:

San choy bau rice paper rolls
Creamy chocolate rice pudding
Pork rice paper rolls
Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb
Little spanakopita with rice

Save and share Brown rice and tuna salad recipe

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San choy bau rice paper rolls recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try San choy bau rice paper rolls recipe. Enjoy quick & easy rice cooking recipes and learn how to make San choy bau rice paper rolls.  

Ingredients (serves 4)

2 teaspoons Alfa One rice bran oil
2 garlic cloves, crushed
2cm piece fresh ginger, finely grated
500g pork mince
2 tablespoons oyster sauce
1 tablespoon soy sauce
4 green onions, thinly sliced
1 1/2 cups frozen vegetable mix (peas, corn, carrot)
2 teaspoons lime juice
1 teaspoon sesame oil
12 large rice paper rounds
3 cups shredded iceberg lettuce
Plum sauce, to serve

Method

1. Heat wok over high heat. Add rice bran oil. Swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until pork just changes colour.

2. Combine oyster sauce and soy sauce in a jug. Add onion, vegetable mix, sauce mixture, lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Remove from heat.

3. 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.

4. Place a small amount of lettuce along edge of round. Top with 1/3 cup mince mixture. Roll up, folding up edges, to enclose filling. Cover with a damp tea towel to prevent it drying out. Repeat with remaining rounds, lettuce and mince mixture to make 12 rolls. Serve with sauce.

Notes

To freeze mince mixture: Cool. Spoon into an airtight container or large snap-lock bag. Freeze for up to 3 months.

To thaw: Thaw in fridge overnight.

To reheat: Spoon into a heatproof, microwave-safe dish. Microwave on medium (50%) for 3 to 4 minutes or until heated through.

Source
Super Food Ideas - July 2010, Page 24
Recipe by Kim Coverdale

More Rice Recipes:

Creamy chocolate rice pudding
Pork rice paper rolls
Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb
Little spanakopita with rice
Mediterranean tuna & rice bake

Save and share San choy bau rice paper rolls recipe

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Creamy chocolate rice pudding recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Creamy chocolate rice pudding recipe. Enjoy quick & easy rice cooking recipes and learn how to make Creamy chocolate rice pudding.

Ingredients (serves 4)

1/2 cup arborio rice
2 tablespoons cocoa powder, sifted
1 teaspoon vanilla bean paste
4 cups low-fat milk
1/4 cup caster sugar
2 tablespoons flaked almonds, toasted

Method

1. Place rice in a heavy-based saucepan. Whisk cocoa, vanilla and 1/4 cup milk together in a large bowl. Add sugar and remaining milk. Whisk until well combined.

2. Add milk mixture to rice. Bring to the boil over medium heat, stirring often. Reduce heat to low. Cover. Cook, stirring occasionally, for 40 to 50 minutes or until rice is tender. Serve topped with almonds.

Source
Super Food Ideas - July 2008, Page 84
Recipe by Nadia French & Kim Coverdale

More Rice Recipes:

Pork rice paper rolls
Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb
Little spanakopita with rice
Mediterranean tuna & rice bake
Mediterranean tuna and rice pie

Save and share Creamy chocolate rice pudding recipe

this recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Pork rice paper rolls recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Pork rice paper rolls recipe. Enjoy quick & easy rice cooking recipes and learn how to make Pork rice paper rolls.

Ingredients (serves 4)

150g dried rice vermicelli noodles
16 small round rice paper wrappers
1 oak lettuce, leaves separated, washed, dried
2 Lebanese cucumbers, halved, cut into thin strips
1/2 cup mint leaves
1/2 cup Thai basil leaves (see note)
250g (2 cups) roasted pork, cut into strips
1/3 cup sweet chilli sauce
1 lime, juiced

Method

1. Soak noodles following packet directions. Drain. Refresh in cold water and drain.

2. Half-fill a shallow dish with warm water. Dip 1 rice paper wrapper into water. Place on work surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting. Place lettuce at edge of rice paper. Top with noodles, cucumber, mint, basil and pork. Roll up, folding edges in to enclose filling. Cover rice paper rolls with a damp tea towel to prevent drying out. Repeat with remaining rice paper wrappers, noodles, lettuce, cucumber, mint, basil and pork to make 16 rolls.

3. Combine sweet chilli and 1 1/2 tablespoons lime juice in a screw-top jar. Secure lid and shake until well combined. Serve rice paper rolls with sweet chilli dipping sauce.

Notes

Thai basil: This purple-stemmed, green-leaved herb is widely used in Asian cooking. It has an aniseed aroma and a subtle licorice-like flavour. Regular or sweet basil is a suitable alternative.
Cost per serve using leftover roasted pork.

Source
Super Food Ideas - December 2006, Page 29
Recipe by Claire Brookman

More Rice Recipes:

Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb
Little spanakopita with rice
Mediterranean tuna & rice bake
Mediterranean tuna and rice pie
Stir-fried rice with chilli tuna

Save and share Pork rice paper rolls recipe

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Five spice chicken and fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Five spice chicken and fried rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Five spice chicken and fried rice.

Keep dinner fast, interesting and tasty with these bulk-buy items.

Ingredients (serves 4)

1.5kg mixed chicken pieces, trimmed
1/2 cup cornflour
1 tablespoon Chinese five spice powder
1 teaspoon white pepper
2 teaspoons sea salt
2 tablespoons lemon juice rice bran oil cooking spray
450g packet white rice in 2 1/2 minutes
2 teaspoons Alfa One rice bran oil
2 eggs, lightly beaten
4 green onions, thinly sliced
1 cup frozen peas
2 tablespoons light soy sauce

Method

1. Preheat oven to 220ºC/200ºC fan-forced. Place a wire rack over a large baking tray. Using a sharp knife, cut slits in chicken.

2. Combine cornflour, five spice, pepper and salt in a large snap-lock bag. Brush chicken with lemon juice. Spray lightly with oil. Place in snap-lock bag. Seal. Toss to coat. Place chicken on wire rack. Bake for 30 minutes, spraying chicken lightly with oil halfway through cooking, or until golden and crisp.

3. Meanwhile, cook rice according to packet directions. Transfer to a bowl. Cool for 10 minutes. Heat a wok over medium heat. Add 1 teaspoon oil. Swirl to coat. Stir-fry egg for 2 to 3 minutes or until scrambled. Transfer to a bowl. Add remaining oil to wok. Swirl to coat. Add rice, onion, peas, soy sauce and egg. Stir-fry for 2 to 3 minutes or until heated through. Serve chicken with rice mixture.

Notes

Buy mixed chicken pieces in bulk and freeze in a single layer in a freezer or snap-lock bag for up to 3 months.

Timesaver shortcut: We've saved you time by using white rice in 2 1/2 minutes, which is cooked in the microwave.
 
About this recipe: We used a combination of chicken drumsticks, wings and chicken thigh cutlets with the skin on. They're available from the supermarket deli or the fresh meat and poultry section.

Source
Super Food Ideas - September 2010, Page 28
Recipe by Jenny Fanshaw

More Rice Recipes:

Vanilla rice pudding with poached rhubarb
Little spanakopita with rice
Mediterranean tuna & rice bake
Mediterranean tuna and rice pie
Stir-fried rice with chilli tuna
Rice & tuna snack

Save and share Five spice chicken and fried rice recipe

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Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous.

Cook Time: 23 min
Level: Easy
Yield: 4 servings

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon dried oregano or marjoram
1/2 teaspoon ground cinnamon
2 tablespoons grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
1 large onion, cut into bite-sized pieces
2 green bell peppers, seeded and cut into bite-sized pieces
Salt and freshly ground black pepper
2 cups Greek plain yogurt
2 cloves garlic, peeled and grated or minced
1/4 cup finely chopped mint leaves, a handful
1/4 cup finely chopped parsley leaves, a handful
1/4 cup pine nuts
1 tablespoon butter
1 lemon, zested and juiced
1 1/2 cups chicken stock
1 1/2 cups couscous
1 cup pitted and chopped green olives
Toasted pita, for serving
Special equipment: metal skewers

Directions

Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.

Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.

Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on grill or under the broiler for 12 to 15 minutes or until tender.

Combine yogurt with garlic, mint and parsley.

In a sauce pot toast pine nuts over medium heat, remove and reserve. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts.

Stir the lemon juice into yogurt to thin.

Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.

Recipe courtesy Rachael Ray, 2008
Show: 30 Minute Meals - Episode: Steppin' Up to Spring

More Middle Eastern Recipes:

Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes
Lamb kebabs
Moroccan Rub Lamb Chops
Shish Taouk with White Rice

Save and share Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous recipe 

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Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lemon-Garlic Chick Pea Dip with Veggies and Chips.

Prep Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 (15-ounce) can chick peas, drained
1 clove garlic, cracked from skin
1 lemon, zested and juiced
4 to 5 sprigs fresh thyme leaves, stripped from stems
Coarse salt and pepper
A few drops hot sauce, to taste
1/4 cup extra-virgin olive oil eyeball it
4 ribs celery from the heart cut into dipping sticks, 4 inches long
1/2 seedless cucumber, cut into sticks
1 red bell pepper, trimmed and cut into sticks
1/2 pint grape tomatoes
1 sack reduced fat gourmet chips (recommended: Terra brand Garlic and Onion Yukon Gold flavor potato chips (50 percent less fat than regular chips))

Directions

Combine the chick peas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip t a dish and surround with veggies and chips. That'll keep the munching going on until dinner!

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Summer Stunner

More hummus Recipes:

Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus
Hummus without Tahini
Moroccan Whole Chickpea Hummus
Hummus & Vegetable Pita Toasts 

Save and share Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe
 
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Middle eastern rosewater cakes recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle eastern rosewater cakes Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle eastern rosewater cakes.

Makes 8

Ingredients

1 cup (250ml) canola oil
1 1/2 cups (330g) caster sugar
2 eggs
1 cup (280g) natural yoghurt
2 cups (300g) self-raising fl our, sifted
2 tbs rosewater*
1 cup (150g) icing sugar, sifted
1-2 drops pink food colouring
Dried edible rosebuds* (optional), to decorate

Method

1. Preheat oven to 180°C. Grease and fl our eight 1-cup (250ml) decorative moulds (non-stick friand pans are ideal).

2. Place the oil, caster sugar and eggs in a bowl. Using electric beaters, beat until well combined. Stir in yoghurt, followed by flour, then stir in half the rosewater.

3. Divide the mixture among moulds. Bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Cool slightly in moulds, then turn out onto a rack to cool completely.

4. For icing, place icing sugar in a bowl with remaining rosewater and colouring.

5. Use a wooden spoon to gradually stir in enough warm water (about 2-3 tsp), to make a smooth, flowing icing. Turn out cooled cakes, then drizzle with icing and decorate with rosebuds, if using.

Source
delicious. - September 2005, Page 94
Recipe by Valli Little

More Dessert Recipes:

Middle Eastern rice pudding
Middle-Eastern baklava
Lokum (Turkish delight)
Turkish Doughnuts with Rose Hip Syrup
Othmaliye Bil-Kishta
Shabakiyah

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Middle Eastern rice pudding recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle Eastern rice pudding Recipe. Enjoy the Middle Eastern Desserts and learn how to make Middle Eastern rice pudding.

Ingredients (serves 4)

2 x 350g tubs Greek-style rice pudding
1/2 cup (125ml) thickened cream
2 tbs rosewater
1/2 tsp ground cardamom seeds
200g rose petal jam
2 tbs slivered pistachios, to garnish

Method

1. Heat the rice and cream gently in a saucepan over medium-low heat. Stir in the rosewater and cardamom. Warm the jam in the microwave or in a small saucepan over low heat. Divide rice among 4 warm bowls. Garnish with nuts and serve with warm rose petal jam.

Notes
Rosewater and rose petal jam are available from Middle Eastern food shops and selected supermarkets and delis

Source
delicious. - November 2007, Page 122
Recipe by Valli Little

More Dessert Recipes:

Middle-Eastern baklava
Lokum (Turkish delight)
Turkish Doughnuts with Rose Hip Syrup
Othmaliye Bil-Kishta
Shabakiyah
Sello Sfouf

Save and share Middle Eastern rice pudding

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Middle-Eastern baklava recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle-Eastern baklava Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle-Eastern baklava.

Makes 3 long logs

Ingredients

500g good-quality Turkish delight*
50g almond meal
200g walnuts, finely chopped
2 tsp rosewater
1 tbs lemon juice
1 cup caster sugar
9 sheets filo pastry
100g butter, melted
Rose petals, to garnish
Turkish coffee, to serve

Method

1. Preheat oven to 190°C.

2. Cut the Turkish delight into small cubes and place in a bowl with the icing sugar from the box, the almond meal, walnuts, half the rosewater, the lemon juice and half the caster sugar. Stir to combine, then set aside.

3. Place the remaining caster sugar and 1 cup water in a saucepan over medium heat, stirring to dissolve the sugar. Decrease heat to low and simmer for 5 minutes. Stir in the remaining rosewater and set aside to cool.

4. Place 1 sheet of filo on a workbench and brush with butter. Repeat with 2 more sheets. Place a third of the filling along a long end of the buttered pastry, then roll up, twisting the ends to enclose. Brush the top with butter. Repeat with remaining filo and filling to make 3 rolls.

5. Place on a greased baking tray and bake for 30 minutes. Brush with a little syrup and set aside to cool.

6. Once cool, slice diagonally and drizzle with the extra syrup. Garnish with the rose petals and serve with Turkish coffee.

Notes
Turkish delight is available from Middle-Eastern stores.

Source
delicious. - June 2002, Page 148
Recipe by Valli Little

More Dessert Recipes:

Lokum (Turkish delight)
Turkish Doughnuts with Rose Hip Syrup
Othmaliye Bil-Kishta
Shabakiyah
Sello Sfouf
Barazeq 

Save and share Middle-Eastern baklava

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Vanilla rice pudding with poached rhubarb recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Vanilla rice pudding with poached rhubarb recipe. Enjoy quick & easy rice cooking recipes and learn how to make Vanilla rice pudding with poached rhubarb.

Ingredients (serves 6)

4 cups gluten-free soy milk
1 cup arborio rice
1/4 cup caster sugar
1 teaspoon vanilla extract

Poached rhubarb
1 cup caster sugar
1 cinnamon stick
3 strips lemon rind
1 (600g) bunch rhubarb, washed, trimmed, cut into 6cm lengths

Method

1. Combine milk, rice, sugar and vanilla in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring every 5 minutes, for 25 minutes or until rice is tender and creamy.

2. Meanwhile, make poached rhubarb: Preheat oven to 180°C/160°C fan-forced. Place sugar, cinnamon, lemon rind and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 2 to 3 minutes or until mixture has slightly thickened.

3. Place rhubarb, in a single layer, in a large baking dish. Add sugar mixture. Cover with foil. Bake for 20 minutes or until rhubarb is tender. Remove and discard cinnamon stick and lemon rind.

4. Divide rice mixture between bowls. Top with poached rhubarb. Serve.

Source
Super Food Ideas - May 2009, Page 46
Recipe by Chrissy Freer

More Rice Recipes:

Little spanakopita with rice
Mediterranean tuna & rice bake
Mediterranean tuna and rice pie
Stir-fried rice with chilli tuna
Rice & tuna snack
Tuna rice salad

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Little spanakopita with rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Little spanakopita with rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Little spanakopita with rice. 

Spanakopita is a classic Greek pie with crisp filo pastry, and a feta and spinach filling.

Preparation Time 15 minutes
Cooking Time 45 minutes
Makes 4

Ingredients

1/2 cup (100g) basmati rice
2 x 150g bags baby spinach leaves
100g feta, crumbled
50g parmesan, finely grated
1/2 cup firmly packed coarsely chopped dill
5 green onions, finely chopped
3 organic free-range eggs, lightly beaten
50g sesame seeds, plus 1 tbs extra
12 sheets fresh filo pastry, halved widthways
50g butter, melted, or 2 1/2 tbs olive oil
1 tsp nigella seeds, black sesame seeds or poppy seeds, optional
Lemon wedges, to serve

Method

1. Rinse rice under cold running water until water runs clear. Place in a saucepan with 1 1/2 cups water. Bring to boil over medium heat, cover, then reduce heat to low and cook for 15 minutes. Set aside, covered.

2. Meanwhile, place spinach in a heatproof bowl. Pour over boiling water, then drain immediately. Refresh in cold water, drain and squeeze to remove water. Coarsely chop spinach and combine with rice, cheeses, dill, onions, eggs and sesame seeds. Season with salt and pepper.
  
3. Preheat oven to 180°C. Brush a filo half with melted butter and place in a buttered 11cm springform tin. Repeat layering, brushing alternate layers with butter, to make 6 layers. Place 1/4 of rice mixture in tin, then fold in fi lo to enclose filling, scrunching on top. Brush with butter, then scatter with extra sesame seeds and nigella seeds, if using. Repeat with remaining ingredients in 3 more tins.
  
4. Place tins on an oven tray. Bake on lowest shelf of oven for 30 minutes or until cooked, covering with baking paper for last 10 minutes. Serve with lemon wedges.

Notes

Hint: You could use Texas muffin tins or any 1 1/2 cup (375ml) capacity ovenproof dishes or pie tins to make these pies.

Low fat tip: Unlike other types of pastry, filo has virtually no fat, only what you add. To minimise fat in these pies, use an olive oil spray instead of melted butter to grease the fi lo and replace 1/2 the feta with low-fat ricotta.

Source
Notebook: - September 2006, Page 133
Recipe by Sophia Young

More Rice Recipes:

Mediterranean tuna & rice bake
Mediterranean tuna and rice pie
Stir-fried rice with chilli tuna
Rice & tuna snack
Tuna rice salad
Soy and ginger fish with brown rice 

Save and share Little spanakopita with rice recipe

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Mediterranean tuna & rice bake recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mediterranean tuna & rice bake recipe. Enjoy quick & easy rice cooking recipes and learn how to make Mediterranean tuna & rice bake.  

Serve this tasty dish straight from the oven for dinner, then wrap up any leftovers for a super-healthy lunch box filler.

Preparation Time 10 - 15 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

225g (1 1/2 cups) cooked long-grain rice (see note)
1 x 185g can tuna in springwater, drained, flaked
70g (1/3 cup) low-fat semi-dried tomatoes, coarsely chopped
1 large zucchini, coarsely grated
2 tbs chopped fresh basil
75g reduced-fat feta, crumbled
2 eggs, lightly whisked
Mixed salad leaves, to serve

Method

1. Preheat oven to 200°C. Line a 19cm x 9cm (base measurement) loaf pan with non-stick baking paper.
2. Combine the rice, tuna, tomato, zucchini, basil and two-thirds of the feta in a large bowl. Add the egg and stir until well combined. Season with pepper.
3. Spoon the mixture into the lined pan and smooth the surface. Sprinkle with remaining feta. Bake for 20-25 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly.
4. Slice. Serve with mixed salad leaves.

Notes
You'll need about 100g (1/2 cup) uncooked long-grain rice for this recipe.

Source
Good Taste - February 2009, Page 43
Recipe by Chrissy Freer

More Rice Recipes:

Mediterranean tuna and rice pie
Stir-fried rice with chilli tuna
Rice & tuna snack
Tuna rice salad
Soy and ginger fish with brown rice
Rice with Fish

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Spicy red rice and pork enchiladas recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spicy red rice and pork enchiladas recipe. Enjoy rice cooking recipes and learn how to make Spicy red rice and pork enchiladas.

Ingredients (serves 4)

1/2 cup long-grain rice, rinsed
2 teaspoons olive oil
300g pork loin medallions
4 green onions, thinly sliced
1 cup homemade thick 'n' chunky salsa (see related recipe)
1/2 cup coriander leaves, roughly chopped
1 lime, rind finely grated, juiced
10 enchilada corn tortillas
1/2 cup grated tasty cheese
homemade tomato salsa (see related recipe), to serve

Method

1. Cook rice following absorption method on packet. Spread over a large, flat tray. Cover and set aside to cool.

2. Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover and stand for 5 minutes. Cut into thin strips.

3. Add green onions to pan and cook for 2 to 3 minutes or until soft. Combine rice, pork, green onions, chunky salsa, coriander, lime rind and 2 tablespoons lime juice in a large bowl. Season with salt and pepper. Stir until well combined.

4. Preheat oven to 180°C. Grease a 6cm-deep, 18cm x 24cm (base) ovenproof ceramic dish. Place tortillas on a flat surface. Spoon 1/4 cup rice mixture into the centre of each tortilla. Roll up to enclose filling. Place tortillas, seam side down, in dish.

5. Sprinkle cheese over tortillas. Bake for 15 minutes or until tortillas are warm and cheese is melted. Place on to plates. Spoon over tomato salsa and serve.

Notes

Variation: Replace the pork with chicken or beef. For a vegetatian option, replace the pork with 400g can chickpeas, drained.

Source
Super Food Ideas - March 2006, Page 68
Recipe by Dixie Elliott

More Rice Recipes: 

Flat rice noodle salad with sticky Vietnamese grilled pork
Lemon-Nut Rice Stuffing
Avocado & Glazed Pork Rice Noodles
Barney's Monday night rice
Cajun Rice Dressing Recipe
Special fried rice recipe

Save and share Spicy red rice and pork enchiladas recipe

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Failed Ginger Cake and Brownies

My baking karma has been on a decline. On Saturday I baked ginger cake for a birthday party from this recipe. The only good part about that cake was the cream cheese frosting.



The cake was dry. The chopped ginger added weird grainy/stringy texture. And worst of all it wasn't even gingery.



If it's not my baking karma, it could be that my powder ginger is way too old that it has lost its chi. Or that I overbaked the cake (I baked the cake in two 9 inch cake pans for 30 minutes.) Or that I left the cake out for too long (20 hours uncovered) before frosting.



I might have solved all these dry-non-gingery-cake problems, had I trusted my instinct to make a ginger syrup to soak the cake.

To make the matters worse, I decided to bake brownies for Valentines. I went with this recipe because I have an old box of unsweetened chocolate (first mistake.) And then I decided not to follow the recipe at all because I don't have a microwave to melt the chocolate and I didn't have enough butter (HUGE mistake.)



The brownies, although looking very pretty cut out with my heart cookie cutter, were dry, crumbly and not very chocolaty. I'm trying to decide whether I should damage control by stopping baking for now. Cutting my lost by just throw away the rest of the brownies. Or whether I should not waste the dry brownies and improvise chocolate pudding out of them (and very possibly post another failed baking attempt for your amusement.)



Maybe the Universe is trying to tell me something. How do one increase one's baking karma?

Mediterranean tuna and rice pie recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mediterranean tuna and rice pie recipe. Enjoy rice cooking recipes and learn how to make Mediterranean tuna and rice pie. This pie is perfect for a picnic.

Ingredients (serves 8)

1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 cup basmati or jasmine rice, rinsed
1 3/4 cups chicken stock
425g can tuna in oil, drained, flaked
1/2 cup (125g) sun-dried tomatoes, drained, finely chopped
200g baby bocconcini cheese, drained, roughly chopped
50g parmesan cheese, finely grated
100g baby spinach leaves, shredded
3 eggs, lightly beaten

Method

1. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 7 to 8 minutes or until onion is soft. Increase heat to high and add rice. Cook, stirring, for 1 minute. Stir in stock. Bring to a simmer. Reduce heat to low. Cover and cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Transfer to a bowl. Set aside for 10 minutes to cool.

2. Preheat oven to 190°C. Grease and line base of a 6cm deep, 20cm (base) springform pan. Add tuna, tomato, bocconcini, parmesan, spinach and egg to cooled rice mixture. Season with salt and pepper. Mix until well combined.

3. Press rice mixture into prepared pan. Bake for 40 to 50 minutes or until set and crisp around the edges. Stand in pan for 10 minutes. Run a knife around the edge to loosen pie.

4. Cut pie into wedges and serve warm.

Notes

Tip: This is a great dish to prepare ahead and pack for a picnic.
Serve with a spinach and parmesan salad.

Source
Super Food Ideas - September 2005, Page 76
Recipe by Alison Roberts


More Rice Recipes:

Stir-fried rice with chilli tuna
Rice & tuna snack
Tuna rice salad
Soy and ginger fish with brown rice
Rice with Fish
Madras fish with turmeric & vegetable rice 

Save and share Mediterranean tuna and rice pie recipe

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