Coconut rice with passionfruit jelly recipe - How to make coconut rice with passionfruit jelly

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

Ingredients (serves 6)

2 cups (500ml) coconut cream
1 vanilla bean, split
3/4 cup (165g) caster sugar
1 cup (250ml) thin cream
4 gelatine leaves (see note)
1/2 cup (125ml) passionfruit juice (see tip), plus pulp of 2 passionfruit to garnish
1/2 cup (125ml) fresh orange juice
3 1/2 cups (875ml) milk
1/2 cup (110g) Golden Phoenix Jasmine Rice

Method

Place half the coconut cream, half the vanilla bean, 1/2 cup (110g) sugar and all the cream in a saucepan over low heat. Stir until sugar is dissolved, then set aside for 5 minutes. Meanwhile, soak 2 gelatine leaves in cold water for 5 minutes. Squeeze out and add to cream mixture, stirring until dissolved. Discard vanilla bean. Divide mixture among 6 serving glasses and refrigerate for about 3 hours until firm.

After mixture has chilled, soak remaining gelatine leaves in cold water for 5 minutes. Heat passionfruit and orange juices in a small pan over low heat until simmering. Drain gelatine leaves, add to pan and stir until dissolved. Set aside to cool, then pour passionfruit over cream mixture in glasses. Refrigerate for at least 3 hours or until set.

Meanwhile, place remaining coconut cream, vanilla bean and sugar in a saucepan with the milk and rice. Bring to a simmer over medium heat, then reduce heat to low and cook, uncovered, for 30-40 minutes, stirring occasionally, until rice is cooked and liquid is reduced.

Remove vanilla bean, transfer to a bowl, cover and chill.

To serve, spoon the coconut rice over the passionfruit jelly and top with passionfruit pulp.

Notes

From gourmet food stores. Always check packet for setting instructions.

Cook's tip: Place the flesh of 5-6 large passionfruit in a food processor and pulse for a few seconds to release the seeds. Strain juice and discard seeds.

Source
delicious. - February 2005, Page 133   

More Rice Recipes:        

sesame & ginger rice balls 
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 
Chicken and avocado rice salad 
Sesame tuna rice salad 
Portuguese drumsticks with spiced rice   

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Tuna sashimi with coconut rice recipe

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

Ingredients (serves 4)

1 cup (200g) jasmine rice
4 spring onions, thinly shredded
1/2 cup (125ml) coconut milk
Juice of 1/2 lime
1/4 tsp dried chilli flakes
400g sashimi-grade tuna (see note), sliced
2 avocados, flesh cut into thin wedges
50g toasted sesame seeds
Gluten-free tamari (naturally brewed soy sauce) and lime wedges (optional), to serve

Method

Cook the rice in boiling salted water according to packet instructions.

Meanwhile, place the spring onion in a bowl of iced water until it curls. Drain and set aside. Combine the coconut milk, lime juice and chilli in a bowl. Season with salt and pepper, then set aside.

Drain the rice, return to the pan and stir in the coconut dressing and half the spring onion.

Divide the rice among serving plates. Top with the tuna and avocado wedges, then garnish with the remaining onion and sesame seeds. Serve with a bowl of tamari to dip, and lime if desired.

Notes

Sashimi-grade tuna is from fishmongers. Gluten-free tamari is from supermarkets and health food shops.

You can buy ready-sliced sasimi from a sushi bar to make this dish even quicker.

Source
delicious. - September 2008, Page 104
Recipe by Valli Little
 
More Rice Recipes:     

Chicken and avocado rice salad 
Sesame tuna rice salad 
Portuguese drumsticks with spiced rice 
Rice soup with peas and spinach 
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Soy sauce chicken

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Lemon-grass jasmine rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Lemon-grass jasmine rice recipe. Enjoy quick & easy rice recipes and learn how to make Lemon-grass jasmine rice.

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 8)

400g (2 cups) jasmine rice, rinsed, drained
435ml (1 3/4 cups) cold water
1 lemon-grass stem, bruised, cut into 6cm lengths
3 fresh kaffir lime leaves, torn
4cm-piece fresh ginger, peeled, thickly sliced
125g bean sprouts
60g snow pea sprouts

Method

Combine rice, water, lemon grass, lime leaves and ginger in a saucepan and bring to the boil over high heat. Reduce heat to low and cook, covered, for 10-12 minutes or until rice is tender.

Spoon the rice into a serving bowl. Sprinkle with bean sprouts and snow pea sprouts. Serve immediately.

Notes

Make this rice 20 minutes before serving the main.

Source
Good Taste - September 2004, Page 59
Recipe by Rodney Dunn 

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Spanish Rice
Arroz: Spanish Rice  

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Mango rice salad recipe

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

Escape the hustle and bustle with this relaxed lunch side that will satisfy your tastebuds.

Ingredients (serves 6)

1 1/2 cups (300g) jasmine rice
1 bunch Thai basil (see note)
Grated zest and juice of 1 lemon, plus lemon halves to serve
1/4 cup (60ml) lemon-infused olive oil (see note)
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
2/3 cup (50g) shredded coconut
6 spring onions, thinly sliced on an angle
1 long red chilli, seeds removed, sliced
2 mangoes, flesh chopped
1/2 cup (75g) roasted peanuts, chopped
1 cup fried Asian shallots (see note)

Method

1. Place the rice in a saucepan with 2 basil sprigs and 1 teaspoon salt. Cover with cold water, then cook according to packet instructions. Drain and refresh in cold water, discarding the basil sprigs.
  
2. Meanwhile, whisk the lemon juice and oil in a bowl with salt and pepper.
  
3. Chop most of the mint, coriander and remaining Thai basil, reserving a few whole leaves to garnish.
  
4. Stir the shredded coconut in a dry frypan over medium-low heat for 1-2 minutes until lightly toasted.
  
5. Place the rice in a bowl with the chopped herbs, toasted coconut, spring onion, chilli, lemon zest, mango, peanuts and dressing and toss to combine. Transfer to a serving bowl, scatter with the fried shallots and whole herb leaves, then serve with lemon to squeeze.

Notes
Lemon-infused olive oil is from delis and selected supermarkets.
Thai basil and fried shallots are from Asian food shops.

Source
delicious. - December 2009, Page 94
Recipe by Valli Little

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Duck with eight-jewel rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Duck with eight-jewel rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Duck with eight-jewel rice. 

This recipe is a modified Chinese classic, Eight treasure duck or ba bao ya. Instead of boning a whole duck, hoisin sauce is brushed over duck breast fillets, roasted and served with rice. The colourful ‘jewels’ (treasures) include a red capsicum, Chinese lap cheong sausage, dried mushrooms, dried shrimps, dried cranberries, water chestnuts, almonds and spring onion. All the flavour of the original in half the time!

Ingredients (serves 4)

6 dried shiitake mushrooms (see Notes)
2 tbs Chinese dried shrimp (see Notes)
1/3 cup (50g) dried cranberries
4 duck breast fillets, skin scored
2 tbs hoisin sauce
2 tbs sunflower oil
2 lap cheong sausages, sliced on an angle (see Notes)
1 red capsicum, chopped
227g can water chestnuts, chopped (see Notes)
2 tbs toasted almonds or hazelnuts
2 tbs Chinese rice wine (shaohsing) (see Notes)
1/4 cup (60ml) soy sauce
1 tsp caster sugar
3 spring onions, green stems thinly sliced
1 cup (200g) Jasmine rice, cooked, cooled

Method

Soak mushrooms, shrimp and cranberries in 200ml boiling water for 30 minutes. Drain, reserving soaking liquid. Discard mushroom stems and finely slice the caps.

Meanwhile, preheat oven to 180C.

Heat a non-stick frypan over medium-high heat. Cook duck skin-side down for 5-6 minutes until skin is golden and fat renders. Turn and cook for 1 minute. Smear skin with hoisin and transfer duck, skin-side up, to a tray. Bake for 5 minutes for medium-rare. Cover with foil and rest for 5 minutes.

Heat oil in wok over medium-high heat. Add sausage and stir-fry for 1 minute. Add capsicum and stir-fry for 2 minutes. Add chestnuts, almonds, mushrooms, shrimp, and cranberries. Stir-fry until combined. Add wine, soy, sugar, 1/2 tsp salt and most of the spring onion, stir-fry for 2 minutes. Stir in rice. Heat through for 1-2 minutes, adding reserved liquid if needed.

Slice the duck and serve on the rice, topped with remaining spring onion.

Notes
Dried shiitake mushrooms, Chinese dried shrimp, cheong sausage, canned water chestnuts and Chinese rice wine (shaohsing) is available from Asian food stores.

Source
delicious. - April 2009, Page 54
Recipe by Jill Dupleix

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Brown rice and tuna salad

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Rice & herb salad recipe

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

Jasmine rice is a favourite in Malaysia and it stars in this fresh, fragrant salad made with herbs, coconut and chilli.

Preparation Time 25 minutes
Cooking Time 15 minutes

Ingredients (serves 6)

300g (1 1/2 cups) jasmine rice
185ml (3/4 cup) water
45g (1/2 cup) desiccated coconut
1 bunch fresh mint, leaves picked, chopped
2 bunches fresh coriander, leaves picked, chopped
1 stem lemon grass, pale section only, thinly sliced
4 shallots, trimmed, thinly sliced
6 fresh kaffir lime leaves, vein removed, finely shredded
1 small Lebanese cucumber, finely chopped
1 celery stick, trimmed, finely chopped
2 small fresh red chillies (optional), halved, deseeded, thinly sliced
2 tbs fresh lime juice
1 1/2 tbs fish sauce

Method

1. Place the rice and water in a medium saucepan over medium heat. Cover and bring to a simmer. Reduce heat to low and cook for 15 minutes or until the rice is almost tender. Set aside for 10 minutes to cool. Spread the rice over a large baking tray. Set aside to cool completely.

2. Meanwhile, place the coconut in a non-stick frying pan over medium-low heat. Cook, stirring, for 1-2 minutes or until toasted.
  
3. Combine the rice, coconut, mint, coriander, lemon grass, shallot, lime leaves, cucumber, celery and chilli, if desired, in a large serving bowl.
  
4. Combine the lime juice and fish sauce in a jug. Add to the rice mixture. Toss to combine. Season with salt and pepper.

Notes
Serves six as an accompaniment.

Storage tip: Store leftover kaffir lime leaves in a sealable plastic bag in the crisper for up to a week or in the freezer for up to a year.

Make it ahead
Prepare this recipe to the end of step 1 up to 4 hours ahead. Continue from step 2, 30 minutes before serving.

Source
Good Taste - February 2009, Page 88
Recipe by Leanne Kitchen

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Rice Primavera Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice Primavera Recipe. Enjoy cooking tasty rice dishes and learn how to make Rice Primavera.

Unlike the processed rices we grew up with, Asian  varieties such as jasmine and basmati have not been polished and sprayed with vitamins. And one of a cook's many pleasures in the kitchen has to be inhaling the scent of raw jasmine rice; toasty and fragrant, it stimulates the appetite. Lemon peel and juice add tartness to the delicate flavor of the rice in this recipe. You can find jasmine rice  and basil oil in larger grocery, health food and gourmet stores, as well as in Asian and Indian markets. Jasmine rice is much more budget-friendly if purchased at an Asian specialty store, as it costs about $1 a pound when you buy it in bulk.

Ingredients

1-2/3 cups water
1 cup jasmine rice
3 cups assorted fresh vegetables (such as sugar snap pea pods; asparagus, sliced into 1-inch pieces; red, green, or yellow sweet pepper, cut into 1-inch cubes; and/or cherry tomatoes, quartered)
1/4 cup finely chopped red onion
2 teaspoons cornstarch
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon coarsely ground black pepper
1 cup chicken broth
3 to 4 tablespoons shredded fresh basil or purple basil
1 tablespoon basil oil or olive oil
2 tablespoons toasted pine nuts
Purple basil blossoms (optional)

Directions

1. In a medium saucepan bring water to boiling. Stir in uncooked jasmine rice. Return to boiling; reduce heat. Simmer, covered, for 15 minutes or until liquid is absorbed and rice is tender. Meanwhile, in a large saucepan cook desired vegetables (except cherry tomatoes, if using) and red onion in a small amount of lightly salted boiling water, covered, for 2 to 3 minutes or until crisp-tender. Drain. Cover and keep warm.

2. In a medium saucepan stir together cornstarch, lemon peel, lemon juice, and black pepper. Stir in chicken broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat. Add cooked vegetables and cherry tomatoes, if using. Toss very gently to combine.

3. Toss rice with shredded basil and oil. Divide rice among six individual serving bowls; make an indentation in center of each. Mound vegetable mixture into centers. Sprinkle with pine nuts. Garnish with purple basil blossoms, if desired. Serve immediately. Makes 6 side-dish servings.

recipe source BHG.com

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