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DESSERT
WILD BERRY RICE
Serves 4 to 6
INGREDIENTS
1½ Rice Duo cups short grain white rice, washed
2 cups/250ml water
¼ cup warmed honey
2 Tablespoons butter, melted
1 cup/250ml cream
½ cup fresh or frozen blueberries
½ cup fresh or frozen raspberries
½ cup fresh or frozen blackberries
½ cup fresh or frozen strawberries
¼ cup icing sugar
¼ cup/65ml water
2 Tablespoons port or sherry
METHOD
1. Place rice and water into removable
cooking bowl. Cover with lid and press
Selector Control to ‘Cook’.
2. Cook until Selector Control switches to
‘Warm’. Stir once during cooking.
3. Stir rice and fold in honey, butter, and
cream. Replace lid and stand for 10
minutes on ’Warm’.
4. Place blueberries, raspberries, blackberries,
strawberries, icing sugar, water and port
into bowl of a food processor or blender
and process until smooth.
5. Fold berry mixture through rice mixture
then transfer to serving glasses.
6. Serve topped with extra berries and
cream if desired.
TROPICAL MANGO RICE
Serves 4 to 6
INGREDIENTS
1¾ Rice Duo cups short grain white rice, washed
1 cup/250ml mango nectar
1 cup/250ml water
450g can sliced peaches, drained, juice reserved
2 teaspoons lime rind
½ cup/125ml coconut cream
¼ cup passionfruit pulp
1 Tablespoon cinnamon sugar
METHOD
1. Place rice, mango nectar, water, and
reserved peach juice into removable
cooking bowl and stir to combine.
Cover with lid and press Selector
Control to ‘Cook’.
2. Cook until Selector Control switches to
‘Warm’. Stir once during cooking.
3. Stir rice mixture and fold through lime
rind, coconut cream and passionfruit
pulp. Replace lid and stand for 10
minutes on ‘Warm’.
4. Serve warm with peaches and dusted
with cinnamon sugar.