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MANGO TROPICAL
RICE PUDDING
Serves 4-6
1
3
⁄
4
Rice Duo 6 cups short grain white
rice, washed
1 cup mango nectar
1 cup water
15 oz (450g) can sliced peaches, drained,
juice reserved
2 teaspoons lime zest
1
⁄
2
cup coconut cream
1
⁄
4
cup passionfruit pulp (can be found frozen
in Asian markets)
1 tablespoon cinnamon sugar
1. Place rice, mango nectar, water, and
reserved peach juice into the 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
zest, coconut cream and passionfruit
pulp. Replace lid and stand for
10 minutes on ‘Warm’.
4. Serve warm with peaches and dusted
with cinnamon sugar.
WILD BERRY RICE PUDDING
Serves 4-6
1
1
⁄
2
Rice Duo 6 cups short grain white
rice, washed
2 cups water
1
⁄
4
cup warmed honey
2 tablespoons butter, melted
1 cup cream
1
⁄
2
cup fresh or frozen blueberries
1
⁄
2
cup fresh or frozen raspberries
1
⁄
2
cup fresh or frozen blackberries
1
⁄
2
cup fresh or frozen strawberries
1
⁄
4
cup confectioners’ sugar
1
⁄
4
cup water
2 tablespoons port
1. Place rice and water into the 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, confectioners'
sugar, water and port into the 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.
21
RECIPES cont’d
STEAMED WHOLE FISH WITH
GINGER AND SHALLOT
1 x 12-13 oz (300-400g) whole snapper
or flounder, cleaned and scaled
1
⁄
2
bunch cilantro
2 tablespoons soy sauce
1 tablespoon peanut oil
3
⁄
4
" (2cm) piece fresh ginger,
cut into matchsticks
3 scallions, finely sliced
1 lime, sliced
1. Wash and dry the fish. Cut 2 slits at a 45°
angle through each side of the fish. Into
each slit, place some ginger and a slice
of lime.
2. Place half of the cilantro into the cavity
of the fish. Place the fish into the
steaming tray.
3. Pour 3 Rice Duo 6 cups water into the
removable cooking bowl. Cover with lid
and press the selector control to ‘Cook’.
When the water is boiling, place the
steaming tray into removable cooking
bowl, replace lid and steam fish for
15 minutes or until cooked when tested.
4. Remove fish and place onto a
serving platter.
5. Combine soy, oil and shallots, pour
over the fish. Serve immediately with
jasmine rice.
STEAMED SALMON FILLETS
WITH A TOMATO AND
BASIL SALSA
Serves 4
1 tablespoon olive oil
2 shallots, diced
1
⁄
4
cup white wine vinegar
2 ripe tomatoes, diced
10 basil leaves, finely sliced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 x 5 oz (150g) salmon fillets
salt and pepper, if desired
3 Rice Duo 6 cups fish stock
1. Heat a frypan on medium heat, add the
oil and diced shallots cook for a minute
to soften the shallots, add the vinegar
and let the mixture reduce by half. Add
the tomatoes and bring the mixture to
the boil, then remove from heat. Cool the
salsa mixture then add basil, balsamic
vinegar, and oil.
2. Place salmon fillets into the steaming
tray and sprinkle with salt and pepper.
3. Place the stock into the removable
cooking bowl. Cover with lid and press
the selector control to ‘Cook’. When the
stock is boiling, place the steaming tray
into removable cooking bowl, replace lid
and cook for 6-8 minutes for medium or
10 minutes for well done.
4. Remove salmon. Serve hot with Tomato
and Basil Salsa and mixed salad leaves.
STEAMED RECIPES
BR6484 RC16XL Book_AM 17/2/06 12:50 PM Page 20