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MANGO TROPICAL CREAMED
RICE
Serves 4
1
1
/2 metric cups short grain white rice,
washed
1 cup mango nectar
1
/2 cup water
450g can sliced peaches, drained, juice
reserved
2 teaspoons lime rind
1
/2 cup coconut cream
1
/4 cup passionfruit pulp
1 tablespoon cinnamon sugar
1. Place rice, mango nectar, water and
reserved peach juice in the removable
cooking bowl of the Kambrook Rice
Express. Reserve peaches for serving.
2. Press selector control lever down to
“Cook” setting. Cook with the lid on, until
the Kambrook Rice Express automatically
switches to “Keep Warm” setting. Stir
once during cooking.
3. Fluff rice, then fold through lime rind,
coconut cream and passionfruit pulp.
Close lid and stand for 10 minutes on
‘Warm’ setting and serve, dusted with
cinnamon sugar, accompanied by peaches,
in a serving dish.
WILD BERRY RICE
Serves 4
1
1
/2 metric cups short grain white rice,
washed
2 metric 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
/4 cup icing sugar
1
/4 cup water
2 tablespoons port
Extra berries for serving
1. Place rice and water into the removable
cooking bowl of the Kambrook Rice
Express.
2. Press selector control lever down to
“Cook” setting. Cook with the lid on, until
the Kambrook Rice Express automatically
switches to “Keep Warm” setting, stirring
once during cooking.
3. Fluff rice and stir in honey, butter and
cream. Close lid and allow to stand for 10
minutes on “Keep Warm” setting.
4. Place blueberries, raspberries, icing
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 mixture to serving
glasses.
T
op with extra ber
ries and cr
eam if
desired.
12