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NOTE: Ensure rice has been thoroughly
washed under cold water before cooking to
prevent rice grains from sticking to pan.
Coconut Rice
4 cups Jasmine rice
400ml coconut cream or lite coconut milk
600ml water
1 tbsp sugar (optional)
2 lime leaves (optional)
Place all ingredients in the removable pan
and mix well. Cook with lid on. Allow 10
minutes on warm function after cooking.
Approx. time 30 minutes.
Savoury Rice
Use chicken or beef stock in place of water
to cook rice.
Spicy Rice
Cook saffron rice as directed above, and add
1
/
2
teaspoon curry powder,
1
/
2
teaspoon
chinese 5 spice powder. After cooking stir
through
1
/
2
cup sultanas, for every 2 cups of
rice.
Tasty Rice Rissoles Makes approx 10
2 tablespoons (40 grams) butter or oil
1 onion, finely chopped
1
/
2
teaspoon curry powder
2 cups brown rice, cooked in Rice Perfect
1 zucchini, grated
1 carrot, grated
1
/
4
cup finely chopped parsley
200g pumpkin, cooked, drained
well and mashed
1
/
2
cup unprocessed bran
1
/
4
teaspoon ground sage
1
/
4
teaspoon ground cumin seeds
2 eggs, lightly beaten
2 tablespoons mayonnaise
1
/
4
cup peanut butter
breadcrumbs for coating
oil for shallow frying
1.Melt butter or margarine in a pan. Lightly
sauté onion and curry powder. Transfer to a
large bowl. Add rice, zucchini, carrot,
parsley, pumpkin, sage and cumin; mix
well.
2.Combine eggs, mayonnaise and peanut
butter, mix well. Add rice and vegetable
mixture; mix until combined.
3.Shape mixture into approximately 10
rissoles. Coat in breadcrumbs.
4.Heat oil in frypan on high heat.
Fry rissoles until golden brown.
Serve with salad.
Recipes