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Summer Rice Salad (Serves 4)
2 cups brown rice, cooked in Rice Perfect
Deluxe 7
1 x 450g canned pineapple pieces in natural
juice, reserving
1
/
4
cup juice for dressing
1 carrot, grated
1 zucchini, sliced
1 small red capsicum, cut into 1.5cm pieces
1
/
2
cup cashews
1
/
2
cup sultanas
Dressing
1
/
4
cup White wine vinegar
1
/
4
cup honey
1
/
4
cup pineapple juice
2 tbsp grated ginger
1
/
4
cup coriander leaf, chopped
1. Place salad ingredients into large bowl.
Toss to combine.
2. Combine French dressing, sour cream,
pineapple juice and ginger.
3. Pour dressing over salad and toss well.
Sprinkle with coriander to serve.
Peachy Rice Crumble (Serves 4-6)
2 cups white rice, cooked in Rice Perfect
Deluxe 7
1 x 825g canned sliced peaches, drained
3
/
4
cup sultanas
1 cup orange juice
1
/
4
cup honey
Topping
80g butter or margarine melted
1
/
2
cup wholemeal flour
1 cup rolled oats
1
/
2
cup coconut
1
/
2
cup brown sugar, firmly packed
1
/
4
teaspoon cinnamon
1
/
4
teaspoon mixed spice
1
/
3
cup slivered almonds
1. Pre-heat oven to 180°C. Grease a 23cm
round oven proof dish.
2. Spread rice over base of prepared dish.
Arrange peaches and sultanas on top of
rice.
3. Combine orange juice and honey in a
saucepan. Gently heat, stirring until well
combined. Pour over rice and fruit.
4. Combine all topping ingredients. Spread
evenly over rice and fruit.
5. Bake for approximately 30 minutes. Serve
with custard or ice cream.
10
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11
Savoury Rice Triangles (Makes approx. 18)
2 teaspoons (10g) butter or margarine
1 onion, finely chopped
1 clove garlic, finely chopped
2 ham steaks, finely chopped
2 cups brown rice, cooked in Rice Perfect
Deluxe 7
2 cups frozen mixed vegetables
150g tasty cheese, grated
2 teaspoons curry powder
1. Pre-heat oven to 230°C. Line baking trays
with baking paper.
2. Heat butter or margarine in a pan. Lightly
sauté onion, garlic and ham.
3. Place in a large bowl and add remaining
ingredients. Mix well.
4. Divide each sheet of puff pastry into 4
squares. Lightly brush edges with milk.
Place approximately 3 teaspoons of
mixture onto one half of pastry. Fold
pastry diagonally over filling to form a
triangle. Pinch edge firmly to seal.
5. Place triangle onto prepared baking trays.
Brush with a little milk. Bake for
approximately 15-20 minutes, or until
golden brown.
NOTE: Alternatively, cut out rounds of
pastry with a large scone cutter to make
small pasties. These are ideal served as
an appetiser.
Rice Croquettes (Serves 4)
300g cooked white rice, cooked in
Rice Perfect Deluxe 7
1 tablespoon softened butter
1
/
2
cup ricotta cheese
1 tablespoon parmesan cheese
1 egg
Salt and pepper to taste
For frying:
2 eggs
3 tablespoons milk
1
1
/
2
cups plain flour
1
1
/
2
cups bread crumbs
Oil for frying
1. Using fingertips, combine rice and butter
in a bowl until the butter is mixed in.
2. Add the mashed ricotta cheese,
parmesan, egg, salt and pepper to taste.
Fold ingredients with a wooden spoon
until well combined.
3. Taking 2 tablespoons full of the mixture
in your hand, shape into croquettes,
resembling a small sausage.
4. Lightly beat eggs and milk. Roll
croquettes in flour, then dip in egg
mixture and finally breadcrumbs.
5. Heat oil in a frypan or wok and fry
croquettes until golden on all sides.
Serve hot with favourite dipping sauce
and salad.
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