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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 (can) 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 before serving.
Approx. time 20 minutes.
Saffron Rice
Add
¼
teaspoon of saffron for every 2 cups
of water used to cook white rice. Add a little
pepper and salt to taste. Mix well.
Savoury Rice
Use chicken or beef stock in place of water
to cook rice.
Spicy Rice
Cook saffron rice as directed above.
When cooked, add ½ teaspoon curry powder,
½ teaspoon chinese 5 spice powder and ½
cup sultanas, for every 2 cups of rice.
Tasty Rice Rissoles (Makes approx 10)
2 tablespoons (40g) butter or margarine
1 onion, finely chopped
½
teaspoon curry powder
2 cups brown rice, cooked in Rice Perfect
Deluxe 10
1 zucchini, grated
1 carrot, grated
¼
cup finely chopped parsley
200g pumpkin, cooked and mashed
½
cup unprocessed bran
¼
teaspoon ground sage
¼
teaspoon ground cumin seeds
2 eggs, lightly beaten
2 tablespoons mayonnaise
¼
cup peanut butter
breadcrumbs for coating
oil for shallow frying
1. Melt butter or oil 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 and mix well. Add rice
and vegetable mixture, combine all
ingredients.
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.
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