More Recipes related to Rice

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Heavenly Brown Rice Balls With Braised Mushrooms
Recipe by John See Serves 4
Ingredients:
Rice balls: 1cup cooked Heavenly Brown rice 1tbsp garlic, minced 3tbsp white onion, diced 1tbsp sesame oil 1tbsp toasted sesame seeds 1tbsp light soy sauce 1 cup minced chicken A pinch of ground white pepper 1egg 1tbsp cornflour	Braised mushrooms: 1tbsp oil 2tbsp garlic, minced 100g mixed mushrooms, sliced 2cups chicken stock Salt and pepper to taste
Method:
Combine all the ingredients for the rice balls together. Mix until uniform. Gently form the mixture into 1½inch round balls. Steam 5 minutes until chicken is cooked. In a non-stick pan heat the oil over medium-high heat. Fry the garlic until fragrant, about 30 seconds. Stir in the mushrooms and chicken stock, and bring to a boil. Simmer for 5 minutes. Season with salt and pepper to taste. Serve immediately with the rice balls.

Yellow Cucumber stuffed with Tofu and Brown Rice
Recipe by John See Serves 2
Ingredients:
1cup cooked Heavenly Brown Rice 1tsp deep-fried garlic 1tbsp shallots, finely sliced 1tbsp sesame oil 1tbsp light soy sauce	1 egg tofu, cubed 40g peeled water chestnuts, sliced 1 yellow cucumber, peeled, halved and hollowed 500ml chicken stock
Garnish:
5g coriander leaves
Method:
Gently mix all the ingredients together, except for the cucumber and stock. Spoon this mixture into the hollowed out cucumber halves. In a small saucepan, pour in the chicken stock. Carefully place the stuffed cucumbers into the stock. The stock should come up to the top of the cucumber, but not overflow into it. Simmer for 7 minutes, or until the cucumber is tender. Remove from the stock. Garnish with coriander leaves and serve.

Lamb Satay with Peanut Sauce and Heavenly Brown Rice
Recipe by John See Serves 4
Ingredients:
2 cups cooked Heavenly Brown Rice 2 medium red onions, cut into wedges, to garnish 1 cucumber, halved lengthways and cut diagonally into 2cm pieces, to garnish
Peanut Sauce:
6 shallots, finely chopped 2 red chillies, finely chopped ½ cup chunky peanut butter 12 tbsp palm sugar, finely chopped	4 tsp dark soy sauce 1 tbsp tamarind pulp, soaked in ¼ cup water Salt to taste ¼ cup vegetable oil
In a food processor, blend all the ingredients to a fine puree, adding a little water if the mixture is too thick. Heat the oil and fry the peanut puree until it is fragrant.
Satay Marinade:
1 stalk lemongrass (lower part only), bruised 15 galangal, finely chopped 15g ginger, finely chopped 8 shallots, finely chopped 2 cloves garlic, finely chopped 1 ½ tsp salt 2 tsp palm sugar	1 tbsp tamarind juice ½ tsp ground turmeric 1 tbsp ground coriander 1 tsp ground cumin ½ tsp ground fennel 1 kg boneless lamb leg, cut into 1cm cubes
Method:
In a food processor, blend all the ingredients, except for the lamb, into a fine paste. Pour over the lamb and mix to coat. Cover with cling wrap and leave in the refrigerator to marinate for at least 8 hours, or overnight. Preheat the grill or prepare the barbecue. Grill or barbecue the marinated lamb for 8-10 minutes until tender, basting frequently with the remaining marinade. Serve hot with the peanut sauce, onion, cucumber, and Heavenly Brown Rice.

Grilled Stuffed Teriyaki Squid
Recipe by John See Serves 2
Glazed with tangy sweet teriyaki sauce and stuffed with plump fragrant grains of Heavenly Rice, the humble squid becomes an undeniably delicious treat.
Ingredients:
1/2 cup cooked Heavenly Rice 1/2 cup teriyaki sauce 2 tbsp Japanese pickles, chopped 1 tsp nori seaweed, shredded	2 tsp lemon juice Pinch of salt, pepper and chilli flakes 2 x 120g squid, cleaned 1 tsp olive oil
Method:
Mix the Heavenly Rice, 1/4 of the teriyaki sauce, pickles, seaweed and lemon juice together. Season with salt, pepper and chilli flakes. Stuff the rice mixture into the squids and brush them with the remaining teriyaki sauce. Heat the oil in a stovetop grill pan until hot. Grill the squid until cooked, about 3 minutes.

Stir Fried Spring Onion and Pepper Beef Rice
Recipe by John See Serves 2
Try, if you can, to resist the savoury aroma of this flavour-enhanced version of fried rice. Simple and easy to prepare, it has a sizzling taste that'll gratify even the most jaded palate.
Ingredients:
2 tsp sesame oil 2 tsp garlic, minced 35g spring onion (white part only), sliced 10g young ginger, thinly sliced 10g red capsicum, sliced 10g green capsicum, sliced	10g yellow capsicum, sliced 100g beef, thinly sliced 1 cup cooked Heavenly Rice 3 tbsp ready-made black pepper sauce 1 tsp dark soy sauce 2 tsp cornflour, blended with 1/3 cup water
Method:
In a non-stick wok, heat the sesame oil and stir-fry the garlic, spring onion and ginger until fragrant. Add the capsicum and beef. Stir-fry for 1 minute. Add in the rest of the ingredients. Stir-fry for another 3 minutes.

Garlic Butter Rice with Braised Leg of Lamb
Recipe by John See Serves 2
Ingredients:
Garlic butter rice:
50g unsalted butter 45g deep-fried crispy garlic 2 cups cooked Heavenly Brown Rice 2 red capsicums
Braised leg of lamb:
2tbsp olive oil 40g white onion, sliced 20g garlic, minced 40g leek, sliced 45g sausage, sliced thickly 60g carrot, sliced thickly	60g zucchini, sliced thickly 2cups red wine 30g tomato paste 550g leg of lamb Salt and pepper, to taste
Garnish:
20g flat leaf parsley, chopped
Method:
To cook the lamb, heat the olive oil in a non-stick pot. Fry the onion, garlic and leek until fragrant. Add in the rest of the ingredients, except for the lamb. Bring to the boil and simmer for 4 minutes. Add in the lamb and simmer for 25 to 30 minutes, until tender. To make the garlic butter rice, melt the butter in a pan. Add the garlic and rice and fry for a minute. Slice the tops of the capsicums and scoop out the seeds and membrane. Spoon the rice into the hollowed out capsicum cups. Garnish with parsley, and serve with the lamb.
Tip: You can braise the lamb leg a day before serving, to improve its flavour.

Chicken Roulade With Mango Chilli Dip
Recipe by John See Serves 2
Wow your guests with this palate-pleasing dish. It looks like it takes hours but can be made in minutes.
Ingredients:
2 x 120g chicken breasts A pinch of salt and pepper A pinch of sugar 1/2 cup cooked Heavenly Rice 60g tomato, seeded and cut into strips 60g mango, cut into strips 45g unsalted butter, diced 1 tbsp virgin olive oil	Mango chilli dip 80g mango, diced 40g cucumber, diced 10g red chilli, sliced 2 tbsp mayonnaise 1 tbsp lemon juice A pinch of salt and ground black pepper
Method:
Combine all the ingredients for the mango chilli dip. Flatten the chicken breast with the back of a knife until it is 1/2 cm thick. Season with salt, pepper and sugar Mix together the Heavenly Rice, tomato, mango and butter. Divide the rice mixture into two portions. Spread one portion of the rice mixture over the chicken breast. Roll up the chicken to enclose the filling. Tightly wrap the chicken up in cling film. Tie a knot in the cling film at each end. Repeat step 4 with the other piece of chicken. Heat a pan of water until boiling. Gently lower the stuffed chicken into the water and simmer for 4 minutes. Remove the chicken and peel away the cling film. In a pan, heat the oil until hot. Lightly sear the chicken on all sides until golden brown. Serve with mango chilli dip.

Brown Rice with Herbs & Cashews
Recipe by Josephine Huang Serves 6
A fresh-tasting rice dish that's redolent with aromatic herbs and is simple to make! Follow the first four steps then leave it to cook while you go about your other activities.
Ingredients:
100g cashew nuts, chopped 2 tbsp olive oil 6 spring onions, chopped 300g Heavenly Brown Rice, washed 2 cloves garlic, chopped 2 tbsp lemon juice	625ml vegetable stock or water 1 tsp salt 200g baby spinach leaves, shredded 3 tbsp fresh mint, chopped 3 tbsp fresh parsley, chopped
Method:
Preheat the oven to 180°C. Roast the cashews for 5-10 minutes until golden brown, but not burnt. Heat the oil in a pan and cook the spring onions until soft. Add the rice and garlic. Stir-fry for 2 minutes until the rice is evenly coated. Add the lemon juice, stock and salt. Bring to the boil. Reduce the heat, cover and cook for 45 minutes. Remove from the heat and add the spinach and herbs. Cover and leave for 8 minutes. Mix the spinach and herbs through the rice. Sprinkle with the cashews and serve.

Nasi Ulam (Malay Herbal Rice Salad)
Recipe by Josephine Huang Serves 4
For those who think that healthy food is boring, this delicious recipe will have your tastebuds tingling!
Ingredients:
500g cooked Heavenly Brown Rice, cooled 100g deep-fried salted fish, finely shredded 100g cucumber, finely shredded 100g green beans, finely shredded 4 shallots, thinly sliced 4 spring onions, thinly sliced 1 stem lemongrass (white part only), finely sliced	2 kaffir lime leaves, stems removed and finely shredded 1/2 cup fresh mint leaves, finely chopped 1/2 cup fresh coriander leaves, finely chopped 1/2 cup fresh Asian basil leaves, finely chopped 2 tbsp sambal belachan 2 tbsp fresh lime juice Salt, to taste
Method:
In a large bowl, stir the rice with a fork to get rid of the lumps. Add all the other ingredients and mix well. Season with salt to taste.

Fried Sesame Brown Rice with Chilli Bean Sauce
Recipe by John See Serves 2
Ingredients:
2 tbsp olive oil 1 tbsp minced garlic 2 tbsp diced onion 30g celery, sliced thinly 1 cup cooked Heavenly Brown Rice (cooled, preferably overnight) 1 tbsp sesame oil 2 tbsp sesame seeds (toasted) 2 tbsp soy sauce 1 tbsp chilli bean sauce
Method:
Heat oil in a wok over medium high heat. When hot, add the garlic and onion and fry until fragrant, about 30 seconds. Add the celery and cook, stirring constantly, until softened. Add the rice, breaking it up with your fingers as you toss it into the wok. With your spatula, keep moving the rice around the wok for approximately 1½ minutes. Add the sesame oil, sesame seeds, soy sauce and chilli bean sauce. Stir-fry for another minute.