Vous êtes sur la page 1sur 5

BLACK RICE RECIPES

CoconutBlackRiceBreakfastPudding
Serves34
Ingredients:
1cup/200gblackrice,soakedovernight(ifpossible)
1canfullfatcoconutmilk(reserveacoupletablespoonsforgarnish,ifdesired)
cupwaterwithsoakedrice,1cupswaterwithunsoakedrice
tsp.finegrainseasalt
vanillabean(optional)
1Tbsp.maplesyrup(orothersweetenerofyourchoice)
1/3cupcoconutflakes,lightlytoasted
Fruitsofyourchoosing:
mango
passionfruit
pomegranate
banana
kiwi
pineapple
Directions:
1.Measureoutrice,rinseandcoverwithwater.Letsoakovernightorforupto8hours(evenone
hourmakesadifference!).Drainandrinsewellagain.
2.Placericeinapotwithcoconutmilk,salt,vanillabean(seedsandpod)andtheindicated
amountofwater.Bringtoaboil,reducetosimmerandcookcovered,stirringfrequently,untilthe
riceistenderandmostoftheliquidhasbeenabsorbed(youstillwantalittleliquid).Timesvary
dependingonwhetherornotyousoakedtherice:forunsoakedrice,cook4560minutes;for
soakedrice,cookabout2530minutes.Addmaplesyrupandfoldtocombine.Removefromheat
andsetaside.
3.Whilethericeiscooking,prepareallthefruitthatyouwouldliketoaccompanythepudding.
4.Toassemble,scoopoutdesiredamountofblackriceintoabowl,topwithfruit,toasted
coconut,andadrizzleofcoconutmilk.Enjoy.

YELLOW CURRY WITH BLACK


RICE
INGREDIENTS

Select ingredients above to create a shopping list

1 SunRice Black Rice, cooked to packet instructions


1/3 cups
500 g Chicken thigh fillets, cut into 2cm pieces

1/2 cup Rice bran oil

Onion, thinly sliced

Garlic cloves, finely chopped

3 cms Ginger, finely grated

Red Chilli, seeds removed, finely chopped, plus extra for


garnish

1/2 tbsp Cumin, ground

METHOD
1 Heat 1 tbs oil in a frypan over medium heat. Add half the
chicken. Cook for 5-6 minutes until golden. Remove from pan and set
aside. Repeat with 1 tbs oil and remaining chicken.

2 Add remaining 1 tbs oil to frypan and cook the onion, stirring,
for 3-4 minutes until soft. Add garlic, ginger and chilli, then cook for 30
seconds or until fragrant. Add spices, lemongrass, cinnamon and whole
kaffir lime leaves. Return chicken to pan, then stir in stock and coconut
milk. Bring to a simmer, reduce heat to low and cook for 20 minutes or
until chicken is cooked through.

BLACK RICE COCONUT PUDDING


WITH CARAMELISED BANANAS

METHOD
1 Place the rice, 1 1/2 cups water and vanilla bean in a medium
saucepan and bring to the boil. Reduce the heat to low, cover with a lid
and cook for 35 minutes or until tender.

2 While the rice is cooking, make the caramel. Place 3/4 cup
sugar, remaining water and butter in a small saucepan over high heat
and cook, stirring, until the sugar has dissolved. Bring to the boil,
reduce the temperature to medium, and simmer for 10-12 minutes or
until thick and glossy.

3 Stir half the caramel through the rice and set aside for 5
minutes.

POACHED CHICKEN & RICE


SALAD
Course Brunch, Light lunch, Salad, Side dish, Dinner
Special diet Low Fat, High Fibre

INGREDIENTS

Select ingredients above to create a shopping list

1 1/3 cups SunRice Black Rice

Chicken breast fillets

2 cups Chicken stock

2 tbsps Lemon juice

1/4 cup Olive oil

1 tbsp Wholegrain mustard

Bunches asparagus, woody ends trimmed

100 g Snow peas, shredded

Green onions, chopped

METHOD
1 Put stock and chicken fillets in a large saucepan. Bring to boil.
Reduce heat. Simmer uncovered for 10 minutes. Remove from heat.
Set aside to cool in liquid for 15 minutes or until cool enough to handle.
Strain. Coarsely shred chicken.

2 Cook the rice following absorption instructions on the packet,


remove from the heat, spoon into a colander. Refresh rice in cold
water, set aside in colander to drain really well.

3 Halve asparagus lengthways and cut into 6cm lengths. Cook


in a saucepan of boiling salted water for 1 minute or until almost
tender. Drain, refresh under cold water. Drain again and pat dry with
paper towel.

4 Whisk lemon juice, oil, mustard in a large bowl. Season with


salt and pepper. Add rice, chicken, asparagus, snow peas, green onions
and parsley. Toss gently to coat. Sprinkle with pine nuts. Serve. Tip: You
can replace the poached chicken in step 1 with shredded meat of a
small roast chicken