The Rice Company Recipes

Thai Black Rice Pudding with Coconut Cream and Banana

Thu, 15 Jun 2023 10:24:11 GMT

Thai Black Rice Pudding with Coconut Cream and Banana

Recipe by: Martyna Angell

Our tip?

Double the recipe from the word go, because you will not want to stop at one bowl – proof that you can make this delicious treat with plain black rice. The pudding can be enjoyed hot, or stored in the fridge for up to 2 days and enjoyed chilled. Bananas and mango go particularly well here, but you can add fresh berries here as well.

Serves: 2

Ingredients:

½ cup The Rice Company Black Rice
1 ½ cup water
2 tablespoons sugar (adjust to taste)
1 cup coconut cream
1 ripe banana (or mango or other fresh fruit)

Method:

Rinse the black rice thoroughly under cold water until the water runs clear. Transfer the rinsed black rice to a rice cooker and add water. Cook the rice according to the rice cooker's instructions until it is tender and fully cooked.
Add sugar and coconut cream to the rice and stir well for the sugar to dissolve.
Divide the pudding between 2 bowls and allow to cool slightly before serving. Top with sliced banana or other seasonal fruit and drizzle with any leftover coconut cream if desired.
Alternatively, once cooled, store rice pudding covered in the fridge for up to 2 days and enjoy chilled.

Quick Beef and Vegetable Stir Fry with Red Rice

Thu, 15 Jun 2023 09:52:27 GMT

Quick Beef and Vegetable Stir Fry with Red Rice

Recipe by: Martyna Angell

Looking for a quick takeaway alternative with a healthier base? Red rice lends itself well to all kinds of cuisines and dishes, including stir fries. For best results, remove the beef strips from the fridge about 30 minutes before cooking.

Serves: 4

Ingredients:

½ cup The Rice Company Red Rice
1 cup water
3 cups frozen vegetables (carrots, broccoli, green beans or a stir fry mix)
500g beef strips
2 tablespoons olive oil
1/4 cup oyster sauce
2 tablespoons soy sauce
Black pepper, to taste

Method:

Rinse the red rice in a sieve under cold water until the water runs clear. Then, place the rinsed rice in the rice cooker with 1 cup of water and cook according to the rice cooker's instructions.
Meanwhile, place frozen vegetables in a large microwave-safe bowl, add ¼ cup water, cover and microwave for 2 minutes to defrost. Strain away excess water.
In a large skillet or wok, heat the oil over medium-high heat.
Add the beef strips to the skillet and cook until browned on all sides. Remove the beef from the skillet and set aside.
Return skillet to heat. Add the defrosted vegetables to the skillet and cook until they are heated through and slightly tender. This should take about 3 minutes.
Return the cooked beef to the skillet with the vegetables and stir to combine. In a small bowl, mix together the soy sauce and oyster sauce. Pour the sauce over the beef and vegetables. Stir well to coat everything evenly. Season with pepper to taste.
Once the red rice is cooked, fluff it with a fork and divide it among serving bowls. Serve the beef and vegetable stir-fry over the bed of red rice.

Simple Butter Chicken with One Pot Rice with Cumin & Turmeric and Steamed Green Beans

Thu, 15 Jun 2023 08:49:22 GMT

Simple Butter Chicken with One Pot Rice with Cumin & Turmeric and Steamed Green Beans

Recipe by: Martyna Angell

Winner winner chicken dinner and what better way to enjoy some butter chicken than with a vibrant and flavourful serving of rice and some steamed beans. Absolutely delicious. Serve with pappadums, roti or naan bread.

Serves: 4

Ingredients:

1 packet of One Pot Rice with Cumin and Turmeric
1 tablespoon olive oil or ghee
1 large onion, finely chopped
500g sliced chicken breast
1 jar of butter chicken sauce
400g green beans, stalk ends trimmed

Optional

Pappadums, roti or naan bread
Fresh coriander leaves

Method:

Place One Pot Rice packet contents in a medium saucepan and add water. Cover and bring to a boil, reduce heat to a gentle simmer and cook covered for 15 minutes, until the rice and lentils are cooked and the water is absorbed.
Meanwhile, in a large pan or skillet, sauté the chopped onion in olive oil or ghee for 3 minutes over medium heat, until it turns translucent.
Add the sliced chicken breast to the pan and cook until it is no longer pink.
Pour the jar of butter chicken sauce into the pan and stir well to combine with the chicken and onions. Reduce the heat to low and simmer the chicken in the sauce for about 10 minutes.
While the chicken is simmering, bring a large saucepan filled with about an inch of water to the boil. Place a steam basket on top and add the green beans. Steam for 6-8 minutes.
If using, prepare pappadums, rotis or naan.
To serve, fluff up One Pot Rice with a fork and divide between serving bowls. Add butter chicken and steamed greens on top. Serve with coriander leaves and your choice of pappadums, rotis or naan as an option.

Miso Honey Glazed Salmon with One Pot Rice with Lentils and Quinoa and Steamed Greens

Thu, 15 Jun 2023 07:24:19 GMT

Miso Honey Glazed Salmon with One Pot Rice with Lentils and Quinoa and Steamed Greens

Recipe by: Martyna Angell

If you’re after a healthy and delicious meal that can be ready in 20 minutes, then this airfryer glazed salmon with our One Pot Rice is surely a winner. Don’t have an air fryer? You can bake the salmon in the oven or in an oven grill (on a medium setting). Any steamed greens will work well here.

Serves: 4

Ingredients:

1 packet of One Pot Rice with Lentils and Quinoa
4 x 180g salmon portions, evenly sized
1 tablespoon white (shiro) miso paste*
1 tablespoon water
1 tablespoon olive oil
2 teaspoons honey
1 bunch bok choy, quartered legthways
1 bunch broccolini, ends trimmed slightly
2 tablespoons soy sauce

Optional

½ teaspoon sesame seeds
½ teaspoon garlic granules

Method:

Place One Pot Rice packet contents in a medium saucepan and add water. Cover and bring to a boil, reduce heat to a gentle simmer and cook covered for 15 minutes, until the rice and lentils are cooked and the water is absorbed.
Meanwhile, transfer salmon to airfryer (see TIP below) or if baking, preheat oven to 180°C and place the fish on a paper lined baking tray.
In a small bowl, mix together the miso paste and water until smooth. Add olive oil and honey and mix well. Baste the glaze over the fish, covering the top and sides thoroughly with the paste.
Airfry the fish for 10 minutes at 170°C or bake for 12 minutes at 180°C in a preheated oven.
Meanwhile, bring a large saucepan filled with about an inch of water to the boil. Place a steam basket on top and add the greens. Steam for 10 minutes.
To serve, fluff up One Pot Rice with a fork and divide between serving plates. Top with salmon and serve with steamed greens on the side, drizzled with soy sauce and sprinkled with sesame seeds and garlic granules, if using.

TIP: For mess-free airfryer cooking we use a small spring-form cake tin that fits inside the airfryer and place the fish in it (you might want to get one specifically for this purpose). It aids easy removal from the airfryer. Simply lift out the tin using tongs, remove the springform ring carefully as it will be hot and serve the fish using a flat spatula.

*Note: you can get white (shiro) miso paste from most supermarkets or Asian grocers.

Sausages with Tomato Olive Oil Salad and One Pot Rice with Lentils & Italian Herbs

Thu, 15 Jun 2023 06:00:53 GMT

Sausages with Tomato Olive Oil Salad and One Pot Rice with Lentils & Italian Herbs

Recipe by: Martyna Angell

Quick and easy meal the whole family will love! Leftovers make a great cold salad the next day for lunch.

Serves: 4

Ingredients:

1 packet of One Pot Rice with Lentils & Italian Herbs
2 tablespoons olive oil
6 thick sausages (your choice of flavour)
2 tablespoons olive oil
4 large truss tomatoes, chopped roughly
Salt and pepper to taste
Fresh herbs (basil or parsley), optional

Method:

Place One Pot Rice packet contents in a medium saucepan and add water. Cover and bring to a boil, reduce heat to a gentle simmer and cook covered for 15 minutes, until the rice and lentils are cooked and the water is absorbed.
Meanwhile, heat a large frying pan over medium heat. Add 1 tablespoon of olive oil to the pan. Place the sausages in the pan and cook for about 10-12 minutes, turning occasionally, until they are browned and cooked through.
While the sausages are cooking, prepare the tomato olive oil salad. In a medium bowl, combine the chopped tomatoes, remaining olive oil, salt and pepper. Toss to coat.
Once the sausages are cooked, remove them from the pan and let them rest for a couple of minutes. Fluff rice with a fork and divide between plates or place in a serving bowl. Garnish with extra chopped fresh herbs, if desired.
Serve the pan-cooked sausages alongside the tomato olive oil salad and One Pot Rice. Garnish with additional basil leaves, if desired.

Paneer and Spinach Curry

Tue, 28 Mar 2023 03:11:19 GMT

Paneer and Spinach Curry

Recipe by: Justine Schofield

Time: 35 minutes

Serves: 4

Ingredients:

3 tsp melted ghee or olive oil
400g paneer, cut into 3cm cubes
2 onions, sliced
4 garlic cloves, finely chopped
3cm piece of ginger, finely grated
1 long green chilli, finely chopped, plus extra to serve
1 tbs brown sugar
2 tbs ground coriander
2 tbs ground turmeric
1 tbs ground cumin
1 tbs sweet paprika
250g (1 cup) plain yoghurt, plus extra to serve (optional)
1 tsp garam masala
2 bunches of English spinach leaves
Steamed basmati rice, to serve
Pinch salt
Lime pickles and/or mango chutney, to serve

Method:

Heat the ghee or olive oil in a large sauté pan over medium heat. Add the paneer and fry until lightly golden on all sides. Drain on a paper towel and reserve.
Next, add the onions, garlic, ginger and chilli to the sauté pan and cook, stirring frequently, over medium heat for 5–8 minutes until the onion is softened and golden brown. Combine the coriander, turmeric, cumin, paprika and 3 tablespoons of water in a bowl and mix to form a paste.
Add the paste and sugar to the onion and cook, stirring to coat everything in the spices, for 2-3 minutes until fragrant and slightly darkened.
Add the yoghurt and mix through.
Bring the curry to a simmer and then stir through the garam masala, spinach and salt and cook for a further 2-3 minutes to wilt the spinach. Add the paneer and fold through.
Scatter extra chilli over the curry and serve with the steamed basmati rice, extra yoghurt and classic condiments of your choice, such as lime pickles or mango chutney.

Baked Rice

Fri, 17 Mar 2023 03:42:16 GMT

Baked Rice

Recipe by: Justine Schofield

Time: 20 minutes

Serves: 2-4

Ingredients:

1 tbsp olive oil
2 cups Basmati rice
1 cinnamon stick
1 bay leaf
1 tbsp dried chili
1 pinch of salt
Chicken Stock
1 tbsp butter

Method:

Preheat the oven to 200C.
Wash the rice three times.
Heat the olive oil in a saucepan and add the rice.
Add the bay leaf, cinnamon stick, and a sprinkle of chilli flakes, and mix together.
Cover the rice with stock.
Add the butter, place the lid on the saucepan and place into the oven for 15-20 minutes or until the rice absorbed all the liquid.

Rice Stuffed Salmon

Fri, 17 Mar 2023 03:26:08 GMT

Rice Stuffed Salmon

Chef: Justine Schofield

Time: 30 minutes

Serves: 6-8

Ingredients:

2 x sides of salmon (about 600g after tail end trimmed. Use tail fillets for another use), skin on and pin boned
¼ cup Thai Jasmine rice, cooked
20g butter
1 onion, finely chopped
½ tsp coriander seeds, crushed
1 long red chilli, finely chopped
1 large handful of spinach
4 sprigs of dill, finely chopped
4 sprigs parsley, finely chopped
Pinch of sumac
2 tbsp pistachio, finely chopped
Salt & pepper
1 tsp extra virgin olive oil

Sauce

½ cup Greek-style yoghurt
2 tbsp tahini
Juice ½ lemon

Method:

Preheat the oven to 160°C and line a large oven tray with baking paper.
Heat a pan over medium heat and add the butter, onion, coriander seeds and chilli. Cook until softened and then add the spinach and wilt. Remove off the heat and add the rice, herbs, sumac, nuts and salt and pepper.
Salt the flesh side of the salmon. Lay six pieces of twine along the length of the baking paper, leaving space between each. Place one side of the salmon, skin side down with a little olive oil on it, on the baking paper. Spread the rice mixture over evenly and top with the other salmon side. Tie together with the string. Brush with oil and season again with salt.
Bake in the oven for 35-40 minutes. Allow to cool slightly.
Meanwhile, make the sauce by combining all the ingredients together.

Chickpea Curry

Fri, 17 Mar 2023 03:18:33 GMT

Chickpea Curry and Rice

Chef: Preeya Alexander

Serves: 4

Time: 1 hour 15 minutes

Ingredients

2 cups chickpeas dried – soak overnight in boiling water to soften (quickens the cooking time)
2 tbsp extra virgin olive oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 brown onion, sliced
A handful of curry leaves
1 tbsp garam masala
1 tsp turmeric powder
1 tsp ginger crushed
1 tsp garlic crushed
1 chilli, deseeded and chopped
1 punnet cherry tomatoes – for colour and awesomeness
Salt & pepper, to taste
Boiling water (enough to cover chickpeas later)
Coriander, to serve

For serving:

1 cup Greek yoghurt
1 tsp cumin powder
Juice ½ a lemon
Salt & pepper
Basmati rice, cooked

Method

In a pan on medium heat add olive oil then add mustard seeds, cumin seeds, onion chopped and curry leaves.
Wait until the onion is slightly golden and meanwhile mix the garam masala, turmeric powder, ginger, garlic and chilli in a cup – you can add water to make a slight paste consistency.
Add to the pan and add some water so the spices do not burn.
When fragrant, add chickpeas and salt to taste (if desired).
Toss the chickpeas around so coated in spices and gently fry off for 5 minutes.
Add boiling water, enough to cover the chickpeas, the water will resorb over time.
Gently simmer stirring occasionally over 40 minutes.
Now add cherry tomatoes and stir through – continue to simmer for another 15-20 minutes so tomatoes become blistered, and the dish is done when the chickpeas are soft to touch.
Meanwhile prepare the simple raita on the side by combining yoghurt, lemon juice, salt, pepper and cumin powder (can add cucumber and carrot grated for more rainbows).
Serve the chickpea curry on a bed of rice with yoghurt on the side and coriander on top.

One-Pan Chicken and Rice Bake

Tue, 14 Mar 2023 05:47:32 GMT

One-Pan Chicken and Rice Bake

Chef: Justine Schofield

Serves: 4

Time: 1 hour

Ingredients:

1 tbsp extra virgin olive oil

1kg chicken wings, tips removed

3 tbsp honey

4 tbsp soy sauce

1 tbsp mirin

1 tbsp white vinegar

1 x 2cm piece of ginger, chopped

2 cloves garlic, chopped

200g Thai jasmine rice, washed 3-4 times

500ml chicken stock

To garnish

Spring onions, thinly sliced

Sesame seeds

Crispy chilli oil (optional)

Method:

Preheat the oven to 200°C.

Combine the honey, soy, mirin and vinegar and add chicken and marinate overnight, if you have time.

In a baking dish that is hob friendly, place over medium heat and add oil, ginger and garlic. Fry to soften then add rice and coat in the ginger mixture. Add a small pinch of salt. Cover with stock and bring to a boil. Nestle chicken into rice and pour in any extra marinade.

Middle Eastern Lamb and Rice Pilaf

Tue, 14 Mar 2023 05:47:32 GMT

Middle Eastern Lamb and Rice Pilaf

Recipe by: Justine Schofield

Time: 45 minutes

Serves: 4

Ingredients:

1 tbsp ghee or butter
1 onion, diced
2 cloves garlic, chopped
400g lamb mince
½ cup cooked puy, green or black lentils
½ tsp cinnamon
1 tsp allspice
1 tsp ground cumin
2 cups basmati rice, rinsed 3 times and then soaked for 1 hour
750ml chicken or beef stock

Tabouli topping

1 pomegranate, seeds removed
½ bunch parsley and mint, finely chopped
½ cup walnuts chopped
Juice ½ lemon

Dressing

100ml tahini
¾-1 cup of water
Juice ½ lemon
Pinch salt

Method:

Heat ghee in a saute pan and add the onion and garlic and soften for 2 - 3 minutes. Add the lamb and fry off until it changes colour. Add the spices and cook again for a minute then add the rice and lentils and season with salt. Add the stock, stir and place the lid on. Cook on a medium heat for 20 minutes or until all of the liquid has been absorbed.

For the tabouli, combine all ingredients.

For the dressing, mix the water into the tahini with an extra splash of lemon juice. The consistency should be like pouring cream. Season to taste.

To serve, drizzle tahini over rice and sprinkle with tabouli.

Leftover Rice Congee

Tue, 14 Mar 2023 05:47:32 GMT

Leftover Rice Congee

Recipe by: Justine Schofield

Time: 2 hours

Serves: 2-4

Ingredients

1 cup of leftover jasmine rice
1L chicken stock
1L water

Accompaniments

Sesame oil, to taste

Dark soy sauce, to taste

Chilli oil and crispy fried shallots, to serve

Method

Add the rice with the stock and water and bring to a boil, turn the heat down to a simmer with the lid on and cook for 1-2 hours or until a porridge-like consistency. If you prefer a smoother texture, blitz 2 or 3 times with a stick blender.

Serve in bowls with the accompaniments of your choice.

The Rice Company Recipes

Thai Black Rice Pudding with Coconut Cream and Banana

Thai Black Rice Pudding with Coconut Cream and Banana

Quick Beef and Vegetable Stir Fry with Red Rice

Quick Beef and Vegetable Stir Fry with Red Rice

Simple Butter Chicken with One Pot Rice with Cumin & Turmeric and Steamed Green Beans

Simple Butter Chicken with One Pot Rice with Cumin & Turmeric and Steamed Green Beans

Miso Honey Glazed Salmon with One Pot Rice with Lentils and Quinoa and Steamed Greens

Miso Honey Glazed Salmon with One Pot Rice with Lentils and Quinoa and Steamed Greens

Sausages with Tomato Olive Oil Salad and One Pot Rice with Lentils & Italian Herbs

Sausages with Tomato Olive Oil Salad and One Pot Rice with Lentils & Italian Herbs

Paneer and Spinach Curry

Paneer and Spinach Curry

Baked Rice

Baked Rice

Rice Stuffed Salmon

Rice Stuffed Salmon

Chickpea Curry

Chickpea Curry and Rice

One-Pan Chicken and Rice Bake

One-Pan Chicken and Rice Bake

Middle Eastern Lamb and Rice Pilaf

Middle Eastern Lamb and Rice Pilaf

Leftover Rice Congee

Leftover Rice Congee ﻿

Leftover Rice Congee