Black Sticky Rice Pudding
Recipe from: thaifoodandtravel.com
2 cups whole-grain black sticky rice
2 cups, or 1 can, coconut milk (low fat is fine)
2/3 cup sugar
1/2 tsp. salt
3 Tbs. toasted sesame seeds
Measure the rice into a bowl; run your fingers through the rice and
check for any pebbles or other noticeable impurities. Rinse the rice a
few times until the water clears. Cover with at least 2 inches of water
and allow to soak 4 or more hours, or overnight. The grains will absorb
water and grow in size.
Drain the rice and place in a heat-proof bowl with room enough for
the rice grains to expand about a third more than its uncooked bulk. Add
a small amount of boiling water, to cover the rice grains by about an
inch. Place the bowl on a steamer rack and steam over medium heat about
40 minutes (may require longer). If you do not have a steamer, use a
large pot in which the bowl fits. Place a trivet on the bottom along
with 2-3 inches of water. Bring to a boil. Balance the bowl with the
rice on the trivet and add hot water to the rice. Cover and steam. When
rice has absorbed the liquid (it will be moist but you will not see
liquid in the dish), turn off heat, but leave the lid on the
Make the coconut sauce: Heat the coconut milk, sugar and salt
together in a saucepan over medium heat, stirring often. Remove bowl of
rice from steamer. Add coconut milk mixture in batches to rice, mixing
well after each addition, until all milk is added.
Toast sesame seeds in a skillet on the stove over medium heat. You
will need to keep the pan and contents moving constantly to keep them
from burning. Sesame seeds are done when they start to "pop."
Cover them with a pan lid when they start to pop and remove from heat.
Sprinkle cooled sesame seeds over rice pudding. Eat warm or cold (both
ways are delicious!)
Thai Black Japonica Salad
Recipe from: Lundberg
Family Farms and Whole Foods Market, Palo Alto, California
1-1/2 c. uncooked Lundberg Black Japonica
1/2 each green and red bell pepper, diced
1/2 c. grated carrots
1/2 c. celery chopped
1 Tbsp. oriental sesame oil
2 Tbsp. canola oil
2 Tbsp. Tamari
1/4 c. rice vinegar
1/4 c Lundberg Sweet Dreams brown rice syrup
1 tsp. garlic granules
1 tsp. dried crushed red pepper
1/4 c. chopped cashews, toasted
Cook rice according to package instructions and set aside to cool.
Mix together oils, Tamari, vinegar, rice syrup, garlic and peppers. Toss
mixture with rice, vegetables and cashews. Chill and serve. Yield: 6-8
Baked Plantain with Tofu and Brown Basmati Rice
Recipe from: AllCreatures.org
3 Cups Water
1 Cup Brown Basmati Rice
1 medium sized Onion
1 lb. extra firm Tofu
2 tsp. Cinnamon
1 tsp. Allspice
Peel and dice the Onion. Boil the water and place in a large covered
glass or ceramic casserole dish. Add the Rice, Onion, Cinnamon, and
Allspice. Stir and place the dish in a microwave (on high) or oven
(preheated to 350 degrees F.) for about twenty minutes.
Dice the Tofu. Peel and slice the Plantain lengthwise, then slice the
Plantain halves into pieces not over 1/4". Remove the casserole
dish from the oven after the initial cooking and add the Tofu and
Plantain. Mix well and place back in oven for another 35-45 minutes,
mixing at 15 minute intervals. When it is ready, the plantain should be
soft, but not mushy, and all the water should be absorbed.
This Plantain dish makes a special breakfast served hot right out of
the oven. If there are left-overs, refrigerate and serve cold or warmed
as a dessert.
Recipe from: Rice & Spice by Robin
2 pounds ripe plum tomatoes, chopped (about 4 cups)
1/2 cup black Kalamata olives, pitted and sliced
1/2 cup green olives, pitted and sliced
2 tablespoons capers, rinsed and drained
1 tablespoon minced garlic
2 tablespoons olive oil
1/4 cup chopped fresh basil
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon hot red pepper flakes
4 to 6 cups hot cooked short- or long-grain brown or other rice
In a large bowl, combine the tomatoes, olives, capers, garlic and
oil. Add the basil, parsley, salt and red pepper flakes, stirring to
combine. Cover and let stand at room temperature for 20 to 30 minutes,
stirring occasionally. Serve over the hot cooked rice.
Recipe from: Bon Appétit, Light &
Easy, Special Edition
3 cups nonfat milk
1/2 cup short-grain brown rice
1/4 teaspoon salt
1/2 cup milk
1/4 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup raisins
1 tablespoon unsulfured molasses
Bring nonfat milk, rice and salt to simmer in heavy medium saucepan.
Reduce heat to low. Cover and gently simmer until rice is very tender
and liquid is almost absorbed, stirring occasionally, about 1 1/2 hours.
Whisk milk, eggs, sugar, vanilla and cinnamon to blend in medium
bowl. Stir in raisins. Gradually stir egg mixture into rice mixture.
Stir over low heat until mixture is just thickened, about 6 minutes.
Transfer to bowl. Stir in molasses. Cool. Refrigerate until
Recipe from: Bon Appétit, April 2000.
1 cup sushi rice
1 1/4 cups cold water
1 2-inch-square piece dried kelp (konbu),* wiped lightly with dry cloth
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
Place rice in strainer. Rinse under cold water until water runs
clear. Drain well. Transfer rice to heavy medium saucepan. Add 1 1/4
cups fresh cold water and kelp to pan. Cover and let soak 30 minutes.
Uncover, discard kelp and bring mixture to boil. Reduce heat to low.
Cover and cook until water is absorbed and rice is just tender, about 15
minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice
to large glass bowl.
Combine vinegar, sugar and salt in small saucepan. Stir over low heat
until sugar dissolves. Drizzle mixture over rice. Gently toss rice with
vinegar mixture to coat. Cover rice with clean damp towel and cool
completely at room temperature (do not refrigerate).
Countrywild Rice Salad
Recipe from: Lundberg
1 cup uncooked Lundberg Countrywild rice, cooked according to package
1 each red & green bell pepper, seeded and diced
1 can (2.25 oz) sliced black olives, drained (1/4 cup)
1 stalk celery, finely chopped (1-1/4 cup)
4 green onions, finely chopped (1-1/4 cup)
2 cans (6 oz.) crabmeat, drained and flaked (1 cup)
2 tbsp. lemon juice
1 tsp. curry powder
1/2 cup nonfat or lowfat mayonnaise
Combine cooked, cooled rice and all ingredients. Toss lightly. Chill.
Serve on a bed of lettuce and garnish with bell pepper slivers and
Recipe from: Gourmet, June 2000.
This three-in-one dish (chicken, rice, and soup) originated in Hainan,
a tropical island off China’s southern coast, and has become a
culinary staple in Malaysian culture.
For chicken and broth:
1 (3- to 3 1/2-lb) chicken
3 teaspoons salt
4 qt water
4 (1/8-inch-thick) slices fresh ginger, smashed
For chile sauce:
6 (3- to 3 1/2-inch-long) fresh hot red Thai chiles or serrano chiles,
1 shallot, chopped
2 tablespoons chopped peeled fresh ginger
2 medium garlic cloves, chopped
1/2 teaspoon salt
1/3 cup fresh lime juice
2 cups jasmine rice
4 shallots, thinly sliced
2 large garlic cloves, minced
1 English cucumber
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
1 bunch or 1 (4-oz) bag watercress, coarse stems discarded
Garnish: fresh cilantro leaves or sprigs
Prepare chicken and broth: Remove fat from cavity of chicken and
reserve for rice. Rub chicken inside and out with 1 teaspoon salt. Bring
water with remaining 2 teaspoons salt and ginger to a boil in a 6- to
8-quart pot wide enough to hold chicken. Put chicken, breast down, in
water and return to a boil, covered. Simmer chicken, partially covered,
20 minutes and remove from heat. Let chicken stand in hot broth, covered
and undisturbed, until just cooked through, 15 to 20 minutes.
Letting broth drain from chicken cavity into pot, transfer chicken to
a large bowl of ice and cold water and reserve broth for rice and soup.
Cool chicken completely, turning once. Drain chicken and pat dry with
paper towels. Cut into serving pieces.
Make chile sauce while chicken is cooking: Pulse chile-sauce
ingredients to a coarse paste in mini food processor.
Make rice: Cook reserved chicken fat in a 3-quart heavy saucepan over
moderate heat, stirring, until rendered, then discard solids. Add
vegetable oil if necessary to make 2 tablespoons fat. Wash rice under
cold running water until water runs clear and drain well. Cook shallots
in fat over moderate heat, stirring, until browned. Add garlic and cook,
stirring, 1 minute. Add rice and cook, stirring gently, 1 minute. Add 3
cups reserved broth and bring to a boil. Boil until liquid on surface is
evaporated and small bubbles appear from holes in rice, 3 to 4 minutes.
Cover and cook over very low heat until rice is tender and liquid is
absorbed, about 15 minutes more. Remove from heat and let stand, covered
and undisturbed, 5 minutes. Fluff rice with a fork and cover.
Assemble dishes: Shave as many long ribbons as possible from cucumber
with a U-shaped vegetable peeler and chill ribbons in another bowl of
ice and cold water 15 minutes. Drain well.
Stir together soy sauce and sesame oil. Bring 6 cups reserved broth
and watercress to a boil in a 3-quart saucepan and simmer 1 minute.
Remove pan from heat and let stand until watercress is a shade darker,
about 3 minutes. Drizzle soy-sesame mixture over chicken. Serve chicken
with cucumber ribbons and individual bowls of rice, soup, and chile
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