Rice Bonanza – Part 1

In 2016, running concurrently and somewhat as part of Eat the World, I present: Rice Bonanza!

This is a celebration of all the wonderful rice dishes the world has to offer and I’m going to attempt throughout the year to build a hefty swag of rice recipes and share them all here.

Rice Bonanza ties in with Eat the World because rice is truly the global food! From Asian fried rice to Middle Eastern pilafs, Indian biriyani to Cajun Jambalaya, Spanish paella to Greek avgolemono, Japanese sushi to Italian arancini… The list, and variations within the list, are endless!

If you happen to like the recipes, share them. And feel free to throw me suggestions!!

The first edition of RB sees an Indonesian favourite, nasi goreng; one of my kitchen regulars, stovetop risotto; a fishy texture mash in kedgeree; an Indian take on a classic via biryani snag rolls; very herby and cheesy stuffed tomatoes; and colourfully sweet pineapple rice.


Recipe 1 – Nasi goreng (Indonesia)

RB 01 Nasi goreng


• 1 cup of long grain rice
• 2 tablespoons of kecap manis
• 1 tablespoon dark soy sauce
• 1 tablespoon sriracha
• ¼ cup peanut oil
• 3 eggs, beaten
• 1 teaspoon sambal oelek
• ½ teaspoon shrimp paste
• 4 garlic cloves, sliced thinly
• 1 brown onion, chopped
• 1 carrot, diced
• 1 small chicken breast, cut to 1cm pieces
• 12 green prawns, chopped in thirds
• 2-4 spring onions
• ¼ Chinese cabbage, shredded
• Dried shallots and fresh chillies, sliced (for serving)


1. Cook the rice, wash under cold water immediately and refrigerate, covered, overnight.

2. Combine kecap manis, dark soy sauce and sriracha.

3. Heat 1 tablespoon of oil in a pan, cook egg in a thin layer, remove from heat and slice thinly.

4. Heat remaining oil, then add sambal oelek, shrimp paste, garlic, brown onion and carrot and cook for 1 minute.

5. Add chicken, cook for 1-2 minutes, until chicken starts to brown.

6. Add prawns, cook for 2 minutes until pink.

7. Add spring onions, Chinese cabbage and sauce mix. Cook for 4 minutes, or until chicken and prawns are cooked through and everything is heated.

8. Serve topped with dried shallots and chillies.


Recipe 2 – Pumpkin and tomato stovetop risotto

RB 02 Risotto 1

Ingredients (enough for 4-5 people)

• 1 quarter of a good sized Jap pumpkin, chopped into 2cm pieces
• 6 large Roma tomatoes, diced
• Olive oil to lightly coat pumpkin and tomatoes + 2 tablespoons
• 1 brown onion, diced
• 1 small red capsicum, diced
• 6-8 cloves garlic, crushed
• 1 cup Arborio rice
• ½ cup dry white wine
• ½ cup ginger beer
• 2 cups chicken stock
• 3-4 tablespoons butter
• Large bunch of sage, leaves picked
• ½ cup parmesan or pecorino
• 4 spring onions, finely sliced, to serve


1. Preheat oven to 180C, lightly coat pumpkin with oil, season and roast for 40 minutes or until tender and browning. Lightly coat tomatoes with oil, season and roast for 20 minutes.

2. Heat remaining olive oil in a heavy based pot over a high heat. Add onions and capsicum and cook for 5 minutes. Add garlic and cook for 1 minute. Add rice, mix well and cook for 1 minute.

3. Reduce heat to medium and add wine and ginger beer to pot. Cook, stirring frequently, until most liquid has absorbed. Add one cup of stock and stir frequently until mostly absorbed. Repeat with final cup of stock. If rice is still firm, add a little water until it’s done.

4. Melt 2 tablespoons butter over medium-high heat in a new pan and cook all the sage until it turns crispy.

5. When rice is cooked, stir through remaining butter and cheese until melted. Serve in bowls, topped with sage and spring onions.

Recipe 3 – Kedgeree (India)

RB 03 Kedgeree

Ingredients (enough for 2 people)

• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 3 cm piece of ginger, grated
• 2 cloves garlic, crushed
• 1 teaspoon mustard seeds
• 1 ½ teaspoons curry powder
• 6 curry leaves
• ¾ cup basmati rice
• ½ cup milk
• 1 cup chicken stock
• ½ cup peas (if frozen, thaw them out)
• 100 gr smoked salmon or trout
• 2 eggs, hard boiled to your liking and quartered


1. Heat oil in a saucepan over medium heat. Cook onions for 5 minutes. Add ginger, garlic, mustard seeds, curry powder and curry leaves and cook for 1 minute. Season.

2. Stir through rice and cook for 1 minute. Add milk and stock, scrape sides and bottom of saucepan. Bring to simmer, then reduce to low, cover and cook for 10 minutes or until liquid is absorbed and rice is tender.

3. Stir through peas and salmon to heat through. Serve in bowls topped with egg.

Recipe 4 – Lamb biryani rolls

RB 04 Snag rolls

The recipe for the sausage rolls is adapted from delicious online.

Ingredients (makes 15 8cm rolls)

• 1/2 cup (100g) basmati rice, cooked and cooled under cold water
• 2 eggs, each lightly beaten in separate bowls
• 400g lamb mince
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• Pinch of ground cardamom
• 1 small onion, finely chopped
• 2 teaspoons finely grated ginger
• 2 ½ sheets frozen puff pastry, thawed, halved
• 2 teaspoons nigella seeds
• Mango chutney salad, to serve


1. Preheat oven to 220C and line tray with baking paper.

2. Combine 1 egg with lamb, spices, onion and ginger. Season and mix well.

3. Cut each slice of puff pastry in half (to create a total of 10 long pieces). Divide meat mixture evenly and spread as a log along each length of pastry. Brush the outer edge of the pastry with the second egg and roll to enclose. Cut each length into three 8-10 cm pieces.

4. Brush the tops of each roll with remaining egg and sprinkle with nigella seeds. Cook for 25 minutes until golden and cooked through.

Mango chutney

Ingredients (enough to fill a little over 1 regular jam jar)

• 2 mangos, flesh removed and diced
• 1 apple, peeled, cored and diced
• 3 spring onions, finely chopped
• 1 tablespoon grated ginger
• 3 small chillies, finely chopped (I used birdseye and used the seeds, but you can adjust as you like)
• Pinch of salt
• ¾ cup of packed brown sugar
• 3 tablespoons of apple cider vinegar


1. Heat a saucepan over medium heat. Add mango, apple, onion, ginger, chilli and salt. Cover and cook for 8 minutes or until apple just starts to soften.

2. Add sugar and vinegar, reduce heat slightly. Cook for 30 minutes, stirring occasionally, until chutney has thickened. It will thicken more when cooling down.

3. Transfer chutney to sterilised jam jar and store in fridge.

Recipe 5 – Rice-stuffed tomatoes

RB 05 Rice toms

These are very versatile and can incorporate any kind of rice or flavouring ingredients you like. My recipe is heavy on the herbs and loaded with double cheese. Consequently, it packs a lot of flavour! These are great as a side to a roast, or any meal really.

Ingredients (makes 8 tomatoes)

• 8 large vine-ripened tomatoes
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, crushed
• ½ cup brown rice
• ½ cup vegetable stock
• ½ cup parsley leaves, chopped
• ½ cup basil leaves, chopped
• 2 tablespoons dill, chopped
• ¼ cup crumbled feta
• ¼ cup grated pecorino
• ¼ cup grated mozzarella


1. Preheat oven to 160C. Slice the tops off each tomato (about 1 cm) and scoop the pulp into a bowl. Mash pulp.

2. Heat oil in saucepan and cook onions for 5 minutes. Add garlic and cook for 1 minute. Add rice and stir to coat. Stir in mashed pulp (with any liquid) and stock and bring to simmer. Cover until rice is almost tender, stirring occasionally.

3. Remove from heat and stir in herbs and cheeses. Top with a little bit of cheese (whichever you like), place tomatoes on baking tray and bake for 30 minutes, at which time the tomatoes should be tender.


Recipe 6 – Pineapple rice

RB 06.2 Pineapple rice

Ingredients (makes two servings in pineapple halves, and 2 additional servings)

• Whole pineapple (preferably with top)
• 2 tablespoons coconut oil
• 2 eggs, beaten
• 1 red capsicum, diced
• 6 spring onions, finely chopped
• 2 cloves garlic, crushed
• 1 tablespoon grated ginger
• 2 tomatoes, seeded and diced
• ½ cup raw cashews, roughly chopped
• 2 cups brown rice, cooked and cooled
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 2 teaspoons chilli sauce
• 1 teaspoon caster sugar
• 1 lime
• Coriander leaves, to serve


1. Cur pineapple in half, top to bottom. Remove the majority of flesh, retaining the skin as a bowl. Chop pineapple flesh and set aside.

2. Heat ½ tablespoon oil in wok over high heat. Pour in eggs with a pinch of salt and swirl the wok to create a thin omelette. Flip, cook through and remove from wok. Once slightly cooled, tear omelette into small pieces.

3. Add 1 tablespoon oil to wok and add chopped pineapple and capsicum. Cook until any liquid released has evaporated and pineapple starts to caramelise (about 5 minutes). Add onion, garlic and ginger and cook for half a minute. Add tomato and egg, mix and remove from wok.

4. Add remaining ½ tablespoon oil to wok. Add cashews and stir constantly for half a minute. Add rice, stir and cook for 3 minutes.

5. Add pineapple mix to wok with rice to warm everything through. Combine all sauces with sugar and juice from half the lime. Pour over rice and stir to combine. Transfer rice to pineapple halves (bowls) and top with coriander leaves.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s