Rice Bonanza – Part 10

In the final RB for the year, we have five last recipes! (Yep, a bonus one)

In a kind of coupling, Thai risotto (trust me, it sounds weird but tastes ripper) is followed by sticky rice with mango (which is suuuper easy to make). From Thailand to Italy, Mexico and Spain, the remaining recipes include some simple arancini, a spicy ricey burrito and some meaty paella.

Recipe 39 – Thai risotto



  • 1 tablespoon peanut oil
  • 2 medium chicken breasts, cut into 2 cm pieces
  • 1 onion, finely chopped
  • 1 long red chilli, seeded and thinly sliced
  • 2 garlic cloves, crushed
  • 4 kaffir lime leaves, stems removed, finely shredded
  • 1 ½ cups Arborio rice
  • ¼ cup red curry paste
  • 2 cups chicken stock
  • 1 cup coconut cream
  • 2 tablespoons fish sauce
  • 200 gr green beans, trimmed, chopped
  • Coriander sprigs, fried Asian shallots and lime halves, to serve


  1. Preheat the oven to 180C. Heat the oil in an ovenproof casserole dish over medium-high heat. Cook chicken in batches, turning for 2-3 minutes until browned. Remove the chicken and set aside.
  2. Reduce heat to medium and add the onion, chilli, garlic and the kaffir lime leaves. Cook, stirring constantly, for 2-3 minutes until the onion is soft, then add the rice and curry paste and stir to coat everything well.
  3. Return the chicken to the casserole with the stock and ½ cup water. Bring to a simmer, then cover with a lid and transfer to the oven to cook for 25 minutes or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce and beans, then cover and stand for 10 minutes.
  4. Top risotto with coriander and fried Asian shallots and serve with lime halves.


Recipe 40 – Sticky rice with mango



  • 1 cup glutinous rice (sushi rice or Arborio rice will work)
  • 1 cup coconut milk
  • 2 tablespoons caster sugar
  • Large pinch of salt
  • 1 large mango, cheeks removed, peeled, thinly sliced


  1. Soak rice in bowl overnight. Drain. Line the base of a bamboo steamer with non-stick baking paper. Spread rice over the base and place over a saucepan of simmering water. Steam, covered, for 25-30 minutes or until rice is tender and translucent.
  2. Place coconut milk, sugar and salt in a saucepan over medium heat. Stir until sugar dissolves and coconut milk is heated through, being careful not to boil it.
  3. Transfer the rice to a large bowl. Add half the coconut milk mixture and stir to combine. Set aside for 5 minutes to stand.
  4. Divide the rice among serving plates in dome or disc shapes. Top with mango slices. Spoon over the remaining coconut milk.


Recipe 41 – Arancini


Ingredients (makes 16)

Risotto portion
  • 1 ½ cups hot chicken stock
  • Pinch of saffron
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ¾ cup Arborio rice
  • ½ cup dry white wine


  1. Add saffron to stock and set aside for 15 minutes.
  2. Heat oil in saucepan over medium heat and cook onions for 5 minutes. Add garlic and cook for 1 minute. Add rice and stir for 1 minute. Add wine and stir regularly, until absorbed.
  3. Add stock ½ – 1 cup at a time, stirring regularly, until each portion is absorbed. Repeat until rice is al dente. Cover and set aside to cool.
Arancini balls
  • 1 x risotto portion, cooled
  • ¼ cup grated parmesan
  • ½ cup grated mozzarella
  • 3 eggs
  • ½ cup plain flour
  • 2 cups breadcrumbs
  • Vegetable oil, to deep-fry


  1. Mix risotto portion with parmesan, mozzarella and 1 egg until well combined. Shape into balls slightly smaller than a golf ball (or as you like).
  2. Place flour, remaining eggs and breadcrumbs each in a separate bowl. Coat rice ball with flour, tap off excess, roll through egg and then through breadcrumbs to coat. Repeat with remaining rice balls. Roll crumbed balls through any remaining egg and breadcrumbs to double coat.
  3. Heat oil in a saucepan over high heat. In batches (small enough so they’re not touching), deep fry arancini for 3 minutes, or until golden. Remove with a slotted spoon and place on paper towel.
  4. Serve as a started with tomato chutney, olives and feta.


Recipe 42 – Spicy ricey burrito


Ingredients (Serves 4)

  • 4 Roma tomatoes, cut into chunks
  • 3 tablespoons olive oil
  • 1 brown onion, diced
  • 2 cloves garlic, crushed
  • 1 cup long grain rice
  • 2 teaspoons sweet paprika
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • 1 ½ cups chicken stock
  • 16 green prawns
  • Grated tasty cheese
  • Avocado, sliced, to serve


  1. Preheat oven to 180C. Coat tomatoes with 1 tablespoon oil and season. Place on tray and roast for 35 minutes.
  2. Heat 1 tablespoon of oil in a saucepan over medium-high heat. Cook onion for 3 minutes. Add garlic and cook for 1 minute. Add rice, spices and a generous amount of salt and pepper and stir to coat. Add stock and bring to the boil, then reduce heat to medium-lower, cover and simmer for 15 minutes, or until rice is tender.
  3. Heat remaining oil in a frying pan over medium heat. Add prawns and cook for 3-4 minutes, tossing occasionally, until cooked through.
  4. Portion rice lengthways on top of wraps. Top with portions of tomatoes and prawns. Grate cheese over the top, then wrap up and secure with a toothpick. Place all wraps onto a baking tray and grate more cheese over the top. Bake for 12-15 minutes, or until cheese is golden.
  5. Serve burritos topped with sliced avocado.


Recipe 43 – Paella


Ingredients (Serves 4)

  • 1 chorizo sausage, sliced
  • 1 tablespoon olive oil
  • 1 chicken breast, diced into 2 cm pieces
  • 10 green prawns
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red capsicum, finely diced
  • 1 teaspoon turmeric
  • 1 ½ teaspoons ground cumin
  • 1 ½ cups long grain rice
  • 400 gr can chopped tomatoes
  • 2 cups chicken stock
  • 1 cup frozen peas
  • ½ cup flat-leaf parsley leaves, roughly chopped


  1. Heat a large heavy-based frying pan over medium-high heat. Add chorizo and cook for 5 minutes, tossing occasionally, until browned. Remove from pan and set aside.
  2. Reduce heat to medium. Add oil and chicken to frying pan. Cook for 2 to 3 minutes each side or until golden. Add prawns, onion, garlic and capsicum. Cook, stirring, for 2 to 3 minutes or until prawns are pink and onion is soft.
  3. Add turmeric, cumin, rice and tomatoes and stir to coat everything well. Add stock, stir and bring to the boil. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally, or until rice is tender.
  4. Remove lid. Stir through peas and sausage. Cook for a further 1 to 2 minutes or until heated through. Sprinkle with parsley. Serve.

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