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Rice recipes
Measurements used are Australian Standard
Metric Cups and Spoons except where
measuring with Rice Duo 7 cups is specified.
Note
Chicken & basil risotto
Serves 4
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, crushed
1 Spanish onion, finely chopped
1 Rice Duo cup Arborio rice
1
1
⁄
cups (375ml) chicken stock
2
1 x 200g chicken breast steamed then thinly sliced
2 tomatoes, diced
1
⁄
cup grated Parmesan cheese
2
2 tablespoons finely sliced fresh basil leaves
Black pepper, freshly ground
1. Place oil, butter, garlic, onion and rice into the
removable cooking bowl. Press selector control to
'Cook'. Cook for 5 minutes, stirring constantly to
coat with oil.
2. Add the stock, cover with lid and cook until
selector control switches to 'Keep Warm'.
Stir once during cooking.
3. Stir rice mixture and fold in chicken, tomatoes,
cheese, basil and pepper. Replace lid and stand
for 10 minutes on 'Keep Warm' before serving.
18
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Tomato & zucchini risotto
Serves 4-6
1 tablespoon olive oil
1 small leek, thinly sliced
1 clove garlic, crushed
1 Rice Duo cup Arborio rice
440g can diced tomatoes
1
⁄
cup (125ml) dry white wine
2
1 cup (250ml) chicken stock
1
⁄
cup grated Parmesan cheese
2
1
⁄
cup grated zucchini
2
1 tablespoon toasted pine nuts
1. Place oil, leek, garlic and rice into the removable
cooking bowl. Press selector control to 'Cook'.
Cook for 5 minutes, stirring constantly to coat
with oil.
2. Add tomatoes, wine and stock, cover with lid and
cook until selector control switches to 'Keep
Warm'. Stir once during cooking.
3. Stir rice mixture and fold in cheese, zucchini, and
pine nuts. Replace lid and stand for 10 minutes on
'Keep Warm' before serving.
Mushroom risotto
Serves 4
1 tablespoon olive oil
1 tablespoon butter
1 brown onion, finely diced
100g button mushrooms sliced
1 Rice Duo cup Arborio rice
1
1
⁄
cups (375ml) chicken stock
2
1
⁄
cup grated Parmesan cheese
4
1 tablespoon chopped flat leaf parsley
1. Place oil, butter, onion, mushrooms and rice into
the removable cooking bowl. Press selector
control to 'Cook'. Cook for 5 minutes or until the
mushrooms are soft, stirring constantly to coat
with oil.
2. Add stock. Cover with lid and cook until the
selector control switches to 'Keep Warm', stir
once during cooking.
3. Stir rice mixture and fold in cheese and parsley.
Replace lid and stand for 10 minutes on 'Keep
Warm' before serving.
Seafood paella
Serves 4
1 tablespoon olive oil
1 Spanish onion, diced
1 clove garlic, crushed
1
⁄
teaspoon freshly grated ginger
2
1 Rice Duo cup short grain rice, washed
2 cups (500ml) seafood stock or chicken stock
250g mixed seafood (prawns, calamari, octopus,
mussel meat, white fish fillet)
1
⁄
cup roasted red capsicum, peeled and chopped
4
1
⁄
tablespoon fresh lime juice
2
1 tomato, diced
1
⁄
teaspoon chilli powder
4
2 tablespoons chopped fresh coriander
1. Place oil, onion, garlic, ginger and rice into the
removable cooking bowl. Press selector control to
'Cook'. Cook for 5 minutes, stirring constantly to
coat with oil.
2. Add stock. Cover with lid and cook for 10 minutes.
Stir in seafood, capsicum and lime juice. Replace
lid and cook until selector control switches
to 'Keep Warm'.
3. Stir rice mixture and fold in tomatoes, chilli and
coriander. Replace lid and stand for 10 minutes
on 'Warm' before serving.
19
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