How to cook Rice
- Add 1 cup of Mary-Ann’s brown rice to a stainless-steel pot with 3 cups of water.
- Add 1 tsp of natural sea salt or any of Mary-Ann’s Seasoning Salts, or 2-3 tsp Mary-Ann’s Vegetable Stock.
- Place the lid on firmly, with the stove on high – bring to a rapid boil and then immediately turn the stove down to its lowest temperature.
- Simmer gently for 30-60 minutes depending on the rice and the quantity. Whatever you do – never stir rice – it hates being touched, unlike polenta.
- When the rice looks ready – remove a spoon of rice and taste. If you are unsure – turn off the heat and keep the lid on until you are ready to serve.
Easy and sweet, an absolute treat!
Rice Pudding Recipe
- 1 Cup Mary-Ann’s short-grain rice
- 2-3 ripe bananas, mashed
- 1-2 tsp. Cinnamon
- 1 Cup Coconut Cream (or milk) or half a Filtered water with ½ – Cup coconut milk or cream
- 1 Cup non-oiled raisins
- 2 -3 tablespoons raw honey
- Cook the rice as per the instructions on the packet, and add the mashed bananas together with the rest of the ingredients.
- Mix well and pour into an ovenproof dish. Sprinkle lightly with cinnamon or nutmeg and bake at 180° for 40 minutes.
Optional: Drizzle a little extra honey over once out of the oven if you prefer it even sweeter.
And something savoury…
Rice Pizza Recipe
- 4-5 Cups cooked Mary-Ann’s brown rice; cool the rice and blend until dough-like. Press onto a flat baking sheet, and chill for an hour. Remove and bake at 180° C for about 40 minutes or until crisp and lightly browned.
- Top with tomato pesto or puree
- Sliced artichokes
- Sliced mushrooms
- Chopped rinsed capers
- Red peppers, sliced
- Some shredded spinach.
Bake in a hot oven (above 200°C) for 10-15 minutes or until heated through. You can also serve this without re-baking it, and then top it with some sliced avocado.
Check out our recipe books for more rice recipes!
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