The Star: February 18, 2021

Thursday February 18 2021 The Star
Latest Canterbury news at starnews.co.nz
FOOD 27
Versatile rice can be used many ways
Rice is very much a
staple food, these
recipes are simple yet
tasty and can be served
as pre-dinner nibbles
or as part of a meal.
Arborio rice could be
substituted for the
sticky rice. In spite of
its alternative name of
‘‘glutinous rice’’, sticky
rice does not contain
the form of gluten
dangerous to those
with gluten intolerance
Sticky coconut rice with
fresh mango
Serves 4
Ingredients
2 cups rice, (glutinous)
2 cups coconut cream, plus extra
for garnish
½ cup sugar
1 tsp Salt
2 pandan leaves, (optional)
2 mangoes, ripe, sliced
1 garnish sesame seeds
Directions
Rinse the rice well. Place in a
bowl and cover with water up to
6cm above the rice. Leave to soak
overnight.
Drain the rice and place in a
muslin-lined steamer (or a conical
Thai rice steamer).
Cover with a lid, then allow the
rice to steam over boiling water
for 30min until it is translucent,
softened and chewy. While the
rice is steaming, tip the coconut
cream into a separate saucepan
and stir in the sugar, salt and
pandanus leaves.
Simmer for about 10min over
a very gentle heat. Remove from
the heat, allowing the leaves to
flavour the sauce.
When the rice is cooked,
remove the leaves from the sauce
and pour most of it over the rice,
keeping a little for drizzling over
the completed dish.
When ready to serve, spoon
the rice onto individual plates,
arrange mango slices or cubes
beside it and garnish with a little
extra sauce and sesame seeds.
Sticky rice cakes with
cheese and herbs
Ingredients
Cakes:
1 cup sticky rice
1/½ cups cold water
2 each: shallots, garlic cloves,
diced
1 tbsp olive oil
¾ cup grated tasty cheese
½ cup finely grated parmesan
cheese
¼ cup chopped mixed
herbs such as thyme, basil,
oregano
Flaky sea salt and freshly
ground black pepper
2 large egg whites
Coating:
½ cup breadcrumbs
¼ cup finely grated parmesan
cheese
Rice and
mangoes
are a perfect
combination,
add a
coconut
sauce for
extra taste.
Directions
Put rice in a saucepan with
water. Bring to boil, cover
and simmer for about 15min
until rice is cooked and water
absorbed. Drain and cool.
Preheat oven to 220 deg C.
Lightly oil an oven tray.
Saute shallots and garlic in oil,
until softened.
Stir, together with cheeses,
herbs and seasonings into rice
mixture.
Whip egg whites until stiff
peaks form and fold in.
Form into large walnut-sized
balls. Coat in combined crumbs
and cheese, place on tray and
cook for about 20min until
golden.
Stand for 5min before
transferring to a serving platter.
Great with chutney. Serve warm
or at room temperature.
Makes 20
Feijoa and lime muffins
Serves 10
Ingredients
3 limes
60gm butter, (melted)
2 large eggs
200gm plain flour
2½ tsp baking powder
100gm sugar
1 cup feijoa, peeled and
diced(about 6-8)
Directions
Preheat the oven to 180 deg C.
Place paper cup liners in a muffin
pan.
Using a zester, take strips of
zest from one of the limes and
reserve for the top of the muffins.
Finely grate the zest of the other
two and squeeze the juice from all
three. Tip this into a large bowl
with the melted butter and eggs.
Whisk together until light and
fluffy. Sieve the flour with the
baking powder and fold gently
into the mixture with the sugar.
Finally, fold in the feijoas and
fill the muffin cups three-quarters
full.
Sprinkle the tops with a
little extra sugar and the reserved
zest.
Bake for 20-25min until
golden and firm to the touch
when patted.
Simon Barnett
& Phil Gifford
Afternoons.
Christchurch
100.1 FM
12PM - 4PM TUESDAY-FRIDAY
NEWSTALKZB.CO.NZ