National Rice Week with Tesco

National Rice Week 2018 will take place between Monday 17 and Sunday 23 September.

Rice is amazing! It can take on a number of flavor’s,  bulking up almost any dish, without compromising on taste. It can be used to make starters, mains and even desserts! And… the part… its gluten free!

To celebrate rice week we have picked some of our favorite Tesco rice dish recipes.

  Starters

Rice croquettes recipe

Ingredients

150g rice

300ml milk

1tbsp butter

1 onion

1 egg

2tbsp grated parmesan

120g breadcrumbs

olive oil, for frying

salt pepper

Bring the milk to the boil. Add the rice, lower the heat and cover. Cook for 25 minutes, stirring from time to time.

Peel and chop the onion. Melt the butter in a frying pan and fry the chopped onion without allowing it to brown.

Pour the rice into a mixing bowl. Add the onion, egg, parmesan and seasoning. Mix well. Roll the mixture into small balls and roll them in breadcrumbs. Keep in the fridge for 2 hours.

Heat the frying oil in a pan. Immerse the rice croquettes in the oil, two or three at a time, and cook for 2 minutes. The croquettes should be nicely browned. Drain on kitchen paper and serve hot with a green salad.

Basmati rice, coconut milk and hazelnut cakes recipe

Ingredients

500g cooked basmati rice

40ml sunflower oil

150ml low-fat coconut milk

40g hazelnuts, halved

1 green chilli, de-seeded and sliced

salt

pepper

Preheat the oven to 200°C.

Combine the rice, coconut milk, hazelnuts and green chilli with some seasoning in a large mixing bowl. Mix gently with your hands to combine everything together. Shape into small burger-sized patties.

Heat the sunflower oil in a large frying pan over a moderate heat and fry the cakes, in batches, for 1-2 minutes on both sides until lightly coloured.

Transfer to a lined baking tray once golden and transfer to the oven to finish cooking for 5-7 minutes. Remove and serve stacked on a serving plate.

Mushroom, thyme and wild rice soup with stilton and walnut croutes recipe

Ingredients

30ml (2tbsp) olive oil

1 large onion, chopped

2 cloves garlic, crushed

350g (12oz) mushrooms, brushed, trimmed and roughly chopped

1 litre (1 3⁄4pt) stock

small handful fresh thyme sprigs, leaves stripped from stalks

1 x 250g pouch Uncle Ben’s Express long grain and wild rice

50ml double cream

1 French baton

100g (3 1⁄2oz) Stilton, crumbled

50g (2oz) walnut halves, roughly chopped

Heat the oil in a large pan and fry the onion, garlic and mushrooms for a few minutes, until the liquid has evaporated and everything starts to become golden.

Stir in the stock and add most of the thyme leaves. Bring to the boil and simmer for 10 minutes, then add half the pouch of rice and cook for another 5 minutes. Blend with a stick blender. Season well and stir in the remaining rice and the cream.

While the soup cooks, cut 4 thick slices from the baton. Heat the grill to high and toast the bread on each side. Divide the Stilton and walnuts between the slices, and grill for another few minutes, until the cheese is just starting to melt. Scatter over the remaining thyme. Serve the croutes on top of the soup, or on the side.


Mains

Chorizo and prawn fried rice recipe

Ingredients

1 tbsp olive oil

100g (3 1/2oz) chorizo, sliced

150g (5oz) raw king prawns

1 x 250g pack cooked basmati rice

150g cherry tomatoes, halved

5 spring onions, finely sliced

small bunch flat-leaf parsley, finely chopped

Heat the olive oil in a frying pan over a medium heat. Add the chorizo and cook for 5 minutes, or until golden.

Add the prawns and cook for 1-2 minutes, or until just pink.

Stir in the rice, tomatoes and spring onions. Leave to cook over a low heat for 10-12 minutes, until a golden crust forms on the bottom of the pan and the tomatoes have softened a little.

Break up the rice with a fork and season to taste. Scatter over the parsley and serve.

Veggie rice bowl recipe

Ingredients

1 tbsp vegetable oil

120g pack Tenderstem broccoli tips, halved lengthways

1 red pepper, seeded and cut into chunks

160g pack marinated tofu pieces

2 x 250g pouches microwave rice

200g frozen peas

1 tbsp sesame seeds

3 spring onions, chopped

1 red chilli, seeded and finely chopped

1 garlic clove, crushed

2.5cm piece fresh ginger, grated

3 tbsp soy sauce

2 tbsp sweet chilli sauce

1 tbsp rice wine vinegar

Heat the oil in a wok. Add the broccoli and pepper and stir-fry, over a high heat, for 3 mins. Add the tofu and cook for 1-2 mins, until crisp.

Tip in the rice and stir-fry for 4 mins, breaking up the grains as they warm. Stir through the peas and cook for a further 2-3 mins.

Meanwhile, make the sauce. Mix the chilli, garlic, ginger, soy, sweet chilli sauce and vinegar in a bowl. Pour it over the rice mixture and toss until coated and warmed through. To serve, spoon into bowls and scatter over the sesame seeds and spring onions.

Coulibiac/Salmon and rice pie recipe

Ingredients

500g puff pastry

Flour, for dusting

1tbsp vegetable oil

1 onion, finely chopped

150g(5oz) chestnut mushrooms, sliced

250g ready cooked rice

300g(10oz) cooked salmon, flaked

zest and juice ½ lemon

Handful dill, chopped

1 egg, lightly beaten

Preheat the oven to gas 6, 200°C, fan 180°C. Cut away 1/3 of the pastry and place the remainder back in the fridge. Lightly dust your worksurface and the roll out the pastry to make a rectangle roughly 15 x 25 cm. Place on a baking sheet and mark all over with a fork. Bake in the oven for 15mins until golden and crisp. Gently press down any puffed bits and leave to cool.

Meanwhile heat the oil in a frying pan. Add the onion and cook for 5 mins until softened. Then add the mushrooms and cook 3 mins more until golden. Leave to cool a little. Then stir together with the rice, breaking up any lumps, salmon, lemon juice and zest and dill.

Arrange the mixture on top of the cooked pastry. Roll out the remaining pastry to make a rectangle approximately 25 x 35cm. Carefully drap this over the mixture and tuck the ends under. Then brush all over with the egg. Bake in the oven for 30 mins until golden


Desserts

Coconut rice pudding with pineapple and mango recipe

Ingredients

75g (3oz) pudding rice

400ml tin light coconut milk

400ml (2/3pt) semi-skimmed milk or unsweetened almond or soy milk

4 tbsp soft light brown sugar

1 tsp vanilla extract

1/2 ripe pineapple, diced

1 large, ripe mango, diced Seasonal ingredient

1/2 lime, finely zested and juiced

In a medium pan, combine the rice, coconut milk, milk, 3 tbsp sugar and 1/4 tsp salt; stir well.

Set the pan over a medium heat and bring to the boil. Reduce the heat, partially cover with a lid and cook gently for 40 minutes, stirring occasionally until the rice is tender and has thickened. Stir in the vanilla extract.

Meanwhile, toss the pineapple and mango with the lime zest, lime juice and the remaining sugar; set aside. Spoon the warm pudding into cups or glasses and top with the chopped mixed fruit and a scattering of coconut.

desiccated coconut, toasted, to serve

 

Toffee crispy cakes recipe

Ingredients

1 x 405g can light condensed milk

75g (3oz) butter

100g (3½oz) light brown muscovado sugar

1tbsp golden syrup

75g (3oz) rice snaps

Lightly grease a 20cm (8in) square tin. Put the condensed milk, butter, sugar and syrup in a large saucepan. Heat gently, stirring, until the sugar dissolves.

Bring to the boil, then simmer for 5 mins, stirring. Remove from the heat and allow to cool slightly. Stir in the rice snaps, then spoon into the tin and level the top.

When set, cut into 36 squares.

 

Josh Eggleton’s rice pudding with ginger snap dunkers recipe

Ingredients

For the rice pudding

100g (3½oz) pudding rice

600ml whole milk

50g sugar

1 vanilla pod, split

1 bay leaf

25g (1oz) ginger, minced

1 lemon for zest

For the ginger snap biscuits

350g (12oz) plain flour, plus extra for dusting

100g (3½oz) unsalted butter

1½tsp ground ginger

1tsp bicarbonate soda

175g soft brown sugar

4tbsp golden syrup

1 egg

Preheat the oven to Gas Mark 4, 180°C, fan 160°C.

Add the flour, butter, ground ginger and bicarbonate of soda to a mixing bowl and mix by hand until the mixture resembles breadcrumbs.

Finally add the brown sugar, syrup and egg, mixing well until a firm pastry mix is formed.

Dust a rolling pin and a kitchen surface with flour and roll the pastry to about 5mm thick. Using a pastry cutter to make approximately 60 biscuit shapes.

Place the biscuits on a greased or nonstick baking tray. Cook in the preheated oven for 7 minutes, or until golden. Allow to cool.

Wash the pudding rice and place in a baking dish. Add the milk, sugar, vanilla pod, bay leaf, ginger and lemon zest and cook in an oven set to Gas Mark 2, 150°C, fan 130°C for 20-30 minutes.

Divide the rice pudding across 8 bowls and serve with the ginger snap biscuits.

 

All recipes from Tesco.



Balloons