Orange & Pistachio Brown Rice Pudding
Tyler Preston, executive chef at Dr Morse in Melbourne has provided his culinary skills to develop this orange & pistachio brown rice pudding using Forbidden Foods organic brown rice. Enjoy!!!
Serves: 2 | Prep Time: 10 mins | Cook Time: 20-40 mins
Ingredients:
- 2 cups of Forbidden Organic Brown Rice
- 2 cups brown rice
- 2 ltr coconut cream
- 4 cardamom pods
- 2 oranges
- 2 cinnamon sticks
- 2 teaspoon 5 spice
- 100g palm sugar
- Strawberries
- Blue berries
- 100g toasted pistachios
Preparation method:
- Cook brown rice as per the instructions on the packet and then a little bit longer, approx. 5 mins, as we would like the rice to be slightly softer that usual so it is more suitable for a delicious pudding.
- Heat 1 litre of coconut cream w the zest of 1 orange, the cardamom , 2 cinnamon sticks & 100g palm sugar, bring up to heat the add your strained brown rice.
- Simply cook this out slowly for 20-25 mins adding more coconut cream if you need to keep the rice nice and soupy.
- After 20 mins have a little taste and season to your liking, this means more sugar, a pinch of salt & more coconut cream depending on how runny you like it.
- This is not a stiff pudding, it should be slightly runny & really fun to eat, not much chewing required.
- When you are satisfied plate up and sprinkle w a little five spice, some berries, the remaining flesh from the oranges & the toasted pistachios (or your preferred nuts) for texture.
Credit: Chef - Tyler Preston, Photography - Bianca Milani, Styling - Meg Milton.
Bruleed Banana on Sweet Coconut & Sticky Black Rice
Tyler Preston, executive chef at Dr Morse in Melbourne has provided his culinary skills to develop this yummy gluten free, vegan dessert using our organic black rice. This dish can be used in the morning as a special breakfast or as a quick dessert!
Serves: 2 | Prep Time: 10 mins | Cook Time: 30 mins
Ingredients:
- 2 cups of Forbidden Organic Black Rice
- 3 cups of water
- 150g palm sugar
- 1 ltr coconut cream
- 2 bananas
- Caster sugar
- Sea salt
- Black & white sesame seeds
Note: A kitchen blowtorch is required.
Preparation method:
- Cook the black rice in your chosen pot with 3 cups water, 300ml coconut cream & 100g grams of palm sugar. I go light on things like sugar because it’s purely up to the individual to decide how sweet they would like it.
- Cook out slowly always stirring, making sure the rice doesn’t stick to the bottom and any point.
- Your rice should become thick and creamy as the rice cooks out. This takes roughly 15-20 mins.
- If at any stage it becomes tight or gluggy add a little more water.
- The black rice should have a nice bite to it but never be crunchy.
- Simply mix the remaining coconut cream with palm sugar until it is sweet to your liking.
- Add a pinch of sea salt. This may sound odd but it’s vital.
- Take a banana & slice it in half long ways.
- Sprinkle caster sugar over the flat face of the banana.
- Use a blowtorch to lightly brulee the sugar. This is the process of caramelizing the sugar, be careful to keep the flame moving as it can burn easily.
To Serve:
- Place as much sticky black rice as you require (make sure to leave some for everyone else!) in your chosen bowl.
- Pour enough sweet coconut around the rice to create a nice ring around the outside. Neatly place one half of bruleed banana over the top.
- Sprinkle with toasted black & white sesame seeds.
Credit: Chef - Tyler Preston, Photography - Bianca Milani, Styling - Meg Milton.
Pork Belly & Fried Egg Brown Rice Congee
Tyler Preston, executive chef at Dr Morse in Melbourne has provided his culinary skills to develop this unique fried egg & pork belly on a congee using our organic brown rice. This dish can also be served with any leftover meat, fried tofu or roast vegetables. A great meal base for anything you desire!
Serves: 2 | Prep Time: 40 mins | Cook Time: 60 mins
Ingredients:
- 2 cups of Forbidden Organic Brown Rice
- 1 ltr of chicken stock (vegetable stock if prefer vegan)
- 4 Szechuan pepper corns
- 200g pork belly (hard tofu for vegan option)
- Coconut oil
- Red chili
- Spring onion
- Coriander
- Egg
Preparation method:
- The first thing we must do is blitz or crack our rice, this can be done quickly in a quality blender, or if you don’t have one, use a mortar & pestle. We don’t want to create a dust, just broken rice.
- Heat a good tablespoon of coconut oil in your favourite heavy base pan or crock pot.
- Add the broken rice with a pinch of sea salt and fry for 4-5 mins, just until we see a little bit of gloss happening.
- Slowly add the stock, a few pours at a time. Similar to a risotto.This process will take 15-25 mins.
- You should pay very close attention as it can get stiff & stick, keep stirring and adding stock to ensure this does not happen. Continue to check the seasoning of your congee.
- If you are confident cooking pork belly then it’s up to you how to do it. If not, I find it’s really easy to lightly poach it in salty water. To do this heat up some water in a pot that will hold your piece of pork easily, Add a good pinch of salt. Place the pork in the pot and let it simmer for 20-30 mins. Easy!
- To tell if it’s cooked poke it with a skewer, if it goes through your pork is done. The thing that makes your pork crispy is also very easy, but if you are pressed for time it is not vital.
- Allow the pork to cool for 10 minutes. Slice thin & lightly fry in a pan.
- Use this same pan to fry an egg (less dishes!)
To Serve:
Spoon the congee into a shallow bowl. Place pork & fried egg in the center. Sprinkle w finely sliced spring onions, red chili & some fresh coriander. Give it a few turns of cracked pepper & your good to go!
Credit: Chef - Tyler Preston, Photography - Bianca Milani, Styling - Meg Milton.
Asian Style Salmon With Miso White Rice
Tyler Preston, executive chef at Dr Morse in Melbourne has provided his culinary skills to develop this wonderful dairy free & gluten free salmon & miso rice dish!
Serves: 2 | Prep Time: 15 mins | Cook Time: 40 mins
Ingredients:
- 1 cup of Forbidden Organic White Rice
- 4 Fresh Salmon Fillets (Skin On)(Can Substitute With Tempeh or Tofu)
- 1 Tbls Miso Paste
- ½ Cup Black & White Sesame Seeds
- ½ Cup Crispy Shallots
- 1 Bunch Spring Onion
- 1 Bunch Fresh Coriander
- 1 Thumb Ginger (Juliened or Micro Planed)
- 2 Bunch Gai Laan (Chinese Broccoli)
- Gluten Free Soy or Tamari Sauce
Preparation method:
- Cook 1 cup Forbidden Organic White Rice per instructions on pack with the addition of 1 tablespoon of miso paste per cup mixed with the water before adding rice.
- Finely slice some of the coriander stem and add to the rice, this will give it a really nice aromatic quality.
- Lightly season the skin side of your salmon fillets & place in frying pan on low with a little coconut oil, we just want to slowly crisp up the skin.
- When the skin is suitably crispy remove the salmon and roll the other 3 sides in toasted black & white sesame seeds.
- Return to pan skin side down & place in oven at 160° for about 7 mins.
- I like my salmon just raw, but it’s purely up to you how little or far you take it.
- In a separate fry pan heat coconut oil until almost smoking, add ginger to infuse the oil. Don’t let it burn, it become bitter.
- Almost immediately add your gai laan, let it get a nice charring.
- Add a few squirts of the gluten free soy or tamari and allow to steam a little. I prefer a good crunch on my greens, but that’s just me.
To Serve:
Place a bed of rice down with some greens next to it, giving it a bit of a hug. I like it when each of the elements to a dish has a common area, a little crossover. Place your salmon neatly on top and garnish w crispy shallots, spring onion & fresh coriander.
Take a seat. Relax. Feel good!
Credit: Chef - Tyler Preston, Photography - Bianca Milani, Styling - Meg Milton.
