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3 recipes made with Thailand's famous riceberry rice


Pineapple Fried Riceberry Rice

Pineapple Fried Riceberry Rice

Have you ever tasted Thailand’s purple rice? It is a new diversity of rice called riceberry rice. Riceberry rice is a cross-breed of Hom Nin (non-glutinous black rice) and the fragrant Thai Hom Mali rice. The delicious riceberry rice is rich in antioxidants such as beta-carotene, gama oryzanol, vitamin E, zinc and folic acid. It is also high in fibre, which aids digestion and slows down the effects of aging. Riceberry rice is a favourite amongst those looking for a healthier alternative to regular rice.

Pineapple Fried Riceberry Rice

Recipe / Asian Inspirations

Go exotic and delicious with this superb Thai fried rice delight. Packed with the double goodness of riceberry rice and pineapples, rich ingredients, and multiple textures and layers of spicy, nutty and umami flavours. Best part? It’s easier to cook than it looks!

Serves: 4

GF

Ingredients

Method

  • 2½ cups riceberry rice, cooked & cooled in the fridge overnight
  • 1 pineapple
  • 250g prawns, shells removed & deveined
  • 1 brown onion, finely diced
  • 1 red capsicum, finely diced
  • 2 cloves garlic, crushed
  • 1 tbsp fish sauce
  • 2 tsp sriracha
  • 2 eggs, whisked
  • 4 tbsp oil
  • Garnishes:
  • Coriander leaves
  • Bird's eye chillies, sliced
  • Spring onion, sliced
  • Fried shallots
  • Roasted cashews
  • Lime wedges
  1. Preheat oven to 120°C. Prepare a baking tin lined with baking paper or foil.
  2. Cut the pineapple in half lengthwise. Scoop out the fibrous core and discard. Scoop out the remaining flesh, leaving 2cm around the edge.
  3. Place pineapple shell open side up on the oven tray for 15-20 mins.
  4. Meanwhile, cut remaining pineapple flesh into chunks.
  5. Heat wok on high heat, add 2 tbsp oil and swirl around until smoking.
  6. Add prawns and stir-fry for 1-2 mins, or until pink and cooked through. Remove from the wok and set aside.
  7. Add onions, capsicum and garlic, and stir-fry until fragrant and slightly softened. Remove from the wok and set aside.
  8. Add remaining oil into the wok and allow to heat. Add half the rice, breaking any clumps with a wooden spoon or spatula. Cook for 1-2 mins, alternating between stir frying and allowing rice to sit and toast.
  9. Add remaining rice and repeat until rice is heated through and toasted.
  10. Add the cooked prawns and vegetables and stir through, before mixing in the fish sauce and sriracha.
  11. Shift the rice to one side of the wok, then pour in the eggs. Allow to cook for a min, then scramble and stir through the fried rice.
  12. Add in the pineapple and stir through until warm. Remove fried rice from heat.
  13. Remove pineapple shells from the oven. Use paper towel to soak up any excess juice.
  14. To serve, fill pineapple shells with fried rice. Garnish with coriander, chillies, spring onion, fried shallots, roasted cashews and serve with lime wedges.

Riceberry Hot Smoked Salmon Salad

Riceberry Hot Smoked Salmon Salad

Riceberry Hot Smoked Salmon Salad

This recipe is made with Western ingredients and riceberry rice. It is an easy-cooking but you will surely experience fabulous taste.

Recipe / Thai SELECT

Serves: 2

GF

Ingredients

Method

  • 250g cooked riceberry rice
  • 100g hot smoked salmon
  • 1 tbsp parmesan cheese
  • 1 tbsp sea salt
  • 20g rocket
  • 10g dill
  • 10g flat leave parsley
  • 120g corella pear
  • 80g cherry tomatoes
  • 1 long red chilli
  • 60g shallot
  • 1 tbsp olive oil
  • Pepper, to taste
  • Lime juice, to taste
  1. Place the cooked riceberry rice and oil in a bowl. Then, add all ingredients and mix well.
  2. Adjust taste with salt and pepper and serve.

Coconut & Mango Riceberry Rice Pudding

Coconut & Mango Riceberry Rice Pudding

Coconut & Mango Riceberry Rice Pudding

Recipe / Asian Inspirations

A creamy coconut rice pudding with riceberry, mango and toasted coconut.

Serves: 2

GF, VG

Ingredients

Method

  • 1 cup riceberry rice
  • 3 cups water
  • ½ tsp salt
  • ½ cup sugar
  • 400mL coconut milk
  • 1 mango, peeled & flesh cut into cubes
  • Toasted coconut flakes
  1. Add riceberry rice, water and ¼ tsp salt into a saucepan. Bring to a boil, then lower heat and simmer covered for 20 mins, or until rice is cooked but still slightly wet.
  2. Add in the sugar, remaining salt and 350mL coconut milk, then stir through. Bring to the boil, then lower heat and simmer uncovered, stirring occasionally for 10 mins, or until mixture has thickened to desired consistency.
  3. Serve warm or cold with remaining coconut milk drizzled over, and topped with mango and toasted coconut flakes.

 

For more information visit tourismthailand.org