Jalapeno and Feta Jasmine Rice

Serves 2 - 4 persons

 250 ml raw Jasmine rice

Feta cheese, crumbled

Jalapeno slices, pickled

Salt & pepper to taste

Cook Jasmine rice per instructions.  While still hot, add the feta cheese and Jalapeno slices, season and enjoy as main meal or side dish.  Absolutely smashing!!  Serve hot as main dish or side dish.

Recipe and photo:  Alma Pretorius 

 

JASMINE RICE BALLS

1 cup raw Jasmine rice
2 cups boiling water
Salt
1 egg beaten
1 tablespoon oil
spices

FOR THE JASMINE RICE:
Preheat oven to 200 oC. Mix the rice, water and salt in oven dish, put lid on and bake for 20 min (or till water has evaporated). Let cool without stirring it.

FOR THE RICE BALLS:
Into the cooked Jasmine rice, mix in the egg, oil and spices. It’s really messy, but try and form balls with your hands – place on a plate and refrigerate. Heat your stew or soup, place the balls carefully on top – put lid on and steam for a few minutes.
Recipe and photo: Alma Pretorius

 

RICE AND ALMOND RAISIN MUFFINS WITH PEACHES

Makes 12 muffins

Soaking time and rice baking time:  30 minutes

Baking time for muffins:  20 minutes

50 minutes start to finish

60 g raisins

1 teaspoon almond essence

Boiling water (enough to cover raisins)

2 cups hot milk

Pinch salt

1 cup raw Jasmine rice

1 teaspoon vanilla essence

200 g white sugar

2 tablespoons smooth apricot jam

3 large eggs

2 ripe Nectarine peaches, peel and cut into 12

3 tablespoons white sugar

2 teaspoons water

 

Preheat oven to 200 oC.  In oven dish with a lid, mix the raw Jasmine rice, 100 g sugar, 2 cups milk, salt and vanilla essence – put lid on and bake for 30 minutes (or till milk has evaporated and rice is soft.) In a bowl with a lid, soak the raisins in boiling water with almond essence for 30 minutes (while the rice is baking.)  Prepare a 12-muffin pan.

 

Keep oven on 200 oC.  After 30 minutes (or when rice is cooked), drain the raisins.  Into the cooked rice, stir the raisins, 100 g sugar, 3 eggs and apricot jam.  Spoon into the muffin pan.  Bake for 20 minutes.  While muffins are baking, mix the 3 tablespoons sugar with 2 teaspoons water in flat pan on stove - add the peaches and slowly heat them.  Keep apart.

 

Remove the muffins from the oven, press a peach piece on top of each muffin and let cool down.  Remove from pan, enjoy warm (or cold) with ice cream, custard or double cream yoghurt.

 

Recipe and photo:  Adapted from https://janonline.com/recipes/roasted-banana-amaretto-and-raisin-cake/

 

 

Jasmine rice in oven

1 cup raw Jasmine rice

2 cups boiling water

salt

oven dish with a lid

 

Preheat oven to 200 oC. Rice, water and salt in dish, stir, PUT LID on and bake for 20 minutes (or till water has evaporated)