Susan's Famous Rice Salad

Ingredients-Main:

• 1 cup cooked long grain rice
• 1/2 cup pine nuts, toasted
• 1/2 cup sultanas
• 1 stick celery diced
• 4 shallots, chopped
• 1/2 cup chopped walnuts
• 2 tbsp glace ginger, finely chopped
• 4 dried apricots, finely chopped

Ingredients-Dressing:

• 1/4 cup orange juice
• 2 tbsp olive oil
• 1 clove garlic chopped with half-moon
• 1 tsp freshly grated ginger
• 2 tsp honey
• 1 tsp lemon juice

Method:

1. Combine all Main Ingredients in a salad bowl
2. Combine all Dressing Ingredients in a sealable jar and shake well
3. Add dressing to Main Ingredients and mix through thoroughly
4. Cover with cling-wrap and refrigerate for several hours before serving

Salmon & Rice Patties

Ingredients:

• 410 gm can of salmon
  
• 1 1/2 cups jasmine rice, cooked
• 1/2 cup chopped onion
• 1/2 cup chopped sun-dried tomatoes (the ones from a jar, preserved in olive oil, work well)
• 1 egg
• 1/4 cup of brown rice flakes
• 2 tbs GF mayo (I made my own, click here for details)
• 1 tsp GF Worcestershire sauce
• salt, pepper
• 1/2 cup of rice crumbs for coating
• 2 tbs oil

Method:

1. Add salmon to mixing bowl and break up with a potato masher
2. Combine salmon with cooked rice and mix well.
3. In a small pan, saute chopped onion and chopped sun-dried tomatoes for a few minutes. After it’s cooled a little, add the onion/tomato mixture to the mixing bowl.
4. Add the mayo, Worcestershire sauce, salt, pepper, egg and 1/4 cup of rice flakes to the mixing bowl too. Mix well until all ingredients are well combined.
5. Heat up some oil in the pan on medium heat.
6. Form patties and lightly coat them in the rice crumbs.
7. Cook the patties, on medium heat, until golden brown. About 5-7 minutes on each side.

Serve with Vietnamese Dipping Sauce.

Cooked Rice

Ingredients:

• 1 cup basmati rice
• 2 cups of water
• 1 heaped tsp turmeric (optional)

Method:

1. Add rice to a microwave rice cooker. Optionally, stir through the turmeric
2. Add water
3. Place in microwave on high for 5 minutes and then on 20% for 15 minutes
4. Leave stand for a while and then fluff up with a fork before serving

Basic Brown Rice

Ingredients

• 1 cup of brown rice 
• 2 ½ cups water

Method

1. Add rice and water to a microwave rice cooker
2. Microwave on high for 8 minutes and on 20% power for 40 minutes
3. Leave stand for a few minutes, then remove lid and fluff up with a meant fork before serrving

Chicken & Rice Casserole

Ingredients

• 4 chicken thigh fillets, halved
• 1 leek, white part sliced ½ cm thick, discard the rest
• 1 tsp smoked paprika
• ¾ cup arborio rice
• 1 tbsp tomato paste
• 400g can diced tomatoes
• 1 ¼ cup chicken stock
• 1 large zucchini, halved lengthwise & then sliced 1cm thick

Method

1. In a large non-stick frypan, heat small amount oil and brown chicken on both sides for 5 minutes. Transfer to a covered plate & set aside.
2. Add a dash more oil to the pan and saute the leek until it softens.
3. Stir in rice & stir until well coated for about 1 minute.
4. Stir in tomato paste and cook for another minute or so.
5. Add diced tomatoes and stock, stir thoroughly and bring to boil.
6. Spray casserole dish with oil and transfer contents of pan to casserole dish.
7. Stir in zucchini and distribute chicken pieces evenly on top. Cover with lid.
8. Place casserole dish in a cold oven & set to cook for 30 minutes at 180°C.
9. Serve with salad or veggies of your choice.

Sago or Rice Pudding

Ingredients

• 2 tbs sago or rice
• 1 1/2 tbs white sugar
• 1 tbs oil
• 600 ml milk
• nutmeg
• 1 egg

Method

1. In a mixing bowl put the sago or rice, milk, sugar, oil, and milk
2. Sprinkle with nutmeg and mix thoroughly
3. Leave stand for one hour
4. Beat egg and stir into the mixture
5. Spray a small (~20cm) pie dish with oil
6. Pour the mixture into the pie dish
7. Set your oven to 125 C and place dish in oven (no need to pre-heat)
8. Bake for 1 1/2 hours [sago] or 2 hours [rice]

Note: Both Sago & Rice Pudding recipes were from Susan's grandmother's, Radiation Cookery Book: A selection of proved recipes for use with the REGULO NEW WORLD Gas Cookers, published in London, 1927. I love going through old books like this and trying out recipes you never see today.