Breville BRC300 User Manual download pdf (Page 34)

33

DESSERT

WILD BERRY RICE

Serves 4 to 6

INGREDIENTS

1½ Rice Duo cups short grain white rice, washed

2 cups/250ml water

¼ cup warmed honey

2 Tablespoons butter, melted

1 cup/250ml cream

½ cup fresh or frozen blueberries

½ cup fresh or frozen raspberries

½ cup fresh or frozen blackberries

½ cup fresh or frozen strawberries

¼ cup icing sugar

¼ cup/65ml water

2 Tablespoons port or sherry

METHOD

1. Place rice and water into removable

cooking bowl. Cover with lid and press

Selector Control to ‘Cook’.

2. Cook until Selector Control switches to

‘Warm’. Stir once during cooking.

3. Stir rice and fold in honey, butter, and

cream. Replace lid and stand for 10

minutes on ’Warm’.

4. Place blueberries, raspberries, blackberries,

strawberries, icing sugar, water and port

into bowl of a food processor or blender

and process until smooth.

5. Fold berry mixture through rice mixture

then transfer to serving glasses.

6. Serve topped with extra berries and

cream if desired.

TROPICAL MANGO RICE

Serves 4 to 6

INGREDIENTS

1¾ Rice Duo cups short grain white rice, washed

1 cup/250ml mango nectar

1 cup/250ml water

450g can sliced peaches, drained, juice reserved

2 teaspoons lime rind

½ cup/125ml coconut cream

¼ cup passionfruit pulp

1 Tablespoon cinnamon sugar

METHOD

1. Place rice, mango nectar, water, and

reserved peach juice into removable

cooking bowl and stir to combine.

Cover with lid and press Selector

Control to ‘Cook’.

2. Cook until Selector Control switches to

‘Warm’. Stir once during cooking.

3. Stir rice mixture and fold through lime

rind, coconut cream and passionfruit

pulp. Replace lid and stand for 10

minutes on ‘Warm’.

4. Serve warm with peaches and dusted

with cinnamon sugar.

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