How to cook RiceAdd 1 cup of Mary-Ann’s brown rice to a stainless-steel pot with 3 cups of water.Add 1 tsp of natural sea salt or any of Mary-Ann’s Seasoning Salts, or 2-3 tsp Mary-Ann’s Vegetable Stock.Place the lid on firmly, with the stove on high – bring to a rapid boil and then immediately turn the stove down to its lowest temperature.Simmer gently for 30-60 minutes depending on the rice and the quantity. Whatever you do – never stir rice – it hates being touched, unlike polenta.When the rice looks ready – remove a spoon of rice and taste. If you are unsure – turn off the heat and keep the lid on until you are ready to serve.Easy and sweet, an absolute treat!Rice Pudding Recipe1 Cup Mary-Ann’s short-grain rice2-3 ripe bananas, mashed1-2 tsp. Cinnamon1 Cup Coconut Cream (or milk) or half a Filtered water with ½ – Cup coconut milk or cream1 Cup non-oiled raisins2 -3 tablespoons raw honeyCook the rice as per the instructions on the packet, and add the mashed bananas together with the rest of the ingredients.Mix well and pour into an ovenproof dish. Sprinkle lightly with cinnamon or nutmeg and bake at 180° for 40 minutes.Optional: Drizzle a little extra honey over once out of the oven if you prefer it even sweeter.And something savoury…Rice Pizza Recipe4-5 Cups cooked Mary-Ann’s brown rice; cool the rice and blend until dough-like. Press onto a flat baking sheet, and chill for an hour. Remove and bake at 180° C for about 40 minutes or until crisp and lightly browned.Top with tomato pesto or pureeSliced artichokesSliced mushroomsChopped rinsed capersRed peppers, slicedSome shredded spinach.Bake in a hot oven (above 200°C) for 10-15 minutes or until heated through. You can also serve this without re-baking it, and then top it with some sliced avocado.Check out our recipe books for more rice recipes!
