Sunday, 9 January 2011

Recipes Using Rice Dream

Having just reviewed Rice Dream here, I thought you might like some recipes to try using it in different ways.



Ingredients to make 2 glasses:

· 2 kiwi fruit

· 200g fresh or frozen raspberries

· 8 mint leaves

· 200ml Calcium Rice Dream

· 4 ice cubes

· Kiwi fruit slices and mint leaves, to decorate

Preparation time: 5 mins

Cooking time: 10 mins

So delicious and healthy too! Use Calcium Rice Dream if you want to boost your body's intake of this important mineral.

1. Peel the kiwi fruit and cut into cubes.

2. Add to a blender with the other ingredients.

3. Blend until smooth and serve right away.

4. Decorate with sliced kiwi and mint leaves.



Ingredients to make 12 muffins:

· 200g self-raising flour

· 10g flat-leaf parsley, finely chopped

· 75g sun-dried tomatoes, roughly chopped, plus 12 extra slices for the muffin tops

· 150g crumbly goat’s cheese, crumbled

· sea salt and freshly ground black pepper

· 2 eggs

· 100ml olive oil

· 200ml Calcium or Organic Rice Dream

· 1 log goat’s cheese, cut into 12 discs

Preparation time: 15 mins

Cooking time: 15 mins

Muffins don't have to be sweet: these savoury ones are irresistible! Using Rice Dream gives them a lovely light texture.

1. Preheat the oven to 220°C/200°C fan/gas mark 7. Line a 12-hole muffin tin with muffin cases.

2. Place the flour, parsley, tomatoes and crumbled goat’s cheese into a large mixing bowl and season well. In another bowl, whisk together the eggs, olive oil and Rice Dream.

3. Pour the Rice Dream mixture into the flour mixture and stir lightly to combine until all the dry flour has been mixed in, but no more than that (muffins benefit from being under-stirred).

4. Spoon into the muffin cases then top with the slices of goat’s cheese and an extra tomato slice.

5. Bake for 15 minutes until risen and golden.

Goat’s milk is easy on the digestive system. But if you are not keen on goat’s cheese, plump for another cheese like salty feta or even Roquefort, a creamy blue cheese made from sheep’s milk.

Alternatively, try substituting the cheese for the same amount of cooked and peeled chestnuts or wilted spinach that has been squeezed really well



Ingredients to serve 6:

· 1 pineapple

· ½ vanilla pod

· 200ml Vanilla Rice Dream

· Shredded mint leaves, to decorate

Preparation time: 10 mins

Cooking time: 10 mins

As well as ice cream, you can easily use Rice Dream in sorbets too. This one is unusual and packed with tropical flavour - a refreshing way to end a summer meal.

1. Peel the pineapple and cut into cubes.

2. Cut the vanilla pod lengthways and, using the tip of a knife, scrape out the tiny black seeds.

3. Put the cubed pineapple, vanilla seeds and Rice Dream in a blender. Blend until smooth.

4. Empty the contents of the blender into a freezer-safe tub and freeze for 4 hours. While freezing, stir the sorbet with a spoon every 30 minutes.

5. Or empty the blender contents into a sorbet maker and stir to achieve the desired consistency. Serve with a few shredded mint leaves.

Other recipes you may be interested in :

1 comment:

  1. Love finding new recipes.
    These made me feel really fresh and ready to face the day


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