Corn, Millet and Soymilk Rice
This lovely yellow rice is slightly sweet. The sweetness comes from the corn and soymilk. Soymilk also gives richness to the rice. It is a wonderful accompaniment to a curry or stew.
Ingrediants - Serves 2
¾ cup white medium grain rice
¼ cup millet
1 corn
¾ cup water
¾ soymilk
½ teaspoon sea salt
1. Wash the rice and millet separately (see the Quinoa Inari Sushi recipe for a detailed description of how to wash the rice).
2. Remove the husk, silk and stem from the corn. Ensure the corn is stable on the board; then take the corn kernels off the cob with a knife then, at an angle, just come in between the kernels and the cob with your knife, and gently follow it all the way down, it is almost like in a sawing motion.
3. Place all the ingredients in a saucepan and put the lid on. Bring to the boil over a high heat then turn down to low. Cook for a further 10 minutes. Remove the pan completely from the heat and leave to stand for a further 10 minutes before removing the lid and serving.
Quinoa, Carrot and Soymilk Rice
Carrot and soymilk add sweetness to the rice. Quinoa adds nutritional value and also makes the rice light. People who don’t like quinoa often prefer it when mixed with rice.
Ingrediants - Serves 2
⅔ cup white medium grain rice
⅓ cup quinoa
100g (3½oz) carrot, grated
½ teaspoon sea salt
¾ cup soymilk
½ cup water
1. Wash rice and quinoa separately (see the Quinoa Inari Sushi recipe for a detailed description as to how to wash the rice).
2. Place all the ingredients in a saucepan and put the lid on. Bring to the boil over a high heat then turn down to low. Cook for a further 10 minutes.
3. Remove the pan completely from the heat and leave to stand for a further 10 minutes before removing the lid and serving.