Rice Pudding with Davidson's Plum Syrup

GET

1 cup of Arborio rice 

2 cups of water

1 cup of milk (animal or vegetable)

A pinch of real vanilla and salt

Some Agave syrup 

and

Davidson's Plum Syrup 

DO 

Wash the rice. Add the water and the rice in the pot and boil. Turn the heat down and let it simmer for 20 min. Should it become 'pudding' like add the cup of milk, salt and vanilla. Turn the heat down and stir regularly. When it gets sticky cover the rice with a lid, turn the heat off and let it rest for another 20 min. Mix in the agave syrup and refrigerate.

Serve with the davidson's plum syrup, fruit compote or cinnamon.

Baked Rice Pudding with Pear Compote

GET
1 l milk
250 g rice, round/brown
1 cup of currants or raisins
Some lemon juice
1 vanilla bean
50 g agave syrup
1 pinch of salt
2 Tsp butter
A pinch of cinnamon

6 ripe pears
agave syrup as required
½ cup filtered water
all organic

DO
Rinse the raisins with hot water, then soak in lemon juice and some water.
Wash the rice, heat the milk and add the rice. When it boils, reduce the heat and simmer for 45 min. Take pot from stove and let it stand covered for 15 min.
Add the remaining butter, salt, scraped-out vanilla and the soaked and drained raisins and stir.
Coat the baking dish with some butter and preheat the oven to 200°
Place mixture in the baking dish, sprinkle with a bit of cinnamon and a some of butter. Cook until the crust is golden. Serve hot or cold with pear compote or apple compote.

No Spotted Dick Please, We're British
In England the Spotted Dick is a pudding containing suet and currants or raisins. But rice pudding is enjoyed by many other cultures around the world, even without the kidney fat.

Pear compote

Peel and core pears. Slice into a cooking pot. Add boiling water. Cover. Bring to boil and simmer for a few minutes. Mix in agave syrup while still warm.

Bunya Pine Nuts in Coconut Milk

Get
20 - 30 Bunya kernels
4 large carrots
4 leeks
6-8 small green okras
A handful of green beans
2 zucchinis
2 corn cobs
10 cm of fresh ginger root, peeled (NB Ginger safety!)
2 finger size pieces of fresh, peeled turmeric
7-8 dried chili (Capsicum annuum) or any fresh chili you are familiar/comfortable with
2 x 10 cm pieces of lemongrass, white bottoms only
Garlic

2 tins of coconut (milk or cream, organic, no sugar) Or better make your own!
Some olive oil/ coconut oil
1 Tsp agave syrup
10 black peppercorns
1 kaffir lime juice (Citrus hystrix) and 2 leaves
Fresh coriander

All organic

White Basmati or organic brown rice.

DO
Peel, clean and cut Bunya nuts in halves. Clean all vegetables and herbs. Cut carrots into large diagonal slices. Use only the white of the leek, cut into large pieces. Cut beans in half. Remove corn from cob. Cut zucchinis in large pieces. Peel ginger and turmeric. Fresh turmeric dyes everything it comes into contact with. Clean the garlic.

Heat the oil. Fry the turmeric and ginger for some time. Add the leek, then the carrot, bunyas and beans. Stir regularly. After some time add the coconut milk, corn, chili, pepper corns, lemongrass and garlic. Cover and simmer for 20 min. Add the okras, zucchinis, garlic and the agave syrup. Simmer another 5 - 10 min. Add lime juice, 2 kaffir leaves, cover.

Unripe Bunya Nuts with Blue Quandong Bird

Boil the rice. Pluck the coriander leaves off their stems and serve fresh with the dish. Point out to your fellow eaters that there are ingredients (turmeric, ginger, lemongrass etc) they might wish to remove.

All Bunya dishes
Bunya Pine Nuts: How to Prepare for Cooking
Bunya Pine Nuts with Aubergine
Bunya Spaghetti Napolitana
Kumera Bunya Soup

Capsicums with rice and tofu

Get
5 green, yellow and red coloured capsicums
4 red onions
6 pieces of garlic
Some olive oil
A pinch of rosemary
Some black peppercorns

250 g rice mix of
long grain rice, Camargue red rice and black long wild rice

Tofu
(All organic)

DO
Boil rice for approx. 40 min in 700 ml of water at low temperature with a closed lid.

Wash capsicums, cut inside and stems out. Peel onions and cut in thin slices. Fry red onions in olive oil. Once the onions start to look golden, add capsicums cut in thin long strips and garlic. Fry and stir constantly. Should moisture evaporate, add some hot water/stock, the rosemary and peppercorns. cover with a lid and cook gently.

Fry tofu in a little olive oil

Remove lid from capsicums, stir until no moisture remains.

Serve with multi-grain rice and the tofu and a green salad.

Mushroom eggplant with pasta

GET
1 medium eggplant
300g champignons
2 medium red onions
olive oil
pink salt
optional: whole garlic cloves.

Pasta (e.g. Rigatoni, Penne) or Camargue red rice
all organic

Parmigiano-Reggiano, grated

DO
Partly peel the eggplant and cut into cubes on a plate. Sprinkle salt on it and leave it standing for 1 hour or more. Pour off the dark juice which settles on the plate.
Wash the eggplant well to remove the salt and squeeze to dry.

Boil water for the noodles.

Heat olive oil in a pan and fry the eggplant in it. When it is golden, add a few tablespoons of boiling water/ tomato sauce and cook till it is done. Put it aside on a plate.

Start cooking the noodles.

Dice the onions. Cut the champignons into large chunks.

Fry the diced onion in the same pan with more oil as necessary. When soft, push the onion to the side and fry the champignon pieces until lightly golden. Add garlic if desired.
Mix the onions and mushrooms together and mix in the eggplant.

Serve with noodles, parmesan and a green salad.

Alternatively you can serve the dish with Camargue red rice and Brussels sprouts.

The eggplant should be firm and without black seeds. The mushrooms should be fleshy. In Germany use Steinchampignons, in Australia use swiss brown champignons.

Image Nr. 1:
Segantini, Giovanni, Mushrooms, 1886

Beetroots with Red Rice and Pine Nuts

GET
500 g Beetroot
250 g Thai Red Jasmine Rice/or Camargue red rice
1 cup of Pine nuts/ Macademia

Dressing:
Some Olive oil
Some Mirin/Lemon juice

Garnish:
Greens leaves of (rucola, parsely etc)
Optional:
Yogurt with garlic

DO
Steam rice. Cook beets and peel. Prepare a dressing from the olive oil and mirin. Pour 1/3 over the cooked rice and the rest over the warm, peeled and cubed beets. Roast the nuts. Arrange green leaves on a platter. Place rice in the middle and the beet cubes in a ring around it. Sprinkle the warm nuts on the rice. Serve hot or cold. Yogurt with or without garlic could be served with it. Feta also fits well.

Image: Beuckelaer, Joachim, 1564, Detail of Market Woman with Fruit, Vegetables and Poultry via Zeno

Satay Tempeh with Rice

GET
Brown organic rice

1 packet of unflavoured organic Tempeh
Soya sauce, organic
Tasmanian Pepper, (Tasmannia lanceolata) or any other fine pepper
Olive Oil
Apricot Jam
3 (hot?) chilies

'Satay' sauce
3 Tbsp. of Peanut butter (or better organic Macademia/Cashew butter)
1 tin of organic coconut milk
1 Lemon grass stick, 3 x 2 cm of the white bottom bits
2 Limes
Soya sauce
1 sm. onion
3-4 large cloves of garlic
3 - 4 Chilies of your desired 'hotness', 'Birdseye'
1 tsp. of rapadura sugar

DO
The Rice
Take a cup (mug for 2 people) of the rice, wash it. Add to pot with good lid. Add 2 1/2 of the same cups of water. Boil up for 5 min. Turn down the heat and simmer with the lid closed. Do not open! After 45 min. switch off the heat and let it stand on the warm oven for another 15 min.

The Sauce
Fry the finely chopped onion golden. Add chopped chillies and garlic. Fry for a short period. Take off the flame. Add the peanutbutter/macadamia butter, stirring. Add the coconut milk. Add 3 small hot 'Birdseye' chilies, 1 Tbsp of soyasauce, 2-3 pieces of the lemon grass, 1 lime/juice, the rapadura sugar, let it gently simmer for a short time, or till it has a sauce consistency. Switch off and let it rest for a while on the warm stove.

The Tempeh
Mix soya sauce, apricot jam, 2 Tsps. Olive oil, Tasmanian pepper and 3 small chilies, let it rest
Cut up Tempeh, paste mixture on the pieces, cover and let it soak in the marinade for at least 30 min. ( if not more.) Fry golden in olive oil.

Serve with freshly copped coriander leaves, mango slices and a lychee-drink. The dish also makes for a nice 'picnic' or as a skewered BBQ.
Image:
Koehler's Medicinal-Plants 1887, Arachis hypogaea - 163, uploaded via Wikipedia
Links:
Diy Tempeh
Tempeh burger recipe

Rice with pine nuts and currants

Found this flaky rice dish in Cooking with Kurma by Kurma Dasa. As the link to his Turkish Rice Pilaf with Currants & Pine Nuts does not work I give a short summary with my local additions.
GET:
3 cups of stock
oil
½ cup of (pine/macademia )nuts.
1 ½ cup of Basmati
4 cloves
6 cm sliced ginger
2 bay leaves
2 stalks fresh thyme
some orange zest
Tasmannian pepper
1/3 cup soaked currents
3 Tsp. chopped parsley
A few pomegranate kernels

DO:
-Boil stock
-Stir-fry nuts in oil, lift out
-Add washed rice, stir till they are whitish
-Add boiling stock, cloves, ginger, bay,thyme, orange zest & pepper
-Raise heat, then lower, cover, simmer for 20 - 25 min.
-Remove from heatsource, let stand for 5 min. remove unsightly stuff.
-Fold in currants, nuts,parsley and pomegrante
-Serve hot (or cold) with Tofu or Mushroom Nut Burgers