• Nasi Briyani with Indian Curry Chicken

    Nasi Briyani with Indian Curry Chicken

    INGREDIENTS: Nasi Briyani 500 g ecoBrown’s Pusa Brown 3 tbsp ghee 100 g chopped shallot 1 cinnamon stick 2 star anise 6 cardamom seed 6 cloves 30 g chopped garlic 150 g spices Indian curry 1 tomato, cut into cubes 1 carrot, cut into small pieces 300 g water 40 g ginger squeezed juice 300 g evaporated milk 30 g lime juice 15 g sugar 10 g salt 4 g chicken stock granules 10 g rose water Indian curry chicken 1 kg chicken drumstick 4 g chicken stock granules 15 g sugar 12 g salt 2 g msg 300 g evaporated milk 300 g water...

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  • Brown Rice Popiah

    Brown Rice Popiah

    INGREDIENTS: 2 cups ecoBrown’s Brown Rice4 cups water10 sheets popiah skin1 stalk lettuce1 cucumber (juliennes)20g shallot flakes Seasoning(A)2 tsp chicken powderdash of pepper1 tsp sesame oildash of salt          (A)         some Hoisin sauce and chili sauce   METHOD: Wash ecoBrown's Brown Rice, and then cook with water in rice cooker into rice; season with seasoning A, mix well. Spread some seasoning B on popiah skin and then place a sprig of lettuce on top. Add 2 tbsp cooked ecoBrown's Brown Rice mixture on top, line with some cucumber and shallot flake, roll up like popiah to serve.  

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  • Healthy Mushroom Rice Balls

    Healthy Mushroom Rice Balls

    INGREDIENTS: 125g ecoBrown’s GOLD Rice370 ml water10 fresh Chinese mushroom½ tbsp chopped pickle radish1 tbsp chopped mock hamsome chopped carrot Seasoning⅛ tsp pepper⅛ tsp salt drops of sesame oil   METHOD: Wash and drain ecoBrown's GOLD Rice, and then cook in rice cooker with water until done. Remove the stems of Chinese mushroom and wash and drain. Combine chopped pickle radish, mock ham, seasoning with cooked ecoBrown's GOLD Rice. Shape the mixed rice into balls and place on top of each mushroom, garnish with chopped carrot and then steam them with medium heat for 5 minutes, serve immediately.  

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  • Rice Pilaf with Acar

    Rice Pilaf with Acar

    INGREDIENTS: Rice Pilaf 200gm ecoBrown’s Pusa Brown 2 tbsp ghee 1 tbsp chopped ginger 2 cinnamon stick 3 star anise 5 cardamom pods 5 cloves 1 tsp black pepper corns, crushed 3 tomatoes, cut into cubes 300gm water 1 tsp salt ½ tsp vegetable stock granules Acar 200gm pineapple 2 red chillies 2 green chillies 1 onion 5 cloves of garlic 200gm white vinegar 120gm sugar 100gm boiling water Other accompaniments 2 cooked salted egg and some toasted almond flakes   METHOD: For the Rice Pilaf Heat ghee over medium heat. Add in all the spices and stir until aromatic....

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  • Brown Rice Pineapple Tart Roll

    Brown Rice Pineapple Tart Roll

    INGREDIENTS: 50 g ecoBrown’s Pure Wholegrain Rice Powder 50 g butter 1 egg yolks 20 g icing sugar 1/8 tsp baking soda 10 g corn flour   METHOD: Beat together butter and icing sugar until fluffy. Add in egg yolks and beat to combine. Slowly fold in pure wholegrain rice powder, corn flour and baking powder. When mixture becomes dough, fill the dough into a pineapple roll pastry press or mould, and then press out into a strip of 5 cm length. Roll pineapple filling into small ball sized. Place pineapple filling at one end and roll up the pastry,...

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  • Gluten Free Brown Rice Puff

    Gluten Free Brown Rice Puff

    Ingredients: 100g ecoBrown’s Original brown rice 180ml water Pinch of salt Pinch of black pepper Method: Boil water in a saucepan, add rice to the boiling water, cook the brown rice until fully done. Season with salt and pepper mix it properly. Preheat oven to 160°C. Place the baking tray and put rice mixture little by little in a round shape and bake it for 20 minutes. Deep fry the rice puff in hot oil for crispier mouthfeel.

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