Recipes

  • 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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  • Shiitake Mushroom Fried Rice

    Shiitake Mushroom Fried Rice

    INGREDIENTS: 500 g cooked ecoBrown’s rice 10 g ginger 8 g garlic 40 g cooking oil 250 g mushroom paste (recipe follows) 40 g carrot, cubed 30 g white cabbage, julienned 30 g baby corn, diced 1/2 tsp salt 1/2 tsp white pepper 2 sprigs coriander 1 tbsp fried shallots 2 key limes   METHOD: 1. Heat cooking oil with garlic and ginger over medium heat. Cook until fragrant. 2. Add in mushroom paste and cook for another 2 minutes. 3. Add in vegetables and seasoning and stir-fry for another 2 minutes. 4. Add in rice and cook for 2...

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  • Stir-fry Vermicelli à la Peranakan

    Stir-fry Vermicelli à la Peranakan

    INGREDIENTS: 300 g ecoBrown’s Vermicelli (dry weight) 45 g cooking oil 90 g thinly sliced red onion 45 g chopped garlic 40 g dried prawns (rinsed and roughly diced) 20 g bean paste 60 g blended chili paste 45 g sweetened chili sauce 100 g chicken breast meat, sliced 1 tsp salt 1 tsp sugar 1 tsp chicken stock powder 90 g carrot, julienned 100 g white cabbage, julienned 2 sprigs coriander 1 tbsp fried shallots 2 key limes 1 tsp ginger torch, grated   METHOD: 1. Soak vermicelli in cold water for 20 minutes to soften. Discard water, and...

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  • Gluten-Free Brown Rice Pasta

    Gluten-Free Brown Rice Pasta

    INGREDIENTS: 180g ecoBrown’s Wholegrain Rice Powder   •   40g tapioca starch 30g green-pea starch   •   4 eggs   •   3 tbsp avocado Oil   •   2 tsp salt   METHOD: 1. Mix together ecoBrown’s wholegrain rice powder, tapioca starch, green-pea starch, avocado oil and eggs until dough is formed. 2. Generously dust your counter with wholegrain rice powder. Place the dough onto counter and knead a few times until fairly smooth. 3. Divide dough into four equal portions sand work with 1 portion at a time, keeping the rest covered. Press the dough to flatten...

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