Recipes

  • Simple Chicken and Pumpkin Stew with Rice

    Simple Chicken and Pumpkin Stew with Rice

    Simple Rice Cooker Recipes INGREDIENTS: ecoBrown’s Steam Brown Rice Chicken (cut into bite-sized pieces) Pumpkin (cut into cubes) Mushroom (cut into cubes) Few clove garlic (chopped) Seasoning 1 tablespoon of water and oil 2 teaspoons of soy sauce A bit of black pepper and salt    METHOD: Rinse ecoBrown's Steam Brown Rice, add in water with ratio 1:2 and then put aside. In a pan, sauté garlic, add in chicken, pumpkin and mushroom cubes, cook until flavored Add all the ingredients and seasoning into a rice cooker, cover and cook. Ready to serve.  

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  • 8 Treasures Congee

    8 Treasures Congee

    INGREDIENTS: 80g ecoBrown’s Gold Rice30g lotus seeds30g dried longan6 pitted red dates1 tbsp Gou Qi10 pcs gingko20g tangerine candy (diced)15g Chinese barley1.8 litre water Seasoning120g rock sugar Method: Wash all ingredients. Combine ecoBrown's Gold rice and all other ingredients in pot, pour in water and bring to boiled, turn to low heat and simmer until congee soften. Add seasoning and cook till sugar dissolve.

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  • Vegetarian Salted Fish Brown Rice

    Vegetarian Salted Fish Brown Rice

    INGREDIENTS: 250g ecoBrown’s Brown Rice1 tbsp sesame oil2 tsp shredded ginger4 Chinese mushroom30g mock salted fish500ml watersome chopped coriander Seasoning1 tbsp soy sauce½ tsp salt¼ tsp pepper Method: Wash and drain ecoBrown's Brown Rice. Soak Chinese mushroom until soften, shred coarsely; cut mock salted fish into small pieces and deep fry until crispy. Heat sesame oil in wok, saute ginger and mushroom until fragrant, then toss in ecoBrown's Brown Rice and seasoning, stir to mix.  Shift fried rice mixture into steamer, add in water and steam in high heat for 20-25 minutes until rice is cooked. Sprinkle chopped coriander on top and serve.  

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  • Tempura Fish Fillet

    Tempura Fish Fillet

    INGREDIENTS: Batter50g ecoBrown's Wholegrain Rice Powder50g tempura powder50g corn floursalt and pepper (to taste)330ml soda water 500g fish filletenough oil for deep-frying50g corn flour for dusting METHOD: Season the fish with salt and pepper. In a bowl whisk together the batter ingredients until well mixed. Lightly dust the fish with corn flour then dip in the batter until evenly coated. Heat the oil to 150-160°C. Deep fry the fish until light golden and crisp on both sides. Drain on paper towel. Serve the tempura with dipping sauce, salad, or fries.  

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  • Salmon Rice

    Salmon Rice

    INGREDIENTS: 3 cups ecoBrown’s GOLD Rice6 cups water120g salmon (diced)2 tbsp pine seeds20g shallot flakes(br/>20g fried garlic crisps Seasoning2tsp chicken powder1 ½ tsp saltdash of pepper METHOD: Wash ecoBrown's GOLD Rice, then boil with water and seasonings in rice cooler till cooked, set aside. Marinate salmon with dash of salt, pepper and corn flour, and then sear with oil in frying pan until fragrant, drain off oil; blanch pine seeds in warm oil until fragrant. Scoop ecoBrown's GOLD Rice in serving plate, surround with salmon, pine seeds, shallot flake and fried garlic crisps.   

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  • Pumpkin Brown Rice Pie

    Pumpkin Brown Rice Pie

    INGREDIENTS: 250g ecoBrown’s Brown Rice750 ml water60g organic sugar1 tbsp oil Skin Ingredients250g plain flour120g margarine½ tsp salt2 tbsp fresh milk3 tbsp water Pumpkin filling500g pumpkin3 tbsp sugar2 tbsp oil GarnishingSome pumpkin seeds (toasted) Method for pumpkin filling: Peeled and cut pumpkin into cubes, steam until soften and mash it into puree. Stir fry pumpkin puree in wok until a little dry up, toss in sugar and cook until sugar dissolve, then add in oil and continue stir fry until non stick to wok, dish out. METHOD: Wash and drain ecoBrown's Brown Rice, cook in rice cooker with water, then mix in organic...

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