Balinese Style Sweet Red Rice with Sweet Spices and Coconut Milk

Recently I’ve been playing with some of the recipes from the week-long cooking school in Bali. This red rice dish mimics the spices and leaves used in Balinese cuisine and serves the rice with coconut milk, mango puree, toasted coconut and roasted slices of lime. However, you can top the rice with any number of things – dried mango or other dried fruits, diced rockmelon, ripe papaya for example.

Just a note about the rice – this is Balinese, Indonesian or Thai style red rice, not the red rice of Sri Lanka or Kerala. These rices might also make a great dish but I have not tried them in this way. Suitable rice can be found here in Australia in red packets and called Forbidden Rice. The Black Forbidden Rice might also be suitable, and dramatic, to use.

Similar recipes include Sago Payasam, Sweet Congee with Poached Oranges, and Warm Rice Pudding with Orange Star Anise Sauce.

Browse all of our Red Rice recipes and all of our Rice Puddings. Or browse our Early Winter Recipes.

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Super Healthy Urad and Red Rice Kitchari with Spinach

As you know, I am a sucker for a good kitchari. The best known kitchari dishes are made with rice and mung dal, but in fact it can be made with any grains and lentils cooked together. You can see a range of different ones here. Today’s version uses the delicious Urad Dal with some Red Rice.

As an aside, kitchari is often called risotto by some recipe writers/sharers. This is not accurate – kitchari might be closer to a congee even tho that also is not a great analogy. Read here to see the differences between kitchari and risotto – including that risotto is perfectly cooked rice, just a little al dente, and kitchari often over-cooks the rice to form a gorgeous porridge-like texture. This is especially true in the South of India. In the North, it can be closer to a pilau or pilaf – still a long way from a risotto.

Any red rice can be used in this recipe. I am using a Wild Red Rice (labelled Forbidden Rice in the supermarket), but red Basmati can be used or a Keralite or Sri Lankan red rice. I have also made it with an equal ratio of Urad Dal, Pongal Rice and Wild Red Rice. In a pinch, make it with any white rice in place of the red rice.

Keep in mind that urad dal has a great affinity for ghee/butter and cumin seeds. Tomatoes also. Best not to skimp on these ingredients.

Similar recipes include Moth Bean Kitchari, Ghee Pongal, and Sabudana Kitchari.

Browse all of our Kitchari recipes and all of our Urad Dal dishes. Or browse our Late Winter recipes.

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Red Rice and Quinoa with Orange and Pistachios

Quinoa seems to be out of fashion now, but it still has a place in our pantry. This is such a healthy salad, in fact it balances the best of the healthy world with the tasty world of food. Quinoa tastes great, has a satisfying, bouncy texture and is one of the healthiest foodstuffs going. It is said to have more protein than any other grain and the perfect set of amino acids.

This salad combines the quinoa with rice. I have made this salad with both the skinny variety of red rice and also with black rice. Both are amazing, with a wonderful nutty flavour. I have also seen recipes for this dish made with Indian red rice (see comments below), and will experiment with that combination in the future. It is certainly more cost effective.

This is another amazing Ottolenghi dish, from his first book, Ottolenghi. in fact, today it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking mostly from Plenty More, but not ignoring his other books completely. Hence this salad from Ottolenghi. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.

Interestingly this same recipe is included in Chris Manfiled’s Tasting India, as a recipe from the Himalayan regions of India where red rice (patn1) and red quinoa are grown. The recipe differs in the rices used – she uses patna and Ottolenghi uses French rice – and Ottolenghi adds pistachios. Chris also uses red rather then white quinoa. While (to my mind) it sits uncomfortably in Chris’ book, the book is a collection of recipes given to her by people across India, so it is conceivable that the recipe provided (without provenance) was Ottolenghi’s. To be fair, we are not given the origins of the recipe in Ottolenghi’s book either, and the combination is probably common to areas of the Middle East and Mediterranean. For example, see Cypriot Grain Salad.

Today, instead of using rocket which will never grow well in our garden, we used a combination of three greens to give that sour and peppery taste that rocket has – purslane, watercress and nasturtium leaves.

Similar recipes include Quinoa Salad with Tomatoes, Parsley and Pinenuts, Rice, Wild Rice and Quinoa Salad, Quinoa Porridge with Tomatoes and Herb Oil, Cypriot Grain SaladQuinoa, Parsley and Lemon Salad, Fennel and Quinoa Salad with Broad Beans, and Sweet Pepper and Rice Salad.

You can browse all of our Quinoa dishes and all of our Rice recipes. The Ottlenghi dishes that we have made are here. Or explore all of our Early Winter dishes.

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Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms

The goodness of Adzuki Beans teams perfectly with the comfort of Mashed Potatoes and creaminess of Mushroom Sauce

This is a wonderful, yet simple, Adzuki Bean dish flavoured with kombu and Shiitake Mushrooms and textured with red or brown rice. My preferred way of serving this dish is with mushroom sauce and some perfect mashed potatoes.

Somewhere between a kitchari and a congee, the rice and adzuki beans are slow cooked for nearly 2 hours. This is a perfect quiet Sunday Afternoon sort of dish. Slow cooking also helps to preserve the taste and health properties of the kombu which should always be simmered and not boiled. It is a recipe that has been a scribbled note sitting in my pile of recipes collected over more than 30 years!

Are you looking for recipes with Adzuki Beans? Then try Red Rice and Adzuki Bean Congee, Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley, and Adzuki Bean Soup with Parsley.

Try other Rice recipes as well – Congee Bowls, Bean Sprouts Rice, Eggplant Rice, or a Parsi Kitchari.

Thee is more! Explore all of our Adzuki dishes, and all Rice dishes here. Or take some time and browse our easy Late Winter recipes.

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Urad and Red Rice Kitchari | Khichuri

An unusual kitchari, oven cooked, slow cooked, or stove top.

Rediscovering a wonderful ceramic oven dish with lid, it was put to use cooking another kitchari, this time made with red rice. Most Indian and some Asian groceries will stock red rice. There are many varieties from India, Sri Lanka and Bali for example. Red rice is a very healthy rice – I have used Rosa Matta rice from Kerala in this recipe.

Surprisingly, the combination of urad and red rice in a kitchari dish has its origins in Korea, but I have made it more Indian than Korean. It is not a traditional Indian kitchari, but is very tasty, and can be cooked on the stove top, in the oven or in a slow cooker.

Similar recipes include Bhuna Kitchari with 5 Lentils, and Bengali Vegetable Kitchari.

Are you looking for Kitchari recipes? Browse them here. Have a look at our rice recipes and explore the Urad recipes. Our Indian recipes are here, and Indian Essentials here. Or browse all of our Early Autumn dishes.

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Red Rice with Adzuki Beans Congee

Japan, Korea, China and India have versions of congee, a long-cooked rice porridge. It is delicious and a wonderful winter dish.

After yoga today was a surprisingly good breakfast of red rice cooked, congee style, with adzuki beans, topped with some sesame salt quickly made, spring onions, umaboshi plums, toasted sesame oil and some radicchio finely chopped. At other times there are other toppings.

This is a warming dish, great any time of the day – and especially good on a cold winter’s day.

On the stove top it can take 4 hours to cook, and I love congee cooked in a traditional Chinese clay pot. The flavour is quite different cooked this way. However, this time it was cooked overnight in the rice cooker on the slow cooker setting. Ready at 5am, it stayed warm until I was ready for it after yoga.

Similar recipes include Congee Bowls, Barley, Millet and Mung Congee, Black Glutinous Rice Congee, Sweet Congee with Poached Oranges, Adzuki Bean and Parsley Soup, and Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley.

Are you looking for rice recipes? Browse our collection. We also have Japanese recipes. Our Adzuki Bean recipes are here. Or browse all of our Early Winter dishes.

You might also like to read How to Make Congee.

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Rosamatta Rice, the Red Rice of Kerala | Puzhukkalari | Chambaavari

Delicious nutty rice

Rosa Matta rice is a secret from Kerala, India. A wonderfully healthy, unpolished rice with a unique pinkish colour and a wonderful nutty taste.

No matter where you go in Kerala this rice is always an option, even in Punjabi restaurants! 🙂 It is a relatively cheap rice, at least in comparison to other rices exported from India, but it is served everywhere, from corner local cafe to top hotels. It is so well suited to dishes from Kerala, flavoured beautifully with coconut.

You might like to browse our Kerala dishes, or all of our Indian recipes. Explore our Indian Essentials, a set of helpful information for cooking Indian dishes.

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