Rice – Sweet Tooth Experiments

Chocolate and Peanut Rice Crust Tart

Posted on November 1, 2020 Posted in Tarts .

Chocolate and Peanut Rice Crust Tart

Chocolate and Peanut Rice Crust Tart recipe

This recipe actually derived from a savoury tart recipe with a brown rice and seed base. I liked the idea of a rice base so much I adapted the recipe to suit a sweeter bake.

As the parmesan added such great richness and flavour, whilst being a great binding ingredient I left it in the sweet adaptation recipe. This then dictated what type of a sweet bake I would make as dark chocolate and parmesan go so well together (see my Parmesan Cheese Chocolate Slice recipe).

I changed the seeds from the original recipe to peanuts as peanuts had similar fat content in which the tart needed to keep it moist, while coating the proteins and starches in the egg, rice and flour. A few trials and I had the perfect base.

As peanuts were used in my base, I made this the hero ingredient along with the previously identified dark chocolate and wah-lah a peanut filled tart with chocolate ganache recipe on a rice crust tart case was born.

You would have no idea of rice in the base, in which is a great alternative to flour and the peanut filling with dark chocolate topping is just to die for.

This recipe exceeded my expectations and then some – decadent, delicious, unique and so so satisfying.

Chocolate and Peanut Rice Crust Tart recipe

Ingredients:

Base:

500g packet ready steamed white rice
50g peanuts
40g parmesan
20g plain flour
1 egg
1/2 tsn salt

Filling:

75g peanut butter
180g sugar
60ml water
80g butter
80ml thickened cream
160g peanuts

Ganache:

165g thickened cream
240g dark choc
3 egg yolks
1 tbsn caster sugar

Method:

Preheat the oven to 180c degrees and spray 8 mini tart cases with oil spray.
Place the rice, peanuts, flour and parmesan into a food processor and blitz until the mix resembles bread crumbs.
Add the egg and salt and blitz until well combined.
Divide the mix into 8 balls and using wet hands push the mix into the base of the tin and up the sides of the tin to cover the tin completely and evenly.
Prick the bases with a fork a few times and place the tart cases into the oven, baking for 20 minutes.
Remove the tarts from the oven, take the tins off the tart shells and bake for a further 5 minutes base side up to ensure a crispy brown base on the tart shells.
Set the bases aside to cool.
Spoon and evenly spread the peanut butter into the base of each tart shell and place in the fridge for 15 minutes to set.
Meanwhile place the sugar and water into a saucepan on medium heat, whisking with a hand whisk until sugar is dissolved.
Turn the heat to high and allow to bubble until the mix starts to caramelise.
Remove the mix off the heat and carefully add the butter, cream and salt, whisking with a hand whisk.
Place the pan back on a medium heat, whisking until the mix is silky smooth.
Add the peanuts to the pan and whisk until well combined, leave aside to cool.
Spoon the peanut caramel mix into the base of the tart shells – over the peanut butter and place the tarts back in the fridge for 30 minutes.
To make the ganache place the cream and chocolate in a saucepan over a pot of simmering water and stir until well combined, silky and smooth in texture, leave aside until slightly cooled.
Place the egg yolks and sugar in another saucepan and whisk with a hand whisk until the egg is pale and creamy – do not place directly on the heat or the yolk with scramble.
Place the yolk mix and chocolate mix into a bowl and beat with electric beaters until cooled, thick and creamy.
Spoon over the top of the peanut mix and place the tarts in the fridge to completely set for 2+ hours.

Chocolate and Peanut Rice Crust Tart recipe

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Quinoa Honey and Peanut Butter Biscuits

Posted on January 5, 2019 Posted in Biscuits .

Quinoa Honey and Peanut Butter Biscuits

Quinoa Honey and Peanut Butter Cookies

In an attempt to eat gluten free, I brought a packet of quinoa flakes to use as a rolled oat substitute for my porridge. As much as the substitute seemed consistent with rolled oats I didn’t fall in love with the texture.

So, after opting back to oats I had a half full packet of quinoa flakes that I didn’t want to waste.

The solution? Get experimenting. I figured if the flakes were mostly used as an oat substitute I could bake with them just like I do with other cereal ingredients.

Knowing this ingredient pairs well with common breakfast flavors I played around with a few flavour combos before I landed on honey and peanut butter.

These 2 ingredients go so well together and using the quinoa flakes as a base biscuit ingredient went just as well as oat bran, flour or oats do.

To keep with the gluten free theme, I used rice flour instead of the usual wheat flour for gluten free friendly biscuit-y goodness.

I had low expectations for this treat and to be honest was blown away by how tasty it is.

Ingredients:

55g brown sugar
80g butter
110g honey
90g peanut butter
1 tsn vanilla essence
200g rice flour
1 tsn baking power
¼ tsn salt
110g quinoa flakes

Method:

Preheat the oven to 180c degrees and line 2 large baking trays with baking paper.
Place the sugar, butter, honey, peanut butter and vanilla into a saucepan on a medium heat.
Stir until the mix is well combined, silky and bubbling on the sides of the pan. Set aside to cool slightly.
Sieve the flour, powder and salt into a bowl and add the quinoa flakes, stir.
Pour the butter mix over the dry mix and stir until well combined.
Put the bowl of the biscuit mix into the fridge for 30 minutes to cool and slightly harden.
Next roll the cooled dough into balls 30g in size and place onto the trays.
Using a fork push the balls in the center to flatten.
Place the trays in the oven to bake for 15 minutes or until the biscuits are golden brown in colour – leave the biscuits on the tray to completely cool.
Enjoy!

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Caramelised Banana Chocolate Rice Cake

Posted on May 5, 2018 Posted in Cakes .

Caramelised Banana Chocolate Rice Cake

Caramelised Banana Chocolate Rice Cake recipe

Think of the best flavor combo you can that is robustly complementary and succulently delicious. For me, (and I would anticipate a lot of other people) I think chocolate and caramel. And how do you mix these flavors up with a curious twist and give it personality? You add banana (caramelised Banana OMG).

As this flavor combo is nothing ground breaking I wanted to mix it up and produce a cake that is definitely not the norm.

Originally this bake was produced as a layered polenta pancake ‘cake’ with caramelized bananas in the layers covered by a chocolate ganache. However, the caramelized banana was too soft and ran out the sides of the cake, making the ganache then spill off the cake (such a shame – this could have been an epic recipe).

My next experiment with these flavours was inspired by my Orange and Poppy Seed Rice Cake , where I figured I could make a chocolate risotto cake with caramelised bananas on the top.

To get the banana to stay and not spill like my last attempt I decided to make this like an upside down cake and bake the caramelised banana into the cake (not as a layer filling).

After some playing around with the batters consistency I must say this cake has very interesting textures and addictive flavor!

Ingredients:

Caramelised Banana:

150g sugar
75g butter
90ml cream
2 large bananas

Rice Batter:

1 tsn vanilla essence
240g aborto rice
240ml cream
520ml milk
160g brown sugar
2 eggs
40g flour
20g cocoa powder
240g dark chocolate

Method:

Line a 25cm cake tin with baking paper and pre-heat the oven to 180c degrees.
Cut up the banana into slices, short ways (they will be the size of 20cent coin pieces) and leave aside.
Place the white sugar in a saucepan on a high heat and stir until the sugar melts and starts to brown.
Add the butter, being careful with the splatter and mix with a wooden spoon until combine.
Add the cream again being careful with the splash and stir until smooth and silky.
Add the banana slices and stir to coat them in the mix until they slightly soften.
Place the banana sliced in the base of the prepared cake tin with no overlap.
Pour the remaining caramel over the top to evenly cover the banana and place the tin in the freezer to harden slightly.
Meanwhile, place the vanilla essence, rice and cream into a saucepan on a simmering heat, stirring until the cream is absorbed.
Place the brown sugar into a bowl with the milk and stir until dissolved.
Slowly add the milk mix to the rice mix, 100ml at a time it’s until absorbed. Continue this process until all the milk has been absorbed and the rice resembles a creamy risotto like consistency.
Leave the mix aside until cool.
Place the eggs, one at a time into the rice mix, whisking each addition with a hand whisk.
Add the flour and cocoa powder to the mix and whisk until well combine.
Place the chocolate in a bowl over a saucepan of simmering water on the stove, stir the chocolate until just melted and smooth.
Add the melter chocolate to the mix and whisk with a hand whisk until combine.
Spoon the mix over the top of the caramel bananas and place in the oven for 45 minutes or until a skewer inserted in the center comes out just clean.
Leave the cake in the tin for 20 minutes then invert onto a plate.


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Steamed Rice Ginger Citrus Cantaloupe Pudding

Posted on May 27, 2017 Posted in Pudding .

Steamed Rice Ginger Citrus Cantaloupe Pudding

Ok so this recipe sounds boring and bland but i’ll tell you what, the taste and texture blew my mind.

The texture was so interesting and addictive, unlike any cake that I have had before. So delicate and melt in your mouth with the beautiful cantaloupe flavour. For a while I have been trying to product a cake that heroes cantaloupe and not until now have I make up a recipe where the cantaloupe flavour was not over powered and really sung.

Honey, citrus, ginger and cantaloupe = a delicious flavour combo.

Ingredients:

Cake:

145g sugar
160g rice flour
1 tsn vanilla essence
240g cantaloupe flesh, diced
60g honey
½ tsn ground ginger
1/8 salt
1 tsn lemon and lime zest

Syrup:

120g cantaloupe flesh, diced
20ml honey
½ tsn lime and lemon zest
1/8 tsn ground ginger
30ml water
50g palm sugar

Method:

Spray 4 x 200ml cake moulds with oil spray.
Pre-heat the oven to 170c degrees and place water into a roasting pan until it reaches 1/3 up the side of the pan (waterbath technique).
Place the sugar, rice flour, vanilla, cantaloupe, honey, ginger, salt and citrus zest in a food processor and blitz until smooth and well combine.
Pour the cake batter into the 4 ramekin moulds, 150ml in each.
Place all the ramekin moulds into the baking dish, ensuring no water gets into the moulds and the water is just over half way up the side of the tray.
Bake in the oven for 30 minutes or until a skewer inserted in the middle just comes out clean. Do not over cook, the top should only just be set.
Meanwhile to make the syrup, place all the syrup ingredients into a food processor and blitz until smooth and well combine.
Pour the syrup into a saucepan and stir on a high heat, allowing the mix to boil for 1 minute.
Pass the syrup through a sieve and leave aside to cool.
Leave the ramekins moulds on a cooling tray for 10 minutes before inverting onto a plate.
Place some additional pieces of cantaloupe over each pudding and pour the cooled syrup over the top, enjoy!

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Malibu Rice Doughnuts

Posted on October 26, 2015 Posted in Doughnuts .

Malibu Rice Doughnuts

This little doughnut (though not really a doughnut) is a mix of a few recent baking treats I have played with. I basically took elements of some recipes I have trialed to make a unique, quirky and tasty sweet treat.

Not a fluffy usual doughnut you would eat, more a fritter, though fried and round like a doughnut with a little special something in the middle.

I wanted to take the texture of creamed rice and turn this into a doughnut backed full of a flavour infusion.

Therefore I decided to make a doughnut with rice and infuse the summer time pina-colada flavours such as coconut, rum, a little citrus and of course a big pineapple hit (or surprise in this case).

Thus introducing my Malibu (Pineapple surprise) Rice Doughnuts!

Ingredients:

550g milk
250g rice (arborio or sushi rice)
30g butter
1 tsn vanilla essence
1 lemon
140g plain flour
110g sugar, plus 130g extra
2 eggs
½ tsn bicarbonate of soda
4 tsn rum essence
1 tsn coconut essence
140g can pineapple pieces
Oil for frying

Method:

Bring the milk, rice, butter, vanilla essence and the zest of the lemon to the boil in a saucepan.
Stir the mix over a medium heat until the mix boils.
Turn the heat to low and simmer, covered for 15 minutes or until most of the liquid is absorbed. Stir occassionaly.
Remove off the heat and set aside covered for 10 minutes.
Now place the cooked mix in a bowl and set aside to completely cool.
Add the flour, sugar, egg, soda, rum and coconut essence to the rice mix and stir to combine.
Place in the fridge for 3 hours to completely set.
Once the mix is set, with wet hands roll the mix into 30g balls, poke a hole in the middle of the ball and place a piece of pineapple in the middle.
Push the sides of the ball in the hole to seal the pineapple in and roll again with your hands to ensure a ball shape. Repeat with the whole mix. No pineapple should be showing or gaps.
Heat the oil in a large saucepan to 160c degrees.
Place the balls (no more than 6 at a time) in the oil and fry in batches for 3 minutes or until the balls are golden.
Place the cooked balls onto absorbent paper towel on a plate.
place the extra 130g sugar in a bowl and roll the balls to cover the doughnuts completely.
Enjoy!

Notes:

The pineapple piece should not be any bigger than a 5-cent piece.

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Coconut Lime Black Rice Cake with Raspberries

Posted on July 27, 2015 Posted in Cakes .

Coconut Lime Black Rice Cake with Raspberries

I recently had a salad with black rice and found the texture and taste very interesting – nothing like white rice at all.

As I have made a cake in the past with a white rice base I thought this would be a good ingredient to also make up a recipe with.

As black rice is a traditional Asian stable I felt the best pairing of ingredients and flavours would be additional traditional Asian favorites.

Therefore I came up with coconut and lime and for a twist of an additional flavour that brings the cake to the next level I have also incorporated beautiful fresh raspberries.

This cake is so moreish and the inclusion of star anise adds a beautiful after-tone.

Ingredients:

Cake:

1 cup black rice
3 cups water
6 star anise
3 tsn cinnamon
2 tbsn lime juice
1/4 tsn ground ginger
2 lime peels
150g brown sugar
2 eggs
1 + ½ tbsn corn flour

Syrup:

375ml coconut milk
½ tbsn corn flour
90g brown sugar
1 tbsn lime juice
1 tbsn mint leaves

Topping:

90g raspberries
½ tbsn lime zest
15g desiccated coconut

Method:

Place the rice in water overnight to soak.
Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
Rinse the rice and pour into a saucepan with 3 cups water, the star anise, cinnamon, ginger, lime juice and peel.
Stir on a high heat until boiling, then turn to medium and leave for 25 mins stirring occasionally or until the liquid is absorbed and the rice is cook cooked through.
Add the sugar and stir for a further minute.
Allow mix to cool slightly then stir through the flour and eggs.
Pour the mix into the cake tin and bake for 30 mins or until a skewer inserted in the center comes out clean.
Place the cake on a cooling rack until cold.
Meanwhile to make the syrup place the flour and coconut milk in a bowl and beat until the flour is dissolved.
Pour into a saucepan with the lime juice and mint leaves and heat on highuntil the mix boils.
Turn doen the temprature to medium and allow to cook for 10 mins, stirring every few minutes.
Place the pan aside to cool slightly.
Place the cake back into the cake tin and top with the syrup.
Leave aside for 1 hour for the cake to soak up the syrup.
Transfer the cake onto a plate and top with raspberries, lime zest and desiccated coconut.

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Orange and Poppy Seed Rice Cake

Posted on April 20, 2015 Posted in Cakes .

Orange and Poppy Seed Rice Cake

I actually got the idea for this recipe from a savory risotto and garlic cake recipe. I thought it would be interesting to take the rice base idea and the cooking methodology and incorporate this into my orange and poppy seed cake recipe (knowing only zest, juice or essence would work as the flavoring).

I did have to make quite a few alternations as I went, obviously the original orange and poppy seed ingredients were not all applicable and the savory cake methodology didn’t 100% translate but was fairly close.

The outcome was quite surprising. I had no idea if the cake would hold the structure I was after, or if the cake would be too dry, however the outcome was an extremely well structured but moist cake that tasted amazing! A very satisfying experiment. I even got told that had I not informed people of the rice part they would not have known.

Ingredients:

Cake:

2 tbsn orange zest
I tsn vanilla essence
80g poppy seeds
220g sugar
1 cup orange juice
2 cups milk
1 cup arborio rice
2 eggs
3 tbsn self raising flour

Syrup:

20g orange juice
1 tbsn orange zest
120g sugar

Method:

Simmer on low the orange zest, vanilla, poppy seeds, sugar, juice and milk in a saucepan on the stove until well combine and the sugar and butter are melted. Remove off heat.
Place the rice in a saucepan on medium heat and stir the dry rice.
Now add in 1/2 cup of the milk mix until the liquid is absorbed. Then add in another 1/2 cup. Repeat until the liquid is full absorbed. This will take around 30 minutes in total.
Remove the rice mix off the heat and place a lid on the top, leave for 10 minutes.
Preheat the oven to 180c degrees and line a 23cm spring form cake tin with baking paper.
Once the rice mix has cooled add in the eggs and flour, beat until will combine with a wooden spoon.
Bake in the oven for 40 minutes or until the top of the cake has browned slightly.
Meanwhile, place the syrup ingredients in a saucepan on a medium heat, stir until ingredients are well combine.
Boil the mix for 4 minutes or until the mix resembles a thick syrup consistency.
Using a skewer poke holes in the cake and pour the orange syrup over the top of the cake.
Remove from the tin and enjoy.

Notes:

You will need 3 oranges for this recipe.

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Rice and Almond Tart

Posted on April 29, 2014 Posted in Tarts .

Rice and Almond Tart

If you are a fan of almonds and want to try a recipe with a very interesting and unique texture then this tart is for you.

I’m not really a big rice eater nor almond, however incorporating rice in a tart seemed interesting and got me wanting to experiment.

This tart is not super sweet but goes very well with a dollop of cream or ice-cream on the side for a filling sweet treat.

Ingredients:

2 cups of rice milk
½ cup white sugar
1 tsn cinnamon
½ cup medium grain rice
2 eggs
½ cup almond meal
½ tsn almond essence
1 tbsn lime rind finally grated
1 x 28cm sweet short crust pastry shell or store brought sweet crust pastry.

Method:

If using store brought pastry, roll out on a lightly floured surface and transfer pastry into a lightly greased 25cm loose-bottomed tart pan. Refrigerate for 30 minutes. If you are using a bought tart shell omit this step.
Preheat the oven to 200c.
Line the pan with baking paper and fill with rice (this is called blind baking which stops the center of the pastry in the tart rising).
Bake for 15 minutes, remove paper and rice and cook for a further 5 minutes until ever so slightly browned.
Place milk, sugar and cinnamon in a pan and stir over the stove on low until the sugar is dissolved. Boil, add the rice then simmer covered, stirring every 5 minutes for 25 minutes or until the liquid has been absorbed by the rice. Cool.
Blend the rice with a mixer/food processor until smooth.
Mix the rice mix, eggs, almond meal, almond essence and rind in a bowl.
Pour into the pastry shell and cook on 180c in the oven for 20 minutes until golden.

Notes:

This can be served with cream or ice-cream.

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Sweet Tooth Experiments

Tag Archives: Rice

Chocolate and Peanut Rice Crust Tart

Quinoa Honey and Peanut Butter Biscuits

Caramelised Banana Chocolate Rice Cake

Steamed Rice Ginger Citrus Cantaloupe Pudding

Malibu Rice Doughnuts

Coconut Lime Black Rice Cake with Raspberries

Orange and Poppy Seed Rice Cake

Rice and Almond Tart

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