RICE DOES NOT GET BETTER THAN THIS
RICE AND TUNA MUFFINS
MAKES: 9
PREP + COOKING TIME: 25 minutes
INGREDIENTS
2 cups cooked SPEKKO SAMAN BROWN RICE
1 cup grated cheddar cheese
1 X can (170 g) tuna, drained
1 tbsp onion flakes
1 tbsp dried parsley
1 tsp salt
2 eggs, beaten
2 tbsp milk
For lemon butter sauce:
2 tbsp melted butter
2 tsps lemon juice
¼ tsp salt
1 tsp finely chopped fresh parsley
METHOD
1. Preheat the oven to 180 °C.
2. In a medium bowl, mix all the tuna muffin ingredients until well combined.
3. Divide the mixture evenly between 6 greased muffin cups. Bake at 180 °C for 16-18 minutes or until lightly golden brown on the top. Finish them under the broiler for 2-3 minutes for a crispier top.
4. For the lemon butter sauce: In the meantime, combine all the lemon butter sauce ingredients in a small bowl.
5. Remove the rice muffins from the oven and tray. Place on serving plates and drizzle with a little lemon butter sauce.
EGG RICE SALAD
SERVES: 4
PREP + COOKING TIME: 10 minutes
INGREDIENTS
4 hard boiled eggs, roughly chopped
1 ½ cups cooked SPEKKO INDIA
GATE BASMATI RICE
½ cup shredded sharp cheddar cheese
½ cup finely sliced celery
¼ cup finely sliced spring onions
2 tbsp finely chopped green chilli
½ cup sour cream
2 tbsps hot sauce
1 ½ tsps lemon juice
¼ tsp black pepper
⅛ tsp salt
Fresh tomato wedges, optional
METHOD
In a serving bowl, add the eggs, rice, cheddar cheese,
