Brown Rice Salad For Your Australia Day BBQ

Congratulations to our winners Patchouli and Lauren McGee. So many fantastic recipes but these two really caught our judges eyes. I think they sound great too and I’ll be trying them both and writing them up soon. And probably a couple of others as well 🙂 I’ve got some more great competitions coming your way in the next month or so – can’t wait. I LOVE GIVING STUFF AWAY!


Australia Day is a day for celebrating all the things we love about being Australian, like sandy beaches, lamb chops, didgeridoos, the Anzacs, Kingswood Country and Kylie Minogue in hot pants.

Or, if your prefer, Hugh Jackman in hot pants.

And BBQ’s with mates.

Because nothing says Australian like standing around a ridiculously hot BBQ on a ridiculously hot day. It’s perfect weather to cook outside, under the patio, with your feet in the kids’ wading pool. It’s the stuff that’s made this country great.

And here’s a recipe to help give you more time for the important stuff this Australia Day.

If you take out the time it takes the rice cooker to prepare the rice this recipe takes less than five minutes to put together. And I mean much less – maybe three minutes. This makes it the perfect accompaniment to your Australia Day BBQ because you aren’t wasting drinking time cooking.

You will need:

1.5 cups SunRice brown rice, cooked 

300g can of beans (butter, kidney, whatever takes your fancy. I used a four bean tin)

425g can of baby corn, chopped roughly (not the tin)

1 carrot, chopped thinly

100g snow peas, chopped randomly

1/4 cup fresh coriander, chopped with wild abandon

For the dressing:

1 tablespoons sesame oil

2 tablespoons soy sauce

2 cloves garlic, crushed

3cm piece of ginger, grated

STEP ONE: Place cooked brown rice in a large bowl. Toss beans, baby corn, carrot, snow peas and coriander through the rice.

STEP TWO: Into a small plastic container with a sealable lid put the sesame oil, soy sauce, garlic and ginger, then shake the bejeezus out of it.

STEP THREE: Pour the dressing over the rice mix and stir it all together.

STEP FOUR: Open a bottle of white and find yourself a comfortable spot to watch your husband slave away over a hot BBQ with a beer in his hand and thongs on his feet. Congratulate yourself on marrying such a fine example of Australian manly manliness. You are living the dream.


If you want to win an awesome Australia Day pack courtesy of SunRice, simply tell us your favourite rice recipe to serve up at BBQ’s in the comments section below this blog and remember to register your entry on the widget below as well so we can contact you.

Tell us your favourite rice recipe which you’ll be serving up with your Australia Day BBQ.

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  • My super favourite rice salad recipe!

    1 1/2 cups brown rice, cooked and cooled
    1 red capsicum, diced
    1 green capsicum, diced
    3 shallots (spring onions), sliced
    2 tablespoons chopped parsley
    3/4 cup raisins
    100g roasted cashews, chopped

    Place all of the above in a bowl and toss together. 10-15 minutes before serving, toss 3 tablespoons of the following dressing through the salad.

    Add the following ingredients to a jar and shake well.
    1/4 cup peanut oil
    1 tablesoon soy sauce
    2 teaspoons lemon juice
    1 teaspoon sugar
    1 clove garlic, crushed
    a small amount of ginger, finely chopped
    salt and pepper

    Great recipe I found on the internet a couple of years ago. Keeps getting served up as it always looks so colourful and everyone seems to love it!!

  • I absolutely LOVE this Pumpkin and Quinoa Risotto. So does everyone who’s tried it, including my toddlers!

    2 Cups (peeled and cubed) pumpkin
    1/2 Cup SunRice arborio rice
    1/3 Cup Quinoa (washed)
    1 large onion (diced)
    1L Vegetable stock

    1. Bring stock to the boil and leave simmering to keep warm
    2. Sauté onion in some butter until soft, then add pumpkin, and cook for 3-4 minutes.
    3. Add the rice and quinoa and sauté for another 3 minutes.
    4. Slowly ladle the stock into the rice, allowing it to absorb before adding more. Stir continuously. Add some butter at the end and season to taste.


  • We love Vegetable Rice Slice – me because it’s cheap quick and easy, the kids because they think it’s funny to say

  • Curried Rice Salad
    200g (1 cup) SunRice White Long Grain Rice
    120g (3/4 cup) frozen baby peas
    2 teaspoons Madras curry powder
    2 teaspoons vegetable oil
    1 brown onion, halved, coarsely chopped
    2 tablespoons flaked almonds
    Pinch of salt

    Cook the rice in a large saucepan of boiling water following packet directions. Add the peas 2-3 minutes before the end of cooking. Drain. Rinse under cold water. Drain well. Place in a large serving bowl. Add the curry powder and stir to combine.

    Meanwhile, heat oil in a non-stick frying pan over mediumhigh heat. Add onion and cook, stirring, for 5-6 minutes or until golden brown. Add almonds and cook, stirring, for 1-2 minutes or until toasted. Add the onion mixture to the rice mixture. Season with salt and stir to combine.

  • This salad goes so well with BBQ meat and especially seafood. I love it. I love to cook Giada De Laurentiis’ recipes, I haven’t stuffed one up yet i.e. they’re easy to follow and always taste beautiful.

    Citrus Rice Salad

    Rice Salad:
    1/2 cup sliced almonds
    4 cups chicken stock
    1/2 teaspoon salt
    2 tablespoons extra-virgin olive oil
    2 cups brown basmati rice, rinsed
    3/4 cup chopped fresh flat-leaf parsley
    1 medium orange, zested
    1 lemon, zested
    1 cup thinly sliced spring onions
    1/2 cup extra-virgin olive oil
    1/4 cup fresh orange juice
    3 tablespoons fresh lemon juice (about 1 lemon)
    2 tablespoons soy sauce
    1 tablespoon honey
    1 1/2 teaspoons ground cumin
    salt and freshly ground black pepper

    For the Rice Salad:
    Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes

    In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat, stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.

    For the Vinaigrette:

    In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.

    Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.

    And I’d love a Webber!!

  • I love to make fried rice for a BBQ. Put in any leftover vegetables, ham etc. yummy And the family like it hot or cold.

  • Nutty Rice Recipe

    1 cup brown rice
    1 cup wild rice
    2 cups roasted nuts (whatever sort you like or can afford!)

    3cm piece fresh ginger grated
    4 cloves garlic crushed
    4 tbsp soy sauce
    2 tbsp peanut oil
    1 tbsp sesame oil

    Cook brown rice in gently boiling water. Drain and cool. Cook wild rice in gently boiling water for 25 mins or until cooked. Drain and allow to cool.

    Reserve 1 cup nuts. Grind other cup of nuts in food processor until resembling bread crumbs. Mix dressing ingredients together. (I sometimes add some rice wine vinegar if it doesn’t taste quite right!)

    Mix rices, ground nuts and dressing together well. Garnish with reserved nuts.

    I usually add fresh coriander and some spinach leaves as well.

  • That salad looks DELICIOUS!
    I love my potato salad. I keep the skin on, chop the potato into irregular shaped ‘cubes’, add whole egg mayo, spring onion, bacon, corn kernels and maybe a couple of hard boiled eggs (chopped up) if I can be bothered. Sometimes even just a touch of wholegrain mustard stirred in can add a special touch.
    I always receive compliments (like actual sincere ones) so I figure it must be a hit?
    It’s not at all good for you, but OMG it tastes amazing.

  • I like a good fried rice – I cheat with Sunrice packs of microwave steamed rice. I fry it up in a pan with these cool little ‘fried rice’ mix capsules of herbs and spices. I then make a little egg omelette, chop it and stir it in. I love my baby corn, some bacon, some soy sauce, spring onions cut up fine and to be honest, anything else vaguely Asian I have in the fridge/cupboard at the time 🙂

  • You’re right, it is too damn hot to be cooking. I’ll be doing a salad with wild rice before sitting back and admiring my manly man BBQing something or other out in the sun, and I am thinking a cold sticky sweet rice with fresh mango.

  • 2 cups of rice
    1 tablespoon turmeric
    1 teaspoon cumin
    1 teaspoon coriander
    4 medium vine-ripened tomatoes
    1/6 diced Spanish onion
    30 grams pumpkin seeds
    30 grams pine nuts
    40 grams sultanas
    50 grams diced apricot pieces
    4 spring onions, finely diced
    1 handful fresh herbs e.g. basil, parsley and mint
    3 tablespoons garlic infused olive oil
    2 teaspoons red wine vinegar
    1 teaspoon honey
    1-2 tablespoons freshly squeezed lemon juice
    Salt & pepper
    Cook rice according to your usual method (I use my rice cooker) with your usual amount of water, adding turmeric, coriander and cumin to the cooking water. I figure out the quanity of water required by adding it until it reaches the first section of my pointer finger so I’m afraid I can’t be more specific about how much you’ll need in your rice cooker or saucepan.
    Once the rice is cooked, leave it to cool, spreading it out in a wide dish to hasten the cooling process.
    Dice tomatoes and then scatter over the rice, along with the onions, pumpkin seeds, sultanas, apricot pieces, spring onions, and fresh herbs.
    Make a dressing by combining the garlic olive oil with the red wine vinegar, honey and lemon juice. Grind fresh pepper and add a teaspoon of salt flakes. Sprinkle over the rice and then mix thoroughly. Taste and adjust seasoning if required.

  • Actually, I think I’ll try your rice salad this year! I tend to do a curried rice salad or even a quick spanish rice (with tomatoes and other yummy bits) but it’s time for a change so I’ll give that a whirl. It will go beautifully with my lamb chops, right? 😀

  • Fried Rice of course… Yum yum. Made with precook end rice (any rice of your choice). First fry up chopped up bacon, scramble in some eggs, add some peas and corn, add the rice a dash of soy sauce and enjoy!

  • Nasi Goreng ! Yummo!! I use the Powdered Nasi Goreng mix from Woolworths. I like to add bacon or diced chicen, sliced snow peas, diced carrot & baby corn. Delicious hot or cold 🙂

  • Our favourite 🙂

    Tuna Rice Patties

    425g can tuna in springwater, drained
    1 1/2 cups cooked rice
    1 zucchini, grated
    1 cup corn kernals
    1/4 cup grated cheese
    1/2 cup breadcrumbs
    1/4 cup tomato sauce
    1 tablespoon sweet chilli sauce
    2 tablespoons kecap manis (sweet soy sauce)
    1 tablespoon sour cream

    Combine all the ingredients in a bowl. Roll into patties and refrigerate for 10 minutes. Lightly dust with flour and cook in olive oil until browned.

  • Our favourite 🙂

    Tuna Rice Patties

    425g can tuna in springwater, drained
    1 1/2 cups cooked rice
    1 zucchini, grated
    1 cup corn kernals
    1/4 cup grated cheese
    1/2 cup breadcrumbs
    1/4 cup tomato sauce
    1 tablespoon sweet chilli sauce
    2 tablespoons kecap manis (sweet soy sauce)
    1 tablespoon sour cream

    Combine all the ingredients in a bowl. Roll into patties and refrigerate for 10 minutes. Lightly dust with flour and cook in olive oil until browned.

  • Last Christmas I discovered a great rice salad recipe. It all disappeared quickly but I bet it would have tasted great the next day too. Short grain rice, chopped dates, crumbled feta cheese, pomegranate seeds, grated apple, torn mint leaves and chopped pistachio nuts. Make a dressing out of pomegranate juice, lemon juice, honey and olive oil. Mix and serve, and enjoy!

  • Honey rice, it’s sort of sweet, sort of savoury and delicious either hot or cold. The perfect dish for the hoard of hungry bodies at our place for our Australia day BBQ.

  • Brown Rice Salad With Avocado

    Serves: 8
    1 cup (155g) uncooked long grain brown rice
    2 1/2 cups (625ml) water
    1 avocado – peeled, seeded and diced
    1/4 cup (60ml) lemon juice
    2 vine-ripened tomatoes, diced
    1 1/2 cups diced English cucumbers
    1/3 cup diced red onion
    1/2 cup crumbled feta cheese
    1/4 cup sliced Kalamata olives
    1/4 cup diced fresh mint
    3 tablespoons olive oil
    1 teaspoon lemon zest
    1/2 teaspoon crushed garlic
    1/2 teaspoon sea salt
    1/2 teaspoon ground black pepper

    Preparation:20min › Cook:45min › Extra time:1hour5min › Ready in:2hours10min
    Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low then cover and simmer until the rice is tender and the liquid has been absorbed; 45 to 50 minutes. Remove from heat and allow to cool fluffing occasionally with a fork.
    Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt and pepper to the bowl. Lightly toss the mixture until evenly combined.
    Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour. The salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

  • I have NEVER served this to guests without someone asking for the recipe ( which might I add changes every time I make it). This is all about the dressing, please try it, it will become a favorite.

    So its basically 4 tbsp lemon flavored oil or Extra virgin and a squeeze of lemon.
    3 tbsp vinegar, 1 tbsp lemon juice, 1 tsp honey, 1 tsp Garam masala,
    1 tsp ground coriander, 1/2tsp mustard. So mix the liquids then add the dry spices.

    Now, throw in your cooked rice and give it a gentle mix.

    So after that its some pulses kidney beans/chick peas are my usual two.
    Then a couple finely chopped shallots and 3-4 spring onions. NOw some of those (very expensive) pine kernels and a handful (not expensive) sultanas.
    If you have mint in the garden, chop it and pop it in, if not no worries.

    All into a very pretty big bowl with some “this is childs play” lemon wedges on top.

    Bon appetit

  • Curried kangaroo mince with rice and Naan bread – never miss this on Australia day washed down with a few coldies!

  • we always get mum to bring the rice to the bbq she does this yummy chineese rice salad that has soy sauce and mushrooms and bean sprouts every bbq we say “hope your bringing the rice salad!”

  • Rice Salad With Chorizo

    – Bring one cup water to a simmer in a skillet, add the sausage and cook over medium heat until the water evaporates. Prick the sausages in several places as they cook. After the water has evaporated, continue cooking the sausages until they are lightly browned on all sides. Set aside to cool.

    – Bring two-and-a-half cups water to a boil in a saucepan, stir in the rice, cover and simmer over very low heat for 17 minutes, until the water is absorbed. Remove from heat and allow to sit covered for another five minutes.

    – Meanwhile, slice the sausages. Place them in a bowl and toss with the tomatoes, cucumber, scallions and coriander.

    – When the rice is done, allow it to cool, then fold in the oil and vinegar. Season with salt and Cayenne pepper.
    Fold the seasoned rice into the sausage mixture. Refrigerate.

  • Good old Fried Rice here, made with whatever bits and pieces I have unearthed from the fridge and the veggie garden – the kids love it!

  • I won’t be “serving up” anyone, it’s help yourself at our place. However there will be my yummy tropical rice salad on the table.

  • Chilli Con Carne Rissoles, takes a bit to hold them together but they are spicy and a hit with the rest of the family, served with a tossed green salad makes a great Australia day

  • I have only recently stumbled onto the awesomeness of quinoa.

    Brown rice and quinoa salad
    2 cups cooked and cooled brown rice
    1 cup cooked quinoa (whatever colour takes your fancy
    4 sliced medium sized mushrooms
    100grams snow peas cut into 1.5cm strips
    150grams diced capsicum
    1 medium tomato diced
    200grams chickpeas – drained
    200grams feta or grilled haloumi
    handful of coriander roughly chopped
    1 bottle ranch dressing – use enough for your taste
    Salt/pepper to taste
    Place all ingredients into bowl, stir, stir, stir, add dressing and salt/pepper to taste and stir some more.
    Serve with a snag or 2 (if that takes your fancy), and maybe a nice chilled glass of white.

  • “Claypot” Chicken Rice. Succulent pieces of boneless chicken in marinated sauce, shrimps, mushrooms, sliced chinese sausages, carrots, spices, all cooked together, add raw rice and finally cooked through in the rice cooker. Delicious and aromatic. A favorite with friends and family.

  • We cant get enough of Garlic Prawn Risotto,
    it simply tastes like no other dish
    This will be our food wish, cause it’s delish!

  • For our BBQs, we can’t go past chilli and garlic prawns served with lime and black pepper. They’re quick, easy and sensational.

    Also, grilled halloumi is insanely addictive – make sure to cut thick slices so when you grill, the middle goes lovely and a gooey.

  • My sister in law is Asian and to make her feel more at home at Australia Day, I’ll be serving up my version of ‘fried rice’ complete with succulent Australian King Prawns, bacon, eggs, a mixture of veggies and SunRice rice!!! A great side dish for any BBQ too!

  • long grain rice (cold)
    1-2 Apples chopped (I like gala apples)
    Red onion finely chopped
    Corn and peas cold
    Parsley chopped

    olive oil
    white vinegar
    curry powder
    garlic clove, crushed

    This is my mums rice salad which always goes down well at our family bbqs, its always being adjusted by her according to taste, so not sure on exact amounts just ingredients 🙂

  • My Homemade Rice a Roni !! Cheap and only takes 15 minutes, but the taste is a killer 🙂

    1/2 cup raw spaghetti, broken into 1 inch pieces
    3/4 cup raw white rice
    14 1/2 ounces broth (any flavor)
    2 tablespoons butter or 2 tablespoons margarine

    In medium skillet saute broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
    Add rice, stirring until the rice is well coated with the butter and the spaghetti browns a little more Carefully pour in broth.
    Simmer until liquid is absorbed.

    Enjoy 🙂

  • My son really loves rice and tuna mixed together with a tomato based sauce. Otherwise we cook up some fried rice with prawns, egg, ham, peas, corn, and spring onion!! 😀

  • As we are often out and about celebrating Australia Day I will be pre-making a spinach, feta and rice pie using a golden flaky pastry. It is the perfect dish to pack and go!

  • Now this is an oddball recipe but it is actually quite nice and a favourite.
    Grandma’s Rice Salad:
    1 cup cooked long grain rice
    12 fresh prawns shelled and deveined (we always add more prawns as we are a seafood family)
    1 can tinned pineapple
    1 mango diced
    2 capsicums diced
    1 small tin of corn
    1/4 cup mayonaise
    2 teaspoons of paprika.

    Mix all this up in a bowl and voila you have my grandmas odd ball rice salad recipe that goes down a treat during Australia day.

  • Once I’ve prepared my side dish of Mujadarra which consists of brown rice, lentils, chicken stock, seasoning, cumin seeds and caramelised onions its time to fire up the barbie, cook those lamb chops to perfection and top off the Mujadarra with a good dollop of Greek yoghurt and freshly chopped coriander.

  • My family loves this delicious rice recipe and we have been making it for ages.Not just for mexican food either.
    Mexican Rice
    1 (28-ounce) can whole peeled tomatoes
    1 medium onion, peeled and roughly chopped
    2 cups chicken stock
    1 1/2 teaspoons kosher salt
    1/2 teaspoon ground cumin
    1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard)
    2 cups long grain white rice
    1-2 chile peppers, such as jalapeño or serrano, seeded and minced
    4-5 garlic cloves, pressed
    1/4 cup finely chopped cilantro
    Juice from 2 limes, plus additional wedges for serving

    Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use, like Tomato Sauce.)

    Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapeño and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

    Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Return the cover and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning if desired. Serve with additional lime wedges.

  • Now that they are readily available try pacific island cooking bananas, skin on,on your BBQ. GREAT with Pork and Seafood!,

  • Being summer I love a simple fried rice maybe with a touch more Australian flavour than normal. I add a bit of vegemite to the rice as I fry it and I throw in some freshly barbecued prawns and some crispy slived shallots among a few other seasonings. Delicious.

  • I’ve never made a rice dish for Australia Day before, but this year I’ll be making this great looking Brown Rice Salad.

  • Living with the boys we love the barbi on Aussie day. I make a mean fried rice as a side to our lamb chops and put little aussie flags with toothpicks. Bacon, peas, corn, soy sauce, dash peanut oil, garlic, chopped basil and a secret ingredient that I cant tell you or my mum will kill me 🙂

  • A recipe we have named Blackened Chicken, Chicken tenderloins marinated in sweet soy sauce and honey then cooked on the Barbie till it goes black and sticky served with plain Jasmine Rice, simple yes, but so yummy

  • Our Australia Day of our food feast is our rice salad with our amazing fruit and vegs from our garden being so hot in fnq having it cold is the way to go

  • I use heaps of rice in a variety of recipes such as risottos. I make a delicious smoked salmon, asparagus, mushroom & spinach risotto but my family’s favourite is still my fried rice salad which I am always asked to make for bbq’s & entertaining. It is a fairly traditional fried rice with the usual ingredients – ham or bacon, spring onions, prawns, eggs, peas, sometimes corn & capsicum but I often put it into my large tuppaware jelly mould then turn it out onto a nice platter which makes it look really different & special

  • Would love to win a BBQ as we dont have one.
    My recipe to enter the contest
    SunRice pancakes
    2 cups cooked SunRice rice
    2 large eggs
    1/2 tsp salt
    1/2 tsp pepper
    1/2 tsp minced garlic
    1/2 tsp finely grated ginger
    1/2 tsp paprika
    1 tblsp Curry powder
    1 tblsp olive oil
    1 cup grated zuchinni
    I/4 cup finely chopped red onion
    2 tblsp sour cream
    2 tblsp heaped flour
    2 tblsp LSA
    Combine all together in a mixing bowl and drop spoon fulls onto a medium heat, oiled griddle. After 2-3 minutes Carefully Flip over and cook other side.
    These are great hot or cold to go with your BBQ
    or at any gathering…..make sure you get at least one as they will disappear quickly.

  • I boil some rice, throw in some shredded carrot, celery, zucchini, spring onions, a couple of diced tomatoes and a handful of herbs with olive oil. I warm it a bit in a big, flat fry pan then throw on some chicken and prawns. Bingo! It’s my rice salad pretending to be a paella.

  • Celebrating Australia’s fresh produce is important to my family on Australia day so a Pumpkin,Rocket Australian Philly and Rice Salad with balsamic glaze is simple to create compliments our BBQ perfectly.

    With one bag of rocket, vinegar slivered almonds, a cup of cooked brown rice a quarter of a pumpkin and one Philadelphia block baked in the oven you have the perfect recipe to put a vegemite smile on the face of all your family.

  • While Australia Day is all about throwing a ‘shrimp’ on the barbie……we like to throw the prawn into the salad!
    For Salad:
    Medium prawns (cooked and deveined)
    White rice
    1/2 cup celery
    1/2 cup cucumber
    1/4 cup green onions

    Dressing (this is what makes the salad so wonderful!)
    1/4 cup sour cream
    1/3 cup egg mayonnaise
    1tbsp Tabasco sauce
    1 1/2tsp Apple Cider Vinegar
    1/4 tsp onion salt
    Mix all ingredients well and chill.

    Once salad is combined, add dressing and mix well, letting salad rest/chill in fridge for a few hours.

    This is just delicious and simple and a great summer salad!

  • Picking up a recipe from my own food blog <3


    Pre-Heat oven to 190C for 10 minutes. Boil the potatoes for 10 minutes to soften a little, then drain. When cool enough to handle, slice into 5mm pieces(Smaller the better). Take a frying pan and cook the onion and Garlic in the butter until softened for about 7 minutes, then pour over the milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture and half the cheese evenly.

    Grease a large baking dish with a butter, then evenly spread potatoes mixture. Smooth over the top, spread over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

  • Nothing like stuffed red capsicums and tomatoes dished up hot or cold,cook beef in a pot add garlic,scoop out the tomatoes and use that and bottle pasta sauce add fresh herbs and then when you have mixed that in a pot add 3 cups of brown rice raw through and wait until the rice is cooked in the sauce and its firm then let it cool then stuff your tomatoes and capsicums,wolla a beautiful dish for any type of party,bbq yummy

  • Good old Fried Rice, a family favourite. Into the couple of cups of cooked rice we add fresh corn off the cob, sliced spring onions, diced bacon, carrot, capsicum, bean sprouts, a brown onion, one or two eggs, salt, pepper and a little soy sauce. Sometimes for a little kick add a little sweet chilli sauce as well. Everyone loves it.

  • this is our fav rice salad recipe and I originally found it on the sun rice website, kids love it and Hubby would love me if i could win him a a BBQ 😀 — 1/2 Small (about 600g) butternut pumpkin, peeled
    1 Red capsicum
    1 Large zucchini
    1 Large carrot, peeled
    1 Red onion, cut into thin wedges
    4 tablespoons Olive oil
    2 Garlic cloves, crushed
    2 teaspoons Honeys
    1 1/2 cup SunRice Brown Rice & Quinoa

  • Mexican Rice
    1 tablespoon olive oil
    1 small chopped onion
    1 glove garlic
    1 cup long grain white rice
    1/2 cup tomato puree
    1 cup chicken stock

    Heat oil in pan, add onion and garlic and cook until soft. Add rice and stir for 1-2 minutes, until well coated in oil. Add tomato puree and stock to the pan and bring to boil. Reduce heat to very low, cover tightly with lid and simmer 25 minutes or until liquid is absorbed and rice tender. Fluff up the grains with a fork and serve as side dish.

    Can be made in a rice cooker.

  • Every get together I make my rice salad. 2 cups of cooked, cold rice, 1/4 cup of each corn, peas, yellow capsicum, red capsicum, half a tin of 4 bean mix. Mix together and add a few drizzles of fat-free balsamic salad dressing. Yum!

  • One the kids love keep it simple and fresh. Rice, soy sauce, hoisin, little chilli, fresh lime, coriander, peas, corn yum

  • I like to make my basic fried rice but I add mushrooms and what ever other ingredients I have on hand at the time and then re-heat it all on the BBQ to give it that yummy BBQ taste that is missing when cooked indoors

  • Can’t go past yummy Chinese Fried Rice. By far my favourite.

    1½ cups SunRice long grain rice
    500 g raw king prawns, peeled and deveined
    2 tbsp vegetable oil
    1 tsp garlic, crushed
    1 tbsp sesame oil
    2 tsp ginger, crushed
    2 eggs
    1 cup spring onions, sliced
    4 tbsp soy sauce
    Coriander for garnish
    Cook SunRice long grain rice as per pack instructions.

    Heat vegetable oil in a non-stick fry pan or wok on high heat.

    Stir in ginger and garlic, add prawns and fry for 1 minute.

    Crack the eggs into a small bowl, add sesame oil and whisk lightly with a fork.

    Remove prawns from pan. Quickly stir fry egg mix then return prawns to the pan.

    Add rice and stir fry until rice is hot.

    Add soy sauce and spring onions and heat through for another minute before serving.

  • Pork & Vegetable Stir-Fried Rice – very easy just 3 cups of rice, 500 grams of pork, bean sprouts, mixed vegetables, fried eggs and chopped green onions. Just fried the rice in wok, add soya sauce (light & dark), mixed in the pork, then the veggies, then the fried eggs, lastly the green onions and bean sprouts. Make a great quick stir-fry.

  • Rice of Australia: cooked cold rice, finger lime vinaigrette, red, yellow and green capsicum, muntries, wattle seed and finely diced lamb and smoked salmon.

  • It is more a Fattoush rice salad, cup cooked rice,
    1 stick celery chopped
    1/4 cup mint chopped
    1 tomato diced
    1 can chickpeas drained
    1/2 capsicum chopped
    2 spring onions chopped
    1 teaspoons cumin powder
    1 teaspoon allspice powder
    1/2 cup olive oil
    2 lemons squeezed

    Mix all ingredients together, add cooked rice

    Perfect summer salad

  • We had rice tonight and this is what we had with some chicken …. dont measure anything, thats the country Aussie way of doing things
    saute some onion in pan, add some diced bacon pieces, bit of minced garlic, cook, add some frozen peas/corn/carrot mix and some diced capsicum and oyster sauce, cook for about 5 mins.
    Meanwhile have about 3 cups of Sunrise basmati rice cooked, ready to add to pan.
    Add to pan, season and eat !!!

  • Mexican Rice…risotto/bake style goodness with onions, garlic, cumin, tumeric, capsicum, celery, chicken stock…. Bake with thick oozy melted cheese on top!

  • A couple of weeks ago I did a half day cooking class in Ubud, Bali and praise the lord, I now have an authentic recipe for NASI GORENG, the Indonesian version of fried rice. I can’t publish the recipe here (for copyright reasons), but believe me, I’ll be whipping it up today and on many subsequent occasions!

  • My mum’s chicken and rice salad – long grain rice, cooked chicken, corn, celery, Apple, carrot, all tossed together with a French style dressing. Quick and easy, but full of flavour

  • One of my family’s favorite rice dishes : “Summer Mango Rice Salad with Grilled Prawns”, is full of zesty flavour and exotic spices, with a combination of deliciously sweet mangoes, curry-marinated prawns and crunchy vegetables! Definately a guaranteed tummy-pleaser when cooking for a crowd!

    1 tablespoon minced fresh garlic
    1 tablespoon minced peeled fresh ginger
    1 tablespoon low-sodium soy sauce
    4 teaspoons curry powder
    1/8 teaspoon ground red pepper
    1/8 teaspoon ground cumin
    36 medium prawns
    2 cups water
    2/3 cup light coconut milk
    1 1/4 cups uncooked Jasmine rice
    3/4 cup shredded carrot
    2 diced peeled mangos
    1 1/2 cups diced red bell pepper
    1/2 cup sliced green onions
    1 tablespoon chopped fresh cilantro
    1 tablespoon chopped fresh parsley
    2 tablespoons fresh lime juice
    1/2 teaspoon salt
    Cooking spray
    Cilantro sprigs

    Combine first 6 ingredients in a medium bowl. Add prawns; toss to coat. Cover and chill 1 hour.

    Bring water and coconut milk to a boil in a medium saucepan; add the JASMINE RICE. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through to salt); toss gently to combine.

    Prepare grill or grill pan to medium-high heat.

    Thread 3 prawns onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until prawns are done. Serve skewers over Mango rice salad. Garnish with cilantro sprigs, if desired.


  • Thai Rice and Quinoa Salad.

    1 1/2 cups (300g) SunRice brown rice & quinoa
    2 1/2 tablespoons lime juice
    1 tablespoon fish sauce
    1 tablespoon caster sugar
    1 garlic clove, crushed
    2 carrots, cut into thin batons
    1/2 cup coarsely chopped cashews, toasted
    1 cup coriander leaves
    1/2 cup coarsely chopped mint
    2 green onion, thinly sliced

    Cook the SunRice brown rice and quinoa following packet directions. Set aside to cool completely.
    Step 2
    Meanwhile, combine the lime juice, fish sauce, sugar and garlic in a jug. Stir until the sugar dissolves.
    Step 3
    Place the cooled rice, carrot, cashew, coriander, mint, onion and dressing in a large bowl. Toss to combine.


  • This is one of my favourites. Versatile as you can meat-ify this if you choose!

    Chickpea, brown rice and spinach pilaf:

    2 tablespoons extra virgin olive oil
    1 onion, sliced
    2 garlic cloves, crushed
    2 teaspoons ground coriander
    1 teaspoon ground cumin
    2 x 250g pkts microwave brown rice
    400g can chickpeas, rinsed, drained
    1 cup (250ml) chicken or vegetable stock
    120g baby spinach leaves
    1/3 cup (55g) raisins

    Heat the oil in a saucepan over medium heat. Add the onion, garlic, spices, salt and pepper. Cook, stirring, for 10 minutes or until onion is softened. Add the rice, chickpeas and stock, bring to the boil over high heat, then reduce heat to medium, cover and simmer for 5 minutes or until rice is cooked through. Remove the pan from the heat, stir in spinach and raisins. Cover, stand for 5 minutes to wilt spinach slightly, then serve.

  • My favourite rice salad recipe!
    1 1/2 cups brown rice, cooked and cooled
    1 red capsicum, diced
    4 shallots (spring onions), sliced
    3/4 cup currents
    100g roasted cashews but I ususally add more
    2 tablespoons sunflower seeds
    Place all of the above in a bowl and toss together. toss the following dressing through the salad.
    Add the following ingredients to a jar and shake well.
    1/4 cup peanut oil
    1 tablesoon soy sauce
    2 teaspoons lemon juice
    1 teaspoon sugar
    1 clove garlic, crushed
    2 tablespoons sweetchilli sauce,
    salt and pepper

  • Beer-butt chicken is a favourite of ours

    1/2 can of beer
    Herbs and spices -whatever you like, garlic,cumin,anything that takes you fancy!

    I think everyone can work out where to put the can of beer !

    The most delish,moist,succulenet chicken ever!

  • Beer-butt chicken is a favourite of ours

    1/2 can of beer
    Herbs and spices -whatever you like, garlic,cumin,anything that takes you fancy!

    I think everyone can work out where to put the can of beer !

    The most delish,moist,succulenet chicken ever!

  • Mincey Fried Rice!

    1 pkt (500g) beef mince
    1 lrg brown onion (diced)
    1 cup frozen peas
    1 spring onion (chopped finely)
    2-3 cloves garlic (crushed)
    2 carrots (grated)
    1 cup celery (finely sliced/chopped)
    2 cups Sunrice Basmati rice (brown rice works too)
    Soy sauce
    Olive oil

    Cook rice in the rice cooker (or on the stove if you feel like having to watch it)
    Heat oil in pan then Sauté onions until translucent then add mince and brown making sure to break it up well. Add carrots, peas, celery and garlic, stir through and cook until all vegies are soft (5min)

    Add cooked rice and soy sauce and stir together. Serve garnished with spring onions.

  • I love to make a vegetarian rice dish, lots of roasted vegetables added to cooked rice with a twist of lemon and olive oil to moisten then I layer it with crispy skinned duck..Succulent

  • I’ve always said, “if you don’t like salad, you’re doing it wrong!” I have a brown rice salad I’ve been making for close to thirty years – it’s always a winner 🙂

  • Prawn and egg fried rice
    2 1/2 tablespoons sunflower oil
    3 eggs, lightly beaten
    2 small red chillies, seeds removed, chopped
    6 spring onions, finely shredded
    2 garlic cloves, finely chopped
    400g peeled green prawns, tails intact
    200g medium-grain rice, cooked to packet instructions
    1/3 cup (80ml) soy sauce
    1 teaspoon sesame oil
    2 tablespoons sweet chilli sauce
    1 cup (120g) frozen peas
    Coriander leaves and lime wedges (optional), to serve

    Step 1
    Heat 2 teaspoons sunflower oil in a wok or large frypan over medium- high heat. Add the egg and cook, stirring, for 1-2 minutes until softly scrambled. Remove egg from the pan and set aside.

    Step 2
    Add remaining 2 tablespoons sunflower oil to the pan, then cook chilli, spring onion and garlic, stirring, for 1 minute or until fragrant. Add prawns and cook for 2-3 minutes until opaque. Return egg to the pan with rice, soy, sesame oil, sweet chilli sauce and peas, then cook, stirring, for 2-3 minutes to warm through. Garnish with coriander and serve with lime wedges, if using.

  • We haven’t found one that all like,
    But luckily everything’s liked by the littlest tike!
    There’s so many here I’m real keen to try…
    But we’ll need some of that rice on offer, or my budget will DIE!

  • Spicy Sausage Rice ( serves 2)
    1 cup Sun rise white long grain rice
    3 Tb oil
    1 onion
    2 sliced sausages (any favourite sausage)
    2 Tb soy Sauce
    1 tsp Salt
    2 Chopped dry red chillies
    1 Tb chopped Garlic
    1/2 cup peas & corn

    Boil rice in 3 cups of water with salt until done strain and leave on the side.
    In pan add oil, fry onions, garlic, sausages, peas & corn, red chillies.
    when sausages are cooked add rice and soy sauce and mix on low flame.
    serve hot with plain yoghurt if its too spicy.

  • Rice Vegetable Medley is a family favourite and is the perfect companion to any meat or own its own. The kids love it to bits too.

  • rice salad with cooked white rice, corn, pine nuts, roasted pumkin, feta and avocado with a light dressing of sweet soy

  • Being Italian background we love tomato salad. This Tomato, basil and rice salad is the perfect twist to it.

    1 1/3 cups SunRice Mountain Blend Rice, rinsed
    1/3 cup Pine nuts
    400 grams Mixed cherry tomatoes
    2 tablespoons Extra-virgin olive oil
    180 grams Bocconcini, drained, torn in half
    1 cup Basil leaves,
    1/3 cup Basil pesto
    50 grams Parmesan, finely grated

    1)Cook the rice following absorption instructions on the packet, remove from the heat, spoon into a colander. Refresh rice in cold water, set aside in colander to drain really well.
    2) Meanwhile, preheat oven 200°C fan forced. While the oven is preheating, scatter the pine nuts onto a baking tray. Put into oven for 4-5 minutes until light golden. Transfer to a bowl and set aside to cool.
    3) Put tomatoes onto the baking tray, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast 8-10 minutes until just start to soften. Set aside 10 minutes.

    4) Add the rice, pine nuts, bocconcini and the basil to the tomatoes. Spoon over the pesto. Top with parmesan, season with salt and pepper and drizzle with remaining olive oil. Serve. .

  • Our favourite rice recipe here is “30 minute, day before grocery shop, left over refrigerator fried rice”.

    We cook 400g basmati rice with 1 can coconut cream topped up with water to make 1ltr of liquid until the rice is cooked (18 minutes in our thermo cooker) Whilst the rice is cooking we raid the fridge and chop, prepare (and toss out anything too questionable) any veggies that we find. When the rice has about 10 minutes left we start steaming the veg. usually in the steaming varoma on top of the thermo, but if no thermo use a microwave or other steaming/cooking implement that would be suitable.

    When rice is finished and veggies are almost steamed we finish the veg off in a wok or fry pan. Oh and if we have any bacon and/or eggs needing using we cook off those in the fry pan whilst the veg and rice is finishing off. Toss in your favourite sauces and spices for flavour… Chinese 5 spice, oyster sauce, sweet chilli sauce and sesame oil are out favourites. And voila… 30 minute, day before grocery shop, left over refrigerator fried rice

  • This is my family’s favourite, I love to serve with bbq’ed chicken.
    Chicken Biryani
    Chicken Thigh and Drumstick – 500 gms
    Sunrice Basmati – 1.5 cups
    Fried onions – 1 cup
    Tomato chopped – 1 number
    Minced ginger – 1 tsp
    Minced garlic – 1 tsp
    Plain Yogurt – 1/4 cup
    Red chilli powder – 1 tsp
    Garam masala powder – tsp
    Salt to taste
    Chopped Mint and Coriander leaves – 1 cup
    Raisins – handful
    Fried cashew nuts – 50 gms
    Cooking oil – 4 tsp
    Water – 1/4 cup
    Cinnamon quils – 1 number
    Cloves – 6 numbers
    Cardamom – 2 numbers
    Bay leaf – 1 number
    Saffron 5 strands soaked in 2 tbsp milk.

    1. Boil basmati rice along with salt and whole spices. Drain the basmati when aldent, discard the whole spices and cooked rice on a plate to cool.
    2. Marinade chicken pieces with fried onions, tomatoes, minced ginger, minced garlic, yogurt, water, red chilli powder, garam masala powder, chopped coriander, chopped mint, fried cashewnuts, oil and required salt.
    3. In a heavy bottom pan spread the marinated chicken pieces along with mixture. Top chicken with cooked rice, sprinkle Saffron milk over the rice. Seal the pan with tight lid and cook for 20 mins on medium heat.
    4. Before serving chicken biryani garnish with more nuts and raisins.

  • Rice cooked and cooled
    Olive Oil
    Curry Powder

    Toss together for a delicious curry rice salad

  • A fav of ours is Capsicum Rice. It’s a little naughty. But it’s red capsicum diced small, boiled brown rice, butter, pepper, paprika, Vegetta stock powder, shallots thinly sliced and minced garlic.

    1 whole red capsicum diced small
    1 whole shallot sliced thinly
    4-5 cups cooked brown rice
    1tabs butter of choice to cook with and extra to stir in
    Freshly cracked black pepper to taste
    Vegetta vegetable stock to taste
    Paprika to taste
    1/2 tsp minced garlic

    Lightly cook shallots, capsicum and garlic in a little butter until just cooked then add to the rice with stock powder, pepper and paprika. While everything is still warm stir in a little butter so the butter melts and goes through the entire mixture. Everything is measured to taste.

  • My MIL makes an incredible rice salad with sultanas, pineapple, capsicum and corn. I need to get the recipe off her, every time she makes it I just can’t get enough.

  • We are chronic over caterers, Our Sunrise is used the next day when I transform leftover meet into a quick Paella/stirfry type dish.

  • Easy going just like us Aussies, my simple to make rice is always a winner! Filled with BBQ-ed garlic infused prawns, fried egg and a dash of chilli, this rice is worth an Aussie Aussie Aussie Oi Oi Oi!

  • Roast veg and rice salad.
    Cook white or brown rice in chicken stock, allow to cool.
    Make small cubes of pumpkin and sweet potato, roast in a drizzle of garlic infused oil.
    Dice red and green capsicum
    Chop shallots (mainly green)
    Chop celery into small pieces
    You can add corn kernals and peas if you desire.
    Mix all ingredients together. Can be served as a hot or cold salad and is extra yummy with a dollop of greek yoghurt. Yum yum.

  • S-unrice is
    U- ndeniably the
    I-ve ever
    E-njoy it the most with whatever dish
    …because rice so soft and nice like Sunrice is the best starter to any menu.

  • I love to make a Lemon Chicken, grilled on the BBQ and served with basmati rice. I cover the chicken in lemon juice, few chilli flakes and marinate. It’s so yummy and very healthy.

  • Best made a day ahead for rice to absorb the flavours.

    1 cup SunRice brown rice, cooked and cooled.
    1 Spring Onion
    2oz nuts of your choice, I like almonds and walnuts
    310gm sweet corn
    1/2 Cup sultanas
    1/4 Cup Cucumber
    3-4 Tblspn parsley

    1/4 cup extra virgin olive oil
    1 Tblspn lemon Juice
    2 cloves garlic, crushed
    2 dessert spns ketjap manis
    1 dessert spn caster sugar
    salt and pepper to taste

    1) Cook Rice and cool
    2) Chop the spring onion and cucumber roughly the same size as the corn kernels
    3) finely chop the parsley and roughly chop the nuts
    4) Put all dressing ingredients in a jar and shake well
    5) Place all salad ingredients in a bowl and pour over dressing and mix well.

  • Spice of the Aussie Life rice 😀

    2 cups of rice
    1 tablespoon turmeric
    1 teaspoon cumin
    1 teaspoon coriander
    4 medium vine-ripened tomatoes
    1/6 diced Spanish onion
    30 grams pumpkin seeds
    30 grams pine nuts
    40 grams sultanas
    50 grams diced apricot pieces
    4 spring onions, finely diced
    1 handful fresh herbs e.g. basil, parsley and mint
    3 tablespoons garlic infused olive oil
    2 teaspoons red wine vinegar
    1 teaspoon honey
    1-2 tablespoons freshly squeezed lemon juice
    Salt & pepper
    Cook rice according to your usual method (I use my rice cooker) with your usual amount of water, adding turmeric, coriander and cumin to the cooking water. I figure out the quanity of water required by adding it until it reaches the first section of my pointer finger so I’m afraid I can’t be more specific about how much you’ll need in your rice cooker or saucepan.
    Once the rice is cooked, leave it to cool, spreading it out in a wide dish to hasten the cooling process.
    Dice tomatoes and then scatter over the rice, along with the onions, pumpkin seeds, sultanas, apricot pieces, spring onions, and fresh herbs.
    Make a dressing by combining the garlic olive oil with the red wine vinegar, honey and lemon juice. Grind fresh pepper and add a teaspoon of salt flakes. Sprinkle over the rice and then mix thoroughly. Taste and adjust seasoning if required.

  • I’m a lazy cook, that’s why I love barbecues, I just cook SunRice Jasmin rice and that’s it, everyone loves it and it goes with everything on the barbie.

  • This is truly Aussie and delicious!

    400 gms long-grain white rice
    3 egg
    3 celery stick finely chopped
    1 red capsicum finely chopped
    8 shallots finely chopped
    4 bacon rashers diced
    300 gms cooked pork
    300 gms cooked chicken
    300 gms cooked prawns
    2 tbs oil
    2 tsp soy sauce

    STEP 1 Cook rice in boiling salted water for 10 to 12 minutes. Do not overcook. Drain well and rinse under cold running water.
    STEP 2 Spread rice evenly over 2 shallow trays to dry out completely overnight.
    STEP 3 Beat eggs lightly with a fork. Season with salt and pepper.
    STEP 4 Heat 1 tablespoon of oil in a pan and pour in egg mixture. Remove from pan and slice into thin strips then dice them.
    STEP 5 Heat remaining oil in pan or wok, and fry the bacon until it is starting to crisp.
    STEP 6 Add celery and capsicum and fry together.
    STEP 7 Add rice and stir for 5 minutes.
    STEP 8 Add meat, egg, shallots, and prawns. Mix Lightly.
    STEP 9 When completely heated through, add soy sauce, salt and pepper to taste. Mix well.

  • Every one tells me to bring my Fried Rice to all accasion’s. My secret ingredient is lots of sesame oil & seeds to add that extra boost. These great Weber’s are all the rage I hear, so I would dearly love one on my little back veranda.

  • I make an amzing “Fruity & Nutty” Rice salad – so tasty & flavorful , I always make a HUGE batch because the leftovers taste even better the next day !

  • My favourite chargrilled zucchini and brown rice salad –

    chargrilled zucchini, cooked SunRice brown rice, currants, pine nuts, extravirgin olive oil and white balsamic vinegar, seasoned with salt and pepper.

    Topped with a large pile of barbecued lamb cutlets marinated in lemon, olive oil and Rosemary. It has to Bellamy on Australia Day

  • This very popular Scandinavian rice dessert that my Danish Grandmother always cooked for us.

    Rice Pudding With Almonds and Warm Cherry Sauce:


    4 cups full-fat milk
    1/3 cup short-grained white rice (65 g)
    1/2 vanilla pod (reserve the other half for the sauce)
    1 cup whipping cream
    3 tablespoons granulated sugar
    1/3 cup almond paste (can substitute almond flakes or finely chopped almonds)
    1 whole almond

    Cherry Sauce

    1 1/2 cups frozen pitted cherries (about 185 g)
    1/2 tablespoon lemon juice
    3 tablespoons sugar
    1/2 vanilla pod
    1 1/2 cups water
    2 tablespoons cold water
    1 tablespoon potato starch (corn starch can be substituted)
    fresh mint leaves (not essential as it is just for garnish)


    Split half of the vanilla pod length ways, scrape out the seeds.
    Place the milk and vanilla in a heavy-bottomed pan. Bring to a boil.
    Reduce the heat. Add the rice gradually, stirring constantly.
    Increase the heat and bring to a boil again.
    When the milk boils, reduce the heat, cover and simmer on a very low heat for about 1 hour or until the rice is cooked. Stir from time to time, making sure that the rice doesn’t stick too much to the bottom.
    Leave to cool completely.
    Whip the cream together with sugar. Fold the whipped cream and almonds into the rice. You can add more sugar or more almonds if you wish. Serve with warm cherry sauce.
    Now make the cherry sauce. Place the cherries in a medium saucepan. Add sugar and 1 1/2 cups water. Add the vanilla pod. Simmer until the cherries are tender.
    Combine the potato starch with 2 tablespoons cold water.
    Bring the cherries to a boil. Remove the vanilla pod from the pot. Reduce the heat, and , stirring constantly, slowly pour the water with the starch. Simmer for a few minutes until the sauce thickens slightly.
    Stir in the lemon juice and serve warm over the rice pudding. Garnish with a fresh mint leaf, if desired.
    * I used frozen sour cherries in this recipe, but regular sweet cherries should work as well.

  • chops and snags is what I cook on Australia Day, served of course with lots of salad (what the blokes always refer to as “that green stuff”), as well as bread, soft rolls and tomato sauce and cold drinks. Easy as!

  • We love rice salad, fried rice and rice & vegie patties, Hubby needs a new BBQ as ours is 19yrs old and a bit worse for wear.

  • BBQ Pork Fried Rice –

    Step 1 Marinate Pork for 1 hour in soy and oyster sauce, ginger and garlic, and sesame oil.

    Step 2 – Heat BBQ and grill pork on both sides until done. Baste with remaining marinade as meat cooks. Let stand for 10 minutes, and cut into 2 cm pieces.

    Step 3 – Stirfry ginger and mixed veg add cooked rice and mix fast so rice does not stick to sides of wok or pan.

    Step 4 – Once rice & veg combined, pour beaten eggs over rice and vegetables, and toss until all egg is cooked. Add soy sauce, oyster sauce, and sesame oil and pork.

    Garnish with green onions and sesame seeds. Serve immediately.

  • Because Australia Day was a little on the cool side, I served a warm Rice Salad with our Australia Day Barbecue.
    Precooked rice of choice (brown for us), mixed with vegetables of choice (spring onions, sliced capsicum, finely sliced snow peas etc).
    I added cranberries, however one could use raisins or currants.
    Then add seeds or nuts of choice. I used toasted sunflower and pumpkin seeds.
    Toss with a dressing made from oil, soy sauce, lemon juice, sugar, crushed garlic and grated fresh ginger … to your desired taste.
    Place individual servings into foil parcels and heat on the Barbecue.
    People take individual servings just as they would a potato baked in foil.The aroma when they open the packet, is simply divine! However, the really good thing about this is they can be made ahead of time ready to heat with the meat!

  • My favourite rice recipe is Mixed Grains with Roasted Eggplant, Pine Nuts & Raisins

    1 cup long grain brown rice
    2 tbsps pearl barley
    1/4 cup brown lentils
    1 eggplant (large, quartered and cut into 1/4 inch slices)
    1/4 cup olive oil
    1 tsp salt
    1 pinch cayenne
    2 Tbs raisins
    3 Tbs pinenuts
    1 lemon (juiced)
    1/2 lemon
    1 garlic cloves (minced to a paste)
    1/2 cup chopped parsley

    120g SunRice Low-GI White Rice, cooked to packet
    instructions, cooled
    1 tablespoon extra virgin olive oil, plus extra to
    1 small onion, finely chopped
    2 cloves garlic, finely chopped
    2 tablespoons tomato paste
    350g lean lamb mince
    Juice of 1 lemon, plus 1 tsp lemon zest
    1/2 cup parsley, finely chopped, plus extra to serve
    3 tablespoons pine nuts, toasted
    2 tablespoons raisins, chopped
    Salt and pepper, to taste
    40 large vine leaves preserved in brine*, drained
    Lemon wedges, fresh tomato and green salad, to serve
    Heat olive oil in a non-stick frying pan over medium-high heat. Add garlic and onion and cook, stirring, for 2-3 minutes or until onion has softened. Add tomato paste and lamb mince and cook, stirring to break up mince, for 7-9 minutes or until mince is cooked through. Remove from heat and allow to cool.
    For the dolmade filling, combine cooked rice, lemon juice, zest, parsley, pine nuts and raisins in a large bowl. Add the mince and mix well. Season well with salt and pepper and place aside.
    Separate one vine leaf and place, face-down, on a flat work surface. Place 1 tablespoonful of dolmade filling in the centre, fold in both sides, then roll up tightly. Place edge-down on a large plate or tray to secure. Repeat with remaining vine leaves and filling, packing dolmades tightly together so they don’t unravel. Brush with a touch of olive oil and sprinkle with extra parsley.
    Serve at room temperature with lemon wedges, fresh tomato and green salad.

  • I have a special rice crusted quiche that I love to make, its delicious and if your lucky I will give you a copy of the recipe 😉

  • I love meatballs with rice add to them. There awesome and taste great. Great for picking food or flatten the meatball and turn into rissoles

  • With 3 hungry Teens in this house i cooked a delicious SunRice fried rice, i had do do a split shift at work so fried rice is quick and easy when in a hurry 😀 Hope you had an amazing Aussie Day even though i was at work i did 😀 Aussie Aussie Aussie Oi Oi Oi

  • Arancini rice balls with mozzarella.

    These are fantastic as they can be made in advance and to whatever size suits.

    Boil 200g SunRice long grained rice and put in fridge to cool.
    Once cool, mix with handful of parsley and 50g of grated parmesan and place in refrigerator.
    Chop one garlic glove into some olive oil in a heated frypan on low heat.
    Add 250g beef mince.
    Once browned add one bottle of passata and let it simmer for half an hour.
    Grab the cooled rice mixture and spoon into little balls in the palm of your wet hand. Make an indentation into which you insert the beef passata mixture, 2 peas and a cube of mozzarella.
    Press in to cover the hole.
    Roll each ball into fine bread crumbs and deep fry until golden brown.

  • Sticky Rice and Mango.

    Cover 1 cup of glutinous rice in a ceramic bowl with warm water and let soak for 10 mins.
    Place rice and water in microwave (covered) and cook for 3 mins.
    Remove and circulate rice.
    Cook for another 3 minutes. Repeat until the rice is transparent.

    Place 1 cup of coconut milk, a pinch of salt and 2 tablespoons of sugar in a saucepan and let simmer till sugar dissolves. Do not allow to boil.

    Remove mango cheeks from mangoes. Arrange rice and mangoes in serving dish.Pour warmed coconut milk over the rice and mango.Eat!!

    Beware: this traditionally Thai dish is highly addictive!

  • Fried rice that has the ingredients of barbecued chicken, mushrooms, peas and spring onions is delish. Make sure it seasoned well with salt and pepper to alleviate it from yum to delish

  • I always make the crowd favourite rice salad which has got dried cranberries, roasted cashews and fresh basil with a lovely raspberry vinegar dressing. I also make one without the nuts for those who have allergies.

  • A simple but delicious starter is congee – cook some chopped garlic, ginger and onions then add 1 cup of rice and 4-5 cups of water and continue cooking until mixture becomes thick. Season with salt. For a twist add some chopped barbecued sausages, chicken or steak.

  • I love this recipe
    Mixed bean and wild rice salad
    375g rice mix, we used brown basmati & wild rice
    2 x 400g cans mixed beans, drained and rinsed
    340g can sweetcorn, drained
    1 small red onion, finely sliced
    2 red peppers, deseeded and diced
    zest and juice 1 lime
    2 tsp honey
    1 red chilli, deseeded and finely sliced
    small bunch coriander, leaves picked
    Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
    Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.

  • Fried rice cooked on the bbq is a real winner, the kids love it , its tasty and nourishing and very inexpensive

  • Our family favourite Rice Salad is present at all the major family events!

    I’ll let you in on a secret – it’s much nicer on the second day so be sure to make plenty! (We live off this in the days after Christmas!)

    1 cup uncooked Brown Rice (I use 2 Microwave Packs of SunGold Brown Rice – ready in 90 secs!)
    1 1/2 cups of Roasted Cashews or Peanuts
    1 cup Peas
    3/4 cup Sultanas
    1 Green Pepper
    1 Grated Carrot

    1/4 cup oil
    1/2 tsp Tumeric
    1 tsp Ginger
    1/2 tbs coriander
    1/2 tsp soy sauce
    1 tsp mixed spice
    2 tsp curry powder
    3/4 cup tomato sauce

  • Can’t go past fried rice!
    Ham, peas, carrots, shallots and any leftovers with some soy sauce and of course rice – delicious!

  • I love a tabbouleh style rice.

    2 cups cooked basmati rice
    1/2 cup chopped Parsley
    2 finely chopped tomatoes
    3T chopped fresh mint
    Zest and juice of one lemon
    2T Pine Nuts ( optional )
    4T olive oil ( optional)
    Salt and Pepper to taste

    Mix it all together.
    Refrigerate until time to eat 🙂
    So quick and easy, and so many variations.

  • Take a handful of good friends and family, add a splash of delicious fresh foods, a sprinkling of equally delicious drinks and desserts, and voila, you have the ultimate Australia Day recipe!

  • Roast Pumpkin rice and quinoa salad. I am really loving the combination of pumpkin and feta at the moment. tasting so sweet and delicious, it is a guaranteed hit (and healthy too)

  • Curried Rice Salad

    1/2 cup cider vinegar
    2 TBS sugar
    salt, pepper
    1/2 cup salad oil
    1 DSP curry

    2 Cups of cooked rice
    1/2 red/green pepper
    1 to 2 grated carrots
    1 large chopped onion
    1 red & 1 green apple unpeeled
    1 piece celery

    Stir in dressing to taste.

    Can be made ahead of time which is a great timesaver and it just tastes fantastic, even the fussiest of eaters like it!

  • On Australia Day my stuffed Mushroom caps always go so well with juicy Aussie Lamb cutlets! I make a Sunrice Warm Brown Rice Salad consisting of cooked Sunrise Brown rice,bacon, shallots,pine nuts and drizzle over some Worcester sauce and spoon into mushroom caps, then put them onto the BBQ along with the lamb! Delish!

  • I love using left over rice (from curries etc) the next day for rice salad. I get whatever I have such diced capsicum. , grated carrot, corn, peas etc mix with mayonnaise and if desired add ton of flavored tuna. absolutely delicious . and because no exact ingradients… can use whatever available. so I call it surprise rice salad!

  • Idiot and husband proof.
    Chuck the following in a bowel all together and put in the microwave for 20 min and hey presto, all done. Maybe stir half way through if need.
    – 1 cup uncooked rice, 1&1/2 cups water, 2 bacon rashes diced, 1 chopped onion, 1 cup frozen mixed veggies, 1 tbsp soy sauce, 1 tbsp tomato sauce, 1tbsp olive oil.

  • Easy Chicken Risotto – quick and a favourite in our family.

    Saute diced chicken breast with chopped onion and garlic, add in diced vegies of choice, and Arborio rice. Add chicken stock and seasoning, bring to boil then cover and simmer until most liquid is absorbed. Stir through grated cheese.

    Great served as a side dish, or rolled into balls, coated with breadcrumbs and baked/fried and served as an appetiser.

  • I always make a baked rice custard for Australia day dessert, served warm with cream and icecream its a family tradition that is devoured as soon as I serve it

  • Brown rice, red capsicum, currants, spring onions, cashews, pine nuts, sesame seeds, continental parsley or coriander, with dressing of olive oil, lemon juice, soy sauce, garlic and ginger. Absolutely delicious!

  • I like to use a cup of cooked rice to my rissole mixture when making rissoles. It helps to stretch the meat out further, and you can make a lot more rissoles.

  • I like to add a cup of cooked rice to my rissole mixture when making rissoles. It helps to bulk out the mixture and stretch out the meat so you can make a lot more rissoles 🙂

  • My rice recipe is very complicated

    1 phone
    1 car

    First you walk to the phone and call the chinese restaurant to order fried rice.
    Then wait the required time before taking the car and using the petrol to go to said restaurant.
    Then park the car and walk (using your feet as per ingredients)
    Use the cash to pay for the fried rice and then using extra petrol use the car to take the fried rice home.
    You now have wonderful fried rice, enjoy!

  • My Rice Salad

    2 cups cooked basmati rice
    500grams cooked chicken thigh diced
    1/2 fresh pineapple diced
    2 apples sliced
    2 celery sticks diced


    1/4 cup whole egg mayo
    1/4 tsp cumin powder
    1/2 tsp dijon mustard
    salt and pepper


  • I like to make prawns (coated in flour, 5 spice and ginger)fried and served with fresh chillis and shallots! Always a winner at ours 🙂

  • Stir Fried Rice – we have this as a meal on it’s own on tough weeks but it is also a great accompaniment to most meats and fish;

    Cook up 2 cups of long grain rice and strain
    Fry up 2 rashers bacon and 1 onion
    Add chopped veggies you have to hand like Pepper, Mushroom, Carrot, Frozen Peas and add half teaspoon garlic – move the ingredients to side of pan
    Whisk up 2 eggs and cook as a think omelet; chop up and stir in with vegetables and rice
    Add two tablespoons soy sauce or more to taste

  • My daughter is obsessed with stir fry satay rice. We cook this all the time.

    It would be nice to add bbq chicken to it though 😀 Nothing like chicken cooked on the bbq to add extra flavour.

  • my all time favourite fired rice
    2 1/2 tablespoons sunflower oil
    3 eggs, lightly beaten
    6 spring onions, finely shredded
    2 garlic cloves, finely chopped
    400g peeled green prawns
    200g brown rice
    1/3 cup (80ml) soy sauce
    1 cup (120g) frozen peas

    cook rice to instructions on packet, in pan add 1 tablespoon sunflower oil, spring onions, garlic and green prawns and cook lightly, remove and add 1 and 1/2 tablespoons sunflower oil, cook eggs to just scrambled, then just add all ingredients in pan and cook till peas are warmed through

  • A beautfiful chicken and mushroom risotto! The creaminess is perfect. This dish is always loved and devoured by all. It’s also a perfect side dish for everything and goes well with everything.

What do you think?

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