Thai Coconut Rice

Rice is so easy to cook, and it’s a staple in many people’s kitchens. It’s important to match the right rice to the right dish, and in this Thai coconut rice we can’t go past Jasmine (we love Sunrice, it never sticks together and it’s so deliciously fragrant). Jasmine is perfect for any Chinese or south east asian cooking, especially with stir fries, fried rice, and your favourite curries.

To make Thai coconut rice, it’s as simple as making normal rice. So long as you honour the “golden ratio rule” for white rice: 1.5 parts liquid to 1 part rice. Because we’re using coconut milk, which has a tendency to stick and burn, it’s best to use a non stick pot.

In episode 6, our guinea pigs May and Maha confess that they are obsessed with rice, so this is an easy way for them to jazz up their plain steamed rice routine. They love cooking for friends and flatmates, and rice is always a crowd pleaser – it’s naturally gluten free without any extra processing, so everyone can enjoy it.

Watch us teach May and Maha this recipe on Episode 6 of Kitchen Rescue on TenPlay

Mexican Red Rice, Arroz Rojo

It can be said that no single ingredient is used in more international cultures than rice. Yup, that humble little grain is used in traditional dishes in Poland, Sri Lanka, Korea, Iran, Ghana and everywhere in between.

If you love exploring international flavours, then rice is your starting point! It’s incredibly versatile with a neutral taste that acts as a flavour carrier, so no matter what your taste buds are longing for, having rice in your pantry as a staple is a must.

We just love Mexican food, and you can make a very simple and flavourful “Arroz rojo” aka “red rice” at home and turn your everyday dinner into a fiesta! We use Sunrice Long Grain White, as it’s the perfect neutral rice that acts as base to the tomatoes and spices in this recipe.

Watch us teach May and Maha this recipe on Episode 6 of Kitchen Rescue on TenPlay

Turn leftover rice into gluten free arancini balls

Italianophiles Kimberley and Jove to cook, but they ADORE leftovers! Often they cook for the family, but the kids can be fussy because they are still so young…. So there are always leftovers floating around.

One of the best ways to use up leftover risotto or any kind of rice is to make arancini balls with this simpel recipe. Their son is gluten free, so we are dusting in gluten free flour, and coating in GF breadcrumbs. You can also use rice or quinoa flakes.

Normally, arancini are deep fried, but we are using the Philips air fryer to cook them – the texture is nice and crispy all the way around due to the circulating hot air, so no soggy bits! It’s great tasting fried food with up to 80% less fat, so it’s much healthier for the whole family.

Watch us teach Kimberley and Jonathan this recipe on Episode 4 of Kitchen Rescue on TenPlay

Risotto with pesto genovese and peas

Authentic Italian cooking is not what you think it is… too many people throw in way too many ingredients and it gets too complicated. The best Italian is always incredibly simple, with a short list of ingredients. This dish is so full of flavour, you don’t need to add anything else to it. But if you’re like Jonathan and need meat in your life, you can easily add some (on the side).

Italian dishes shine when the ingredients are of very high quality, and the dish is prepared with love and care.

Barilla Pesto Genovese is as authentic as you can get! It’s made from real Italian basil, and this classic sauce comes from the region of Liguria in the north east of Italy, where risotto is often loved even more than pasta! In fact, you can use this pesto in so many ways, of course pasta is delicious but you can also use it as a dip, spread on sandwiches, or tossed through a potato salad.

Kimberley and Jonathan love italian food, but they are busy parents, so this shortcut is perfect for them. Their son is gluten free and tends to have allergies to food additives, so this pesto is perfect – it’s free of preservatives.

Sunrice Arborio rice is very important in this dish, it‘s a shorter grain rice with a starchy texture – this gives the risotto it’s creamy consistency. It’s important to “fry” the rice before you start adding the stock, so that it retains its shape better.

Watch us teach Kimberley and Jonathan this recipe on Episode 4 of Kitchen Rescue on TenPlay

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Sammy & Bella

We're here to inspire all Australians to rediscover their family traditions and heritage through food.

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