Two Rice Recipes Are Twice As Nice

This week on Sam Choy’s Kitchen, we welcome Hinode Rice owner Tom Atkinson, who prepares Brown Rice Salad with Maui Onion Vinaigrette and Haupia Rice with Tropical Fruit.

Brown Rice Salad with Maui Onion Vinaigrette 250g Hinode

Microwaveable Brown Rice
1 cup pencil asparagus, cooked
1 cup broccoli florets, blanched
1 red onion, sliced
1/2 bunch parsley, chopped
1 cup cherry tomatoes, halved Maui Onion
Vinaigrette, recipe below
Salt and pepper, to taste

Place all ingredients in a large bowl and mix together gently. Season to taste with salt and pepper.

Maui Onion Dressing

1 whole Maui onion, roasted
1 teaspoon garlic
2 tablespoons dijon mustard
1 cup apple cider vinegar salt and white pepper, to taste
1 cup sugar
1 1/2 cups salad oil

Place all ingredients except the oil in a blender. Blend at medium speed, slowly add the oil in a steady stream to create an emulsion. Continue until all oil is incorporated. Chill until ready to use.

Haupia Rice with Tropical Fruits

3/4 cup Hinode ShortGrain Rice
3 cups coconut milk
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 cup mango, chopped
1 cup papaya, chopped

Combine milk, sugar and vanilla in a medium saucepan. Bring to a boil, stirring occasionally. Gradually stir in rice, cover pan and cook over low heat, stirring occasionally for 30 minutes or until most of the liquid is absorbed. Remove from heat and stir in cream. Allow to cool. Serve chilled, topped with chopped mango and papaya.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)