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| RECIPES – KOKUHO ROSE TRUE KODA VARIETAL™ RICE | ||||||||||
1 1/2 cups Kokuho Rose uncooked rice 1 can (standard 10.5oz) beef consommé 1 can water (use emptied consommé can) 1 tsp garlic salt 1 cube butter (8 tbs) Preheat oven to 350°F Place rice in a covered casserole (set lid aside temporarily). Combine consommé, water, garlic salt, and butter in a saucepan and heat. When mixture comes to a boil, pour over rice and stir to combine. Cover casserole with lid and place in oven on middle rack for approximately 30 minutes. After 30 minutes remove from oven, gentle fluff rice in casserole, replace lid, and return to oven (heat turned off). Allow rice to rest undisturbed for approximately 15 minutes before serving. For variation, a cup of sliced button mushrooms can be added to consommé mixture. Recipe provided courtesy of Lynn Skinner 2 cups Kokuho Rose uncooked rice 1/3 cup rice vinegar 1 tbs sugar 1 tsp salt 1 medium carrot 1 cup chopped English cucumber (cored, and chopped) 3 green onions/scallions, thinly sliced diagonally 4 tbs pickled Japanese ginger (available pre-chopped into fine strips) 1/2 cup precooked crab, shredded 1 large avocado, ripe but firm (halved, cored, peeled, & sliced into 1/4 inch wide strips. Delay this step until the end to prevent discoloring of the avocado) 1 tbs raw white sesame seeds freshly toasted 1/2 cup thinly cut nori/seaweed (prepackaged pre-toasted finely cut nori is readily available at most Oriental grocers 1 tsp wasabi paste (or to taste) thinned with 2 tbs water 2 tbs mild vegetable oil 1/2 tsp sesame oil In a small saucepan, stirring constantly, bring vinegar, sugar, and salt to a quick boil. Remove from heat and allow to cool. Rinse, drain, and cook rice in an electric rice steamer in the usual method. Allow rice to rest for 10 minutes before opening lid of rice cooker. Open lid, gently fluff with rice paddle (shamoji) and close lid. Allow rice to rest for 10 minutes. Spread rice in a large shallow baking pan, then sprinkle with the vinegar mixture and turn rice gently with a rice paddle. Using a vegetable peeler, strip thin lengthwise slices from carrot, then cut slices diagonally into 1/4" wide strips. Whisk together thinned wasabi, and oils in a bowl, then add crab, carrot, cucumber, scallions, pickled ginger, and toss gently. Gently fold mixture into rice. Halve, pit, and peel avocado and cut into 1/4" thick slices. Arrange avocado slices on top of rice mixture and sprinkle with nori strips and toasted sesame seeds. 1 1/2 pounds fresh asparagus 5 cups low-sodium chicken broth 1 cup water 1 tbs butter 1 large onion chopped 2 cups Kokuho Rose uncooked rice 1/2 cup dry white wine 2 tsp finely minced fresh rosemary 1 cup freshly grated Parmesan cheese 1/2 cup heavy cream Trim ends from asparagus. Cut off asparagus tips and reserve. Cut stalks into 1/2 inch long pieces. Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender. Puree until smooth. Set aside. Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, approximately 8-10 minutes. Add uncooked rice and stir 2 minutes. Add wine and cook until absorbed, stirring often. Add 1/2 cup chicken broth and minced rosemary; simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook, stirring often, adding additional broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more. Add remaining asparagus pieces and tips and continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring often, about 10 minutes longer. Add reserved asparagus puree and stir until absorbed, about 3 minutes. Stir in 1/2 cup Parmesan and cream. Season to taste with salt and freshly ground pepper. Serve with remaining Parmesan. 2 cups of your favorite chunky, tomato-based salsa (preferably not too watery) 3 tbs olive oil 2 cups Kokuho Rose uncooked rice 1 1/2 cups chicken broth 1/2 tsp salt 1/2 cup loosely packed chopped cilantro In a large, heavy saucepan (with a lid), heat the oil over medium-high heat. Add the rice and cook, stirring regularly, until the rice turns chalky and opaque looking, about 4-5 minutes. Add the salsa and stir for a minute as the salsa sears, releases its aroma and reduces a little. Add the broth and salt. Increase heat and stirring occasionally, bring to a boil. Cover with lid. Reduce heat to very low setting and cook for approximately 25 minutes. Turn off heat. Uncover, and gently fold rice from bottom upwards. Replace lid and allow rice to rest for 5-10 minutes. Before serving, gently fold the cilantro into the rice, fluffing the mixture. 3 cups whole milk 2 1/2 tbs sugar Pinch salt 1/3 cup Kokuho Rose uncooked rice 5 oz. good quality bittersweet chocolate, finely chopped 4 tbs unsalted butter, cut into small pieces 1/2 cup golden raisins, simmered in water until plump and then drained, or alternatively gently simmered in rum or Cointreau until plump and then drained 8 oz. heavy cream (optional) In a saucepan, combine the milk, sugar, salt, and rice. Bring to a boil over medium-high heat. Reduce heat and cook at a vigorous simmer. Gently stir constantly, until the rice is tender but not breaking apart and the mixture is still a little soupy but thicker than cream, about 20 minutes. Remove from heat. Stir in the chopped chocolate and butter until well combined; the mixture will thicken. Mix in the raisins. Cover and chill. Just before serving, whip heavy cream into soft peaks and garnish individual portions. Recipe provided courtesy of Tamie Ego 1 cup Kokuho Rose uncooked rice 1/2 cup shelled natural pistachios 1 tbs unsalted butter 1 tsp ground cardamom 1/2 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 cup sugar 3 cups whole milk 2 cups heavy cream 2 bananas, cut into 1/2 inch dice 1/2 cup shelled natural pistachios In a bowl soak rice in water approximately 20 minutes, then drain. Rinse rice with fresh water and drain in strainer/sieve for approximately 15 minutes. In a small saucepan blanch 1/2 cup pistachios in boiling water 3 minutes and drain in a sieve. Rinse pistachios under cold water and pat dry. Rub off pistachio skins and chop pistachios coarse. In a heavy 1 quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes. Cool pudding and transfer to a serving dish. Stir in pistachios and bananas. Cover and chill pudding until cold, about 4 hour before serving. Coarsely chop 1/2 cup chopped pistachios and garnish individual servings. 4 cups whole milk 1/2 cup sugar grated zest of 1 large lemon 1 cup Kokuho Rose uncooked rice 3 tbs fine bread crumbs 3 large Italian almond cookies (ie. Amaretti di Saronno type) 1/2 cup blanched almonds 3 large eggs 2 tbs cognac or armagnac 2 large egg whites at room temperature 2 1/2 tbs sugar powdered sugar Preheat oven to 350°F with rack in center In a heavy saucepan, combine milk with the lemon zest and 1/2 cup sugar. Place over medium heat and bring to a boil. Add uncooked rice, reduce heat to medium low, and simmer uncovered. Stir constantly until rice is tender and liquids are absorbed. This will take approximately 35-45 minutes. At this point, the mixture should be fairly thick in consistency. Transfer to a large bowl and cool to room temperature. Generously butter a 9 inch round cake pan, preferably a springform with drop-out bottom. Sprinkle with the fine crumbs, making sure all surfaces are covered uniformly. Invert pan and gently tap bottom to dispose of excess crumbs. In the bowl of a food processor, place almond cookies and blanched almonds. Pulse, but be careful not to turn the mixture into a paste. Add contents of bowl to rice mixture. In a large bowl, beat the 3 large eggs until thick and pale yellow. Add the cognac or armagnac, and mix until well incorporated. Add contents of bowl to rice mixture. In a pristine medium bowl, beat the egg whites with 2 1/2 tbs sugar until stiff. For best results, start mixer on medium low and gradually increase to medium high. Gently fold whites into rice mixture. Transfer the prepared mixture into the cake pan. Shake pan gently to distribute evenly, then lightly tap pan on counter top to discourage large air pockets. Bake on middle rack approximately 30-35 minutes and cake top is golden brown. Cake is done when pricked with a cake tester and tester comes clean. Remove from oven and cool on a rack to room temperature. Sift powdered sugar over cake top before serving. |
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Koda Farms, Inc. P.O. Box 10, 22540 Russell Avenue, South Dos Palos California 93665 info@kodafarms.com © 2008 Koda Farms, Inc. All rights reserved. Kokuho, Kokuho Rose, the Kokuho Rose Design, Kokuho Blue, the Kokuho Blue Design, Koda Farms and Flower Design, True Koda Varietal, Kokuho Rose True Koda Varietal, Originators of Kokuho Rose Rice Varietal, Sho-Chiku-Bai, the Sweet Rice Design, Mochiko Blue Star, Star Design, and the Diamond K Design are trademarks of the Koda family and their businesses. All other logos are trademarks or registered trademarks of their respective owners. |