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Recipes

Welcome to Eighth Wonder's Recipe Page!

If you have a favorite recipe for using Eighth Wonder Heirloom Rice, please send it to us and we would love to post it on this page.

Basic Cooking Instructions
Wash rice vigorously 2 to 3 times in cold water, or until water runs clear. Use 1-1/2 cups of water for each cup of rice. (Add salt, if desired.) Bring to boil, reduce heat, partially cover and simmer for 20-25 minutes. Fluff and let stand. Rice cooks well with the same proportions on the stove top or in a rice cooker.

Our Favorite Recipes

Easy and delicious Tinawon Rice
This is my favorite rice recipe. It's a great recipe, but when using the Tinawon Fancy Rice, it becomes outstanding! (Adapted from Julia Child's Risotto recipe in "The French Chef's Cookbook" (Bantam Books, April 1968).

Ingredients:
1 cup Tinawon White or Tinawon Fancy Rice
1-2 shallots, chopped
2 Tbl butter
2 cups chicken broth
pinch of thyme, ground pepper
1 bay leaf

1. In a saucepan, sauté 1-2 chopped shallots in 2 tablespoons butter
2. Add 1 cup of Tinawon Fancy or Tinawon White Rice to the butter and shallots
3. Stir together over low heat for several minutes.
4. Add 2 cups of chicken broth
5. Add a pinch of thyme, ground pepper and 1 bay leaf
6. Cover and cook at a low boil for 20-25 minutes.


Ulikan Red Rice with Cilantro, Lime & Coconut
Courtesy of and adapted from Indian Harvest, Eighth Wonder's distributor to the food service sector

Ingredients:
1 cup Ulikan Red Rice
1-½ cups chicken stock
1 cilantro (amount to taste), chopped
½ Tablespoon fresh lime juice
1/4-cup coconut milk
Salt and pepper to taste

1. Rinse rice vigorously 2 to 3 times in cold water, or until water runs clear.
2. Bring 1 1/2 cups chicken stock to a boil, stir in Ulikan Red Rice. Simmer covered on low for 15 minutes.
3. Stir in remaining ingredients and let rest covered for 10 minutes, or until desired texture is achieved.
4. Season to taste and serve with garlic grilled shrimp or fish.


Creamy Coconut Eighth Wonder® Heirloom Rice

Ingredients:
1 cup Tinawon White ot Tinawon Fancy (or, for a pink hue: use ¾ Tinawon Rice and ¼ cup Kalinga Unoy Rice)
3/4 cup coconut milk

1. Wash rice 2 to 3 times in cold water, or until water runs clear.
2. Use 1-cup water and ¾ cup coconut milk
3. Pinch of salt, if desired
4. Bring to boil, reduce heat, cover, and simmer for 20 minutes.
5. Fluff and let stand.

Serve with a classic moong dal

Chorizo Heirloom Rice
Courtesy of Audris Romualdez

Ingredients:
1 cup Eighth Wonder Ulikan red rice (available at the Main Market Co-op) or substitute any long-grain red rice
3-4 cloves crushed garlic
1 6-inch long piece of chorizo sausage, sliced (about ¼ pound; Substitute chicken or shrimp if chorizo is not available.)
¼ cup olive oil
½ cup thinly sliced scallion
4 sliced tomatoes
1 tsp capers
½ of a chicken bouillon cube
Chopped dried thyme leaves (optional)
Salt and pepper

1. Cook Ulikan rice. Set aside and cool.
2. Sauté garlic in olive oil until light golden brown.
3. Add sliced chorizo and chicken cube.
4. Add scallions and keep mixing for about 1 minute.
5. Add sliced tomatoes and continue sautéing until they become tender.
6. Add thyme and capers and mix for about 30 seconds.
7. Finally, add the cooked Ulikan rice and mix well.
8. Season with salt and pepper and serve hot.

Yield: 3-4 servings.

Cold Salads with Eighth Wonder Heirloom Rice

Eighth Wonder® Heirloom Rice, Timeless Purple Prairie® Barley & Black Beluga ®Lentil Salad

Ingredients:
1 Cup Eighth Wonder ®Tinawon White heirloom rice
2/3 Cup Purple Prairie® Barley
2/3 Cup Black Beluga® Lentils
1/3 Cup green onions, finely sliced
1/3 Cup red bell pepper, chopped
1/3 Tbs cilantro, chopped

1. Cook rice as directed on package. About 20 minutes. Set aside.
2. Add barley to a new pot of water and bring to boil. Reduce heat, cover and simmer until cooked, about 1 hr. Drain excess water, rinse with cool water.
(Alternatively: soak barley in water overnight, then bring to a boil, reduce heat, and simmer about 45 minutes.)
3. Add lentils to another pot of water. Bring to a boil. Reduce heat, cover and simmer until cooked, about 20 minutes. Drain, rinse with cool water.
4. Toss rice, barley, lentils, onions, red pepper & cilantro.
5. Stir in dressing and chill in refrigerator.

Dressing:
3 Tbs. lemon juice
1 1/2 Tbs olive oil
2 clove garlic, minced
1 1/2 tsp ground cumin
1 tsp salt
pepper to taste

Chef Bryan's Ulikan Red Rice Salad
Courtesy of Chef Bryan McDirmid at Main Market Take-away Deli, Spokane, WA

Ingredients:
1 cup Ulikan Red Rice, cooked per package instructions
1/2 cup pineapple, diced
1/2 cup tomato, diced
2 Tbs cilantro, chopped
2 Tbs basil, chopped
1 scallion, chopped fine

Coat cooked rice with Thai Vinaigrette (below)

Thai Vinaigrette
1 Tbl Nam Pla
2 tsp sugar
1/2 cup lime juice
1/4 cup rice wine vinegar
1/4 cup sesame oil
1 Tbl ginger juice
1 Tbl garlic, diced
1 Tbl sambal

Or take the easy way out and use a prepared vinaigrette such as Annie's Ginger-Sesame Vinaigrette or BRAGG Sesame-Ginger Dressing

Desserts and Rice Puddings

Suman with Heirloom Tinawon Rice
Traditional Filipino dessert with sweet (sticky) rice

Ingredients:
2 cups Eighth Wonder Sticky Rice
1 cup Eighth Wonder Tinawon Rice
1-¼ cups of coconut milk
1-cup brown sugar
1 tsp vanilla
a pinch of salt

Half recipe:
1-cup sticky rice
½ cup Tinawon rice
2 ¼ cups of water
2/3 cup of coconut milk
½- cup brown sugar.

1. Combine sticky rice and regular rice; vigorously rinse 2-3 times in cold water, drain.
2. Add 4 ½ cups of water. (Ratio 1 cup rice to 1 ½ cups of water) Add a pinch of salt, if desired.
3. Cook on low heat, partially covered 20-25 minutes.
4. Bring coconut milk to a boil in a wok or large pan.
5. When boiling, add brown sugar.
6. Stir constantly until it is reduced by about ½ volume.
7. When mixture is reduced and frothy, add vanilla.
8. Add the cooked rice to the coconut mixture; mix well
and spread evenly in the wok.
9. Cook over medium heat until the air hole in the rice dry out.
10. (Or add coconut mixture to rice in rice cooker and turn rice cooker back on.)

Transfer rice to serving dish

Check out Cecilia Cheng’s Find Your Craving blog that walks you through the making of traditional suman (steamed rice cake) with Eighth Wonder's Mountain Violet Sticky rice and freshly squeezed coconut milk from grated coconut.

Tinawon Fancy Rice Pudding
Courtesy of and adapted from Indian Harvest, Eighth Wonder's distributor to the food service sector

Ingredients:
1 cup Eighth Wonder Tinawon Fancy Rice
2 cups milk (2% works well)
1/3 cup granulated sugar
¼ teaspoon salt
1 egg (beaten)
1-cup dried fruit blend
1-tablespoon butter (unsalted)
½ vanilla bean (split and scraped)

1. Cook Tinawon rice as directed on package. Set aside.
2. In a medium saucepan, combine 1 cup milk, butter, vanilla bean and salt; and bring to a slight boil (when bubbles form on the edges).
3. In a bowl whisk egg and sugar together until smooth. Once the sugar is dissolved, whisk in remaining 1 cup milk; then slowly temper in milk mixture by pouring in slowly and whisking constantly. Remove vanilla bean, split and scrape meat into the mixture. Set aside pan for later use.
4. Add mixture back into the saucepan with Dried Fruit Blend to plump. Fold in rice with wooden spoon and simmer mixture until it thickens and comes together like porridge, stir in butter. Cool before serving.
5. Scoop or shape into molds and garnish with fresh or dried fruit and a sprig of mint

Easy and delicious pairings with Eighth Wonder Heirloom Rice

Mexican Stew & Eighth Wonder® Heirloom Rice

Ingredients:
1 cup Eighth Wonder Tinawon Fancy Rice
2 cups milk (2% works well)
1/3 cup granulated sugar
¼ teaspoon salt
1 egg (beaten)
1-cup dried fruit blend
1-tablespoon butter (unsalted)
½ vanilla bean (split and scraped)
2 cups Eighth Wonder Rice
2 1/4 lbs. beef or pork stew meat
1/2 to 1-teaspoon salt, or to taste
3 cloves garlic, minced
1/2 cup water
2 to 3 tablespoons vegetable oil
1 medium onion, chopped
1 1/2 tablespoons white flour
1/2 lb. tomatoes canned or fresh, diced
8 large mild green (canned) chilis, diced
1 1/2 cups water

1. Cook Tinawon rice as directed on package. Set aside.
2. Cut meat into 1/2 inch cubes. Spread in one or two layers in large heavy frying pan with close fitting lid. Add salt, minced garlic and 1/2 cup water. Cover pan and simmer on low until meat is
tender and water evaporated away, about 1 hour.
3. Add vegetable oil to the meat. Turn heat to medium, add chopped onion, and brown the meat. Sprinkle flour over meat and brown lightly, stir.
4. Add diced tomatoes, diced green chilis and 1 1/2 cups water. Cover the pan and cook over low heat for about 20 minutes.
5. Serve over Eighth Wonder Heirloom Rice.
Serves 8


Eighth Wonder® Heirloom Rice & Curried Lentils

Ingredients:
1 cup Eighth Wonder Heirloom Rice
1 cup Timeless DuPuy lentils
4 cups water
1 small can of tomatoes, diced
1 medium onion, chopped
3 carrots, peeled and chopped
1 teaspoons salt, or to taste
1 tablespoon curry powder, to taste
1 teaspoon cumin
Pinch cayenne
1/2 tablespoon dry mustard
1/8 cup vegetable oil
1 clove garlic, minced

1. Cook Eighth Wonder Heirloom Rice as directed on package. Set aside.
2. Mix lentils, water, tomatoes, onions, carrots, salt, curry powder, cumin and cayenne together in a large pot. Heat to boiling, stir and reduce heat to simmer. Cover and cook about 45 minutes, stirring occasionally and adding more water as needed.
3. Add the mustard, vegetable oil and minced garlic. Simmer about 10 or 15 minutes more. The lentils should be soft.
4. Serve over Eighth Wonder Heirloom Rice

 

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