Posts Tagged Rice

Star Anise Ice Cream

Mar 13th, 2020 Posted in Desserts recipes | no comment »

If you are one of those, as I am, that love the heady almost erotic taste and aroma of licorice then you will love, love, love this ice cream!  This is a spice infused ice cream made from my love of Star Anise, a wonderfully versatile spice that is used in Chinese cooking mostly for its excellent companionship with savory meats.  So into this spice am I that I have been experimenting with Star Anise in sweet foods, in my baking for one and now in my ice cream making.  So here is our Star Anise Ice Cream, a wowzer of an cool luscious licorice treat with the spice’s exotic and distinctive aroma nestled snugly against a velvety smooth and creamy ice cream.  Yummilicious!

Star Anise Ice Cream Recipe (makes 1.5 quart) (adapted from epicurous recipe here)
Prep time: 30 mins   Cook time: 30 mins

2 cups  milk
2 cups cream1/2 cup sugar
1/2 cup whole star anise(or up to 1/4 cup more if you like really strong anise flavor)
pinch salt
8  egg yolks
2 tbsp anise flavored liqueur* (optional)


Roast your star anise gently over a low heat in a thick bottomed swallow pan until aromatic.  Let cool.
Combine milk, cream, sugar, star anise and salt in a small pot and bring just to the boil, remove from heat, cover and let cool.  Taste the milk mixture for the strength of the star anise infusion.  If satisfied, proceed to next steps.  If not, heat mixture again just to the boil, cover and let cool.  When satisfied with spice infusion strain out the star anise and heat the milk mixture again just to the boil and remove from heat.
In a bowl, whisk the egg yolks, add cream mixture in a thin steady stream, stirring all the while. Pour all back into pot and cook over medium low heat, stirring and scrapping the bottom of your pot, until the custard coats the back of spoon, 170°F (77°C).  Strain custard through a sieve and let cool.  Stir in liqueur, then make ice cream according to your ice cream machine.
Or, if like us, you don’t have an ice cream machine, you can make ice cream easily like this.  Place completely cooled custard in freezer for about an hour or until the custard starts to freeze up on the edges.  Use a whisk or a wooden spoon to stir custard completely.  Refreeze for another 3/4 hour to hour until custard starts to freeze again.  Again stir completely.  Repeat freezing and stirring at intervals until the custard reaches a consistency of soft serve ice cream.  Pour into ice cream storage container and freeze overnight or until firm.  You’ve just made ice cream without a machine!
*Tip: Some anise flavored liqueurs are anisette, absinthe, pastis, pernod (French), ouzo (Greek), Jaegermiester (German), Galliano and Sambuca (Italian).  
*Tip: Adding alcohol to ice cream lower the freezing point and in essence, makes your ice cream softer and easier to scoop.

Rabbit Fish Congee

Feb 29th, 2020 Posted in Fish recipes, Rice recipes | no comment »

Rabbit Fish Congee

The autumn weather turns chill, cool northern winds blowing tree leaves adrift.  This is a classic Cantonese type of congee, or rice porridge if you like, that infuses the wonderfully creamy soothing heat of rice porridge with the sweet tender meat of the rabbit fish.  You can, of course, use other fish but this particular combination is a classic dish that you can, if you’re lucky, still find in some of the grand ol’ Cantonese restaurants that carry on in traditional fashion.  Or, shucks, if you can’t find it, try making it at home, trust me it’s worth the effort!  Rabbit Fish Congee is an easy enough dish to make at home, it just needs a bit of time to cook down the rice and soon you’ll be slurping on a perfect dish of creamy fish congee, warming yourself from the tip top of your head right down to the bottom of your toes!


1/2 cup uncooked rice
3 cups water, plus 2-3 cups water
3 rabbit fish, or any kind of small non oily firm white fleshed fish
1 piece dried tangerine peel, approx 2″
2 tbsp pickled mustard Zha Cai 榨菜, minced
3 tbsp spring onions, sliced to rounds

Soak the dried tangerine peel in warm water until soft.  Scrape white pulp off and slice into slivers.  Clean and gut fish.

In small pot, throw in the rice, dried tangerine peel, pickled mustard and 3 cups water.  The water should fill no more than 1/3 of the pot.  Heat over medium high until boiling and turn down heat to gentle simmer for 45 mins at least until the rice grains break down and the porridge is thick and creamy.  Be sure to keep an eye on the pot when bringing to a boil as it will tend to boil over.  While cooking add additional water as necessary, one cup at a time, stirring occasionally.  Taste and add salt if necessary.
Slide the fish into congee and cook over low heat for 5 mins.  Remove fish onto a plate.  Ladle congee into bowls, place one fish per bowl, sprinkle spring onions over and serve hot, creamy and delicious!

Rice Gruel : Black Mushrooms & Shredded Pork

Nov 19th, 2009 Posted in Rice recipes | no comment »

Mushrooms Rice Gruel

● 100  ml Rice
● 4 pcs  Black Mushrooms
● 120 g  Shredded Lean Pork
● some  Chinese Parsley
● 5 tbsp  Chicken Stock
● 1/2 tbsp  Salt   

● some  Pepper
● some  Pepper powder
● 1/4 tbsp  Sesame Oil   

1.Soak the clean rice for 30 minutes with approx. 300 ml of water
2.Add chicken stock then boil in low heat, stir gently until gruel
3.Soak black mushrooms, remove stalks and shred
4.Heat wok with oil, stir fry shredded mushrooms and pork until cooked
5.Add sauce, take out and pour into the gruel, stir well
6.Add chopped  Chinese parsley, serve

tbsp –  table spoon
Rice gruel can be made with any other meat such as beef, fish, scallop…..etc
If you don’t made this with any other material, you can use soy milk to replace chicken stock.