Rice Recipes

Sprouted Rainforest Rice - An Award Winning Recipe!

This is the recipes from our winner of Sunria Rice Recipe Contest, Simon and Julie. You can get English version and original version (in Dutch) of those brilliant yet delicious recipes.
English Version:

SERVING: 2 persons

MATERIAL: blender, food, rubber spatula, small + large mixing bowl, strainer or cheesecloth (to germinate the rice), drying oven (or regular oven at the lowest setting and hot air circulation).


Sprouted Rainforest Rice:
- ½ cup rice Rainforest
- 2 tablespoons sesame oil
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup (or honey, agave, coconut nectar ...)
- Himalayan Salt and black pepper, to taste

Garam Masala Falafels (+/- 20 small falafels)
- 1 cup cashews
- 1 cup sunflower seeds
- ¼ cup ground flaxseed
- 2 cups carrot, coarsely chopped
- ½ cup red bell pepper, coarsely chopped
- ½ cup fresh coriander
- 2 tablespoons shallot or onion
- 1 ½ tablespoons lemon juice
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 tablespoon cumin
- ½ tablespoon dried mint
- 1 large teaspoon of Himalayan Salt
- 1 teaspoon curry powder
- ¼ teaspoon chili powder

- ½ cup sesame seeds
- ½ cup ground flaxseed

Curry Sauce:
- 2 cups coconut milk
- ½ cup cashews
- 3 tablespoons lime juice
- 1 tablespoon ginger, grated
- ½ stalk spring onion
- 1 tablespoon maple syrup
- 1 small clove of garlic
- 2 teaspoons curry powder
- 1 teaspoon sea salt
- 1/8 teaspoon chili powder
- Fresh coriander and mint, to taste

Vegetable Mix:
- 2 medium zucchini, made into noodles shaped
- 2 large carrots, julienned
- 1 small red bell pepper, julienned
- 1 cup mushrooms of your choice, finely sliced
- ½ cup broccoli, chopped into small florets
- 1 large spring onion, finely chopped
- 1 large handful germinating shoots of your choice (optional)

Mango Ginger Chutney

SERVING: 2 cups +/-

- 1 cup mango, peeled and coarsely chopped
- 1 ½ teaspoon fresh ginger, grated
- ½ tablespoon of lime juice
- 2 large pinches of turmeric
- Himalayan salt, cumin and chili powder, to taste
- 2 tablespoons fresh coriander, chopped
- 1 cup mango, chopped into small cubes

Sprouted Rainforest Rice:
1. Place ½ cup Rainforest rice in a sealable glass bowl or jar. Fill the jar with cold water so that the rice is fully immersed. Let the rice soak for a minimum of 12 hours.
2. Pour the soaking water and rinse the rice with fresh water.
3. Pour the rice in a strainer or cheesecloth.
4. Place the strainer or cheesecloth over a small bowl where the excess water can drip. It is best to put in room temperature (20° C is ideal) and away from sunlight.
5. Rinse the water 2-3 times a day, and let excess water drip into the bowl below. After 2-3 days, the rice will germinate and you can see little sprouts or “tails” coming out of the grains.
6. Marinate just before serving with sesame oil, lemon juice, maple syrup, Himalayan Salt and black pepper to taste.

Garam Masala Falafels:
1. Combine cashews, sunflower seeds and ground flaxseed in a food processor fitted with S-shaped cutter. Mix into a fine flour, pour into a small bowl and place to one side.
2. Combine carrot and red bell pepper in the food processor. Mix briefly.
3. Add the coriander, shallot, lemon juice, garam masala, paprika, cumin, dried mint, salt, curry powder and chili powder. Mix again.
3. Add the cashew mixed flour and mix to a thick paste.
4. Mix ground flaxseed and sesame seeds in a small bowl.
5. Shape the dough into small balls and roll each ball in the 'breadcrumbs' of ground flaxseed and sesame seeds.
6. Place all the balls in drying oven trays with a Teflex sheet (or refractory plates in an oven). Dry the balls (F or the lowest position in the oven using hot air 115°) until outside of each falafel dry and crisp for 6 to 8 hours at 48° C maximum.
7. If the balls are dry enough, move them in a second drying oven plateau without Teflex sheet. In this way, the falafel will be crispy.
8. Dry the balls for 6 hours or more until they are soft inside but fully crispy on the outside.

Curry Sauce:
1. Combine coconut milk, cashews, lime juice, ginger, spring onion, maple syrup, garlic, curry powder, salt and chili powder in a blender. Mix until a creamy sauce.
2. Add the coriander and mint. Mix again.

Vegetable Mix:
1. Combine the vegetable mixture (without the germinating shoots) and the curry sauce in a large mixing bowl. Mix well.
2. Place the vegetable mixture at least 30 minutes in a preheated oven drying at 115° F (or a regular oven at the lowest setting with hot air circulation).
3. Garnish with germinating shoots of your choice.

Mango Ginger Chutney:
1. Combine mango, ginger, lime juice, turmeric, salt, cumin and chili powder in a blender. Mix until creamy texture.
2. Pour into a mixing bowl and add coriander and mango cubes. Mix well.
Here it is the original version in Dutch:
Pittige Kokoscurry. Gekiemde ‘Rain Forest’ Rijst.
Garam Masala Falafels. Mango-Koriander Chutney.

PORTIE: 2 personen

MATERIAAL: blender, keukenmachine, rubberspatel, kleine + grote mengkom, notenmelkzak of kaasdoek (om de rijst te kiemen), droogoven (of gewone oven op de laagste stand en hete luchtcirculatie)


Gekiemde Rain Forest Rijst :

½ kop Rain Forest rijst
2 eetlepels sesamolie
2 eetlepels citroensap
2 koffielepels ahornsiroop (of honing, agave, kokosnectar…)
Himalayazout en zwarte peper, naar smaak
Garam Masala Falafels (+/- 20 kleine falafels)

Deeg :

1 kop cashews
1 kop zonnebloempitten
¼ kop gemalen lijnzaad
2 koppen wortel, grof gehakt
½ kop rode paprika, grof gehakt
½ kop verse koriander
2 eetlepels sjalot of ui
1 ½ eetlepel citroensap
1 eetlepel garam masala
1 eetlepel paprikapoeder
1 eetlepel komijn
½ eetlepel gedroogde munt
1 grote koffielepel Himalayazout
1 koffielepel currypoeder
¼ koffielepel chilipoeder

½ kop sesamzaadjes
½ kop gemalen lijnzaad

Currysaus :

2 koppen kokosmelk
½ kop cashews
3 eetlepels limoensap
1 grote eetlepel gember, geraspt
½ steel lente-ui
1 eetlepel ahornsiroop
1 klein teentje look
2 koffielepels currypoeder
1 koffielepel zeezout
1/8 koffielepel chilipoeder

Verse koriander en munt, naar smaak

Groentemengeling :

2 medium courgettes, tot noedels verwerkt
2 grote wortels, julienne
1 kleine rode paprika, julienne
1 kop paddenstoelen naar keuze, fijne schijfjes
½ kop broccoli, in kleine roosjes gehakt
1 grote lente-ui, fijn gehakt
1 groot handvol kiemscheuten naar keuze (optioneel)

Mango Gember Chutney :

PORTIE: +/- 2 koppen

1 kop mango, geschild en grof gehakt
1 ½ koffielepel verse gember, geraspt
½ eetlepel limoensap
2 grote snuifjes kurkuma
Himalayazout, komijn en chilipoeder, naar smaak
2 eetlepels verse koriander, fijn gehakt
1 kop mango, in kleine blokjes gehakt


Gekiemde Rain Forest Rijst

1. Plaats ½ kop Rain Forest rijst in een afsluitbare glazen kom of bokaal. Vul de bokaal met koud water zodat de rijst volledig onder water staat. Laat de rijst minimum 12u weken.
2. Giet het weekwater weg en spoel de rijst met vers water.
3. Giet de rijst in een notenmelkzak of kaasdoek.
4. Hang de notenmelkzak gevuld met rijst boven een kleine kom in een ruimte op kamertemperatuur (+/- 20°C is ideaal) afgeschermd van direct zonlicht. Het is de bedoeling dat de rijst kan uitdruppen.
5. Spoel de rijst 2 à 3 keer per dag met koud water en laat steeds uitdruppen. Laat de rijst 2 à 3 dagen kiemen tot er zich kleine ‘staartjes’ vormen.
6. Marineer vlak voor het serveren met sesamolie, citroensap, ahornsiroop, Himalayazout en zwarte peper naar smaak.

Garam Masala Falafels

Combineer cashews, zonnebloempitten en gemalen lijnzaad in de keukenmachine voorzien van een S-vormig mes. Mix tot een fijn meel, giet in een kleine mengkom en plaats even aan de kant.
1. Combineer wortel en rode paprika in de keukenmachine. Mix kort.
2. Voeg koriander, sjalot, citroensap, garam masala, paprikapoeder, komijn, gedroogde munt, zout, currypoeder en chilipoeder toe. Meng opnieuw.
3. Voeg het cashew-zonnebloempit-meel toe en meng tot een dik deeg.
4. Meng gemalen lijnzaad en sesamzaadjes in een klein kommetje.
5. Vorm het deeg in kleine balletjes en rol elk balletje in het ‘broodkruim’ van gemalen lijnzaad en sesamzaadjes.
6. Plaats alle balletjes op droogovenplateaus voorzien van een Teflex-blad (of vuurvaste borden in de gewone oven). Droog de balletjes gedurende 6 à 8 uur op maximum 48°C (115°F of de laagste stand in de gewone oven met hete luchtcirculatie), tot de buitenkant van elke falafel droog en krokant is.
7. Als de balletjes droog genoeg zijn, verplaats ze dan op een tweede droogovenplateau zonder Teflex-blad. Op die manier krijgt elke falafel rondom rond een krokant korstje.
8. Droog de balletjes nog 6 uur of langer, tot ze volledig krokant zijn aan de buitenkant maar nog lekker zacht vanbinnen.


1. Combineer kokosmelk, cashews, limoensap, gember, lente-ui, ahornsiroop, look, currypoeder, zout en chilipoeder in de blender. Mix tot een romige saus.
2. Voeg koriander en verse munt toe. Meng opnieuw.


1. Combineer de groentemengeling (zonder de kiemscheuten) en de currysaus in een grote mengkom. Meng goed.
2. Plaats de groentemengeling minstens 30 minuten in een voorverwarmde droogoven op 115°F (of een gewone oven op de laagste stand met hete luchtcirculatie).
3. Werk af met kiemscheuten naar keuze.

Mango Gember Chutney

1. Combineer mango, gember, limoensap, kurkuma, zout, komijn en chilipoeder in de blender. Mix tot een romig geheel.
2. Giet in een mengkom en voeg koriander & mangoblokjes toe. Meng goed.
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