Rice is the perfect camping staple and versatile while on the go, too.
ARANCINI BALLS
TOTAL TIME: 2.5 hours MAKES: 16
INGREDIENTS:
• 3 cups chicken stock
• 1 cup arborio rice
• 2 tbsp pine nuts, toasted
• ½ cup mozzarella cheese
• ½ cup cheddar cheese
• 2 large free range eggs
• ½ cup parmesan cheese
• 1 ½ cups breadcrumbs
• Vegetable oil, for frying.
METHOD
Bring the chicken stock to the boil in a saucepan over a camp stove or fire at medium-high heat.
Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes.
Drain and spread on a tray lined with a baking sheet and let cool.
Combine pine nuts, mozzarella and cheddar in a bowl and set aside.
Beat the eggs in a large bowl and mix in the rice, parmesan, pine nut and cheese mix, and 2/3 cup of the breadcrumbs.
Shape the mixture into 16 (4–5cm) balls and roll them in the rest of the breadcrumbs.
Place on a large tray and refrigerate for an hour, if possible.
Deep fry each ball in a saucepan over the camp stove for around four minutes or until golden brown.
Drain on paper towels and season with salt to serve.
ONE POT FRIED RICE
TOTAL TIME: 25 minutes SERVES: 4
INGREDIENTS
• 2 free range eggs
• 2 tbsp vegetable oil
• ½ white onion
• 2 garlic cloves, finely chopped
• 1 carrot, finely diced
• 1 spring onion, chopped
• 150g peas
• 200g cold, cooked rice
• 1 tbsp oyster sauce.
METHOD
Whisk the eggs together and set aside.
Heat the oil in a saucepan over a camp stove or fire and add the onion, garlic, carrot and spring onion, stirring until the carrot is tender.
Add the whisked egg, peas and cooked rice, stirring continuously.
Stir in the oyster sauce and cook until everything is heated through, then serve.
STICKY MANGO RICE
TOTAL TIME: 50 minutes SERVES: 4
INGREDIENTS
• 300g sticky rice
• 250ml coconut milk
• 3 tbsp raw sugar
• ¼ tsp salt
• 2–3 ripe mangoes
• 2–4 tbsp coconut cream.
METHOD
Soak the sticky rice in cold water for at least three hours. Drain and rinse thoroughly.
Place rice in a steamer and steam for 30 minutes.
Combine coconut milk and sugar in a saucepan and heat until sugar has dissolved, without boiling.
Stir in the salt and pour over cooked rice; stirring gently. Set aside to cool.
Peel the mangoes and cut off the two outer cheeks of each fruit. Slice into thin pieces, lengthwise.
Place a mound of rice on each plate and serve with mango slices and sprinkle with optional toasted sesame seeds.
