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Rice Olaf Lunch Box for Kids

  • By
  • January 8, 2018


Packing lunch for kids is the most hectic job, especially when you have picky eaters it gets even more difficult to pack lunch that your kid will eat. Every day moms are struggling with ways to Jazz up the lunch box so that it doesn’t come back home, full (not eaten).  As part of the series on the blog Fun, Creative and Delicious Rice Recipes, I took the challenge to come up with a creative yet delicious lunch option for kids and here it is OlafLunch box.

Japanese Bento-lunch box have always fascinated me and I so wanted to try making it. With this series I got that opportunity and it was so much fun doing it.  Learning new techniques and methods of cooking or doing things makes you feel so good. In a Japanese Bento Box you pack different into items in a compartmentalized box. This way you get variety of food options in a box.  Lunch box doesn’t always have to be sandwich, it can be rice too. And when it’s your kid’s favorite character, lunch gets even more exciting.

Movie Frozen is the most loved movies of all. While all the characters are a favorite, Olaf is a loved a little more. At first I was a bit nervous in making the Olaf thinking it won’t turn out perfect but with Reem ka Steam BasmatiRice it was so easy. This long grain, fragrant rice is so easy to cook and was even easier to handle while making Olaf. 
It was a moment of achievement when the rice Olaf turned out perfect. The rice was flavored using chicken broth so that it tastes good. The omelet hearts, sausage snowflakes, chicken nuggets and berries complete the box. All ingredients were from the kitchen pantry. The face details of Olaf were supposed to be made with Sushi Nori Sheets but I didn’t have them so used paper instead, to complete the look (don’t add paper to the lunch box – this was for photography purpose only).
This Olaf Lunch box is sure to put smile on faces and kids would finish the box for sure. Jazz-up the lunch box, make rice Olaf, bear or any of the favorite character using  Reemka Steam Rice and keep your kids fueled all day with creative and nutritious meal.

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Rice Olaf Lunch Box
by January-8-2018
Do you want to build a snowman? Jazz-up your kids lunch box with their favorite Olaf made with Rice, omelet hearts, sausage snowflakes, nuggets and fruit. You’ll love the warm hugs too

Prep time: Cook time: Total time: Yield: serving 1 Lunch box

Ingredients

Rice Olaf

Heart Shaped Egg Omelet

  • 2 Eggs, beaten
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper, Crushed
  • Oil

Snowflake Sausages

  • Chicken Sausages
  • Oil to pan fry

Filling the box

  • Salad Leaves
  • Berries
  • Chicken Nuggets

Instructions

  1. Cook Reem ka Steam Rice according to package instruction. Let it cool, best to prepare a day in advance. Using a plastic wrap shape the rice to make the body of Olaf.
  2. Cut small circles out of sushi nori sheet to make Olaf’s eyes, buttons, brows and mouth. Cut circles of sliced cheese for eyes and a thin strip for teeth. Attach them on the face using little mayonnaise to make it stick together. Use the carrot to make the nose.
  3. Heart Shape Egg Omelet: Beat eggs and season with salt and pepper. Heat oil in a pan on low heat. Pour 1/5th of the egg mixture in the pan and spread. Cook the egg until the edges start to turn, start rolling the egg. Move the rolled egg to one side of the pan. Pour another 1/5th of the mixture, spread. Lift the rolled egg a little to spread the mixture under it. When the edges start to turn roll the egg again. Repeat until all the egg mixture is consumed.
  4. Now cut the egg into one-inch pieces. Place the cut side up (the side where you see the egg swirls) Cut diagonally and then turn one of them upside down. Attach to make the heart shaped egg omelet.
  5. Cut Sausages in half. Make cross incision on it and then make another incision on it. Pan fry the sausage, the snowflakes pattern will begin to open.
  6. Place Salad leaves on the base of the box. Position Olaf, fill up the spaces with Heart-shaped Egg Omelet, Sausage snowflakes, berries and nuggets.

If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!

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Vegetable Stuffed Rice Balls

  • By
  • January 1, 2018
Got left-over rice? Let’s give it a new delicious twist. Sounds great, right? As part of the series of recipes with Rice that are creative, fun and delicious, this recipe of Vegetable Stuffed Rice Balls is not only delicious but is an awesome way to use those left-over rice and turn them into crispy and flavorful snack.



Inspired by the Italian favorite Arancini (Italian Rice balls) that are made with Risotto (Arborio rice, an Italian rice variety), these Vegetable Stuffed Rice Balls are made with Basmati Rice. I’ve used Reem ka Steam Basmati Rice for creating this recipe. I had so much fun working on rice recipes and specially with Reem ka Steam Rice as the rice quality is great. It’s long grain rice, fragrant and takes less time to cook too. 

What makes these rice balls even more exciting is the stuffing. The crisp outside, soft creamy inside with colorful vegetables, the combination is delicious. The breadcrumbs give the added crunch to it, making it even more crispier. I’ve used vegetables as stuffing for rice balls, you can use meat, cheese or any kind of stuffing as per your liking. You can be as creative as you want and go according to your taste palette.

If you like this recipe, check out other ones on the series Rice Recipes here and here.

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Vegetable Stuffed Rice Balls
by December-29-2017

Crunchy deep-fried rice balls stuffed with vegetables and a hint of sauce. A great way to use those left-over rice and turn them into an exciting snack

Prep time: Cook time: Total time: Yield: serves 4-6

Ingredients

For Rice

Vegetable Stuffing

  • 1/2 Cup Mixed Vegetables, chopped
  • 3 Garlic cloves, minced
  • 3 green chilies, finely chopped
  • 1/2 Tbsp Soy Sauce
  • 1/2 Tbsp Chili Sauce
  • 1/2 tsp Salt, or to taste
  • 1/2 tsp Black Pepper, crushed
  • Mozzarella Cheese diced, as needed
  • 1 Tbsp Vegetable Oil

Breading

  • Flour
  • 2 Eggs, beaten
  • Breadcrumbs
  • Oil for frying

Serve with

  • Chili Sauce

Instructions

  1. Cook Reem ka Steam Rice according to package instructions.
  2. In a large sauce pan bring Chicken Stock to a boil add rice and black pepper. Cook over a very low heat, stirring frequently until the stock has been absorbed. Rice will look overcooked but a perfect texture for rice balls. Keep aside to cool completely or refrigerate overnight.
  3. In another sauce pan over medium heat add oil, green chilies and minced. Saute until light golden and fragrant. Add the vegetables and the seasonings and stir. Cook until the vegetables are soft. Taste check and adjust the seasoning as needed.
  4. Prepare the breading station: In a deep plate beat the eggs and season with a little salt and pepper. In two other deep plates keep flour and bread crumbs.
  5. To make the rice balls: Put some cooled rice in your hand keeping it cupped shaped (make sure you wet your hand a bit for easy handling) and flatten it. Place a tablespoon of filling and a pice of mozzarella in center along. Add a little more rice on the top and start closing it around filling into a ball shape.
  6. Dust the rice balls with flour, then roll in the egg and then in breadcrumbs until completely coated.
  7. Heat the oil in a deep frying pan and fry the rice balls until golden. Drain on kitchen paper.
  8. Serve hot with Chili Sauce.

If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!

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Creamy Brown Rice Porridge with Dark Chocolate

  • By
  • December 28, 2017
Rice is the most-loved staple food across cultures. The popularity of this grain in different regions gives us a variety of ways to enjoy it with every dish being unique and delicious. So I decided to do a series of recipes with Rice bringing you creative, fun and delicious ways to make this everyday staple a little more exciting. Starting-off with a breakfast bowl and this ain’t your regular breakfast bowl, it is a bowl of Creamy Brown Rice Porridge with Dark Chocolate and fruit.

There is something really comforting about a bowl of rice topped with your favorite gravy, meat, veggies or fruit. All items in a bowl sound so good and tastes even better. It’s equally pleasing to look at. Just like this bowl of Creamy Brown Rice Porridge with dark chocolate, it looks so good and tastes amazing. Brown rice, a darling grain for the health conscious doesn’t have to be boring and basic and when chocolate is involved, it just gets delicious!
This breakfast bowl is really simple to make with only 5 ingredients and is packed with nutrients, flavors and energy to give you the perfect boost to start your morning. I tried  Reem ka Steam Rice Brown Rice for this recipe and I was pretty much impressed with the quality of grains. I cooked the brown rice for the first time and they came out perfect and tasted good too unlike all the stories and experience I’ve had heard of that brown rice don’t taste that good and all. These one’s were easy to cook and tasted good too. For my clean-eating days I am now using Reem ka Steam Brown Rice and am pretty satisfied. I’ve found the best alternative to satisfy my rice cravings.
Satisfying rice cravings with something else can be hard but having brown rice as a nutritional alternative  makes it easier. Specially when it’s packed with proteins, fiber, magnesium and other health benefits! Starting the day with this? I can’t think of a better way. Also, along with the nutrients from the Creamy Brown Rice, this breakfast bowl gets the sweetness from maple syrup and is also rich with antioxidants from the cocoa powder. Topped with fresh fruit and chocolate square, this breakfast bowl is breakfast deliciousness!
Bring out those fancy bowls and fill ’em up with this yummy and creamy Brown Rice porridge with Dark Chocolate.

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Creamy Brown Rice Porridge with Dark Chocolate
by December-28-2017
Start your day with delicious bowl of creamy brown rice porridge. A healthy and tasty breakfast that’s chocolaty, not too sweet, warm and filling.

Prep time: Cook time: Total time: Yield: serves 2

Ingredients

  • 1 Cup Reem ka Steam Brown Rice, cooked and cool
  • 1 Cup Milk (milk of your choice, low-fat, almond or any)
  • 1 tsp Unsweetened Cocoa Powder
  • 2 tsp Maple Syrup or Honey (or according to taste)
  • 1/4 teaspoon vanilla extract (optional)

To Serve

  • Mixed Berries
  • Sliced Bananas
  • 3-4 Squares Dark Chocolate, roughly chopped
  • Slivered Almonds

Instructions

  1. Cook Reem ka Steam Brown Rice according to package instruction. Best to prepare a day in advance
  2. In a large sauce pan combine cooked Reem ka Steam Brown Rice and milk and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes. Stirring frequently, until rice is soft and creamy.
  3. Remove the pan from heat and add cocoa powder, honey and vanilla extract (optional). Stir to combine.
  4. Taste check and adjust flavors as needed. Add more milk if you prefer thinner texture.
  5. Serve the bowl of creamy rice porridge with dark chocolate, mixed berries, sliced banana and slivered almond.

If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!

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Rice Soup with Chicken (Thai Style)

  • By
  • December 12, 2017
Rice Soup or Khao Tom in Thai language is a staple in Thailand eaten for breakfast or as a late-night meal. I always wanted to make it but had been waiting for winter season because this soup is packed with flavors I really wanted to enjoy it to the fullest in the cold season. With rice, chicken, peanuts and Thai chilies, this Rice Soup is “Comfort in a bowl”

What I like the most about this soup is that it is prepared with simple ingredients. The flavors from aromatic lemon grass and ginger gives this soup a very distinct and refreshing lemony taste, that I love the most. It’s such a perfect bowl for winter season to keep you warm and helps specially when you’ve got the cold or flu. A bowl of this rice soup is so welcoming and comforting when you’ve had a long day, it refreshes you. 
For this recipe I used Reem ka Steam Rice which came true to it’s description. Fragrant, aromatic long grain rice. Each grain was separate when cooked. These came out just perfect as cooked rice should be.
  
There are different cooking methods when it comes to making this Rice Soup. It’s either made by cooking the rice separately and then adding to soup or by cooking the rice in the Chicken stock. I used the first method and prepared this soup in two steps: (i) Cooking the rice separately (ii) preparing the Soup. I’m pretty happy with how it turned out and absolutely love the flavors. I didn’t get a chance to try the authentic Rice soup in Thailand, when I was there last year. I’m definitely having it whenever I’m there next, to taste the authentic flavor. 

Enjoy a bowl of this Rice Soup with chicken (Thai Style) this winter and cozy up!

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Rice Soup with Chicken (Thai Style)
by December-12-2017
Rice soup flavored with aromatic lemongrass, ginger and shredded chicken, served with Thai red chilies and roasted peanuts. A delicious comfort food to warm you up this winter!

Prep time: Cook time: Total time: Yield: serves 2

Ingredients

  • 5 Cups Chicken Stock
  • 2 Chicken Breast Fillet
  • 1 Onion, small and thinly sliced
  • 3 Garlic Cloves
  • 1 1/2 Tbsp Lemon Grass, dried
  • 1 inch Ginger, peeled and sliced
  • 1 Cup Reem ka Steam Rice, cooked
  • 2 Tbsp Lemon Juice, Fresh
  • 1 Tbsp Fish Sauce
  • Salt according to taste

Garnishes

  • 3 Thai Red Chilies, thinly sliced
  • 1 inch Ginger, peeled and julienne
  • 2 Tbsp Peanuts, roasted, skin-on and unsalted
  • Fresh Coriander
  • Shredded Chicken (reserved)

Serve With

  • Chili Sauce
  • Ginger, Julienne
  • Lemon Wedges

Instructions

  1. Cook Reem ka Steam Rice according to package instructions. Keep aside until further use
  2. In a large sauce pan bring chicken, chicken stock, sliced onion and garlic cloves to a boil. Reduce the heat and let simmer for about 15 minutes or until chicken is cooked through.
  3. Transfer the chicken and garlic cloves from the pan to the cutting board and let cool. Discard onion from the stock mixture. Using the side of the Chef’s knife smash the garlic to make a paste and return to sauce pan. Stir to combine. Shred the chicken and set aside (reserve some for garnish)
  4. Add lemon grass and sliced ginger to the stock mixture and bring to a boil. Let simmer for 10 minutes. Discard lemon grass and ginger from the mixture. Add cooked rice and simmer briefly
  5. Stir in lemon juice, fish sauce and shredded chicken. Taste check and add salt if needed or adjust seasoning according to taste.
  6. Ladle the hot rice soup in serving bowls. Garnish with red chilies, ginger, reserved chicken, roasted peanuts and fresh coriander

If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!

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