Ingredients

3/4 cups uncooked Harvester’s Dinorado Rice or Harvester’s Sinandomeng

4 cups of water

4 cups of chicken broth (use fat free chicken stock for a healthier option)

¾ pounds white fish fillet (ex. tilapia)

3 tbsp soy sauce

2 tbsp sugar

3 tbsp white ground pepper

4 thin slices of fresh ginger, jullienned

Toppings:

1/2 bundle green onions, chopped

1 egg

Fried wanton wrappers

Procedure

Combine water and broth in a pot and bring to a boil.

Stir in uncooked Harvester’s Dinorado or Harvester’s Sinandomeng rice. Allow to cook for thirty minutes or until porridge thickens.

Marinate fish fillets with soy sauce, sugar, ginger, and pepper.

Once porridge thickens, put the fish in and let it simmer in low heat for 5-8 minutes, stirring occasionally.

Top with fresh egg, green onions and fried wanton wrappers to garnish. Serve hot.

Ingredients

6 cups cooked, leftover Harvester’s Thai Jasmine Rice or Harvester’s Long Grain Rice

3/4 cup shrimps, shelled and deveined

3/4 cup roasted pork, cubed

3 eggs, beaten

1 cup frozen peas and carrots, thawed

2 stalks green onion, chopped

2 cloves garlic, chopped

1 scallion, minced

1 tsp salt

½ tsp black pepper

1/2 tsp cornstarch

2 tbsp cooking oil

1 tbsp soy sauce

1 tsp sesame oil

Procedure

Marinate shrimp with salt, pepper and cornstarch for 10 mins.

Heat a large non-stick wok and add oil. Coat entire pan.

Sauté garlic and scallions.

Add shrimp and roasted pork. Stir.

Add carrots and peas. Stir.

Add the cooked Harvester’s rice, green onions, eggs and sesame oil.

Stir well until ingredients are mixed with the rice.

Season with salt and pepper. Drizzle with soy sauce and toss.

Ingredients

1/3 cup uncooked Harvester’s Brown Rice or Jordan Farm’s Organically-Grown Brown Rice

4 cups water

2 tbsp cocoa powder

¼ cup brown sugar

evaporated milk

Procedure

Soak Harvester’s Jordan Farm’s brown rice in 1 cup water for 1hr.

Switch burner to medium heat 5 min before the end of 1 hr soaking.

Add the soaked rice with the remaining water and cook in medium heat, stirring occasionally until water is absorbed.

Add another cup of water and continue cooking until water is absorbed, occasionally stirring.

Add remaining water and stir for another 15-20 mins.

Add cocoa powder and brown sugar. Stir.

Drizzle with evaporated milk.

Ingredients

2 cups Harvester’s Malagkit rice, soaked overnight

2 pandan leaves, tied into knot

4 cups coconut milk

1 cup light brown sugar

1/4 teaspoon salt

banana leaves

Garnish
toasted sesame seeds

(optional)

For the topping
2 cups coconut cream

1-1/2 cups dark brown sugar

Procedure

Line a baking dish with banana leaves and brush with coconut oil/butter. In a wide, non-stick pan over medium heat, combine coconut milk and pandan leaves, Bring to a simmer and cook for about 5 minutes. Remove pandan leaves.
Add Harvester’s Malagkit RIce and salt and cook, for about 20 minutes or until rice grains are cooked and liquid is mostly absorbed. Stir occasionally. Add sugar and continue to cook, constantly stirring , for about 25 minutes or until rice mixture is very thick and chewy. Transfer cooked rice into prepared baking dish and even out. Spoon topping over rice and spread across the surface.
Bake in a 350F oven for about 20minutes or until topping is firm. Increase temp to 375F and continue to bake for another 10 to 20 minutes until top is golden. Cool and then add the toasted sesame seeds before serving.
For the Topping:
In a non-stick sauce pan over low heat, combine coconut cream and sugar. Cook, stirring, until very thick yet spreadable.