Kinqua Rice Pudding
Makes 8 servings (1/2 cup x 8)
Ingredients
- 1 package yoshi kniqua blend
(remove spices and rinse blend WELL) - 1/2 cup cane sugar
- 1 1/2 cups coconut milk
- 1 vanilla bean (sliced lengthwise)
- 1 cinnamon stick
- 1 tsp. cinnamon
- 1 cardamom pod (green)
- 1 star anise
- 2 ripe firm bananas
- 2 tbsp. unsalted butter
- 1/4 cup brown sugar
- 1/4 cup coconut milk, to garnish
Cooking Directions
- Combine the rinsed kniqua BLEND, 2 ¾ cups water and ½ tsp. salt in saucepot, bring to boil, reducing heat to a simmer with lid on for 40 min (rice/quinoa should be cooked but still wet).
- Stir in sugar, coconut milk and a pinch of salt, bring to a boil again and reduce to a simmer then stir in vanilla bean, cinnamon stick, cinnamon, cardamom pod and star anise, leave uncovered, stirring occasionally for about 25-35 minutes.
- Remove from heat and cool to a warm temperature, stirring occasionally to find and remove vanilla bean, cinnamon stick, cardamom pod and star anise.
- Cut bananas into 8 slices lengthwise, set aside. In a medium saucepan melt butter, once up to heat add sliced bananas and brown sugar, let simmer until tender and remove from heat.
- Serve: Divide the kniqua into 8 bowls and add 2 slices of banana to each and finish with a swirl of coconut milk and a dash of cinnamon.
Togarashi Risotto Recipe
Makes 8 servings (1/2 cup x 8)
Ingredients
- 1 package togarashi risotto
- 8 cups vegetable or chicken broth
- 1 Tbsp. evoo
- 4 Tbsp. unsalted butter, divided
- 4 cloves garlic, minced
- 1 Tbsp. ginger, minced
- 1 cup shallots, minced
- 1/3 bottle prosecco (or dry white wine)
- salt and pepper to taste
- 1 bunch green onion, diced to garnish
- optional – add a lil’ extra yoshi togarashi
spice powder
(purchased separately) for an extra kick
Cooking Directions
- Bring broth to a simmer in a medium saucepot. keep aside on low to add to the risotto.
- In a large skillet, heat the olive oil and 3 tbsp. butter over medium heat.
- Add garlic, ginger and shallots and cook until translucent, about 1-2 minutes.
- Add the package of togarashi risotto and stir for a minute or two, allowing the ingredients to coat the rice.
- Pour in the prosecco and allow to cook down until you can no longer smell the alcohol.
- Now, start adding the broth 1 ladle at a time, stirring gently and allowing the rice to absorb the liquid.
- Repeat for 25-30 minutes, or until the rice has reached the desired creaminess. check seasoning and add salt and pepper if desired.
- Stir in a little more broth, add 1 Tbsp. of unsalted butter, stir and remove from heat.
- If you prepared shrimp/chicken to add in, add to the risotto now.
- Serve immediately garnished with green onion.
note: if you would like to add shrimp or chicken; season, cook and set aside first.
Sriracha Risotto Recipe
Makes 8 servings (1/2 cup x 8)
Ingredients
- 1 package sriracha risotto
- 8 cups vegetable or chicken broth
- 1 Tbsp. evoo
- 4 Tbsp. unsalted butter, divided
- 4 cloves garlic, minced
- 1 Tbsp. ginger, minced
- 1 cup shallots, minced
- 1/3 bottle dry white wine
- 1 bunch green onion, diced to garnish
- salt and pepper to taste
- optional add a lil’ extra yoshi sriracha seasoning blend (purchased separately) for an extra kick
Cooking Directions
- Bring broth to a simmer in a medium saucepot. keep aside on low to add to the risotto.
- In a large skillet, heat the olive oil and 3 tbsp. butter over medium heat.
- Add garlic, ginger and shallots and cook until translucent, about 1-2 minutes.
- Add the package of sriracha risotto and stir for a minute or two, allowing the ingredients to coat the rice.
- Pour in the wine and allow to cook down until you can no longer smell the alcohol.
- Now, start adding the broth 1 ladle at a time, stirring gently and allowing the rice to absorb the liquid.
- Repeat for 25-30 minutes, or until the rice has reached the desired creaminess.
- check seasoning and add salt and pepper if desired.
- Stir in a little more both, add 1 Tbsp. of unsalted butter, stir and remove from heat.
- If you are adding in shrimp/sausage add in now.
- Serve immediately garnished with green onion.
note: if you would like to add shrimp or sausage; season, cook and set aside first.