In this prosperous season, bless your loved ones with Heavenly Rice CNY Special.

Heavenly Premium Rice
Heavenly Premium Thai Hom Mali Fragrant Rice is the best quality jasmine rice: silky smooth and pure white with a fluffy texture when cooked, and a distinct ‘pandan’ aroma. Naturally fragrant, Heavenly Rice’s subtle fragrance is natural and contains no artificial additives. Freshly milled Heavenly Rice is packed in Thailand so that none of its characteristic aroma is lost. This new premium brand, only available from See Hoy Chan (1988) Pte Ltd, is certified Grade A under Thailand’s stringent fragrant rice grading system.

Heavenly Brown Rice
Heavenly Brown Rice is a Hom Mali or fragrant brown rice. It is unmilled and unpolished. Each intact grain, with its nutrient-rich coating of bran, is naturally coloured. With more calcium, iron, protein, fibre, and B vitamins than fragrant (Hom Mali) rice, this nutritious staple retains the distinctive fragrance of Hom Mali rice. Picked from the freshest harvests, Heavenly Brown Rice has a particularly sweet nutty taste and distinctively chewy texture that imparts a more satisfying flavour.

Other rice besides Heavenly Premium Rice and Heavenly Brown Rice:

New Crop Rice
Freshly harvested and packed straight from the fields, Heavenly New Crop grains have a purer, sweeter flavour, a softer texture, and a more translucent sheen. When steamed properly (and cooking it requires less water than year-old rice), Heavenly New Crop Rice is soft and puffy and oh-so-satisfying. The softer and stickier texture of New Crop Rice also makes it particularly suitable for cooking congee. This vibrantly-flavoured rice is particularly sought after by rice connoisseurs.

Heavenly Standard Rice
Launched for the budget-conscious consumer, Heavenly Standard Rice meets Thailand’s stringent Hom Mali standards. Each vibrant red pack contains 80% Hom Mali Rice, as well as other varieties of fragrant rice. The jasmine fragrance is preserved while prices are kept lower than for those of other premium rice brands.

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Heavenly Rice CNY Recipes created by Chef John See

CNY: Brown Rice Ngor Hiang

Fried to a golden-brown crisp, this vegetarian version is filled with crunchy vegetables and nutty brown rice so each mouthful is a savoury delight.

Ingredients:

1. 4 dried bean curd skins (fu pei), about 20cm square each
2. Vegetable oil for deep-frying

Filling:

1. 1 cup cooked Heavenly Brown Rice, preferably 1 day old
2. 3 tbsp water chestnuts, chopped
3. 2 tbsp celery, chopped
4. 2 tbsp coriander leaves, chopped
5. 1 tbsp sesame oil
6. 2 tbsp sesame seeds, toasted
7. 2 tbsp light soy sauce
8. 3 tbsp oyster sauce
9. 2 tbsp olive oil
10. 1 tbsp chilli bean sauce (dou ban jiang)

Method:
1. Mix all the ingredients for the filling together.
2. Divide the filling into 4 portion. Spread out a square of bean curd sking and place the filling lengthwise on it. Wrap and roll up like a spring roll. Seal edges with a little beaten egg white.
3. Heat oil for deep-frying until hot. Fry bean curd rolls until golden brown. Drain and serve with additional chilli bean sauce.

Time: 30 minutes
Serves: 4
Recipe by John See
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CNY: Yellow cucumber stuffed with tofu and brown rice

A healthy, all-in-one meal especially after the indulgences of Chinese New Year.

Ingredients:

1. 1 cup cooked Heavenly Brown Rice
2. 1 tsp deep-fried garlic
3. 1 tbsp shallots, finely sliced
4. 1 tbsp sesame oil
1tbsp light soy sauce
1 egg tofu, cubed
5. 40g peeled water chestnuts, sliced
6. 1yellow cucumber, peeled, halved and hollowed
7. 500ml chicken stock
8. 5g coriander leaves

Method:
1. Gently mix all the ingredients together, except for the cucumber and stock.
2. Spoon this mixture into the hollowed out cucumber halves.
3. In a small saucepan, pour in the chicken stock. Carefully place the stuffed cucumbers into the stock. The stock should come up to the top of the cucumber, but not overflow into it. Simmer for 7 minutes, or until the cucumber is tender.
4. Remove from the stock. Garnish with coriander leaves and serve.

Time: 15 minutes
Serves: 2
Recipe by John See

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CNY: Eight Treasure Rice
Traditionally served at Chinese New Year celebrations, this pudding is lighter as fragrant rice, and not glutinous rice is used.

Ingredients:

1. 30g canned lotus seeds
2. 30g canned ginkgo nuts
3. 30g red dates
4. 15g maraschino cherries
5. 15g almond slivers
6. 1/4 cup syrup
7. 1 cup cooked Heavenly Rice

Method:
1. Mix all the ingredients together, except for the rice.
2. Spoon the mixture into a mould and flatten the surface.
3. Top with Heavenly Rice, gently pressing the rice into the fruit.
4. To serve, invert the pudding onto a plate.

Time: 10 min
Serves 2
Recipe by John See