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Togarashi Fried Rice Thai Basil Coconut Rice Rice Pudding

Those Who Know Farm Fresh Choose Hinode.

We take great pride in announcing our partnership with one of the most unique, luxurious, farm to fork dining experiences in Northern California, Park Winters. Their award-winning, Michelin rates chefs put together three decadent recipes you’ll love to cook at home, all using our new Hinode Calrose Plus+ Blend. Whether you are looking for a fresh toasted coconut flavor, savory fried rice or a fantastic dessert, we encourage you to try a taste of our new blend, created by those who know best.

Togarashi Fried Rice

a Togarashi Fried Rice dish on a table

Togarashi Fried Rice

  • 2 Cups Hinode Calrose Plus+ Blend
  • 2 Cups Water
  • 1 Tbl Sesame Oil
  • 1/2 Cup Shallots
  • 1 Cup Chopped Carrots
  • 1 Cup Chopped Squash
  • 1 Cup Chopped Yellow Onion
  • 1 Cup Edamame Beans
  • 1/2 Cup Chopped Green Onions
  • 1 Tbl Sesame Seeds (black and White mixed)
  • 1/2 Cup Cilantro Leaf, peeled whole
  • 1 Tbl Togarashi Powder

Togarashi Oil

  • 4 Tbl Soy Sauce
  • 1 Tbl Brown Sugar
  • 6 Cloves Garlic
  • 1 Tbl Molasses
  • 1 Tbl Sesame Oil
  • 1 tsp Chopped Jalapeno (no seeds)
  • 1 tsp Togarashi Powder
Togarashi Fried Rice
  1. In nonstick pan, boil water. Add Hinode Rice, turn heat to low, cover and simmer for 20 min. Cool rice and refrigerate for 1 hour.
  2. Make Togarashi Oil in advance (see below).
  3. In sauté pan or wok, turn heat to med-high/high.
  4. Add 1 Tbl of sesame oil, add vegetables and start to sauté. When sauté has become golden brown (3-5 mins), add togarashi oil (30 sec), then add cooked rice. Sauté 3-5 min until rice is browned and stir fried.
  5. Finish with chopped green onions, cilantro, sesame seeds, and togarashi powder.
Togarashi Oil
  1. Add all ingredients and pulse in food processor or blender.
  2. Store in airtight container until ready to use.

Toasted Thai Basil Coconut Rice

toasted thai basil coconut rice

Toasted Thai Basil Coconut Rice

  • 2 Cups Hinode Calrose Plus+ Blend
  • 2 Cups Water
  • 2 Tbl Coconut Oil
  • 1 Tbl Coconut Butter
  • 1 Cup Coconut Milk
  • 1/4 Cup Chopped Scallions
  • 1/4 Cup Chiffonade Thai Basil

Organic Thai Chili Oil

  • 5 Thai Chilis Minced
  • 1/4 Cup Organic Sesame Oil
  • 2 Tbl Organic Virgin Coconut Oil Not Refined
  • 4 Tbl Liquid Coconut Aminos
  • 1 Tbl Minced Garlic
  • 2 Tbl Minced Fresh Shallots
  • 1 Tbl Organic Rice Vinegar
  • 1 tsp Red Chili Pepper Flakes
Toasted Thai Basil Coconut Rice
  1. Turn oven on to 375ºF
  2. In medium sauté pan, add coconut oil, coconut butter and Hinode Rice.
  3. Sauté mixture until toasted and golden brown, about 5 min.
    NOTE: Keep rice moving in pan, mixture will smell of toasted coconut, CAREFUL NOT TO BURN
  4. Add water and cover. Simmer on low heat for 20 min.
  5. Add coconut milk, stir evenly and cover. Place entire pan in oven and finish for 15 min.
  6. Remove rice from oven, and add fresh scallion, Thai basil and fluff.
  7. Drizzle organic Thai chili oil right on top. Enjoy!
Organic Thai Chili Oil
  1. Cook coconut oil, sesame oil, and minced garlic in a small pot on low heat for about 10 min.
  2. When mixture starts to foam and look slightly golden in color, remove from heat and stir in the rest of the ingredients. Store in airtight container and refrigerate.

Rice Pudding

Rice Pudding with granola and fruit

Rice Pudding

  • 1 Cup Hinode Calrose Plus+ Blend
  • 3 Cups Organic Oat Milk or Almond Milk
  • 1 Cup Coconut Milk
  • 1/4 Cup Brown Sugar
  • 3 Tbl Maple Syrup
  • 1/2 Cup Coconut Cream
  • 1 tsp Toasted Cinnamon
  • 1/4 tsp Cardamom
  • 1 Tbl Bourbon Vanilla Extract
  • 1 Lavender Stem
  • 1 tsp Honey (optional)

Oat Granola

  • 5 Cups Oats
  • 4 Tbl Butter
  • 1 Tbl Szechuan Peppercorns
  • 1 tsp Cinnamon
  • Pinch Clove
  • 3 Tbl Maple Syrup
  • 1 Tbl Coconut Oil
  • 1 tsp Vanilla Extract
Rice Pudding
  1. Turn oven on to 375ºF
  2. In a medium nonstick Dutch oven (or use standard pot with lid), add oat or almond milk, coconut milk, brown sugar, maple syrup, and cook over medium heat until sugars are developed.
  3. Add Hinode Rice, bourbon vanilla extract, cinnamon, and cardamom. Cover and bake for 1 hour. Stir every 20 min.
  4. Add coconut cream, stir evenly. It should look a little watery and creamy. If it’s too thick, add a little hot water to break up.
  5. Garnish with fresh berries and oat granola. Add lavender stem for aromatics. Honey is optional.
Oat Granola
  1. Preheat the oven to 300ºF
  2. In a medium sauté pan, cook all ingredients together on low heat, except oats.
  3. Add oats and turn heat off, mix well and transfer mixture to a nonstick surface. Bake for 10-20 min, just until toasted golden brown.
  4. Let cool and seal in an airtight container.