WORLD OF FLAVOUR

This week, we are going on a tour around the world, without leaving your kitchen. 

Spekko Rice’s Seven Weeks Around the World campaign celebrates the magic of rice and its role in kitchens across the globe. 

From the bustling streets of Mexico and Japan to the vibrant kitchens of Indonesia, the spice markets of Morocco, and the sun-soaked kitchens of Italy and India, rice has a way of bringing people together, creating meals full of flavour, tradition, and heart.

With Spekko’s premium rice range Long Grain Parboiled, Wholegrain Brown, White Extra Long Grain, Basmati, and Jasmine, the world is truly at your fingertips. 

Each variety has its own unique character, ready to transform everyday meals into something special.

This campaign is an invitation to be curious, explore, and discover. 

It is about stepping out of the ordinary, seeing how one humble grain can carry a world of flavour, and connecting with the stories and cultures behind it.

So take a moment this week to let your kitchen become a gateway to the globe. 

Enjoy the colours, aromas, and warmth that rice brings, and let it inspire new ways to celebrate food, family, and the joy of cooking.

With Spekko, every meal is a journey and every grain has a story.

Mexican Bean, Chicken, Corn and Rice (see above)

It is an undisputed fact that the most popular vegetable in Mexico is the tomato. Then of course, corn is a staple food with beans a close second. Add some chicken, Mexican spices such as chilli, cumin, garlic and paprika, and you have a culinary Mexican wonder. 

For the Mexican Spice Mix

3 garlic cloves, finely chopped

3 tsp ground paprika

3 tsp ground cumin

2 tsp salt

½ tsp cayenne pepper

Freshly ground black pepper, to taste

For the Chicken

8 chicken portions (thighs and drumsticks)

6 Tbsp olive oil, divided

4 Tbsp lime juice

For the Rice Base

1 onion, diced

2 garlic cloves, finely chopped

1 red bell pepper, diced

1 ½ cups Spekko Long Grain Parboiled Rice

2-3 cups chicken stock

1 cup tomato passata

1 x 410 g can corn kernels, drained

1 x 400 g can black beans, drained and rinsed

Juice of 1 lime

To Serve

Guacamole

Sour cream

Garnish

Lime wedges

Fresh coriander leaves

Sliced jalapeños

Method

Preheat the oven to 180°C (350°F). 

In a bowl, combine the garlic, paprika, cumin, salt, cayenne pepper, and freshly ground black pepper. Set aside. In a separate bowl, mix 2 tablespoons of the spice blend with 2 tablespoons of olive oil and the lime juice. 

Rub this mixture over the chicken portions and marinate in a glass dish for at least 1 hour, or overnight if possible.

Heat 2 tablespoons of olive oil in a large, deep, ovenproof cast iron pot over medium-high heat.

Sear the marinated chicken pieces on both sides until golden, then remove and set aside. 

Wipe the pot clean, discarding any burnt spices. 

Add the remaining 2 tablespoons of olive oil and sauté the onion and red bell pepper until softened, about 5 minutes. 

Add the garlic and sauté for an additional minute.

Stir in the rice, chicken stock (starting with 2 cups), tomato passata, corn, black beans, and the remaining spice blend. Mix well to combine. 

Nestle the seared chicken pieces on top of the rice, skin side up. Cover with a lid or foil and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes, or until the chicken is cooked through and the rice is tender. 

Add more stock if needed during baking.

Just before serving, squeeze the juice of 1 lime over the dish. Serve straight from the pot, garnished with lime wedges, fresh coriander, and sliced jalapeños. Accompany with guacamole and sour cream on the side.

Temari Sushi

Bite-sized, cute, adorable and garnished with prawns, sashimi, scrambled egg and vegetables. This is Temari sushi is decorative and easy to make, a splendid way to hype up the look of any party table.

For the sushi rice

2 cups Spekko Jasmine Long Grain White Rice

5 Tbsp rice vinegar

1 ½ Tbsp sugar

⅓ tsp salt

For the Kinshi Tamago

2 eggs

¼ tsp salt

Oil

For the other toppings

4 cooked prawns

120g fresh tuna sashimi

120g fresh yellowtail sashimi

120g fresh salmon sashimi

½ avocado

For the garnish

Shredded nori

Shiso leaves, thinly sliced (can be replaced with mint, Thai basil, sweet basil, grape leaves, lemon basil, lemon thyme, green onion, or coriander)

Red and black fish roe

Japanese cucumber, very thinly sliced

Sesame seeds, toasted

Lemon, thinly sliced

Soy sauce

Method

Cook the rice according to the package instructions. 

While it’s still warm, mix together the rice vinegar, sugar, and salt. Transfer the rice to a large bowl and gently fold in the vinegar mixture.

Cover and allow the rice to cool to room temperature.

Whisk the eggs with a pinch of salt. Heat a small amount of oil in a non-stick pan over medium heat.

Pour in enough egg mixture to form a very thin layer and cook until set. Repeat with the remaining mixture. 

Once all the egg layers are cooked, roll them up and slice into thin strips. 

Slice the fish and avocado into thin pieces, about 5 cm long.

Place a sheet of plastic wrap on a flat surface. Arrange the toppings in the center, then spoon a heaped tablespoon of cooled rice on top. Gather the edges of the plastic wrap and twist to form a ball, enclosing the rice and toppings.

Carefully unwrap the sushi balls and garnish with shredded nori, shiso leaves, roe, cucumber, sesame seeds, and a slice of lemon. Serve with soy sauce.

Nasi Goreng

Master this recipe and you can cook Indonesia’s national dish. Fragrant and spicy, it is a stir-fry, sometimes cooked with prawns as an extra ingredient.

Ingredients

1 ½ Tbsp oil

3 cloves garlic, finely chopped

1 red chili, deseeded and finely chopped (adjust to your spice preference)

2 onions, diced

200g deboned chicken thighs, cut into cubes

4 Tbsp kecap manis

4 cups cooked Spekko Jasmine Long Grain White Rice, cooled

2 tsp shrimp paste

For the garnish

4 eggs, fried

2 tomatoes, sliced into wedges or chunks

Lime wedges

Fresh sliced red chili

Spring onion curl

Method

Heat the oil in a large pan or wok over high heat. 

Add the garlic and chili, and sauté for 10 seconds. Add the diced onions and cook for 1 minute, stirring occasionally. 

Add the chicken and cook until it mostly turns white, then pour in half of the kecap manis.

Continue cooking for 1-2 minutes until the chicken is cooked through and slightly caramelised. 

Add the cooled cooked rice to the pan along with the remaining kecap manis and shrimp paste.

Stir-fry the rice constantly for 2 minutes until the sauce has reduced and the rice starts to caramelise.

Divide the rice mixture between four serving plates.

Top each plate with a fried egg, tomato wedges, lime wedges, fresh sliced red chili (optional), and spring onion curls.

Horchata

Pull into a taqueria or a Mexican ice cream shop, and the most popular beverage will be a rice and nut blend, flavoured with cinnamon and sometimes vanilla. Like a lot of delicious Mexican recipes, this one originated in Spain - and in particular Valencia.

Ingredients

1 cup Spekko Wholegrain Brown Extra Long Grain Parboiled Rice

3 cups water

¼ cup sugar (adjust according to taste)

½ cup macadamia nuts, chopped

1 tsp cinnamon powder, plus extra for serving

1 Tbsp vanilla essence

3 cups macadamia milk

1 cup ice

Method

Soak the brown rice and chopped macadamia nuts in a bowl with water for 12 hours.

Drain the mixture after soaking. Place the soaked rice, nuts, cinnamon, vanilla essence, and macadamia milk into a blender.

Blend until the mixture is smooth and the rice and nuts are properly ground. Strain the blended mixture through a muslin cloth or milk bag into a jug to remove any solids.

Pour the horchata into glasses over ice. Sprinkle extra cinnamon powder on top before serving.