Chef's Recipes

Venus rice

Recipe for venus rice by Ruby Red Flamingo restaurant in Adelaide.

  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print
Venus rice
"I recently had the Venus rice at Ruby Red Flamingo. Amazing! Would you please request the recipe?"
Aimee Yee, Glenelg, SA
To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 320 gm (2 cups) black rice (see note)
  • 2 tbsp extra-virgin olive oil, plus extra to serve
  • 1 golden shallot, thinly sliced
  • 2 garlic cloves, finely diced
  • 800 gm (about 4) cleaned squid tubes, thinly sliced into rings
  • 250 ml (1 cup) vegetable stock
  • 125 ml dry white wine
  • 4 zucchini, coarsely chopped
  • 200 gm podded peas (about 350gm unpodded)
  • 100 gm cherry tomatoes, halved
  • ½ cup each (loosely packed) flat-leaf parsley and basil


  • 1
    Bring rice and 500ml water to the boil in a large saucepan over high heat. Reduce heat to low, cover and simmer until tender (10-12 minutes). Remove from heat and set aside covered to steam (5-10 minutes).
  • 2
    Meanwhile, heat oil in deep frying pan over medium-high heat. Add shallot and garlic and sauté until translucent (2-4 minutes). Add squid and stock and simmer until squid is tender and most of the liquid has evaporated (15-20 minutes). Season to taste, deglaze pan with wine, add zucchini and peas and simmer until tender (5-7 minutes). Stir in rice and simmer, stirring occasionally, until warmed through (5-7 minutes). Add tomato, herbs and a drizzle of oil, and serve.


Note Black rice is available at Asian supermarkets and select grocery stores.