Brown Rice Cigars


For any movie marathon – whether planning a movie night or working your way through a whole franchise over a weekend – finger food is always a winner. There’s something so cinematic about cigars. They always make me think of a Bond villain or an eccentric detective in a crime thriller. As a cigar innocent, these brown rice and prawn “cigars” are my playful take on the real thing – and a sociable companion to a movie marathon or game night.


TIME: 1½ hours | SERVES: makes 12


for the brown rice cigars

125 ml Spekko Saman Brown Rice

30 ml butter

1 small onion, finely chopped

2 garlic cloves, finely chopped

400 g prawns, shelled and deveined

salt and freshly ground black pepper

juice of 1 lemon

finely grated zest of 1 lemon

15 g fresh coriander, finely chopped

15 g flat leaf parsley finely chopped

12 sheets phyllo pastry

100 g (110 ml) butter, melted

for the dipping sauce

4 spring onions, finely chopped

1 green chili, sliced

1 red chili, sliced

2 garlic cloves, finely chopped

100 ml sweet soy sauce

40 ml tomato sauce

15 ml prosecco vinegar

40 ml honey


for the brown rice cigars

Heat the oven to 180 °C. Line a baking tray with baking paper. Cook the rice according to the instructions provided on the packaging. Drain and let it cool to room temperature. Melt the butter in a saucepan. Add the onion and garlic and fry until soft and translucent. Slice the prawns into 1 cm pieces and add to the onions. Fry until cooked and season with salt, pepper, lemon juice and zest. Take off the heat and let it cool for about 15 minutes before adding the coriander and parsley. Lay 1 sheet of phyllo pastry on your work surface. Brush the sheet with melted butter. Fold the phyllo sheet in half horizontally to form a rectangle. Spoon 2 tablespoon of the mixture about 3 cm form the edge on the pastry. Fold the sides over and brush the top of the folded edges. Roll the phyllo into a tight cigar shape. Place on the baking tray. Brush on top with more melted butter and repeat the process with the rest. Place in the oven and bake for 30 minutes until golden and crispy. Serve warm with the dipping sauce.


for the dipping sauce

Mix all the ingredients together and serve with the cigars.

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