Rice, Grains and Cereals
Rice
Step 1: Put both rice and water in rice bowl.
Step 2: Pour specified amount of water in inner water reservoir (see chart).
Step 3: Cover and steam.
•There are many types of rice. Follow specific directions for the variety used.
•For firmer rice, slightly decrease water in both rice bowl and inner water reservoir;
for softer rice, slightly increase water in both areas.
•Rice may be seasoned with salt, pepper or butter before or after cooking.
•To vary the flavor of the rice, use other liquids in place of water in rice bowl. Use the same amount of liquid as water indi- cated in chart. Suggestions include broth, consomme or wine. Remember: Use only clean water in the inner water reservoir.
•Add chopped onions, minced parsley, almonds or sliced mushrooms to rice in
rice bowl. It flavors as it cooks.
Grains and Cereals
•To prepare other grains such as wheat or oatmeal, pour water into rice bowl. Cover and steam to heat water. Add grain to hot water and steam again. Follow water
volumes and steaming times indicated in chart.
Don/t Forget Rice for Breakfast
Hot cooked rice .•. with butter or margarine, cream and sugar. For an added touch of flavor, sprinkle a small amount of cinnamon on top.
Rice with fruit ... makes a delightful change for breakfast or a
snack. Top hot cooked rice with cream, sugar and slices of fresh, canned or frozen fruit.
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| Rice Pilaf | (Serves 4) | |
| 1 | cup raw converted | rice | 2 | tablespoons butter or |
| 2 | tablespoons minced |
| margarine | |
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| onion | .,: ; | 1 can (3 ounces) sliced | |
| 1/4 | cup minced parsley |
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| mushrooms, drained |
| (or 1 tablespoQn dry | 1/2 | teaspoon salt | ||
| parsley flakes) |
| 11/4 | cups chicken broth | |
• Combine all ingredients in rice bowl. Cover and steam. Water: 1% cups | |||||
Time: |
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8