Breakfast Oatmeal | ||
| rolled oats (not | quick cooking) |
2 cups | apple juice | |
3/4 cup | water | |
1/3 cup | raisins | |
1 dash | salt |
Add ingredients to the inner pot and stir. Place inner pot into | ||
the rice cooker, cover and press the Steam/Cook button. Halfway | ||
through the steaming cycle, carefully open the lid, keeping hands and | ||
face away to avoid steam burns and stir. Cover and continue cooking | ||
until the rice cooker switches to keep warm mode. Allow to stand for 10 | ||
minutes before serving. | ||
| ||
4 | small to medium pears, firm | but ripe |
2 cups | white wine (Reisling is suggested) | |
1/2 cup | sugar | |
1/2 tsp. | vanilla | |
- | whipped cream and toasted sliced almonds for | |
| garnish (optional) |
Peel pears and remove core from bottom. Cut a slice from the bottom of each pear to form a flat base. Leave stem on top of pear. Add wine and sugar to the inner pot, and place inner pot into the rice cooker. Dip the pears into the wine mixture to coat, and lay them on their sides in the steam tray. Place the steam tray into the rice cooker, cover and press the Steam/Cook button. Steam for about 20 minutes or until cooked (when the tip of a knife goes in easily). If pears are still firm, cook for another
*For a dramatic pink blush, use red wine instead of white.
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