Recipes
Rice congee
Serves 4
INGREDIENTS
1 Rice Box cup long grain white rice
1 clove garlic, minced
1 cm piece ginger, peeled and finely grated
2 tablespoons soy sauce
3 teaspoons butter
4 green onions, finely sliced
Sesame oil to drizzle and ground white pepper to serve
METHOD
1.Wash rice in running cold water until water is clear. Drain well and place into removable cooking bowl. Add water up to congee water mark 1.
2.Stir in garlic, ginger and soy sauce and mix well. Secure lid shut.
3.Select MENU button and push twice to CONGEE setting. Press START button.
4.When congee is cooked (after approx. 38 min), stir with plastic spoon until smooth. It will thicken upon standing. Stir in butter and serve topped with green onions, sesame oil and a sprinkling of white pepper.
NOTE
It is not recommended to use the delay timer feature for CONGEE and PORRIDGE/SOUP setting if using perishable foods such as chicken, meat and seafood.
CHICKEN RICE PORRIDGE SOUP
Serves 6
INGREDIENTS
1 rice box cup short grain rice
2 chicken Marylands, skin removed 2cm piece ginger, sliced
1 clove garlic, bashed
2 green onions, coarsely chopped
2 sprigs coriander, root washed and trimmed Pinch white pepper and salt
2 tablespoons soy sauce
Sesame oil and chopped coriander leaves to serve
METHOD
1.Wash rice under cold running water until the water runs clear; drain well and place into removable cooking bowl. Pour in water up to rice/water level 6. Add chicken pieces, ginger, garlic, green onion and coriander root. Mix well and secure lid shut.
2.Select MENU button and push three times to PORRIDGE/SOUP setting. Press START button.
3.After cooking is complete (after 60 minutes), remove chicken and shred finely; set aside.
4.Remove ginger, garlic and coriander roots and discard.
5.Stir soup until rice has broken down. Return shredded chicken to removable cooking bowl and season to taste with white pepper, salt and stir in soy sauce.
6.Ladle soup into serving bowls and serve drizzled over with sesame oil and top with coriander.
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