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Tropical Mango Rice
Serves
INGREDIENTS
1 ¼ cup short grain white rice, washed and drained
1 cup mango nectar
1 cup water
1 15oz can can sliced peaches, drained, juice reserved
2 teaspoons finely grated lime rind
1 15oz can coconut cream ¼ cup passionfruit pulp
1 tablespoon cinnamon sugar
METHOD
1.Place washed rice, mango nectar, water and reserved peach juice (set peach slices aside) into the removable cooking bowl, mixing well. Cover with lid.
2.Press the RICESTEAM button and then the STARTCANCEL button.
3.When the cooker has automatically switched to the WARM setting, stir through lime rind, coconut cream and passionfruit pulp. Cover with lid and stand for 10 minutes on WARM setting.
Serve warm with reserved peaches and sprinkle with cinnamon sugar.
Steamed whole fish with ginger & green onions
Serves 2
INGREDIENTS
2cm piece fresh ginger, peeled and cut into thin strips
1 lime, sliced
1 cup coriander sprigs
3 cups water
2 tablespoons soy sauce
1 tablespoon peanut oil
3 green onions, finely sliced
METHOD
1.Wash and dry the fish. Cut 2 slits at a 45° angle through each side of the fish. Place some of the ginger and a slices of lime into each slit.
2.Place the coriander into the cavity of fish. Place fish into steaming tray.
3.Pour 3 cups of water into the removable cooking bowl. Place steaming tray into removable cooking bowl, cover with lid.
4.Press the RICESTEAM button and then the STARTCANCEL button.
5.Steam fish for about 15 minutes or until flakes when tested with a fork.
6.Remove fish from steaming tray and place onto a serving platter.
7.Combine soy sauce, oil and shallots, pour over fish and serve immediately.
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