R7
Capsicum and
rice salad
1 Syncro Rice Cooker cup white rice, washed
1 Syncro Rice Cooker cup brown rice, washed
1 Syncro Rice Cooker cup wild rice mix, washed
5 cups chicken stock
375g marinated roasted capsicum, finely sliced
125g fetta cheese, diced
150g pitted black Kalamata olives
2 tablespoons basil pesto
3⁄4cup Caesar salad dressing, prepared
1⁄2cup Italian salad dressing, prepared
2 tablespoons sweet Thai chilli sauce
1. Place washed rice and stock into the removable
cooking bowl and close the lid.
2. Using ‘Cook’ function, press the Start button and
cook until ’Cook’ function switches to ‘Keep Warm’.
Stir once during cooking.
3. Allow rice to stand, covered with lid, for 10
minutes on ‘Keep Warm’.
4. Transfer rice to a large, shallow dish and spread to
cool. This helps to keep rice grains separate.
5. In a large serving bowl, toss cooled rice with
capsicum, Fetta cheese and olives.
6. Combine pesto, salad dressings and chilli sauce in
a screw top jar. Shake well and toss through rice
salad just before serving.
Serve chilled.
Oriental wild
rice salad
2 tablespoons oil
2 cloves garlic, crushed
4 shallots, thinly sliced
21⁄4Syncro Rice Cooker cups wild rice mix, washed
4 cups chicken stock
200g snow peas, blanched
1⁄4cup smoked almonds, halved
2 tablespoons balsamic vinegar
3 teaspoons soy sauce
1 teaspoon sesame oil
2 tablespoon sweet Thai chilli sauce
2 tablespoons rice wine vinegar
1. Place oil into the removable cooking bowl. Using
the ‘Cook’ function, press the Start button. Heat for
15 minutes, add garlic and shallots. Cook for 2
minutes, stirring constantly. Add rice, stir to coat
with oil.
2. Add stock, close the lid and cook until ’Cook’
function switches to ‘Keep Warm’. Stir once
during cooking.
3. Allow rice to stand, covered with lid, for 10
minutes on ‘Keep Warm’.
4. Transfer rice to serving dish. Stir in snow peas
and almonds.
5. Combine vinegar, soy sauce, sesame oil, chilli
sauce and vinegar in a screw top jar and shake
well. Toss through salad to serve.
Serve warm.
4-64-6
Rice recipes continued
Sushi rice
4 Syncro Rice Cooker cups short grain
white rice, washed
4 cups water
2 tablespoons rice vinegar
2 tablespoons castor sugar
1⁄2teaspoon salt
1 tablespoon rice vinegar, extra
1. Place washed rice and water into removable
cooking bowl and close the lid.
2. Using the ‘Cook’ function, press the Start button
and cook until ‘Cook’ function switches to
‘Keep Warm’.
3. Stir rice, close the lid and stand for 10 minutes on
‘Keep Warm’.
4. Transfer rice to a large, shallow dish and spread
to cool.
5. Heat vinegar, sugar and salt in a small saucepan
and stir over a low heat until sugar dissolves.
Sprinkle vinegar mixture over rice, mix well.
6. Use immediately as required in Sushi recipes.
Some Sushi recipes require the rice to be shaped
by hand. To do this, combine 1 tablespoon rice
vinegar with 1⁄4cup water. Use this mixture to
keep hands wet while shaping rice. Any leftover
Sushi Rice can be frozen.
That’s the idea™
RECOMMENDED USAGE – SEAWEED ROLLS
6 sheets Nori seaweed
Sushi Rice
Wasabi paste, to taste
Add any combination of filings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber
Sashimi salmon or tuna
Custard egg
Avocado
Cooked asparagus
Fresh crab
Finely shredded lettuce
Mayonnaise
1. Place a sheet of seaweed, shiny side down on a
sheet of baking paper or a bamboo rolling mat.
2. Spread a portion of the rice over a third of the
Nori sheet, leaving a border.
4. Spread a very thin layer of wasabi paste in a
narrow line down the centre of the rice. Top with
a selection of fillings.
5. Using the paper or mat as a guide, roll up the Nori
sheet to enclose the filling. Press to seal the edges.
6. Use a very sharp knife to cut the roll neatly into
small portions.
7. Repeat with remaining Nori sheets and filling.
Chill until ready to serve.
R6
BR6903 BRC450 Book.qxp 14/7/05 12:35 PM Page R6