CANTONESE RICE - Rice cooking | (for 4) |
Preparation: 30 mins | Cooking time: 13 mins |
Ingredients: 2 measures or 300 g long grain rice, 2 measures or 400 ml water, 50 ml olive oil, 1 onion, 30 dried black mushrooms, 100 g shelled shrimps, 2 eggs, 3 soupspoonfuls soy sauce, 2 soups- poonfuls
Soak the mushrooms in cold water for 30 minutes. Wash the rice under the tap. Put the rice and water into the container, add salt. Close the lid. Plug in. The appliance will switch to keep warm after 16 minutes coo- king. Thinly slice mushrooms and onion and fry in olive oil. Make a
PILAU RICE WITH HADDOCK - Rice cooking | (for 4) | |
Preparation: 10 mins | Cooking time: 13 mins | |
Ingredients: 2 measures or 300 g long grain rice, 150 g haddock, 100 g chopped onions, 120 g butter, 1 bouquet garni, 2 measures or 400 ml water, salt, pepper, 200 ml single cream, juice of 1 lemon.
Cut the haddock into large pieces. Rinse the rice under running water. Place the melted butter, chopped onion, pieces of haddock and rice in the bowl Stir well. Add the water and the bouquet garni. Season. Close the lid and switch on. The appliance will automatically switch over to keep warm after 13 minutes cooking. Remove the bouquet garni and serve the rice with the hot cream mixed with the lemon juice.
POLENT - Rice cooking | (for 4) |
Preparation: 10 mins | Cooking time: 8 mins |
Ingredients: 200 g corn flour, 850 ml water, 50 g butter, 50 g parme- san cheese, salt.
Place the boiling water, salt and the butter in the bowl. Pour in the flour and mix well. Close the lid and switch on. The appliance will automa- tically switch over to keep warm after 8 minutes cooking. Open the lid after 10 minutes keeping warm and stir in the parmesan cheese. Pour into a dish for it to take shape. Unmould and serve. You can leave it to cool before cutting into pieces. Colour with butter in a frying pan or spinkle with grated gruyère cheese au gratin.
E n g l i s h |
13
