Rival RC161 warranty Recipes, Hints For Steaming Cont, How To Clean Your Rice Cooker, Poached Eggs

RC160/16105EFM1 v.qxd 6/18/05 10:55 Page 11

HINTS FOR STEAMING (CONT.)

3.Make sure that the Lid is secured on the rice cooker to prevent escaping steam and requires longer cooking time.

4.DO NOT let food touch the water, or the food will boil not steam.

5.Always maintain the water level for continuous cooking.

6.Continue cooking foods that haven't been cooked through or not cooked to your liking.

HOW TO CLEAN YOUR RICE COOKER

This appliance should be cleaned after every use.

1Unplug the rice cooker when not in use and before cleaning. Never immerse HEATING UNIT, cord or plug in water or any other liquids. Allow the rice cooker to cool completely before cleaning.

NOTE: Use the rice ladle or wooden utensil to stir and remove food from the INNER POT. DO NOT use any metal utensils.

2To clean the HEATING UNIT, lightly wipe the exterior with a damp cloth or sponge. Dry thoroughly with a soft cloth.

3The INNER POT is coated with a non-stick coating to make clean up easier. To clean, remove the INNER POT from the rice cooker and fill with hot water from the tap. Let it sit for a while and then wash with hot soapy water. Rinse thoroughly and dry.

4The "rice cooker" measuring cup, rice ladle and Lid can be washed in warm, soapy water. They are not dishwasher safe.

5Make sure that the grains of rice do not stick to the heating plate in the bottom of the heating unit. If this occurs, remove immediately. If grains of rice are stuck onto the heating plate, a non-abrasive pad can be used to remove it. Polish the area for good contact between the heating plate and the bottom of the INNER POT.

NOTE: Do not use abrasive cleaners, scouring pads or steel wool to clean the rice cooker.

6Do not use bleach, vinegar or other harsh chemicals to clean the rice cooker.

RECIPES

POACHED EGGS

Serve on English muffins with Canadian Bacon and Hollandaise Sauce for a special holiday breakfast.

6 eggs 1 tsp. white vinegar

Fill rice bowl with 5 cups water and vinegar and set to COOK mode and cover with lid. When water begins to boil, carefully crack 6 eggs into egg poachers and place into rice bowl. Cook until whites are just set approximately 7-8 minutes.

NOTE: Eggs can be poached on steamer rack in ramekins.

SOFT/HARD BOILED EGGS

Pour 4 cups water into rice bowl. Set unit to COOK mode. When water comes to a boil, place eggs in steamer rack and cover. Cook 6-8 minutes for soft boiled eggs and 12-14 minutes for hard boiled eggs.

APPETIZERS AND SIDE DISHES

Steamed Spicy Shrimp in Beer and Seasonings

1 beer	2 lbs. large shrimp, deveined, but with peels and
1 T. shrimp and crab boil	tails left intact
1 tsp. cayenne	1 tsp. salt
4 cloves garlic, peeled and sliced

Toss shrimp with 1/4 bottle of beer, 1 tsp. crab boil 1/2 tsp. cayenne and garlic. Add remaining ingredients to the rice bowl. Place shrimp in steamer basket and turn unit to COOK Mode. Cook just until shrimp turn pink. Avoid overcooking. Serves 4.

Littlenecks with White Wine, Shallots and Tarragon

Great as an appetizer or over pasta.

2 lbs littleneck clams, scrubbed well		1 cup dry white wine
2	T. butter	3 shallots, peeled and chopped
1	T. fresh tarragon chopped

Place butter into bowl of rice cooker and sauté shallots on the COOK mode until they are fragrant and transluscent. Add white wine and littlenecks to rice bowl. Cook just until clams open. Discard any clams that do not open. Garnish with tarragon.

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