ECJ_HC RiceCookerManual.qxd 6/7/07 9:50 AM Page 18
Rice with Red Beans (Sekihan)
SWEET RICE
Makes 4-6 servings
Ingredients:
2 cups sweet rice (rice for making rice dumplings)
1 cup rice
1/2 cup red beans (azuki)
1 tsp. black sesame salt (gomashio)
Preparation:
1.Mix the two kinds of rice together, wash, and let sit for
2.Heat red beans in a pot of water over high flame. Bring to a boil and discard broth. Add another half quart of water and simmer until beans are slightly hard.
3.When red beans are cooked, separate beans from broth. Scoop broth with ladle and pour back into pot four or five times to air broth.
4.Drain rice and pour into inner pot. Add broth from step ➂ and water up to 3 on the SWEET water level line. Place red beans on top of rice.
5.Close outer lid and select
6.When rice is cooked, stir the rice gently and place in bowl. Sprinkle with the black sesame salt.
Shrimp Pilaf
PILAF
Makes 4-6 servings
Ingredients:
3 cups rice
6 medium size shrimp (or 1/4 cup cocktail shrimp)
6 1/2 oz. can chopped clams, (optional, save the juice) 1/4 cup mixed vegetables (frozen or canned)
3 Tbs. olive oil
2 tsp. chicken bouillon
2 cups water
1/2 tsp. curry powder Salt & pepper
Preparation:
1.Wash rice and drain well.
2.Cook shrimp in boiling water for
3.Heat 2 Tbs. olive oil in skillet. Sauté drained rice until rice becomes transparent. Remove from skillet and set aside.
4.Heat 1 Tbs. olive oil in skillet. Sauté chopped shrimp from step ➁, clams or other seafood, and mixed vegetables. Season with salt, pepper, and curry powder.
5.Dissolve chicken bouillon in 2 cups of water. If the juice from the can of clams is available, reduce the water to make 2 cups of liquid.
6.Place the sautéed rice in step ➂ into inner pot. Add the liquid from step ➄ and enough water to fill up to 3 on
the WHITE/MIXED water level line. Then place sautéed seafood from step ➃ on top of rice.
7.Close outer lid and select
8.When rice is cooked, fluff the rice and serve.
California Roll (Inside Out)
SUSHI
Makes 4-6 servings
Ingredients:
3 cups white rice (short or medium grain) 1/3 cup rice vinegar
3 Tbs. sugar
1 tsp. salt
4 sheets of dried seaweed
1avocado
1cucumber
1cup crab meat (or imitation crab meat) Mayonnaise
Toasted sesame seeds Wasabi (green mustard)
Preparation:
1.Wash rice and drain well.
2.Pour rice into inner pot. Add water up to 3 on the WHITE water level line.
3.Close outer lid and select
4.Peel and slice avocado and cucumber in strips.
5.Transfer cooked rice to a large bowl. Combine rice vinegar, sugar and salt in a bowl. Sprinkle the vinegar mixture over the rice and gently fold with spatula.
6.Lay ½ sheet of seaweed on bamboo mat. With damp hands spread a thin layer of sushi rice over the entire sheet of seaweed and press firmly. Lift sushi sheet from mat, place damp kitchen towel on mat, turn the sushi sheet over on the damp towel so that the seaweed is facing up.
7.Place cucumber, avocado, mayonnaise, wasabi and crab meat lengthwise on the seaweed.
8.Roll the bamboo mat and towel forward, pressing the ingredients inside. Press the roll firmly with your hands shaping a tight cylinder. Pull off towel carefully.
9.Sprinkle with sesame seeds and cut into eight pieces with a sharp knife.
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