ECJ_HC RiceCookerManual.qxd 6/7/07 9:50 AM Page 19
Risotto
PORRIDGE
Makes 4-6 servings
Ingredients:
1 cup rice
1/2 medium onion, minced
4 stalks asparagus
1 clove garlic, minced
1/2 cup canned tuna (optional)
1 Tbs. olive oil
2 tsp. chicken bouillon Salt & pepper
31/4 cups water
Preparation:
1.Wash rice and drain well.
2.Mince onion and garlic.
3.Cut asparagus diagonally into
4.Dissolve chicken bouillon in 31/4 cups of water.
5.Heat 1/2 Tbs. of olive oil in skillet. Sauté minced garlic well to bring out the flavor. Add minced onion and sauté well. Add tuna and season with salt and pepper. Remove from skillet and set aside.
6.Heat 1/2 Tbs. olive oil in skillet. Sauté drained rice in step ➀ until rice becomes transparent.
7.Place the sautéed rice in step ➅ into inner pot. Add liquid from step ➃ to fill up to 1 on the PORRIDGE
water level line. Then place sautéed garlic, onion, and tuna from step ➄ on top of rice.
8.Close outer lid and select
9.When rice is cooked, add parboiled asparagus from step ➂ and mix well. Let it steam for a few minutes before serving.
Soft Tofu
TOFU
Makes 4 servings
Ingredients:
17 ounces (500ml) plain soymilk
.34 ounces (10ml) magnesium chloride (nigari)
.34 ounces (10ml) Japanese broth (dashi)
1 tsp. light soy sauce
1 tsp. sweet cooking rice wine (mirin) Salt to taste
Preparation:
1.Clean tofu container with hot water prior to adding ingredients.
2.Add magnesium chloride (nigari) and slowly stir in plain soymilk into tofu container.
3.Place plastic wrap over top of tofu container.
4.Add 17 ounces (500 ml) of water into inner pot. Place tofu container in inner pot.
5.Close outer lid and select TOFU with the MENU button. Press the COOK/START button. It takes one hour to cook tofu.
6.When tofu is cooked, place on plate and serve.
7.If preferred cold, place in refrigerator for an hour.
8.If desired, mix Japanese broth, light soy sauce, sweet cooking rice wine and salt in a bowl, then pour over tofu.
Bread Pudding
PUDDING
Makes 6-8 servings
Ingredients:
5 slices of bread
2 oz. butter or margarine
1/3 cup sugar
1cup milk
3 eggs
1/2 tsp. vanilla
1/4 tsp. cinnamon
Preparation:
1.Tear bread into
2.Heat milk, sugar and butter until butter melts in a saucepan.
3.In a bowl, beat eggs and add vanilla and cinnamon. Add to ➁mixture.
4.Pour ➂over bread prepared in step ➀.
5.Place the inner pot in the rice cooker. Close outer lid and select
6.After cooking is done, let stand for 5 minutes. Serve the pudding warm or cool, if desired.
Optional:
•Add 1/4 cup raisins or chopped nuts for variety.
•Sprinkle powdered sugar or liqueur for added flavor.
19
