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| ALMOND AND CURRY RICE | ||
2 | cups | rice |
| salt and pepper | ||
l/2 | cup butter |
| 1 | bay leaf and the juice of l/2 lemon | ||
1 | cup | chopped | onion | 4 | Tbsp. | of curry |
4 | cups | chicken | broth | 1 | cup | raisins |
1 cup toasted and chopped almonds 1 cup becharnel sauce
Turn the OSTER@ Rice Cooker on, melt butter and saute chopped onion. Add chicken broth, salt, bay leaf, curry, rice, lemon juice and raisins. Season with salt and pepper.
Cover the OSTER@ Rice Cooker. When rice is cooked, add almonds and mix slowly. Place on a serving plate, cover with becharnel sauce and garnish with some
sliced almonds.
CHINESE RICE
4 cups rice
8 eggs
1 cup shrimp (optional)
1 cup chopped green onions
2 chicken breasts (cooked in 6 cups water) l/2 lb. bacon
Soy sauce
cooking oil, garlic and salt
Place the rice, garlic, cooking oil and salt in the OSTER@ Rice Cooker and cook using the traditional method. Chop bacon in small pieces and pan fry. Reserve small amount of bacon fat to saute chicken breasts. Cut chicken breasts in small pieces and saute, sprinkle with soy sauce. Prepare two omelets with the eggs, season with salt,
cut them into small pieces. Add omelets, green onions rice, bacon and chicken. Mix thoroughly and serve.
SUGGESTION
The rice is more flavorful if you use chicken broth instead of water. The chicken may be replaced with pork.
