Recipes
NOTE: Ensure rice has been thoroughly washed under cold water before cooking to prevent rice grains from sticking to the cooking pan.
Yellow Coconut Rice | Serves |
450g (3 rice cups) jasmine rice, rinsed * see page 8.
270mls (1½ rice cups) coconut milk 270mls (1½ rice cups) water
3 teaspoons brown sugar
2 teaspoons fish sauce
1 teaspoon ground turmeric
4 green onions (shallots), thinly sliced
1.Place washed rice in the cooking pan. Add coconut milk, water, brown sugar, fish sauce and turmeric. Stir to combine.
2.Place lid on cooking pan. Depress automatic control lever to “COOK”. When cooking is complete, the lever will automatically switch to the “KEEP WARM” mode. Leave rice in the cooking pan with lid on for 10 minutes.
3.Transfer rice to a bowl. Stir with a fork to separate grains. Top with onions. Serve.
Mushroom and Thyme Risotto | Serves |
1.25litres chicken stock 2 tablespoons olive oil
1 leek, halved lengthways, thinly sliced
2 cloves garlic, crushed
400g Arborio rice (2 ¾ rice cups), rinsed
*see page 8
½cup white wine
2 tablespoons butter
200g button mushrooms, thinly sliced
200g swiss button mushrooms, thinly sliced
2 tablespoons finely chopped fresh thyme leaves
Salt and pepper, to taste Grated parmesan, to serve
1.Place stock in a saucepan. Bring to the boil over medium heat.
2.Heat 1 tablespoon of oil in a frypan over medium heat. Add leek and garlic and cook for 3 minutes or until soft. Add rice and stir to coat. Add wine and cook, stirring until liquid has absorbed.
3.Transfer mixture to the cooking pan. Add hot stock and stir to combine. Place lid on cooking pan. Depress automatic control lever to “COOK”.
4.Meanwhile heat remaining oil and butter in a frypan over medium heat. Add mushrooms and cook for
5.When rice cooking is complete, the lever will automatically switch to “KEEP WARM” mode. Stir through mushrooms. Season with salt and pepper. Leave rice in the cooking pan with lid on for 10 minutes. Serve.
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