HSN5C_RiceCooker08 6/23/08 10:24 AM Page 39
Sweet Potato Puree With
Gingersnap Cookies
4 Servings
INGREDIENTS
11/2 pounds sweet potatoes
3 tablespoons unsalted butter
6 gingersnap cookies, crumbled
1tablespoon brown sugar
1cup heavy cream
kosher salt and fresh cracked pepper to taste
METHOD
1Peel and cut sweet potatoes into uniform chunks. Add to Rice Cooker Pot. Add 1 cup water, close lid, and press COOK.
2When rice cooker switches to KEEP WARM, check potatoes. They should be very tender. Add remaining ingredients and mash until quite smooth. Taste for seasoning.
3Serve right away or keep hot in the KEEP WARM setting.
Recipe courtesy Marian Getz
Steel Cut Oatmeal
2 - 3 servings
INGREDIENTS
3/4 cup
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract 2 tablespoons raisins
METHOD
1Place ingredients into the Rice Cooker Pot.
2Press COOK. Oatmeal will be ready in 10 - 15 minutes.
Variations: Add dried fruit or 1/2 cup honey and 1 teaspoon ground cinnamon at the start of the cooking cycle.
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