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1 cup Jasmine or other long-grain rice
1 cup low sodium chicken broth
1 bottle (8 oz)clam juice, or 1 cup water
2 tbsp. unsalted butter
1 tbsp. dried minced onion
- zest of 1 lemon
2 tbsp. lemon juice
1 generous pinch of saffron
5-6 drops Tabasco sauce, or to taste
- kosher salt and freshly ground black pepper to taste
8 oz. large shrimp, peeled, de-veined, tails left on
- fresh or dried minced chives for garnish
Place all ingredients except shrimp and chives in the inner pot
and place in the rice cooker. Press the Steam/Cook button. After liquid
begins to boil, cook the rice for 10 minutes. Carefully open the rice
cooker, keeping hands and face away to avoid steam burns and add
shrimp on top of rice. Cover and continue to cook until the rice cooker
switches to warm mode. Serve immediately and garnish with chives. Do
not allow to stand after rice cooker switches to warm mode because
shrimp will be overcooked. Serves 2-3.
16
Shrimp with Saffron Rice
Basic Steamed Chicken Breasts
2 boneless, skinless chicken breasts
- kosher salt and freshly ground black pepper to taste
Season chicken breasts with salt and pepper. Place chicken
breasts in the steam tray. You may also place chicken breasts on a plate
that is just large enough to fit into the steam tray with about 1/2-inch
clearance for steam circulation. If using a plate, spray plate with
nonstick cooking spray, place seasoned chicken on the plate and cover
with plastic wrap. Add 1 cup water to inner pot and place in the rice
cooker. Place steam tray with chicken breasts into the inner pot. Cover
and press the Steam/Cook button. Steam for about 10 minutes, or until
chicken is firm to the touch and no pink is left in the center. Using oven
mitts, carefully remove steam tray from rice cooker and serve chicken
immediately. Serves 2.
2 tbsp. unsalted butter
1/4 cup onion, finely chopped or 1 tbsp. dried onion flakes
- grated zest of 1 orange
- juice of 2 oranges plus enough chicken broth to
make 1-3/4 cups liquid
1 cup long-grain rice
1/2 tsp. kosher salt
1/4 cup slivered toasted almonds for garnish
Add all ingredients to inner pot except toasted almonds. Close
lid, press Steam/Cook button and cook until liquid evaporates, about 20
minutes. Allow to stand for 10 minutes. Spoon into a serving bowl, top
with toasted almonds and serve immediately. Goes well with almost any
fish, chicken, or pork dish. Serves 3-4.
13
Orange Rice Pilaf
Lemon Dill Rice
1 cup long-grain Jasmine rice
1-3/4 cups water
1/2 tsp. salt
- grated zest of 1 lemon
1 tbsp. lemon juice
1/2 tsp. dried dill weed
1 tsp. dried parsley, or 1 tbsp. minced fresh flat-leaf
parsley
2 tbsp. butter, cut into 4 pieces
- kosher salt and freshly ground black pepper to taste
Add all ingredients to the inner pot and stir to combine. Place
inner pot in the rice cooker and close the lid. Press the White Rice
button and cook until rice cooker switches to warm mode. Allow rice to
stand, covered, for 10 minutes. Adjust seasoning as desired. Pour into a
serving bowl and serve immediately. Makes a delicious accompaniment
for fish and chicken dishes. Serves 4.
* Add shrimp or scallops and frozen peas during the last five
minutes of cooking to make a main dish.