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RECIPES
RICE CONGEE
Serves 4
INGREDIENTS
1 Rice Box cup long grain white rice
1 clove garlic, minced
1 cm piece ginger, peeled and finely grated
2 tablespoons soy sauce
3 teaspoons butter
4 green onions, finely sliced
Sesame oil to drizzle and ground white pepper
to serve
METHOD
1. Wash rice in running cold water until
water is clear. Drain well and place into
removable cooking bowl. Add water up
to congee water mark 1.
2. Stir in garlic, ginger and soy sauce and
mix well. Secure lid shut.
3. Select MENU button and push twice to
CONGEE setting. Press START button.
4. When congee is cooked (after approx.
38 min), stir with plastic spoon until
smooth. It will thicken upon standing.
Stir in butter and serve topped with
green onions, sesame oil and a
sprinkling of white pepper.
NOTE
It is not recommended to use the
delay timer feature for CONGEE and
PORRIDGE/SOUP setting if using
perishable foods such as chicken,
meat and seafood.
CHICKEN RICE PORRIDGE SOUP
Serves 6
INGREDIENTS
1 rice box cup short grain rice
2 chicken Marylands, skin removed
2cm piece ginger, sliced
1 clove garlic, bashed
2 green onions, coarsely chopped
2 sprigs coriander, root washed and trimmed
Pinch white pepper and salt
2 tablespoons soy sauce
Sesame oil and chopped coriander leaves to
serve
METHOD
1. Wash rice under cold running water
until the water runs clear; drain well
and place into removable cooking bowl.
Pour in water up to rice/water level 6.
Add chicken pieces, ginger, garlic, green
onion and coriander root. Mix well and
secure lid shut.
2. Select MENU button and push three
times to PORRIDGE/SOUP setting.
Press START button.
3. After cooking is complete (after 60
minutes), remove chicken and shred
finely; set aside.
4. Remove ginger, garlic and coriander
roots and discard.
5. Stir soup until rice has broken down.
Return shredded chicken to removable
cooking bowl and season to taste with
white pepper, salt and stir in soy sauce.
6. Ladle soup into serving bowls and serve
drizzled over with sesame oil and top
with coriander.