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R9
Wild berry rice
1
1
⁄
2
Syncro Rice Cooker cups short grain white rice,
washed
2 cups water
1
⁄
4
cup warmed honey
2 tablespoons butter, melted
1 cup cream
1
⁄
2
cup fresh or frozen blueberries
1
⁄
2
cup fresh or frozen raspberries
1
⁄
2
cup fresh or frozen blackberries
1
⁄
2
cup fresh or frozen strawberries
1
⁄
4
cup icing sugar
1
⁄
4
cup water
2 tablespoons port
1. Place rice and water into the removable cooking
bowl. Cover with lid and using the ‘Cook’ function,
press the Start button.
2. Cook until ’Cook’ function switches to ‘Keep
Warm’. Stir once during cooking.
3. Stir rice and fold in honey, butter, and cream.
Cover with lid and stand for 10 minutes on
’Keep Warm’.
4. Place blueberries, raspberries, blackberries,
strawberries, icing sugar, water and port into the
bowl of a food processor or blender and process
until smooth.
5. Fold berry mixture through rice mixture then
transfer to serving glasses.
6. Serve topped with extra berries and cream
if desired.
4-6
Rice recipes continued
Turkish pilaf
3 tablespoons ghee or clarified butter
1 tablespoon olive oil
1 Spanish onion, diced
2 cloves garlic, crushed
1 teaspoon lightly crushed cardamom seeds
1 teaspoon ground cumin
Freshly ground black pepper
1 teaspoon turmeric
1 teaspoon salt
1 bay leaf
3 Syncro Rice Cooker cups Basmati rice, washed
6 cups chicken stock
1
⁄
2
cup shelled pistachio nuts, finely chopped
100g chopped dried apricots
100g chopped dried figs
2 tablespoons chopped fresh coriander
1. Place butter and oil into the removable cooking
bowl. Using the ‘Cook’ function, press the Start
button. Heat for 15 minutes, add onion, garlic,
spices, bay leaf, salt and pepper. Cook for 2
minutes stirring constantly. Add rice, stir to coat
with oil.
2. Add stock, close the lid and cook until ’Cook’
function switches to ‘Keep Warm’. Stir once
during cooking.
3. Stir rice and fold through nuts, apricots, figs and
coriander. Cover with lid and stand for 10 minutes
on ‘Keep Warm’ before serving.
Mango tropical
creamed rice
1
3
⁄
4
Syncro Rice Cooker cups short grain white
rice, washed
1 cup mango nectar
1 cup water
450g can sliced peaches, drained, juice reserved
2 teaspoons lime rind
1
⁄
2
cup coconut cream
1
⁄
4
cup passionfruit pulp
1 tablespoon cinnamon sugar
1. Place rice, mango nectar, water, and reserved
peach juice into the removable cooking bowl and
stir to combine. Close the lid and using the ‘Cook’
function, press the Start button. Cook until ’cook’
function switches to ‘Keep Warm’. Stir once
during cooking.
3. Stir rice mixture and fold through lime rind,
coconut cream and passionfruit pulp. Close the lid
and stand for 10 minutes on ‘Keep Warm’.
4. Serve warm with peaches and dusted with
cinnamon sugar.
4
4-6
R8
BR6903 BRC450 Book.qxp 14/7/05 12:35 PM Page R8