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Makes 4-6 servings
Ingredients:
1 cup rice
1
/
2
4 stalks asparagus
medium onion, minced
1
/
2
cup canned tuna (optional)
1 clove garlic, minced
2 tsp. chicken bouillon
Salt & pepper
3 cups water
1 Tbs. olive oil
1
/
4
Preparation:
1
.
2
.
3. Cut asparagus diagonally into bite-size pieces and
parboil. Drain and set aside.
4. Dissolve chicken bouillon in 3
1
/4 cups of water.
5. Heat
1
/2Tbs. of olive oil in skillet. Sauté minced garlic
well to bring out the flavor. Add minced onion and
sauté well. Add tuna and season with salt and pepper.
Remove from skillet and set aside.
6
. Heat
1
/2T
bs. olive oil in skillet. Sauté drained rice in
step
➀ until rice becomes transparent.
7. Place the sautéed rice in step
➅ into inner pot. Add
liquid from step
➃ to fill up to 1 on the PORRIDGE
water level line. Then place sautéed garlic, onion, and
tuna from step
➄ on top of rice.
8. Close outer lid and select WHITE/MIXED/RINSE-FREE
with the MENU button. Press the COOK/START button.
9. When rice is cooked, add parboiled asparagus from
step
➂ and mix well. Let it steam for a few minutes
before serving.
W
ash rice and drain well.
M
ince onion and garlic.
PORRIDGE
Risotto
Preparation:
1. Clean tofu container with hot water prior to adding
ingredients.
2. Add magnesium chloride (nigari) and slowly stir in
plain soymilk into tofu container.
3. Place plastic wrap over top of tofu container.
4. Add 17 ounces (500 ml) of water into inner pot. Place
tofu container in inner pot.
5. Close outer lid and select TOFU with the MENU button.
Press the COOK/START button. It takes one hour to
cook tofu.
6. When tofu is cooked, place on plate and serve.
7. If preferred cold, place in refrigerator for an hour.
8. If desired, mix Japanese broth, light soy sauce, sweet
cooking rice wine and salt in a bowl, then pour over tofu.
TOFU
Soft Tofu
Makes 4 servings
Ingredients:
17 ounces (500ml) plain soymilk
.34 ounces (10ml) magnesium chloride (nigari)
.34 ounces (10ml) Japanese broth (dashi)
1 tsp. light soy sauce
1 tsp. sweet cooking rice wine (mirin)
Salt to taste
Makes 6-8 servings
Ingredients:
5 slices of bread
2 oz. butter or margarine
1
/
3
cup sugar
1 cup milk
3 eggs
1
/
2
tsp. vanilla
1
/
4
tsp. cinnamon
Preparation:
1. Tear bread into bite-size pieces and place into inner pot.
2. Heat milk, sugar and butter until butter melts in a saucepan.
3. In a bowl, beat eggs and add vanilla and cinnamon.
Add to
➁mixture.
4. Pour
➂over bread prepared in step ➀.
5. Place the inner pot in the rice cooker. Close outer lid
and select WHITE/MIXED/RINSE-FREE with the MENU
button. Press the COOK/START button.
6. After cooking is done, let stand for 5 minutes. Serve
the pudding warm or cool, if desired.
Optional:
• Add 1/4 cup raisins or chopped nuts for variety.
• Sprinkle powdered sugar or liqueur for added flavor.
PUDDING
Bread Pudding
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