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ALMOND AND CURRY RICE
2
cups rice
salt and pepper
l/2 cup butter
1 bay leaf and the juice of
l/2
lemon
1 cup chopped onion 4 Tbsp. of curry
4 cups chicken broth 1 cup raisins
1 cup toasted and chopped almonds 1 cup becharnel sauce
Turn the
OSTER@
Rice Cooker on, melt butter and saute chopped onion. Add chicken broth,
salt, bay leaf, curry, rice, lemon juice and raisins. Season with salt and pepper.
Cover the
OSTER@
Rice Cooker. When rice is cooked, add almonds and mix slowly.
Place on a serving plate, cover with
becharnel
sauce and garnish with some
sliced almonds.
CHINESE RICE
4
cups rice
8
eggs
1 cup shrimp (optional)
1 cup chopped green onions
2 chicken breasts (cooked in 6 cups water)
l/2
lb. bacon
Soy sauce
cooking oil, garlic and salt
Place the rice, garlic, cooking oil and salt in the
OSTER@
Rice Cooker and cook using
the traditional method. Chop bacon in small pieces and pan fry. Reserve small amount
of bacon fat to saute chicken breasts. Cut chicken breasts in small pieces and saute,
sprinkle with soy sauce. Prepare two omelets with the eggs, season with salt,
cut them into small pieces. Add omelets, green onions rice, bacon and chicken.
Mix thoroughly and serve.
S
UGGESTION
The rice is more flavorful if you use chicken broth instead of water. The chicken may be
replaced with pork.