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NOTE: Ensure rice has been thoroughly
washed under cold water before cooking
to prevent rice grains from sticking to the
cooking pan.
Yellow Coconut Rice Serves 4-6
450g (3 rice cups) jasmine rice, rinsed
* see page 8.
270mls (1½ rice cups) coconut milk
270mls (1½ rice cups) water
3 teaspoons brown sugar
2 teaspoons fish sauce
1 teaspoon ground turmeric
4 green onions (shallots), thinly sliced
1. Place washed rice in the cooking pan. Add
coconut milk, water, brown sugar, fish
sauce and turmeric. Stir to combine.
2. Place lid on cooking pan. Depress
automatic control lever to “COOK”.
When cooking is complete, the lever will
automatically switch to the “KEEP WARM”
mode. Leave rice in the cooking pan with
lid on for 10 minutes.
3. Transfer rice to a bowl. Stir with a fork to
separate grains. Top with onions. Serve.
Mushroom and Thyme Risotto Serves 4-6
1.25 litres chicken stock
2 tablespoons olive oil
1 leek, halved lengthways, thinly sliced
2 cloves garlic, crushed
400g Arborio rice (2 ¾ rice cups), rinsed
* see page 8
½ cup white wine
2 tablespoons butter
200g button mushrooms, thinly sliced
200g swiss button mushrooms, thinly sliced
2 tablespoons finely chopped fresh thyme
leaves
Salt and pepper, to taste
Grated parmesan, to serve
1. Place stock in a saucepan. Bring to the boil
over medium heat.
2. Heat 1 tablespoon of oil in a frypan over
medium heat. Add leek and garlic and cook
for 3 minutes or until soft. Add rice and stir
to coat. Add wine and cook, stirring until
liquid has absorbed.
3. Transfer mixture to the cooking pan. Add
hot stock and stir to combine. Place lid on
cooking pan. Depress automatic control lever
to “COOK”.
4. Meanwhile heat remaining oil and butter in
a frypan over medium heat. Add mushrooms
and cook for 4-5 minutes or until soft. Stir in
thyme.
5. When rice cooking is complete, the lever
will automatically switch to “KEEP WARM”
mode. Stir through mushrooms. Season with
salt and pepper. Leave rice in the cooking
pan with lid on for 10 minutes. Serve.
Recipes