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15
Fried Rice Serves 6-8
1 tablespoon (20g) butter or oil
3 eggs, lightly beaten
1 clove garlic, peeled and finely chopped
1
/
2
tablespoon grated fresh ginger
1 red capsicum, chopped into 1.5cm pieces
4 rashers bacon, roughly chopped
4 green onions, sliced
1 x 225g can pineapple pieces, drained
1
/
2
cup frozen peas
4 cups white rice, cooked in Rice Perfect
1 tablespoon soy sauce
1.Melt butter in a frypan on high heat. Add eggs
to pan fry as for an omelette. Remove from
pan place on a plate, cover in foil set aside.
2.Lightly sauté garlic, ginger, capsicum and
bacon. Add onions, pineapple and peas
and cook for approximately 2 minutes.
3.Add rice and chopped egg to frypan. Gently
toss to combine. Add soy sauce and mix
thoroughly. Heat through before serving.
Creamy Mushroom Risotto Serves 4-6
(Suitable for models RC4700 and RC2610)
2 tablespoons olive oil
80g butter
1 onion, chopped finely
1 clove garlic, crushed
2 cups (metric) uncooked Arborio rice
1 cup dry white wine
1 litre chicken stock, hot
200g Swiss brown mushrooms, sliced
150g button mushrooms, sliced
1
/
2
cup grated parmesan
1
/
4
cup chopped fresh parsley
Freshly ground black pepper
1. In a large frying pan heat half the oil and
butter; add onions and garlic and cook until
the onions are tender. Add the rice and stir
through to coat the rice with the onion
mixture.
2. Add the wine and cook, stirring, until most of
the liquid has absorbed. Transfer mixture to
the Rice Perfect cooking pan. Add the hot
chicken stock and stir through. Making sure
that the exterior of the pan is dry; place into
heating vessel.
3. Replace the lid.
4. Depress the automatic control lever to
“COOK”.
5. When cooking is complete, the lever will
automatically switch to the “KEEP WARM”
mode. Leave the rice in the cooker for 10
minutes at this stage. DO NOT REMOVE LID.
6. Meanwhile heat the remaining oil and butter
in a frying pan and cook, stirring until the
mushrooms are tender; drain any excess
liquid.
7. After the rice has been in the “KEEP WARM”
mode for 10 minutes, open the lid. Stir
through the mushrooms, parmesan and
parsley. Season to taste with black pepper.
8. Serve immediately.
Recipes continued