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Fruit and Nut Rice (Serves 6-8)
4 cups saffron rice, cooked in Rice Perfect
Deluxe 7
2 green onions, chopped
1 cup chopped dried apricots
1 cup chopped prunes
1
/
2
cup sultanas
1 cup cashews
1. Toss green onions, fruit and nuts through
rice when Rice Cooker switches to “KEEP
WARM”. Allow to stand 10 minutes.
2. Serve as an accompaniment to curry or
spicy dishes.
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 canned pineapple pieces, drained
1
/
2
cup frozen peas
4 cups white rice, cooked in Rice Perfect
Deluxe 7
1 tablespoon soy sauce
1. Melt butter or margarine in a frypan on
high heat. Add eggs to pan fry as for an
omelette. Remove from pan and roughly
chop.
2. Lightly sauté garlic, ginger, capsicum and
bacon. Add green 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)
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 Cooker 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.
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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.
Pilau (Serves 6)
1 tablespoon (20g) butter or margarine
2 small onions, peeled and finely chopped
2 green onions, finely sliced
2 cups uncooked white rice
1 x 440g canned corn kernels, drained
1 red capsicum, seeds removed and cut into
thin strips
2
1
/
2
cups (625ml) chicken or vegetable stock
1. Melt butter or margarine in a pan and
sauté onions until tender.
2. Add green onions, rice, corn and
capsicum. Cook for 2-3 minutes, stirring
to coat rice.
3. Transfer rice mixture to Rice Perfect
Deluxe 7. Pour stock over rice.
4. Cover and depress lever to “COOK”. Allow
to stand for 10 minutes. Serve hot.
Pine Nut & Rice Stuffing for Turkey
3.5kg turkey
1 tablespoon butter or margarine
3 onions, peeled and finely chopped
2 cups brown rice, cooked in Rice Perfect
Deluxe 7
250g dried apricots, roughly chopped
1
1
/
2
cups pine nuts, roughly chopped
2 tablespoons brandy
1. Heat butter or margarine in a pan and
lightly sauté onions.
2. Combine with remaining ingredients.
Place stuffing into cavity of turkey and
truss. Bake for approximately 2-2
1
/
2
hours, at 180°c.
Bacon and Pineapple Stuffing for Chicken
No. 16 chicken
1 cup white or brown rice, cooked in Rice
Perfect Deluxe 7
1
/
3
cup crushed pineapple, well drained
2 rashers bacon, rind removed and roughly
chopped
4 green onions, chopped
1 egg
1 teaspoon mixed herbs
1. Combine all ingredients. Place into cavity
of chicken and truss.
2. Bake for approximately 1 hour and 20
minutes, or until cooked. Basté chicken
with juices throughout baking.
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