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Fruit and Nut Rice (Serves 6-8)
4 cups saffron rice, cooked in Rice Perfect
Deluxe 10
2 green onions, chopped
1 cup chopped dried apricots
1 cup chopped prunes
½
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, finely chopped
½
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
½
cup frozen peas
4 cups white rice, cooked in Rice Perfect
Deluxe 10
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 4-6)
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
½
cup grated parmesan
¼
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”.
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