Pineapple Rice Pudding
13/4 cups
11/4 cups
4 oz.
1 tsp
8 oz.
3/4 cup
1/3 cup
1 pinch
1 tbsp
vanilla-flavored rice milk non-dairy beverage
water
egg substitute
vanilla extract
crushed pineapple, with juice
jasmine rice
sugar
salt
dark rum (optional)
Pour water and 1 cup of the rice milk into the inner pot. Press the cook
switch and the rice cooker will begin to heat. Stir in salt and rice. Cover
and allow to simmer for 30 minutes. In a small bowl, whisk together
remaining 3/4 cup rice milk, sugar, egg substitute and vanilla. Stir
pineapple with juice into the rice cooker. Stir in egg mixture and rum
(if using). Allow to cook, stirring frequently, until mixture simmers and
thickens. Switch rice cooker to
Warm
. Pour pudding into a large bowl and
allow to cool. Pudding will thicken as it cools. Serve warm or refrigerate
and serve cold.
SERVES 4-6.
Recipes
(
CONT.
)
Ham & Swiss Frittata
6
3 slices
1/4 medium
3/4 cup
----
----
eggs
deli ham, chopped
onion, chopped
swiss cheese, shredded
pinch of nutmeg
pinch of garlic powder
Combine all ingredients (except cheese) in a large bowl, ensuring
that they mix well. Pour the mixed ingredients into the inner pot and
top with an even layer of cheese. Press the cook switch. Cook for 12 to
14 minutes. When eggs are set, slide frittata onto a serving plate. Cut
into wedges to serve.
SERVES 4.
11.
Jambalaya
½ lb.
½ lb.
1
1½ cups
3 cups
1
2 tbsp
spicy smoked sausage
shrimp, peeled and deveined
10-oz. can chicken breast
rice
chicken broth
4-oz. can diced green chiles
Creole seasoning
Cut the smoked sausage in half, lengthwise, then into ¼” half circles.
Add all ingredients to the inner pot and mix well. Place the inner pot
into the rice cooker, place the lid securely onto the rice cooker and
press the cook switch. Allow rice to cook until the rice cooker switches
to
Warm
. Stir and serve immediately.
SERVES 4.
Recipes
For additional recipes, visit us at
www.AromaCo.com
or at
www.AromaTestKitchen.com
13.
For additional recipes, visit us at
www.AromaCo.com
or at
www.AromaTestKitchen.com
12.
Classic Mushroom Pilaf
1 cup
2 tbsp
1 small
5 large
1 small
1/4 tsp
11/3 cups
1/2 tsp
1/2 cup
rice
butter
onion, sliced
mushrooms, trimmed into matchstick-sized pieces
clove garlic
cardamom
vegetable broth
salt
green peas
Add butter into the inner pot and press the cook switch down. Allow
the butter to melt then add the sliced onion and sauté for 3 to 4
minutes using a long-handled wooden spoon. Add mushrooms and
sauté an additional 5 to 6 minutes. Add garlic and rice and sauté
until rice is well coated. Add cardamom, broth and salt. Cover and
allow to come to a boil. Stir in peas. Re-cover and allow to simmer
until the rice cooker completes its cooking cycle. Once the rice cooker
switches to
Warm,
allow to stand 5 minutes, then fluff grains gently
with the serving spatula. Serve immediately.
SERVES 4.
