![background image](http://html1.mh-extra.com/html/aroma/arc-930sb/arc-930sb_instruction-manual_2975296022.webp)
1 cup
Jasmine or other long-grain rice
1 cup
low sodium chicken broth
1 bottle (8 oz) clam juice, or 1 cup water
2 tbsp.
unsalted butter
1 tbsp.
dried minced onion
-
zest of 1 lemon
2 tbsp.
lemon juice
1
generous pinch of saffron
5-6 drops
Tabasco sauce, or to taste
-
kosher salt and freshly ground black pepper to
taste
8 oz.
large shrimp, peeled, de-veined, tails left on
-
fresh or dried minced chives for garnish
Place all ingredients, except shrimp and chives, in the inner pot
and place in the rice cooker. Press the “STEAM/COOK” button. After
liquid begins to boil, cook the rice for 10 minutes. Carefully open the
rice cooker, keeping hands and face away to avoid steam burns and
add shrimp on top of rice. Cover and continue to cook until the rice
cooker switches to warm mode. Serve immediately and garnish with
chives. Do not allow to stand after rice cooker switches to warm mode
because shrimp will be overcooked. Serves 2-3.
Shrimp with Saffron Rice
Basic Steamed Chicken Breasts
2
boneless, skinless chicken breasts
-
kosher salt and freshly ground black pepper to taste
Season chicken breasts with salt and pepper. Place chicken
breasts in the steam tray. You may also place chicken breasts on a
plate that is just large enough to fit into the steam tray with about 1/2-
inch clearance for steam circulation. If using a plate, spray plate with
nonstick cooking spray, place seasoned chicken on the plate and cover
with plastic wrap. Add 1 cup water to inner pot and place in the rice
cooker. Place steam tray with chicken breasts into the inner pot. Cover
and press the “STEAM/COOK” button. Steam for about 10 minutes, or
until chicken is firm to the touch and no pink is left in the center. Using
oven mitts, carefully remove steam tray from rice cooker and serve
chicken immediately. Serves 2.
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