Kambrook KRC150, Instruction Booklet

Page: 14 / 20

14
Recipes
Cheesy Rice Cauliflower Bake
Serves 2-4
1 ½ scoops medium grain white rice
2 scoops chicken stock
200g cauliflower, chopped
Salt and pepper
350g ricotta cheese
½ scoop grated Parmesan
1 egg
1 scoop rice flour
To Serve
1 scoop rice flour
100ml fresh cream
½ scoop breadcrumbs
½ scoop grated Parmesan
1 scoop tasty cheese
1 tbsp chopped rosemary
1.
Place rice, chicken stock, cauliflower,
salt and pepper into the removable
cooking bowl.
2.
Press the selector control lever to
‘COOK’ until the lever switches to
‘WARM’.
3.
Remove the cooked contents from
the removable cooking bowl and put
aside to cool.
4.
Grease and line a 20cmx20cm
rectangular slice tray with greaseproof
paper.
5.
Once rice mixture has cooled,
mix with ricotta,
½ scoop grated
Parmesan, egg, 1 scoop rice flour and
season with salt and pepper.
6.
Press mixture into the lined tray and
refrigerate overnight.
7.
Preheat oven to 200˚C.
8.
Sprinkle the bench with 1 scoop rice
flour and turn mixture out onto floured
surface.
9.
Cut into 5cm rounds and slightly
overlap in a well greased 20x30cm
oven-proof dish.
10.
Mix together breadcrumbs, tasty
cheese and Parmesan cheese and
sprinkle over the top.
11.
Bake in the oven for 20 minutes until
nicely browned.
12.
Sprinkle with chopped rosemary and
serve.
NOTE: Recipes use a combination of scoops and metric cups. The scoop
refers to the Rice Express measuring scoop however if the scoop is lost,
use the equivalent metric measurement of 150g of uncooked rice or
180ml of water when filled to the top