16
Recipes
Sushi Rice
Serves 2-4
2 scoops medium grain white rice, washed
3 scoops water
1 tbsp rice vinegar
1 tbsp caster sugar
¼ tsp salt
1.
Place rice and water into the
removable cooking bowl.
2.
Cover with lid and press the selector
control lever down to ‘COOK’ setting.
Cook until the selector control lever
switches to ‘WARM’. Stir once during
cooking.
3.
Remove the lid and lightly fluff rice
with a fork. Close lid and allow to
stand for 10 minutes on ‘WARM’.
4.
Transfer rice to a large, shallow dish
and cool at room temperature.
5.
Heat vinegar, sugar and salt in a
small saucepan over a low heat until
sugar dissolves. Sprinkle over rice.
Use immediately as required in sushi
recipes.
Rich Cheesy Risotto
S
erves 2-4
1 tbsp butter
1 tbsp olive oil
1 small Spanish onion, finely diced
1 clove garlic, chopped
1 scoop Arborio rice
Pinch of saffron powder
2½ scoops chicken stock
½ teaspoon grated lemon rind
2 tbsp grated tasty cheese
Salt and pepper
4 slices Brie cheese
2 tsp garlic chives, chopped
1.
Heat a pot to a medium-high heat
and add the butter and olive oil.
Once the oil is hot, add the onions
and garlic and sauté for 3 minutes
or until translucent. Add the rice and
cook for a further 2 minutes.
2.
Add the saffron threads, chicken
stock and lemon rind and bring to the
boil. Pour into the removable cooking
bowl of the rice cooker.
3.
Cover with lid and press the selector
control lever down to 'COOK' setting.
Cook until the selector control lever
switches to 'WARM'.
4.
Stir through the tasty cheese, salt and
pepper. Serve topped with a slice of
Brie cheese and a sprinkle of garlic
chives.
Summary of Contents for KRC150
Page 1: ...Suits all KRC150 models INSTRUCTION BOOKLET...
Page 19: ...19 Notes...
