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Kumo Multifunction Rice Cooker by Yum Asia
6. RECIPES
Here are a couple of recipes to start you off with your new rice cooker. For lots more recipes like flavoured rice
(Mexican and coconut rice), risotto, stews, soups and more, please see our foodie blog at
www.greedypanda.co.uk
.
RICE PORRIDGE (CONGEE)
Ingredients (2-3 servings)
½ cup of rice
35g chicken thighs, chopped and parboiled
Pinch of salt
Ginger and spring onion (scallion), shredded – to taste
Directions
1.
Wash rice and place into inner bowl, add water (to ½ mark on the porridge scale) then place the
chicken on top
2.
Press the ‘PORRIDGE’ button and the cooking cycle will start after a 5 second delay
3.
When the rice cooker turns to ‘KEEP WARM’ add salt if you want it and garnish with ginger and spring
onions
OATMEAL PORRIDGE
Ingredients (serves 2 – do not exceed quantities)
½ cup steel cut or high quality rolled oats (we advise you put these in a sieve and shake hard 3-4 times to
dislodge any sediment)
1.5 cups water (measured in the provided measuring cup)
½ cup of milk (or cream) or 1/2 cup of coconut milk – whatever you prefer
2-3 spoons (or more to your own taste) honey or brown sugar
* You may need to experiment with the amounts of oats and water, depending on whether you like thick or
thin oat porridge! You can also use chopped up apple or cocoa powder to flavour the porridge.
Directions
1.
Place the inner cooking pan in the main body of the rice cooker, place oats and water in the inner
cooking pan and plug in the unit. Select the ‘PORRIDGE’ setting and adjust the timing to what you
prefer (longer cooking time = thicker porridge; less cooking time = thinner porridge). The cooking cycle
will start after a 5 second delay
2.
When the rice cooker turns to ‘KEEP WARM’, open the lid, stir and add the remaining ingredients. Using
the Timer function and soaking the oats overnight will help soften the texture.
3.
Add any dried or fresh fruit to the porridge instead of sugar – delicious and healthy on a cold winter’s
day!!
Do not use milk to cook the oats
, this is result in a ‘boil over’ of the contents as milk reacts
differently when heated.
Only use water to cook the oats
.
SUSHI ROLLS
Ingredients (4-5 servings)
3 cups of rice
For the sushi seasoning (vinegar mix) – 4 tbsp rice vinegar, 1 tbsp sugar, 1.5 tsp salt
Whatever topping you prefer (sashimi, prawns, pickles, natto, salmon roe, eel)
Seaweed, wasabi, soy sauce and pickled red ginger for garnish
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