2
turkey tenderloins, about 10-11 oz. each
-
kosher salt and ground black pepper to taste
Add 3 cups of water to inner pot, place inner pot in rice cooker,
cover and press steam/cook button to let water come to a boil. Season
tenderloins with salt and pepper. Place tenderloins in the steam tray.
You may also choose 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 with nonstick cooking spray before placing tenderloins on
the plate and cover with plastic wrap before placing in the steam tray.
When water has come to a boil in the rice cooker, carefully open lid,
keeping hands and face away to avoid steam burns. Using oven mitts
(inner pot will be hot), carefully place the steam tray into the rice
cooker, cover, and steam for about 25 minutes. Check after 20 minutes
with an instant meat thermometer. Turkey should reach about 160°F
and not be pink in the center. Using oven mitts, remove steam tray
from rice cooker. A general rule is to stand for about 15 minutes per 1-
inch thickness. Refrigerate if not serving immediately. Serves 4.
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Steamed Turkey Tenderloins
Basic Steamed New Potatoes
1-2 lbs.
small new potatoes (about 1-2 inches in diameter),
scrubbed, unpeeled
Add potatoes in one layer to steam tray. Add 3 cups water to the
inner pot. Place inner pot in the rice cooker and place steam tray into
the inner pot. Close lid and press the Steam/Cook button. Allow to cook
until potatoes are tender, about 20 minutes after water begins to boil.
Test potatoes: carefully open the lid, keeping hands and face away to
avoid steam burns. Check potatoes with a fork, taking care not to
touch the sides of the steam tray or inner pot, as they will be hot. If
potatoes are not completely cooked, replace cover and cook for another
few minutes. Use oven mitts to remove steam tray from rice cooker and
serve hot with butter, salt and pepper.
Long Grain Rice
Typically, this rice is not starchy and
has loose, individual grains after
cooking. “Carolina” is a little firmer,
and “Jasmine” is the firmest of the
long grain variety and is flavorful and
aromatic.
Short Grain Rice
Short grain is characteristically soft,
sticky and chewy. This is the rice
used to make sushi. “California”
Rice is soft; “Sweet Rice”, often
called “pearl” rice for its round
shape, is extra sticky and is excellent
for making rice pudding.
Brown Rice
Brown rice is often considered the
most healthy variety. It has bran
layers on the rice grains and contains
more B-complex vitamins, iron,
calcium and fiber than polished
(white) rice.
The most popular
brown rice is long grain and has a
chewy texture.
Wild Rice
Wild rice comes in many delicious
varieties and mixes. Often, it is
mixed with long grain rice for its
firmer texture and rich brown to
black color.
Wild rice makes
wonderful stuffing for poultry when
cooked with broth and mixed with
your
favorite
dried
fruits.
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ABOUT RICE
Rice is a valuable source of low-fat, complex carbohydrates and is rich in thiamin,
niacin and iron. It is an essential ingredient for a healthy diet.
There are many different varieties of rice available in the market. Your Aroma
Rice Cooker cooks them all perfectly, every time. Below are the commonly
available varieties of rice and their characteristics:
