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.
19
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.
Safety Considerations:
1) Rice cookers cook at very high temperatures and will produce
large amounts of steam. Use extreme caution when opening rice
cooker during and after the cooking cycle. When lifting the hinged
cover, keep hands and face away from the rice cooker to avoid the
steam.
2) If a recipe calls for the sauteing of butter or oil, use extreme
caution, as you would when cooking with other high-temperature
devices like a stove or oven. The inner pot will be hot, so use a long-
handled plastic or wooden spoon for stirring. DO NOT USE the short-
handled rice paddle for this type of cooking.
3) It is important to remember that the cooking cycle of the rice cooker
is controlled by the temperature of the inner pot. When liquid boils
off, the temperature will rise, causing the rice cooker to automatically
shift into the low temperature ‘keep warm’ mode. This is fine for
making rice dishes but if a recipe calls for steaming or making soups,
where copious quantities of liquid are used, the rice cooker will not
shut off until all liquid is boiled away. Follow the recipes carefully
and do not leave the rice cooker unattended as it will continue to
cook at high temperatures when making soups, stews and steaming.
Monitor the cooking process and MANUALLY TURN OFF the rice
cooker when the time that the recipe stipulates has elapsed.
14
RECIPES
Helpful Hints
•
Spraying the inner pot with a light coating of nonstick cooking
spray is a great way to make cleanup easier without adding flavor
or calories to your meal.
• When a recipe calls for salt, use kosher salt. It has no impurities
or additives and dissolves easily. You will need to use about half
again more kosher salt than you would table salt.
• If the rice cooker shuts off before the food is totally cooked, add
more water and start the cooker again.
• Stocks and broths can be used in place of water to add flavor and
improve texture when cooking rice. Stocks and broths can be
found in your local supermarket. Another option is to use
bouillon cubes (they come in a wide variety of flavors). One cube
and one cup of water usually makes one cup of stock.
