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.
18
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.
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.
11
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.
