12
Town Food Service Equipment Company, Inc.
718/388-5650 outside New York State 800/221-5032
*
Recipe compliments of Maria Asuncion Aquirre de King,
Dim Sum King, Veracruz, Mexico.
Maria
’
s Mexican Rice*
_____________________________________________________________________________________________
30 servings
dIRECTIONS
Push the
#1 START
button to light the pilot. Verify ignition of the pilot through the jacket window.
Push the
#2 COOK
button and light the main burner. Verify ignition of the main burner through the jacket
window. Add a sufficient amount of oil to cover the bottom of the rice pot. Allow the oil to heat.
the sensor in the bottom of the pot is designed to turn the rice cooker off when it senses there is no water
remaining in the pot. the oil in the bottom of the pot is being heated by the burner and will exceed the
temperature of boiling water. At this point the sensor will make a click
sound and pop into its expanded
position as the temperature of boiling water has been exceeded. this causes the
#2 COOK
button to jump
to the
OFF
position and the burner will shut off.
Mexican Rice is fried before liquids are added. the oil must be at frying temperature, about 375ºF. to
do this, push the
COOK-2
button once again to continue heating the oil.
BeWARe
the automatic shut off
feature of the sensor is now disabled and the unit will not shut off automatically. to turn off the main burner
lift the
#2 COOK
button.
Heat the oil to frying temperature. Add grains of rice to test the temperature of the oil. When the test
grains of rice sizzle and turn white, add the remaining rice. Fry the rice by allowing it to cook for 30
seconds, and mix thoroughly. let it fry for an additional 30 seconds and mix again. Repeat this process
until the rice begins to
‘
cashew
’
or have a light brown color, about 7-10 minutes.
After the rice has started to change color, add the garlic and stir for 1 more minute. At this point wearing
a heat resistant mitt is imperative as the pot is very hot and the liquids about to be added will vaporize
quickly and can scald the skin. Stir in crushed tomatoes and fry for one more minute. turn off the burner
by raising the
#2 COOK
button to its
OFF
position. Add the remaining of the ingredients and mix.
About 4-5 minutes after turning off the main burner, listen for a click indicating that the sensor has reset to
its original state restoring the automatic capabilities.
Relight the main burner by pushing down the
#2 COOK
button. Verify ignition through the jacket window.
the unit will now cook the rice and automatically shut off when the rice is done—about 15 minutes.
When the unit shuts off, allow the rice to cure undisturbed in the rice cooker for 10 minutes.
Mix and serve.
NOTES
consistency of rice will vary depending on amount of chicken stock used. For very spicy rice add
additional jalapeños to taste. Be creative– try adding peas, corn, or finely chopped bell peppers.
use the rice cooker to braise the chicken.
the braised chicken adds flavor to the rice when fried in the same pot.
Buen provecho!
INGREdIENTS
8 oz. vegetable or peanut oil
4
quarts cooled chicken stock
3 lbs. washed rice
juice of one lemon
2-3 sprigs finely chopped cilantro
3
boneless chicken breasts, precooked and cubed
2
cloves garlic, smashed, finely chopped
3
tablespoons salt
1
28 oz. can crushed tomatoes
2
finely chopped jalapeños
