Yum Asia Sakura YUM EN15US, Руководство пользователя

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15
Sakura Multifunction Rice Cooker by Yum Asia
OATMEAL PORRIDGE
Ingredients (serves 4)
1 cup steel cut or high quality large, rolled oats (we advise you put these in a sieve and shake hard 3-4 times to
dislodge any sediment)
3 cups water (measured in the provided measuring cup)
1 cup of milk (or 1 cup of coconut milk or other non-dairy milk – whatever you prefer)
3-4 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!
Directions
1. Place oats and water in the inner cooking pan.
2. Place the inner cooking pan in the main body of the rice cooker, 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) press and hold the ‘START’ button to start.
3. 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 soften the texture of the oats.
4. 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 will result in a ‘boil over’ of the contents as milk reacts
differently when heated. Only use water to cook the oats.
RICE PUDDING
Ingredients (cup measures are for the rice measuring cup 4-6 servings)
2 cups arborio, other short-grain rice or sticky/glutinous rice
½ cup evaporated milk
½ cup coconut milk
1 cup sweetened condensed milk
1 cinnamon stick or pinch of ground cinnamon
1 lemon zest, one large piece of lemon peel
½ teaspoon nutmeg (or less if you prefer)
A sprinkle of ground cinnamon (to garnish)
Directions
1. Measure your short grain rice with the measuring cup you got with your rice cooker.
2. Rinse rice in cold water, place rice and water (to the correct line on the inner bowl) into the rice
cooker, choose the ‘SHORT GRAIN’ rice setting.
3. Meanwhile whisk evaporated milk, coconut milk, sweetened condensed milk, cinnamon stick (or
ground cinnamon), lemon zest (a large thin slice of zest, not grated) and nutmeg together.
4. When rice is cooked and the rice cooker has switched to keep warm, add the whisked milks into the
rice, close the lid. Check about 30 minutes later and see if it is at the consistency you like.
5. Discard the cinnamon stick (if using) and the lemon zest.
6. Place into individual dishes and garnish with ground cinnamon and cream if desired.
** Vegan adaptation - this can also be made without the evaporated milk and condensed milk as a
non-dairy alternative.
Use one whole tin of coconut milk and some non-dairy milk to loosen it after stage 5 if necessary.