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Sakura Multifunction Rice Cooker by Yum Asia
7. RECIPES
Here are a couple of recipes to start you off with your new rice cooker.
For lots more recipes like flavoured rice (Mexican and coconut rice), risotto, stews, soups and more, please see our
foodie blog at
www.greedypanda.co.uk
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 PORRIDGE (CONGEE)
Ingredients (4-5 servings)
1 cup of rice
75g chicken thighs, chopped and parboiled
Pinch of salt
Ginger and spring onion (scallion), shredded – to taste
Directions
1. Wash rice and place into inner bowl, add water (to level 6 on the inner bowl) then place the chicken on top
2. Press the ‘MENU’ button and select ‘PORRIDGE’ and press and hold the ‘START’ button
3. When the rice cooker turns to keep warm add salt if you want it and garnish with ginger and spring onions
