FLAVOURED RICE
To flavour rice, the following liquids can be used instead of water.
•
Chicken or beef stock
•
Orange juice
•
Pineapple juice (1/2 juice, 1/2 water)
•
Tomato juice (2/3 juice, 1/3 water)
•
Milk
•
Vegetable soup
You can also flavour the rice by adding the following:
•
Mixed herbs
•
Saffron – 3 ml (1/4 tsp) per 225g (8 oz.) of rice
•
Parmesan cheese
•
Sautéed chopped onions
NOTE:
If ingredients, other than liquids, have been added to the rice, the ‘Warm’
cycle should be on for no longer than 1 hour. This will keep the flavours fresh.
HINTS
1. There are differing opinions about whether rice should be washed before
cooking. Those in favour argue that this washes away the starch content
and ensures non-sticky grains. Those against feel valuable soluble vitamins
and minerals are lost. Drier, fluffier rice is obtained by pre-washing rice.
To pre-wash rice, rinse uncooked rice in Rice Bowl with cold water and
drain thoroughly.
2. Brown rice may be cooked using the same instructions as for white rice.
(
NOTE:
For best results we suggest washing the brown rice thoroughly
before cooking.) It is important to leave the rice in the ‘Warm’ cycle for
a minimum of 30 minutes, as brown rice takes slightly longer to prepare.
3. As a general guide allow 56g (2 oz.) of uncooked rice per person. When
cooked, rice will usually double its volume and weight.
4. Ensure that the rice is level in the Rice Bowl so that it cooks evenly and
properly.
5. If desired, add a little butter or oil (15 ml/1 tbsp. per cup of rice) at the
start of cooking to moisten the grains of rice.
6. Fluff up the rice at least once during the ‘WARM’ cycle.
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