Sanyo RICE COOKER & VERSATILE COOKER ECJ-M100S - Manual (Page 13)

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RECIPES
TIPS FOR COOKING RECIPES
1. Use the provided measuring cup (6 oz. or 180 ml) for measuring rice.
2. Do not measure seasonings with the provided measuring cup. Use a standard measuring cup and
spoons for seasonings.
3. Do not cook more than the unit allows for cooking certain types of rice or recipes.
4. Mix seasonings thoroughly such as soy sauce or salt with the broth, soup, or water, and add to Inner Pot
just before cooking.
5. Excess ingredients or poor mixing of seasonings may cause the rice to cook improperly.
6. Use of seasonings when cooking rice causes the rice to burn more easily.
7. After cooking rice mixed with other ingredients, a slight odor may remain. Wash the Inner Pot thoroughly
after each use.
Makes 4 servings
Ingredients:
3 Cups Brown rice, long-grain
2 Cans Chicken broth
3 Tbsp. Margarine
½ tsp
Crushed garlic
1 tsp Dried parsley
1 tsp Poultry Seasoning (Optional)
Preparation:
1.
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4.
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6.
7.
For best results, wash brown rice and let sit for
2 hours.
Drain rice and pour into inner pot.
Add chicken broth, margarine and crushed garlic.
into inner pot. Add water up to 3 on the BROWN
water line, mix well.
Close the lid. Press the “BROWN RICE” setting to
start the cooking process.
The unit will turn off automatically after
approximately 1 hour and 15 min.
Add dried parsley and Poultry Seasoning (optional)
Fluff rice. Serve hot.
Preparation:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Wash rice and drain well.
Add rice to inner pot. Add water to the
“3” White/Sushi water line. Close the lid.
Press the “SUSHI” setting to start the cooking process.
The unit will automatically turn off after
approximately 45 minutes.
In a small bowl, combine rice vinegar, sugar,
and salt. Set aside.
Transfer cooked rice to a large bowl immediately
after cooking. Sprinkle the vinegar mixture over
the hot rice and gently fold with spatula.
Place ½ sheet of seaweed on a bamboo mat. With
damp hands spread a thin layer of rice over the entire
sheet of seaweed and press firmly. Lift from the mat.
Place a damp kitchen towel on the mat and turn
seaweed/rice over onto the damp towel so that the
seaweed side is facing up.
Place cucumber, avocado, mayonnaise, wasabi and
crab meat lengthwise on the seaweed.
Roll the bamboo mat and towel forward, pressing the
ingredients inside. Press the roll firmly with your
hands shaping a tight cylinder. Pull off towel carefully.
Sprinkle with sesame seeds. Using a sharp knife,
cut into eight pieces.
Seasoned Brown Rice
Makes 4 servings
Ingredients:
3 Cups White rice, medium grain
1/3 Cup Rice vinegar
1 Tbsp. Sugar
1 tsp
Salt
4 sheets Dried seaweed
1
Avocado, peeled and cut into long strips
1 Cucumber, peeled and cut into long strips
1 Cup Crab meat, real or imitation
Mayonnaise
Toasted sesame seeds
Wasabi
SUSHI
California Roll, Inside Out
BROWN RICE
Sanyo_901089:ECJ_M100 6/3/09 9:40 AM Page 13