Kambrook Rice Express KRC5 - Manual (Page 5)

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RISOTTO OF SMOKED CHICKEN
AND EGGPLANT
Serves 4
30g butter
2 tablespoons olive oil
1 / 2 cup leek washed, trimmed and thinly
sliced
1 clove garlic, crushed
1 cup Arborio rice, washed
415g can Mediterranean style tomatoes
2 cups chicken stock
1 teaspoon turmeric
1 teaspoon freshly grated lime rind
150g roasted marinated eggplant, chopped
200g smoked boned chicken breast,
skinned and thinly sliced
1 tablespoon finely shredded basil
2 tablespoons toasted pine nuts
Black pepper to taste
1. Place butter and oil into the removable
cooking bowl of the Kambrook Rice
Express.
2. Press the selector control lever down
to “Cook” setting. Heat for 1 minute, add
leek and garlic. Cook for 2 minutes,
stirring constantly.
3. Add rice, tomatoes, stock, turmeric and
rind. Cook with the lid on until Kambrook
Rice Express automatically switches to
“Keep Warm” setting. Stir once during
cooking.
4. Fluff rice, then fold through eggplant,
chicken, basil, pine nuts and pepper. Close
lid and stand for 10 minutes on “Keep
Warm” setting before serving.
RICH CHEESY RISOTTO
Serves 4
40g butter
2 tablespoons olive oil
1 small Spanish onion, finely diced
1 clove garlic, crushed
1 cup Arborio rice, washed
Pinch saffron powder
3 cups chicken stock
1 teaspoon grated lemon rind
1 / 4 cup grated Swiss cheese
1 / 4 cup grated Romano or Parmesan
cheese
50g Brie, finely chopped
1 tablespoon snipped garlic chives
Freshly ground black pepper to taste
1. Place butter and oil into the removable
cooking bowl of the Kambrook Rice
Express.
2. Press the selector control lever down
to “Cook” setting. Heat for 1 minute, add
onion and garlic. Cook for 2 minutes,
stirring constantly
3. Add rice, saffron, stock and rind. Cook
with the lid on, until the Kambrook Rice
Express automatically switches to “Keep
Warm” setting, stir once during cooking.
3. Fluff rice, then fold through cheeses,
garlic chives and pepper. Close lid and
stand for 10 minutes on “Keep Warm”
setting before serving.
SUSHI RICE
2 metric cups short grain white rice,
washed
2 1 / 4 metric cups water
1 1 / 2 tablespoons rice vinegar
1 1 / 2 tablespoons castor sugar
1 / 2 teaspoon salt
1. Place rice and water into the removable
cooking bowl of the Kambrook Rice
Express, (thoroughly wash rice first).
2. Press the selector control lever down
to “Cook” setting. Cook with the lid on,
until Kambrook Rice Express automatically
switches to “Keep Warm” setting. Stir
once during cooking.
3. Fluff rice. Close lid and allow to stand
for 10 minutes on “Keep Warm” setting.
4.Transfer rice to a large, shallow dish.
Cool to room temperature.
5. Heat vinegar, sugar and salt over a low
heat until sugar dissolves. Sprinkle over
rice. Use immediately as required in Sushi
recipes.
SUSHI RICE SUGGESTIONS
- SEAWEED ROLLS
6 sheets of Nori seaweed
Sushi Rice
Wasabi paste, to taste
150g smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber or spring onion
1. Place a sheet of seaweed, shiny side
down on a sheet of baking paper.
2. Spread a portion of the rice over a third
of the nori sheet, leaving a border.
5. Spread a very thin layer of wasabi paste
in a narrow line down the centre of the
rice.Top with a thin strip of salmon then
some pickled ginger and vegetables,
cucumber or spring onion.
6. Using the paper as a guide roll up the
seaweed to enclose the filling. Press to seal
the edges.
7. Using a very sharp knife cut the roll
neatly into 2.5cm pieces.
8. Repeat with remaining seaweed and
filling. Chill until ready to serve.
Tip: Any leftover Sushi Rice can be frozen.
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