Applica RC6438 - Manual (Page 6)

10 9
RECIPES
JAMBALAYA
10 measures long grain white rice
Water
4 cans (14½ oz. ea.) undrained diced tomatoes
2 lbs. cooked smoked sausage, cut into ¼-inch slices
½ cup dried minced onion
¼ cup dried parsley
¼ cup dried beef bouillon granules (4 bouillon cubes)
4 bay leaves
2 tsp. garlic powder
2 tsp. dried thyme leaves, crushed
2 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. salt
Place rice in cooking bowl of rice cooker. Add enough water to come to the 10 line
on the inside of the rice bowl. Add remaining ingredients in order listed. Stir to blend
ingredients. Place cooking bowl into rice cooker and plug in the appliance; the KEEP
WARM light will come on. Place cover on appliance. Push down the switch; COOK
indicator light comes on.
When rice is cooked, the COOK light turns off and the switch pops up; the rice cooker
automatically switches to the KEEP WARM function. Let rice mixture stand on KEEP
WARM for 15 minutes.
Just before serving remove bay leaves and garnish with chopped parsley, if desired.
Makes about 25 cups (about 12 servings).
PROBLEM POSSIBLE CAUSE SOLUTION
Rice is gummy. Too much water or not
enough rice. Add water to match mark-
ings on the rice bowl. Do
not use a liquid measuring
cup.
Water boils over sides of
rice cooker when steaming
foods. Holes in steaming basket are
covered by food. Place a cooling rack in bot-
tom of steaming basket and
place food on that rack.
PAELLA
10 measures yellow rice mix
2 cans (12 oz. ea.) beer
Water
2 lbs. shrimp, peeled and deveined
1 lb. tilapia or other firm white fish
1 can (14½ oz.) undrained diced tomatoes
2 large green peppers, seeded and diced
¼ cup olive oil
4 bay leaves
1 tsp. salt
1 tsp. black pepper
Place rice in cooking bowl. Add beer and enough water to come to the 10 line on the
inside of the rice bowl. Add remaining ingredients in order listed. Stir to blend ingredients.
Place cooking bowl into rice cooker and plug in the appliance; the KEEP WARM light will
come on. Place cover on appliance. Push down the switch; COOK indicator light comes
on.
When rice is cooked, the COOK light turns off and the switch pops up; the rice cooker
automatically switches to the KEEP WARM function. Let rice mixture stand on KEEP WARM
for 15 minutes.
Just before serving remove bay leaves and garnish with chopped cilantro, if desired.
Makes about 25 cups (about 12 servings).
COCONUT CHICKEN CURRY
10 measures packaged, jasmine rice
2 cans (14 oz. ea.) coconut milk
Chicken broth or water
2 lbs. boneless chicken breast, cubed
3 large onions, sliced
2 large jalapenos, seeded and minced
6 tbsp. curry powder
2 tbsp. salt
1½ tbsp. grated fresh ginger
1 tbsp. black pepper
1½ tsp. ground cumin
2 cups coarsely chopped cashews
1 cup chopped cilantro
Place rice in cooking bowl of rice cooker. Add the coconut water from the top of each can
of coconut milk to the rice. Add enough chicken broth or water to the 10 line on the inside
of the rice bowl. Add remaining ingredients including reserved coconut milk in order listed,
except cashews and cilantro. Stir to blend ingredients. Place cooking bowl into rice cooker
and plug in the appliance; the KEEP WARM light will come on. Place cover on appliance.
Push down the switch; COOK indicator light comes on.
When rice is cooked, the COOK light turns off and the switch pops up; the rice cooker
automatically switches to the KEEP WARM function. Let rice mixture stand on KEEP WARM
for 15 minutes.
Just before serving garnish with cashews and cilantro.
Makes about 25 cups (about 12 servings).