Town RiceMaster Gas Rice Cookers - Manual (Page 16)

MExICAN RICE
Try Maria’s Mexican Rice *, an authentic recipe from Veracruz.
We brought this back from a customer of a Mexican distributor. It is simple to do and yields excellent flavors.
8 oz. vegetable or peanut oil 4 quarts cooled chicken stock
3 lbs washed rice 3 boneless chicken breasts, precooked & cubed
juice of one lemon 2-3 sprigs finely chopped cilantro
two cloves garlic, smashed, finely chopped 3 tablespoons salt
one 28 oz. can crushed tomatoes 2 finely chopped jalapeños
Push the #1 Start button to light the pilot. Verify ignition of the pilot through the jacket window. Push the #2 Cook but-
ton and light the main burner. Verify ignition of the main burner through the jacket window. Add the oil. There should
be sufficient oil to cover the bottom of the rice pot. Allow the oil to heat.
The sensor in the bottom of the pot is designed to turn the rice cooker off when it senses the water in the pot is gone.
The oil in the bottom of the pot is being heated by the burner and will surpass the temperature of boiling water. At this
point the sensor will make a “click” sound and “pop” into its expanded position as the temperature of boiling water has
been exceeded. This causes the #2 Cook button to jump to the off position and the burner will shut off.
Mexican Rice is fried before liquids are added. The oil must be at frying temperature, about 375ºF. To do this, push the
#2 Cook button once again to continue heating the oil. BEWARE: the automatic shut off feature of the sensor is now
disabled and the unit will not shut off automatically. To turn off the main burner one must lift the #2 cook button.
Heat the oil to frying temperature. Add grains of rice to test the temperature of the oil. When the test grains of rice
sizzle and turn white, add the balance of the rice. Fry the rice by allowing it to cook for 30 seconds, then mix thorough-
ly. Let it fry for an additional 30 seconds, then mix again. Repeat this process until the rice begins to ‘cashew’ or have a
light brown color, about 7-10 minutes.
After the rice is started to change color, add the garlic and stir for one more minute. At this point make sure to wear a
heat resistant mitt as the pot is very hot and the liquids about to be added will vaporize quickly and one can be scalded.
Stir in crushed tomatoes and fry for one more minute. Turn off the burner by raising the #2 Cook button to its off posi-
tion. Add the balance of the ingredients and stir to mix. About 4-5 minutes after you shut off the main burner, listen for
a “click” sound indicating the sensor has reset to its original shape restoring its automatic capabilities.
Relight the main burner by pushing down the #2 Cook button. Verify ignition through the jacket window. The unit will
now cook the rice and automatically shut off when the rice is done, about 15 minutes. When the unit shuts off, allow the
rice to “cure” undisturbed in the rice cooker for 10 minutes. Then mix and serve the rice.
Tip: use the rice cooker to braise the chicken. The braised chicken adds flavor to the rice when fried in the same pot.
NOTE: Consistency of rice will vary depending on amount of chicken stock used. For very spicy rice add additional
jalapeños to taste. Be creative... you may add peas, corn, or finely chopped bell peppers. Bueno provecho!
* Recipe compliments of Maria Asuncion Aquirre de King, Dim Sum King, Veracruz, Mexico
Rev. 03/07
16
TOWN FOOD SERVICE EQUIPMENT CO., INC. • 72 Beadel St. • BKLYN • NY 11222