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CLEANING & CARE (cont'd)
3. To clean the heating plate and thermo-control plate, use a plastic scrub brush
to polish or remove any residue, then wipe with a damp cloth. Allow to dry
completely before re-using. You must keep the heating plate and thermo-
control plate free from any foreign objects, otherwise the cooker will not oper-
ate properly.
4. Any residue of vinegar or salt may cause your inner pot to corrode. Always
cleanse completely after each use.
RECIPES
Curried Chicken with Broccoli
INGREDIENTS:
10–12 boneless chicken thighs (about 1 3/4 lbs)
1 Tbsp. curry powder
1/2 cup honey
1/2 cup dijon mustard
1/8 tsp. your favorite seasoning mix
Directions:
1. Cook rice in 3 cups of water in steamer. Cool.
2. Flatten thighs and place in large oven-safe pan.
3. Combine ingredients in a small mixing bowl in this order: onions, spices,
honey, dijon mustard, soy sauce. Stir.
4. Pour evenly over chicken.
5. Make sure the rough side of the thigh is face-down. Cover and refrigerate over-
night.
6. Preheat oven to 350°F.
7. Turn chicken over with a fork. Place in oven for 50 minutes. About halfway
through, flip chicken. Place rice in the oven and heat through.
8. Cook broccoli florets then coat with favorite seasoning mix. Stir into heated
rice and chicken.
Serves 6–8.
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UTENSILS & COOKING
3 Tbsp. frozen chopped onions
1/2 tsp. crushed red pepper flakes
2 Tbsp. soy sauce
5 cups frozen broccoli florets
1 1/2 cups uncooked white rice
RECIPES
Rice Pudding
INGREDIENTS:
1/2 cup golden raisins
1/3 cup slivered almonds
1 3/4 cups uncooked rice
2 1/2 cups heavy cream
1/2 tsp. finely grated lemon zest
2 tsp. finely grated orange zest
Directions:
1. Cook rice in 3 cups of water in steamer. Cool.
2. Place raisins in a bowl and cover with boiling water. Sit until plumped (approxi-
mately 5 minutes). Drain.
3. In a skillet over medium heat, toast the almonds until golden (3–5 minutes).
Remove from heat.
4. In a large saucepan, combine milk, rice, sugar, cream and salt.
5. Bring to a simmer, stirring constantly, over medium heat. Reduce the heat
slightly to maintain a low simmer and cook uncovered, stirring frequently, until
the mixture starts to thicken (about 30 minutes).
6. Continue to cook, stirring occasionally to prevent the rice from sticking (about 5
minutes).
7. Remove from heat and stir in the raisins, almonds and remaining ingredients.
Serves 4–6.
Quick 'N Easy Spanish Rice
INGREDIENTS:
1 1/2 cups converted long-grain rice
(uncooked)
1 4 oz. can diced green chiles
2 Tbsp. chipotle taco seasoning
Directions:
1. Combine all ingredients in steamer and bring to a boil.
2. Reduce heat to medium-low and simmer, covered, for 20 minutes.
3. Remove from heat. Let stand covered for 5 minutes.
4. Fluff with a fork and serve.
Serves 6 as a side dish
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CUSTOMER REVIEWS
Ginnys.com • 1.800.544.1590
RECIPES
1 cup boiling water
2 1/2 cups milk
2/3 cup sugar
pinch salt
1 tsp. ground cinnamon
1 1/4 tsp. vanilla
1 15 oz. can diced tomatoes
3 1/3 cups water
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