Cooking Rice, Grains And Cereals; Rice Pilaf - Rival 4450 Owner's Manual

Rice, Grains and Cereals
Rice
Step 1: Put both rice and water in rice
bowl.
Step 2: Pour specified amount of water in
inner water reservoir (see chart).
Step 3: Cover and steam.
• There are many types of rice. Follow
specific directions for the variety used.
• For firmer rice, slightly decrease water in
both rice bowl and inner water reservoir;
for softer rice, slightly increase water in
both areas.
• Rice may be seasoned with salt, pepper
or butter before or after cooking.
• To vary the flavor of the rice, use other
liquids in place of water in rice bowl. Use
the same amount of liquid as water indi-
cated in chart. Suggestions include
broth, consomme or wine. Remember:
Use only clean water in the inner water
reservoir.
• Add chopped onions, minced parsley,
almonds or sliced mushrooms to rice in
rice bowl. It flavors as it cooks.
Grains and Cereals
• To prepare other grains such as wheat or
oatmeal, pour water into rice bowl. Cover
and steam to heat water. Add grain to
hot water and steam again. Follow water
volumes and steaming times indicated in
chart.
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'
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Don/t Forget Rice for Breakfast
Hot cooked rice .•. with butter or margarine, cream and sugar. For an added
touch of flavor, sprinkle a small amount of cinnamon on top.
Rice with fruit ... makes a delightful change for breakfast or a mid-morning
snack. Top hot cooked rice with cream, sugar and slices of fresh, canned or
frozen fruit.
Rice Pilaf
(Serves 4)
1 cup raw converted rice 2 tablespoons butter or
2 tablespoons minced margarine
onion .,: ; 1 can (3 ounces) sliced
1/4
cup minced parsley mushrooms, drained
(or 1 tablespoQn dry
1/2
teaspoon salt
parsley flakes)
11/4
cups chicken broth
• Combine all ingredients in rice bowl. Cover and steam.
Water:
1
%
cups
Time: 36-37 min .
8