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Pastry Cream
Ingredients:
4 cups whole milk
1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)
5 eggs
2 egg yolks
1¼ cups sugar
⅓ cup cornstarch
¼ teaspoon sea salt
Directions:
1. Add all ingredients to Rice Cooker and whisk until everything is fully
incorporated.
2. Close the lid, press "menu" and set to #6 (custard/cheesecake) and ensure
the timer is set to 50 minutes.
3. Stir custard every 10 minutes while it cooks.
4. Once pastry cream has thickened, transfer to a medium bowl.
5. Cover with plastic wrap and refrigerate until ready to use.
Poke Bowl
Serves: 4
Ingredients:
3 cups uncooked brown rice
4½ cups water
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 teaspoon sesame seeds
½ teaspoon crushed red pepper, optional
1 pound sushi-grade ahi tuna, cubed
2-3 scallions, thinly sliced
1 avocado, peeled and diced
Seaweed salad (optional)
Pickled ginger (optional)
Directions:
1. Place rice and water in Rice Cooker press "rice" and set rice cooker
to brown rice.
2. Once ready, open lid and let rice cool.
3. While rice cools, whisk together soy sauce, vinegar, sesame oil, crushed
red pepper, and sesame seeds in a medium bowl.
4. Gently add tuna and scallions and mix to incorporate.
5. Let tuna sit for 5 minutes to marinate.
6. Add avocado to tuna and gently mix.
7. Scoop rice into bowls and top with poke tuna, seaweed salad, and
pickled ginger.
Yield: 6 cups
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