Table of Contents
Advertisement
5cupRiceCookerManual
10/19/07
12:47 PM
Sweet Potato Puree With
Gingersnap Cookies
4 Servings
INGREDIENTS
1 1/2 pounds sweet potatoes
3 tablespoons unsalted butter
6 gingersnap cookies, crumbled
1 tablespoon brown sugar
1 cup heavy cream
kosher salt and fresh cracked pepper to taste
METHOD
1
Peel and cut sweet potatoes into uniform chunks. Add to Rice
Cooker Pot. Add 1 cup water, close lid, and press COOK.
2
When rice cooker switches to KEEP WARM, check potatoes. They
should be very tender. Add remaining ingredients and mash until
quite smooth. Taste for seasoning.
3
Serve right away or keep hot in the KEEP WARM setting.
Recipe courtesy Marian Getz
Page 37
37
Steel Cut Oatmeal
2 - 3 servings
INGREDIENTS
3/4 cup steel-cut oats, preferably organic
2 cups water
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
2 tablespoons raisins
METHOD
1
Place ingredients into the Rice Cooker Pot.
2
Press COOK. Oatmeal will be ready in 10 - 15 minutes.
Variations: Add dried fruit or 1/2 cup honey and 1 teaspoon ground
cinnamon at the start of the cooking cycle.
38
Hide quick links:
Advertisement
Table of Contents
