Digital rice cooker GrandCHEF

RECIPES

WHITE RICE / WHOLE GRAIN RICE

STEAMED RICE Recipe: Add 1 to 6 measuring cups of white or whole grain rice to the cooking pot. Add enough water to reach the mark in the right section of the scale (cup) that corresponds to the number of measuring cups of rice added. The maximum capacity of 6 measuring cups corresponds to approximately 900 g of dry rice. Stir the rice with water in the cooking pot to distribute it evenly across the bottom. Close the rice cooker, select the White Rice or Whole Grain Rice programme, and start cooking. Useful hint: When cooking jasmine rice, use slightly less water – about half a mark less than the level corresponding to the number of measuring cups of rice added.

Useful hint: If you prefer softer white rice, select the Whole Grain Rice programme.

Useful hint: If you keep the cooked rice warm in the rice cooker, we recommend serving it within 60 minutes after the progra mme ends.

PORRIDGE

BUCKWHEAT PORRIDGE Ingredients: 250 g peeled buckwheat (2 measuring cups), 160 ml milk (1 measuring cup), 40 ml maple syrup, 2 tbsp. grated coconut, 20 g vanilla sugar, 1 tsp. ground cinnamon, 2 pinches salt Recipe: Add 2 measuring cups of well-rinsed buckwheat, pour in 4 measuring cups of water, and stir well. Close the rice cooker, start the Porridge programme, and cook the buckwheat. After cooking, open the rice cooker, add the remaining ingredients to the cooked buckwheat, and stir well. Serve the porridge garnished with fresh fruit, chocolate, cocoa, or cinnamon, and top it with a little melted butter.

Useful hint: You can make millet porridge following the same steps (pour boiling water over the millet before cooking).

OATMEAL PORRIDGE Ingredients: 200 g rolled oats (2 measuring cups), 160 ml milk (1 measuring cup), 20 g vanilla sugar, 50 g butter, 1 tbsp. honey, 2 pinches of salt

Recipe: Add 2 measuring cups of rolled oats and 4 measuring cups of water to the cooking pot. Close the rice cooker, start the Porridge programme, and start cooking. Once cooking is complete, open the rice cooker, add the remaining ingredients to the cooked oats, and stir well. Garnish with dried fruits before serving.

STEAMING

MARINATED SALMON FILLET Ingredients: 400 to 600 g salmon fillet with skin Marinade: 2 tbsp. honey, 1 tbsp. mustard, 1 tbsp. olive oil, 1 tbsp. sunflower oil, 1 tbsp. soy sauce, 1 tbsp. sweet chilli sauce, juice of half a lemon, garlic to taste, salt, and pepper (blend all the marinade ingredients) Recipe: Place the salmon in the prepared marinade and refrigerate for several hours. Pour 0.5 l of water into the cooking pot, insert the steaming dish, and place the marinated salmon on top of it. Close the rice cooker, select the Steaming programme, adjust the cooking time to 10–15 minutes (depending on the size of the portion), and start cooking. Serve the steamed marinated salmon immediately after cooking.

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