Jarden consumer Solutions Crock-Pot Notice D'utilisation page 11

EGG FRIED RICE - Serves 2 - Cooking time: 15 mins
150g cold cooked rice
1 large egg
15ml sesame oil
15ml vegetable oil
This is a great recipe for using leftover cooked rice. Please ensure that the finished dish is thoroughly heated before serving.
Switch your Rice Cooker to the Sauté mode and allow it to heat for approx. 1 minute. Beat the egg and sesame oil together
in a small bowl or cup and set aside. Add the vegetable oil to the inner bowl and sauté the spring onions for a few minutes
until softened. Stir in the cold cooked rice and peas. Heat thoroughly for 4-5 minutes while stirring.
Tip in the egg mixture and stir until the eggs have begun to set. Add the soy sauce to taste and season with black pepper.
Serve piping hot
Chicken Fried Rice – Add 1 diced, cooked, chicken breast and 50g of cooked sweetcorn to the above recipe ingredients.
Add the chicken and corn at the same time as the rice and peas. Heat thoroughly until the finished dish is piping hot
throughout.
MELTING CHOCOLATE RISOTTO - Serves 4-6 - Cooking time: 30 mins
50g unsalted butter
1 litre full fat milk
100g dark chocolate (70% +)broken into squares
300ml double cream
25g cocoa powder
Pour the milk into a jug or bowl, add the cream and mix well together. Place the cocoa powder into a small bowl and add a
splash of milk from the litre, mix to form a smooth paste. Whisk the cocoa into the remaining milk.
Switch on your Rice Cooker in the sauté mode and allow to heat for approx 1 minute. Add the butter and whilst melting, stir
in the rice and sugar using a silicone or wooden spoon.
Allow the rice and sugar to heat in the butter stirring continuously for approx 1-2 minutes.
Pour in 1/3rd of the chocolate milk and allow to bubble away for approx 5 minutes, stirring almost continuously.
Add half of the remaining chocolate milk, repeating the above process, followed by the last amount.
The risotto will require regular stirring.
Check the rice is cooked, this should still be slightly firm as when making a traditional risotto.
Stir in half of the broken chocolate and mix well.
Scatter over the remaining chocolate and drizzle with splashes of double cream.
Serve at the table straight from the bowl.
RECIPES
4 spring onions, finely sliced
15ml soy sauce
50g cooked peas
200g Arborio rice
75g golden castor sugar
To serve:
Double cream
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