Vinegar
Cook the rice in the Crock-Pot
™
Multi-Use Rice Cooker in the traditional manner, remove and place
on a platter until it is completely cool. Dice the cooked peppers and slice the eggs. Shred the tuna
and add along with the remaining ingredients to the rice, reserving some of the egg slices and
olives to garnish the salad. Season with olive oil, salt, pepper and vinegar. Serve the salad on a
platter with lettuce leaves and garnish with hard-boiled egg and olives.
* Peppers in vinegar: wash and cut the peppers in two lengthwise. Remove the seeds
and cook the peppers in a saucepan with two cups water and one-half cup vinegar with
a pinch of salt. After 15 minutes, remove from heat.
RICE PUDDING
1 cup rice
3 cups water
1 cinnamon stick
2 whole cloves
1¾ cup evaporated milk
1¼-cup condensed milk
1 teaspoon grated lemon and orange peel
½ cup dark raisins
1-teaspoon vanilla
¼ cup grape brandy
1 egg yolk
Powdered cinnamon
In the Crock-Pot
™
Multi-Use Rice Cooker, cook the pre-washed rice with 3 cups of water, cinnamon
stick and cloves. Once the rice is cooked, add evaporated and condensed milk, grated lemon and
orange peel, and raisins. Continue stirring until set. Add vanilla, grape brandy and the egg yolk well
beaten. Sprinkle with cinnamon and serve.
CHINESE RICE
4 cups of cooked rice
½ cup of snow peas
½ cup of bean sprouts
1 sliced onion
1 scallion (green onion), minced
1 red pepper, thinly sliced
3 tablespoons of soy sauce
1 tablespoon of shredded ginger
2 tablespoons of sesame oil
Turn on “ ” the sauté function of your Crock-Pot
™
Multi-Use Rice Cooker. Sauté the onion and
red pepper. Add the ginger, the snow peas and the bean sprouts. Then add the cooked rice and stir
it until it is hot. Add the soy sauce and then the minced scallion. Turn off “ ” the sauté function.
Serve hot.
RECIPES
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