Panasonic SR-MM10NS

Recipes
Sushi Rice
3 cups short-grain or sushi rice
1/2 cup rice wine vinegar
2 1/2 Tbs. sugar
1 1 /2 tsp. salt
In a colander, rinse rice under cold tap water until the water runs clear, about
1 minute. Add rice to inner pan and add water to line “3” on “Sushi” chart
inside pan. Press “Menu” key to select “Sushi” cooking program and press
“Start” key.
In a small saucepan over low heat, combine vinegar, sugar and salt, stir until
sugar and salt are dissolved; remove from heat and set aside.
When rice is cooked, place it in a large wooden or non-reactive ceramic bowl
and using rice scoop, thoroughly mix vinegar mixture into rice to season and
prevent it from becoming sticky. Place a cool, dampened towel over rice to
cool. Makes 4-5 cups.
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Imperial Rice
Ingredients
2 cups long-grain rice
1 Tbs. canola oil
4 oz. pork loin, diced
4 shallots
1 Tbs. grated fresh ginger
4 oz. medium shrimp, peeled, deveined
and diced into 1 / 2 -inch pieces
1/4 tsp. salt
Pinch of freshly ground black pepper
2 Tbs. soy sauce
2 tsp. fish sauce
1 Tbs. rice wine vinegar
1 egg, fried and chopped
2 green onions, chopped
2 Tbs. shredded coconut, lightly toasted
2 limes, cut into quarters
Regular
Place rice inside pan and add water to line “2” on “White Rice” chart inside
pan. Press “Menu” key to select “Regular cooking program and press
“Start” key. When rice is cooked, remove pan from heat, fluff rice and set
aside.
Meanwhile, in a wok or large skillet over medium-high heat, warm oil until
nearly smoking. Add pork and saute, stirring, until browned, 4-5 minutes.
Add shallots, ginger, shrimp, salt and pepper, and saute, stirring, until shrimp
are pink and opaque throughout, 3-4 minutes more. Add soy sauce, fish
sauce and vinegar, and stir to combine. Add rice, egg and green onions and
stir until well mixed. Transfer to a platter, garnish with coconut and lime
quarters and serve immediately. Serves 4 - 6 as a side dish.
Sweet Sticky Cardamom Rice
Ingredients
3 cups short-grain or sushi rice
1 small red onion, finely chopped
1/2 tsp. ground cardamom
2 Tbs. soy sauce
1/3 cup rice wine vinegar
1/2 tsp. sesame oil
i/s tsp. cayenne pepper
1 Tbs. sugar
1 1/2 tsp. salt
2 Tbs. chopped fresh cilantro
In a colander, rinse rice under cold tap water until the water runs clear, about
1 minute. Add rice to inner pan and add water to “line 3” on “Sushi” chart
inside pan. Add onion, cardamom, soy sauce, vinegar, sesame oil, cayenne
pepper, sugar and salt; stir to mix well. Press “Menu” key to select “Soft Rice”
cooking program and press “Start” key. When rice is cooked, fluff rice
mixture with rice scoop, transfer to a platter and garnish with cilantro.
Serves 6 - 8 as a side dish.
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