Panasonic SR-TMB10

Ingredients
3 cups
short-grain
or sushi
rice
1
12 cup
rice wine vinegar
2112 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 rinsed
rice into the
pan
then add
water to level
indicator 3L.
Press
"Menu"
key to select
"White
Rice" 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,
placed
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.
Ingredients
2 cups
long-grain
rice
1 tbs. canola
oil
4
oz.
potk
loin, diced
4
shallots
1
tbs.
grated
fresh
ginger
4
oz.
medium
shrimp,
peeled,
deveined
and
diced
into
1/2-inch
pieces
1/4
tso. 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
Place
rice inside
pan
and
add
water to
line
"2"
chart
inside
pan.
Press
"Menu"
key to select
"White
Rice" 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
pepper,
stirring, until
browned,
4-5 minutes.
Add shallots,
ginger,
shrimp,
salt and
pepper,
altd
saut6, 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.
-20-