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PORRIDGE PORRIDGE/RISOTTO m
2G oatmeal water
1 ¼t salt 2t sugar
to serve:
dark brown sugar milk / single cream
Open the lid. Add the oatmeal, salt, and sugar. Fill with water to the 1½ level on the scale on the right,
inside the bowl. Close the lid. Select m on the menu, and press v. Wait till the program ends. Serve with
milk or cream. Sprinkle with dark brown sugar. If you wish, you may add chopped dried apricots or halved
prunes (without stones) 15 minutes before the end of the cooking time. Left over porridge may be kept in
the fridge for up to 2 days, then reheated.
NUTTY PORRIDGE PORRIDGE/RISOTTO m
½G rolled oats water
1 2 0m milk 3T desiccated coconut
1t ground cinnamon
to serve:
golden syrup nibbed almonds
Open the lid. Add the oats, cinnamon, coconut and milk. Fill with water to the ½ level on the scale on the
right, inside the bowl. Close the lid. Select m on the menu, and press v. Wait till the program ends.
Drizzle golden syrup and sprinkle nibbed almonds on top.
MULTICOOKER BEETROOT RISOTTO PORRIDGE/RISOTTO m
4 0 0g beetroot 2T olive oil
2 5 0g arborio/risotto rice 1 onion, finely chopped
2 5 0m white wine 2c garlic, peeled and chopped
9 0 0m vegetable stock / chicken stock 1t thyme, finely chopped
to finish:
1 0 0m yoghurt 1T parsley (chopped)
1T butter
Open the lid. Select S on the menu, and press v. Add the stock. Bring to the boil, stirring. Simmer for 10
minutes. Transfer the stock to a jug. Press w twice to stop the program. Select m on the menu, and press
v. Leave it to warm up. Peel the beetroot, and cut into 1cm cubes. Put the beetroot, garlic, and onion in
the bowl. Cook till the onions soften. Stir in the rice. Close the lid and cook for 3-4 minutes. Open the lid.
Stir in the wine. Close the lid and cook for 3-4 minutes. Open the lid. Add the thyme. Add the stock. Close
the lid. Wait till the program ends. Check the rice – it should have a slight bite, but should not be hard . If
not quite done, add a little water and cook for a few minutes more. Stir in the butter – this gives the risotto
its shine. Serve with a dollop of the yoghurt and sprinkle with parsley. This is a really good as a starter or as
a light lunch.
SAVOURY RICE RICE h
2G rice water
1 stock cube (vegetable) 2 carrots, chopped
1 red pepper, deseeded and chopped 2L celery, chopped
1p turmeric 1h peas (optional)
Open the lid. Put the rice in the bowl. Fill with water to the 2 level on the scale on the left, inside the bowl.
Crush the stock cube and stir it into the water. Add the remaining ingredients. Close the lid. Select h. Wait
till the program ends, then serve. If the rice is not quite done, leave it for a few minutes, with the lid closed,
to steam.
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