E – 20
Menu
No.
Menu Quantity Procedure
r-1
Rice
Serving (s) Rice Water
1 serve (1-2 persons) 150g 250ml
2 serves (3-5 persons) 300g 480ml
1 - 2 serves Wash rice until water runs clear.
Place rice and water into a deep casserole
(about 2
) and soak for 30 mins (stir rice a
few times during soaking).
Stir and cook with cover.
After cooking, stir lightly and stand for
5 mins with a cover.
•
•
•
•
r-2
Porridge
Serving (s) Rice Water
1 serve (1-2 persons) 60g 700ml
2 serves (3-5 persons) 140g 1400ml
1 - 2 serves Wash rice until water runs clear.
Place rice and water into a deep casserole
(about 2
) and soak for 15 mins (stir rice a
few times during soaking).
Stir and cook uncovered.
After cooking, stir and stand.
•
•
•
•
NOTES
1. Water temperature should be about 20°C at initial cooking.
2. 1 tael=38 grams.
Menu Variation
You can enjoy the variation by putting some ingredients into Porridge just after fi nish or
10 mins before fi nish.
eg
★
Chicken porridge: 200g Chicken (cut small pieces, precooked)
(3-5 persons) spring onion, cut 3cm long
★
Fish porridge : 250g fi sh (precooked)
(3-5 persons) 2 slices ginger (cut into stripes)
Rice Menu Guide
R-678P [01 EN].indd 20R-678P [01 EN].indd 20 9/22/09 11:17:31 AM9/22/09 11:17:31 AM
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