Make this recipe by simply adding everything in the rice cooker and pressing start. Add shrimp and cook until just barely done – about 2 minutes. water to the corresponding water level for, 1 oz. Place rice onto individual serving bowls. Add the soup stock from step 1 to the water used to soak the dried shiitake and mix well. canned artichoke hearts in water, drained and chopped. Looking at the operating instructions, I was surprised by the estimated cooking times: 50 - 60 minutes for white rice and 85 - 110 minutes for brown rice. water to the corresponding water level for “BROWN RICE,” or
raw shrimp, shelled and cut into thirds, 1/4 cup unsalted roasted peanuts, slightly crushed. 6 oz. Other grains may vary. as listed in the ingredients. Measure rice accurately
When rice completes cooking, gently fold in the cooked shrimp and egg mixture with rice spatula. Soak chicken and Age in the mixture. Shred Gobo, soak in water to remove the bitter taste, then drain. All Zojirushi rice cookers include rice measuring cup(s) and a spatula. Rice measuring cup capacity is measured in the approx. Some models include a steaming basket. Measure rice accurately using the measuring cup
lime juice 2 Tbsp. While soaking, slice carrots and Konnyaku into small strips. Conventional. Copyright © document.write(new Date().getFullYear()) Zojirushi America Corporation. Garnish each bowl with green onions, cilantro, peanuts and a lime wedge. brown sugar 1/2 tsp. Copyright © document.write(new Date().getFullYear()) Zojirushi America Corporation. Rice Cooker / Steamer NHS-06/10/18 dashinomoto 1 oz.