Rice Cookers Recipes

Summer Curry with Brown Rice

Curry rice is delicious anytime of the year. This curry filled with melodious aromas of vegetables over brown rice makes a delicious dish that you'll definitely savor. Sprinkle cilantro and enjoy it while hot.


Ingredients (serves 4-6):

To Cook in the Rice Cooker:

  • 2 cups (rice measuring cup) short or medium grain brown rice
  • Water to fill to water level 2 for "BROWN RICE" 

To Prepare Separately:

  • 2 Tbsp. butter
  • 1 medium onion
  • 2 cloves garlic, chopped
  • 2 tsp. chopped ginger
  • 1/2 lb. ground pork
  • Salt
  • Pepper
  • 1 zucchini
  • 1 green (or 1/2 green and 1/2 red) bell pepper
  • 1 medium potato
  • 4 Tbsp. cornstarch
  • 2 Tbsp. curry powder
  • 2 cans (14 oz. each) vegetable broth
  • 1 bay leaf
  • 1 Tbsp. ketchup
  • 1 Tbsp. Worcestershire sauce
  • 3 Tbsp. milk
  • 1/4 to 1 apple, grated
  • 1/4 cup frozen green peas
  • Cilantro if preferred
1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan.

2

Add water to the corresponding water level for “BROWN RICE. Cook the rice using the “BROWN” setting. If your rice cooker does not have a brown rice setting, add 3 cups of water measured in the rice measuring cup. 

3

Cut zucchini, bell pepper and potato into bite size pieces, thinly slice onion. Sauté garlic, ginger and onion with butter in a skillet. When onions brown, add ground pork and salt and pepper to taste. When meat is cooked, add zucchini, bell pepper and potato, sauté a little more and transfer to a large pot.

4

Mix cornstarch and curry powder and add to pot. Stir well for a minute, making sure not to burn. Add vegetable broth, bay leaf, ketchup and Worcestershire sauce and simmer over low heat for 20 minutes

5

Once the vegetables are cooked through, add milk, grated apple and green peas and cook for another 5 minutes. Adjust the amount of apples depending on your preference. The more apples the sweeter.

6

When rice completes cooking, fluff with the rice spatula, and place a scoop on a large plate with some depth. Pour curry, and top with chopped cilantro if preferred. Serve while hot.

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