Event Money Makers! Digital Rice Cooker Steamer 20 Cups

Fun Stuff...!

Pot Style Rice Cooker 14 Servings

This is a very handy digital rice cooker. It makes perfect rice, soups, stews and even steams meat and vegetables simultaneously!

What's special about this Cooker has a unique Sensor Logic heating system that flawlessly prepares up to 20 cups of any type of rice, It also has a water reservoir that channels away excess condensation.

The programmable control panel has multiple functions that include an automatic keep-warm and delay timer. The Aroma Cooker is a perfect addition to any food booth where rice could sit under something delicious, hot and steamy.

The Set Includes:

• Measuring cup
• Steam tray
• Rice paddle
• Prepares up to 20 cups of rice and keeps it warm up to 12 hours
• Steams vegetables and cooks rice simultaneously
• Makes soups and stews
• Easy-to-use digital control panel with multiple features: White Rice, Brown Rice, Steam/Cook and 15-Hour Delay Timer
• Sensor Logic technology self-adjusts for consistent, restaurant-quality results
• 1 Year Warranty
  

There is nothing more delicious than hot and steamy international favorites served over a yummy pile of perfectly cooked rice.

Chicken Breasts Dijon

Cook rice simultaneously for an easy, one-pot meal.

2 boneless, skinless chicken breasts
1 tablespoon Dijon mustard
1 tablespoon plain yogurt
1/2 teaspoon sambal oelek (a mixture of chiles, brown sugar, and salt), optional
- Kosher salt and freshly ground black pepper, to taste
1 teaspoon dried chives

Place chicken breasts on a small plate sprayed with nonstick cooking spray. Mix together mustard, yogurt, sambal oelek, salt and pepper. Spread over chicken breast and sprinkle with chives. Cover chicken and plate with plastic wrap and place plate in steam tray. Add 1 cup of water to inner pot. Place steam tray in inner pot and place inner pot in the rice cooker. Cover and press the Steam/Cook button. Steam for about 10 minutes, or until chicken is firm to the touch and no pink is left in the center. Using oven mitts, carefully remove steam tray from rice cooker and serve chicken immediately.

Fresh Tropical Fruit Bread Pudding

Who knew bread pudding could be made in a rice cooker? Well, you do now.

2 cups water
2 large eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup whole milk
2 tablespoons butter, melted
2 cups white bread, cut into 1/2-inch cubes
3/4 cup fresh mangos, papaya, and nectarine, diced
3 cups vanilla ice cream

Spray a 1-2 quart baking dish with nonstick cooking spray. The dish should fit into the inner pot of the Rice Cooker with nonstick cooking spray. Set aside. Pour 2 cups of water into the inner pot and close the lid. Press the Steam/Cook button and bring the water to a boil, in approximately 8 minutes. In a large bowl, cream the eggs and sugar with an electric mixer, scraping the sides of the bowl often. Add the vanilla and milk and beat again at medium speed for 3 minutes. Add the melted butter and beat for 1 minute. Gently fold in the bread cubes and fresh fruit. Pour the batter into the baking dish and cover with a piece of foil. Open the lid, using caution to avoid steam burns. Using a foil pan lifter and a cooking mitt, place the baking dish into the boiling water. Close the lid and cook for 45 to 50 minutes. Using a cooking mitt and the foil pan lifter, remove the baking dish to a wire rack and cool the pudding slightly. To serve, spoon the pudding into bowls and top with vanilla ice cream.

Ham & Black-Eyed Pea Soup

Quick to prepare and well worth the cook time wait.

Prep: 5 Minutes Total: 50 Minutes

1 tablespoon extra-virgin olive oil
1/4 cup yellow onion, chopped
1 clove garlic, peeled and minced
3 fresh carrots, peeled and chopped
15 ounce can diced tomatoes, un-drained
15 ounce can black-eyed peas, drained and rinsed
4 cups chicken broth
1/3 cup brown rice, uncooked
3 1/2 ounces can diced green chilies
1/2 pound smoked ham, coarsely chopped
1/2 cup Monterey Jack cheese, shredded

Close the lid and press the Steam/Cook button to preheat the Rice Cooker for approximately 10 minutes. Open the lid, using caution to avoid steam burns. Add the oil and use a long-handled plastic spoon to stir and sauté the onion, garlic and carrots until tender. Add the tomatoes, black-eyed peas, chicken broth, brown rice, green chilies and ham. Close the lid and cook until the rice is done, about 40 to 45 minutes. Ladle into individual bowls and garnish with the cheese.

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