This recipe is adapted from blogger Budgetpantry
note : Use rice cooker cup as measuring cup, ingredients were measured and converted to grams
Trial
2 cups macaroni - 150g
1.5 cups water - 240g (rice cup 1 cup 160g)
cooking cream - 60g
mozzarella cheese - 75g
cheedar cheese - 75g
steps :
Put in macaroni and water.
Put in sausages on top of macaroni , then put mushroom.
Set rice cooker to white rice and cook. Check at 20mins time mark. If pasta is not soft enough, cook for another 5 to 10 minutes.
Stir in cooking cream and cheese. Put in seasoning.
Cook for another 5 minutes for the cheese to melt.
Result :
Acceptable to Jing An, except has a powdery cheese texture. Perhaps the frozen cheese. Try other cheese , etc "Tradition" brand mixed cheese, which another blogger used.
Original recipe (Serves 2 adults and 1 baby) :-
What you need:
2 cups uncooked elbow macaroni (your rice cooker measuring cup)
1.5 cups water (your rice cooker measuring cup)
4 tablespoons chopped pumpkin/squash
4 tablespoons chopped broccoli
4 tablespoons minced meat (chicken, beef or pork all work)
30ml fresh milk and 30ml cooking cream (or skip the milk and use 60ml cooking cream)
150g red cheddar + mozzarella shredded cheese mix
Half tablespoon honey mustard
Sprinkle of salt (for adults)
Half tablespoon butter (for adults)
Steps:
Add uncooked macaroni and water into rice cooker pot, top with chopped pumpkin, broccoli and minced meat.
Select the ‘white rice’ function and cook for 20 minutes. If your rice cooker doesn’t let you select function, simply cover and cook for 20 minutes. Open lid at the 20-minute mark and check that macaroni is soft enough. If not quite, let it continue cooking for another 5-10 minutes.
When macaroni is cooked, open lid and stir in the milk, cooking cream, honey mustard and cheese. Close the lid and cook for 5 minutes. Give it a final stir and it’s ready to serve.
No comments:
Post a Comment