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25
Recipes
Arroz con Leche Serves: 4-6
Ingredients:
1 cup uncooked white rice
2 cinnamon sticks
4 cups water
3 cups evaporated milk
1 (12-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon, for garnish
Directions:
1. Place all ingredients in rice cooker.
2. Press “slow cook” and set for 3 hours and cook, adjusting the time as
desired to reach desired consistency.
3. Once ready, transfer rice mixture to serving dishes and sprinkle
with cinnamon.
Bone Broth Yield: 12 cups broth
Ingredients:
3-4 pounds mixed beef bones
2 medium carrots, roughly chopped
3 celery stalks, roughly chopped
2 medium onions, chopped
1 bay leaf
4 sprigs fresh thyme
12 cups water
Directions:
1. Press “sauté” and set the rice cooker to 15 minutes.
2. Place bones into rice cooker and roast until browned, ipping each bone
halfway through cooking time.
3. Place remaining ingredients in rice cooker and cover with water.
4. Close lid, press “slow cook” and set to cook for 8 hours.
5. When done, carefully remove the larger pieces with a slotted spoon and
place them in a strainer over a large bowl to collect the excess broth.
6. Strain the broth that’s still in the rice cooker through a ne mesh sieve or a
strainer that has been lined with cheesecloth.
7. Transfer the strained broth into storage containers and refrigerate. The fat
will oat to the top and will set, making it easier to remove.
Tip:
Beef broth can be stored for 1 month in the freezer or 2 weeks in the refrigerator.
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