ZOJIRUSHI South East Asia

All recipe cooked with SNXAE

Rice & CongeeRice & Congee

White Rice

Ingredients (3-4servings)
  • Rice 500g
  • Water 660mL
White Rice
  1. Rinse rice and place in the Inner Pan, add water and soak the rice in for over 30 minutes (over 1 hour during winter).
  2. Close the Lid and heat the Inner Pan over Medium Heat. When it comes to boil, mix all well and heat over Low Heat for a further 10 minutes.
  3. Place the Inner Pan in the Insulated Container and keep warm for 15 minutes.

Rice with Chinese Preserved Meat

Ingredients
  • Chinese sausage 1
  • Chinese liver sausage 1
  • Preserved duck leg 1
  • Rice 500g
  • Water 720mL
Rice with Chinese Preserved Meat
  1. Rinse the rice. Put it and water in the Inner Pan. Close the Lid. Heat over Medium Heat. After it has come to a boil, heat it over Low-Medium Heat for a further 8 minutes.
  2. When the water has almost evaporated, add the ingredients. Heat it over Low-Medium Heat for a further 3 minutes.
  3. Put the Inner Pan into the Insulated Container. Keep warm for 30 minutes.

Pork Rib Rice with Taro and Pumpkin

Ingredients
  • Taro 200g
  • Pumpkin 200g
  • Pork Rib 400g
  • Rice 500g
  • Water 720mL
Condiments
  • Sugar 1 Tsp.
  • Salt 1 Tsp.
  • Pepper powder A little
  • Sesame oil A little
  • Chinese Light Soy Sauce 1 Tbsp.
Pork Rib Rice with Taro and Pumpkin
  1. Wash the pork rib and cut into bite-sized pieces. Mix them with the condiments thoroughly.
  2. Peel the pumpkin and taro. Cut into bite-sized pieces.
  3. Rinse the rice. Put it in the Inner Pan and add water. Close the Lid and heat over Medium Heat. After it has come to a boil, add taro, pumpkin and pork rib. Heat it over Medium Heat for 4 minutes and then Low Heat for a further 8 minutes.
  4. Put the Inner Pan into the Insulated Container. Keep warm for 30 minutes.

Chicken Congee

Ingredients
  • Chicken 1 (Around 1kg)
  • Rice 170g
  • Water 1.4L (water used for pre-boiling)
  • Salt To taste
Chicken Congee
  1. Rinse the rice and then soak it in water for 30 minutes.
  2. Wash the chicken. Put it in the Inner Pan. Add water. Close the Lid. Heat it over Medium Heat until it comes to a slight boil. After removing scum, take out the chicken and keep the water for later use. Cut the chicken into bite-sized pieces.
  3. Dispose of the water for soaking rice. Put the rice, chicken and water use for pre-boiling (1.4L) into the Inner Pan. Heat over Medium Heat until it comes to a boil. Then heat it over Low Heat for a further 15 minutes.
  4. Put the Inner Pan into the Insulated Container. Keep warm for 30 minutes. Add salt to taste.

Sweet Potato Porridge

Ingredients (3-4servings)
  • Rice 150g
  • Water 1.2L
  • Sweet potato 300g
  • Salt To taste
Sweet Potato Porridge
  1. Peel off the sweet potato and cut into bite-sized pieces, then soak in water for about 5 to 10 minutes to remove harshness.
  2. Rinse rice and place in the Inner Pan, add water and sweet potato.
  3. Close the Lid and heat the Inner Pan over Medium Heat. When it comes to boil, slightly open the Lid and heat over Low Heat for a further 15 minutes.
  4. Close the Lid, place the Inner Pan in the Insulated Container and keep warm for 15 minutes.
  5. Add salt to taste and lightly mix.
*It well-cooked thick porridge is preferred, heat over Low Heat for a further 5 minutes.
Thailand