<STEAMER>
JAPONAIS rice steamer

<INGREDIENTS>
Saffron…little
White wine…50cc
Japanese Rice…150g
Laurel…1piece
Olive oil…14cc
Lemon…1/4piecez
Minced parsley…little
A/
*Water…150cc
*Granulated soup stock…6g
*Salt…little
*Pepper…little
B/
*Shrimp (remove a sand vein)…4 piece
*Scallop (cut into 2 pieces)…4 piece
*Cuttlefish (cut into bite-size pieces)…1/4 piece
*Clam (after removing sand)…4 piece

<HOW  TO COOK>
1. Put the saffron into the white wine for 30 minutes.

2. Wash the rice and put the rice on the colander to drain it.

3. Mix above A, laurel leaf with rice in the cooker. Keep it for 30 minutes.

4. Put above 1, above B (the mixture) and above 3 in the cooker. Cover both inside and outside lids.

5. Then put the cooker into the microwave oven and heat it for 10 minutes at 600W.

6. Add some olive oil in 4 and mix all lightly. Only cover the outside lid and put the cooker into the micro oven again. Heat it for 1 minute at 600W.

7. After cooking, leave it for 15 minutes. DO NOT mix the rice before 15 minutes.

8. Place some parsley and lemon on the top. Let’s eat!

If your microwave oven is not 600W, please refer to P53.