Vichyssoise in a Rice Cooker
Vichyssoise in a Rice Cooker

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, vichyssoise in a rice cooker. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Slow Cooker Vichyssoise Soup is perfect for a cozy winter meal. Also called potage parmentier, this leek & potato soup is an easy vegetarian dinner idea! Cooking School this link opens in a new tab. This is a great basic recipe for Vichyssoise, Priscilla.

Vichyssoise in a Rice Cooker is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Vichyssoise in a Rice Cooker is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook vichyssoise in a rice cooker using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vichyssoise in a Rice Cooker:
  1. Get 3 large ☆Potatoes
  2. Prepare 1 large ☆Sweet onion (normal one is ok, too)
  3. Get 400 ml ☆Water
  4. Make ready 4 tsp ☆Consomme soup stock granules
  5. Get 1 tbsp ☆Butter
  6. Prepare 1 ☆Bay leaf
  7. Take 400 ml Milk
  8. Take 100 ml Heavy cream
  9. Take 1 Salt and pepper
  10. Get 1 Parsley
  11. Get 1 Black pepper
  12. Get 1 Croutons

Add leeks, fennel, and garlic; cover, and reduce heat to medium-low. If you ever tried cooking brown rice in a rice cooker, only to end up with a mushy or undercooked mess, follow the instructions below for a perfectly cooked brown rice. If your rice cooker has a "brown rice" setting, you are in luck! It is already designed to cook brown rice correctly, so all you.

Steps to make Vichyssoise in a Rice Cooker:
  1. Peel the potatoes, cut in half, slice into 5 mm thick. Thinly slice the onion.
  2. Add all ☆ ingredients into a rice cooker, and press start. Leave it until it has finished cooking.
  3. Remove only the bay leaf from the rice in Step 2, and put the mixture in a blender to make a paste. When cooled, they start to separate, so move to Step 4 quickly!
  4. Pour the mixture into a container, which can be covered with a lid. Pour milk and heavy cream, and mix well. Sprinkle salt and pepper to taste, and chill in the fridge for at least 3 hours.
  5. If you can, serve in bowls chilled in the fridge as well. Garnish with parsley, croutons, and black peppers, then it's done.
  6. It's also pretty to decorate with the remaining heavy cream.
  7. It's almost the same, but here is a recipe for Pumpkin potage. - - https://cookpad.com/us/recipes/155789-rice-cooker-kabocha-potage

If your rice cooker has a "brown rice" setting, you are in luck! It is already designed to cook brown rice correctly, so all you. If your rice cooker has a brown rice mode, start it. When the timer goes off, remove the lid to release excess steam. Yes rinsing does wash away a lot of nutrients.

So that is going to wrap it up with this special food vichyssoise in a rice cooker recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!