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F
Conseils de cuisson
(suite)
Conseils de cuisson pour le riz et les pâtes
Riz : utilisez un grand saladier en verre avec couvercle. Ajoutez l’eau froide et laissez le couvercle pendant la
cuisson. (Sachez que le riz gonfle et double de volume pendant la cuisson.)
Lorsque la cuisson est terminée, remuez avant de laisser reposer, puis ajoutez du sel, des fines herbes et du
beurre.
Remarque : le riz n’absorbe pas forcément toute l’eau pendant la cuisson. N’hésitez pas à l’égoutter avant
de servir.
Pâtes : utilisez un grand saladier en verre. Ajoutez l’eau bouillante, une pincée de sel et remuez.
Ne recouvrez pas pendant la cuisson.
Remuez de temps en temps pendant et après la cuisson. Laissez reposer avec un couvercle et égouttez
avant de servir.
Aliment Quantité Puissance Cuisson Repos Recommandations
(en minutes) (en minutes)
Riz blanc 250 g 900 W 15 à 16 5 Ajoutez 500 ml d’eau froide.
375 g 18 à 19 Ajoutez 750 ml d’eau froide.
Riz brun 250 g 900 W 20 à 21 5 Ajoutez 500 ml d’eau froide.
375 g 23 à 24 Ajoutez 750 ml d’eau froide.
Mélange de riz 250 g 900 W 16 à 17 5 Ajoutez 500 ml d’eau froide.
(riz ordinaire 375 g 19 à 20
+ riz sauvage)
Mélange de céréales 250 g 900 W 17 à 18 5 Ajoutez 400 ml d’eau froide.
(riz + blé) 375 g 20 à 21
Pâtes 250 g 900 W 11 à 12 5 Ajoutez 1 l d’eau chaude.
3CK135(F).qxd 3/31/00 10:21 AM Page 35
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