Use and Care Manual

 Tablespoons olive oil
 cloves of garlic minced
 medium sweet onion chopped
 shallot finely diced
 bay leaf

½
cups jasmine or basmati rice
 cups chicken stock
¹₄
cup flat leaf parsley chopped
divided in half
³₄
cup slivered almonds divided in
half toasted in a  degree oven
for  min watch them closely
as they burn easily
½
cup golden raisins
 Tablespoons Low sodium soy sauce
 Tablespoons Rice wine vinegar
½
teaspoon of freshly ground pepper
¹₄
teaspoon saffron threads  pinches
 teaspoon salt
½
teaspoon freshly ground
black pepper
1. Heat the olive oil in a sauté pan over
medium heat and sauté the garlic onion and
shallot until translucent  to  minutes Add
the bayleaf and paprika stir and set aside
2. In an IMUSA RICE COOKER Add the rice
stock
½
of the parsley
½
of the almonds
the raisins the onion mixture the soy sauce
vinegar black pepper and saffron threads
Press “cook” on the rice cooker Once the
rice cooker indicator changes to warm
about  to  min fluff with a fork taste
and correct seasoning if necessary and serve
with fresh parsley and extra toasted almonds
on top
SERVES 
RECIPES
Saffron Jasmine Rice with Raisins & Almonds
BY ANA QUINCOCES