Rice to water ratios - Rice cooker

 
Long-grain white rice   -     1 cup rice : 1.3/4 cups of water
Medium-grain white rice    1 cup rice : 1.1/2 cups of water
Long-grain brown rice        1 cup rice : 2.1/4 cups of water

Yeasted Tea Cake

Yeasted Tea Cake

Ingredients

• 450g bread flour
• 5g dried yeast
• 60g softened butter
• 1 tsp. caster sugar
• 150ml warm milk
• 150ml warm water
• 1 egg

Equipment

• Electric mixer with dough hook
• Baking tray

Method

1.        Sift flour and salt into bowl of mixer.
2.       Add the butter and mix on lowest speed until the butter is combined and the texture resembles a fine crumb
3.       In a small, warmed bowl mix the sugar, yeast, milk and warm water.
4.       Let stand for 10 – 15 min. for yeast to start.
5.       Add yeast mix to flour mix and kneed for 4 minutes with mixer on low.
6.       Turn out dough on a floured board and divide into two small balls
7.       Place balls on greased baking tray.
8.       Cover with clean tea-towel and allow to rise for 50 min. or until doubled in size
9.       Pre-heat oven to 220 degrees Celsius
10.   Glaze each cake with beaten egg.
11.   Bake for 15-20 min.
12.   Serve warm or cool with butter and jam

Source
Hammerton, J. A. (1920). Harmsworth's household encyclopedia: A practical guide to all home crafts written by the leading experts of the day and containing upwards of 15,000 illustrations. London: Harmsworth Encyclopedias.
http://www.worldcat.org/oclc/7242752

Drop Scones

When, as a child, we went to visit Gran, she would always serve these drop scones with cups of tea.  They are very easy and I am using them as lunch box fillers for my 8 year old daughter as well.


Makes 9-10 drop scones.
Prep time 2 minutes
Cooking time 12 minutes

Ingredients

• 1 egg
• 4 tablespoons of milk
• Pinch salt
• Pinch sugar
• Self-raising flour
• Butter

Method

1. Pre-heat non-stick frying pan.
2. Beat egg.
3. Add milk, salt, and sugar.
4. Add enough self-raising flour to make a mixture that will ‘drop’ from the spoon.
5. Beat together until well mixed.
6. Add a small amount of butter to the pan (enough to coat the surface).
7. Add a desert spoonful of mixture to the pan to make a 4-5cm round drop scone. The drop scones will be approximately 1-2cm thick.
8. Cook approximately 3 minutes each side or until each side is golden brown.
9. Serve warm with butter, jam and tea.