🍚 Cosori Blueprints

Steps

1. Combine the oats, water, milk, and sugar in the inner pot of the COSORI Rice Cooker.
2. Select the Oatmeal function, set to Steel-Cut, then tap Start.
3. Remove the oatmeal when done and transfer to 2 separate bowls.
4. Top each bowl of oatmeal with 1 cup of assorted berries and half of the toasted walnuts. Drizzle with honey and serve. 1 cup steel-cut oats

Ingredients

• 2 cups water
• 1 cup milk
• 2 tablespoons brown sugar
• 2 cups assorted berries, for topping
• ½ cup walnuts, toasted, for topping
• Honey, for drizzling (optional)

Steps

1. Combine the oats, water, diced apple, cinnamon, and salt in the inner pot of the COSORI Rice Cooker.
2. Select the Oatmeal function, set to Steel-Cut, then tap Start.
3. Remove the oatmeal when done and divide between 4 parfait cups or glasses.
4. Divide the yogurt evenly between the 4 cups and repeat with the granola.
5. Top each cup with sliced bananas and strawberries, then drizzle with honey and serve.

Ingredients

• 1 cup steel-cut oats
• 3 cups water
• 1 large apple, cored and small diced
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt

Toppings

• 1 cup plain yogurt
• 1 cup granola
• 2 bananas, sliced into coins
• 1 cup strawberries, sliced
• Honey, for drizzling

Items Needed

• 4 parfait cups or 8-ounce glasses

Steps

1. Wash and drain rice with a fine mesh sieve until the water runs clear, then place the rice into the inner pot of the COSORI Rice Cooker.
2. Add 1¼ cups of water.
3. Submerge all rice grains by swirling the water to help capture any stuck rice.
4. Select the Brown Rice function, set to Med/Short, then tap Start.
5. Allow the rice to rest for 5 minutes when done before opening the lid.
6. Fluff the rice with the rice paddle and serve.

Ingredients

• 1 cup brown rice
• (short or medium grain)
• 1¼ cups water

Steps

1. Combine the tuna, salt, and mayo together and set aside.
2. Wet your hands with water, then take about
3. Place the rice ball onto a sheet of plastic wrap.
4. Create a well in the center of the rice ball, then add a quarter of the tuna mixture into the well.
5. Gather the plastic wrap around the rice and begin to shape it into a triangle. The rice should be firm but not smashed.
6. Wrap a strip of nori around bottom of the rice triangle, creating a rectangular strip on either side of the onigiri. Repeat steps 3 to 6 with the remaining ingredients.
7. Serve the onigiri seasoned with furikake or sesame seeds, or wrap the onigiri in plastic and refrigerate for later.

Ingredients

• ¾ cup rice in one hand and begin to press and
• form the rice into a loose ball.
• 3 ounces canned tuna
• ½ teaspoon kosher salt
• 3 tablespoons Japanese mayonnaise
• (such as Kewpie), plus more to taste
• 2 cups cooked white rice, room
• temperature
• 4 sheets nori, cut into rectangles
• (4 x 2 inches)

Items Needed

• Plastic wrap

Steps

1. Wash and drain rice with a fine mesh sieve until the water runs clear, then place the rice into the inner pot of the COSORI Rice Cooker.
2. Add 5 cups of water to the inner pot. If you prefer thinner congee, use 7 cups of water.
3. Submerge all rice grains by swirling the water to help capture any stuck rice.
4. Select the White Rice function, set to Porridge, then tap Start.
5. Season the congee to taste with salt and white pepper when the congee is done.
6. Divide the congee between 3 to 4 serving bowls.
7. Serve the congee drizzled with sesame oil and topped with sliced ginger, green onions or chives, pork floss, pickled vegetables, or any other favorite porridge topping you desire.

Ingredients

• 1 cup white rice (short or medium
• grain)
• 5 cups water
• Kosher salt, to taste
• Ground white pepper, to taste

Toppings

• Sesame oil, as needed
• 2 tablespoons fresh ginger, finely sliced
• 3 tablespoons green onions or chives,
• finely chopped
• Pork floss (optional)
• Pickled vegetables (optional)

Items Needed

• Fine mesh sieve

Steps

1. Set Mode to Sauté on the COSORI Rice Cooker, adjust time to 15 minutes, then tap Start.
2. Add oil to the inner pot, then add the diced sausage and sauté for 5 minutes.
3. Add the green onions and cook until aromatic.
4. Add the whisked eggs and sauté until they turn into soft scrambled eggs.
5. Add the rice and combine thoroughly.
6. Season the rice to taste with salt, then tap Cancel or set to Keep Warm.
7. Remove the fried rice when done and serve.

Ingredients

• 1 tablespoon grapeseed oil
• 4 links Chinese sausage, small diced
• ½ cup green onions, finely chopped
• 2 eggs, whisked
• 1 cup cooked white rice (refrigerated
• overnight is best)
• Kosher salt, to taste

Steps

1. Combine all the marinade ingredients in a small bowl, then divide the marinade between
2. Add the cubed tuna to one bag and the cubed salmon to the other. Marinate the fish in the refrigerator for 30 minutes.
3. Remove the fish from the marinade and set aside. Discard the remaining marinade.
4. Build the poke bowls by placing the warm sushi rice at the bottom of the bowl as the base, then add 4 ounces of fish to each bowl.
5. Top the poke bowls with 2 ounces shredded surimi, cucumber slices, avocado slices, and pickled ginger, and serve garnished with furikake, nori, and sesame seeds.

Ingredients

• 2 separate resealable plastic bags.
• 8 ounces sushi grade tuna, cubed
• 8 ounces sushi grade salmon, cubed
• 3 cups prepared sushi rice
• Marinade
• ¼ cup light soy sauce
• ¼ cup ponzu sauce
• ¼ cup rice vinegar
• 1 tablespoon grapeseed oil
• 2 tablespoons lime juice
• 2 tablespoons sesame oil

Toppings

• 8 ounces surimi (imitation crab),
• shredded
• 1 Persian cucumber, sliced into half
• moons
• 2 avocadoes, pitted and thinly sliced
• Pickled ginger, as needed
• Furikake, for garnish (optional)
• ¼ cup nori, thinly sliced, for garnish
• Black sesame seeds, for garnish

Steps

1. Mix the chicken marinade ingredients together then place into a resealable plastic bag.
2. Marinate the chicken for 15 minutes or overnight.
3. Set Mode to Sauté on the COSORI Rice Cooker, adjust time to 10 minutes, then tap Start.
4. Add ghee to the inner pot and let it completely dissolve, then add the onions and sauté for 5 minutes. Add the garam masala, potatoes, and chicken with marinade, then sauté for another
5. Add tomatoes and hot water to the pot and mix to combine. Tap Cancel when done.
6. Set Mode to Slow Cook, adjust time to 2 hours, then tap Start.
7. Open the lid carefully and mix the curry when done. The curry should have thickened, and the potatoes and chicken should be thoroughly cooked.
8. Season the curry with lime juice and salt.
9. Serve the curry with basmati rice and garnished with chopped cilantro. Chicken

Ingredients

• 5 minutes.
• 1 tablespoon garam masala
• 2 teaspoons paprika
• ¼ teaspoon chili powder
• 3 tablespoons white wine vinegar
• 1 teaspoon brown sugar
• 2 garlic cloves, roughly chopped
• 1 knob fresh ginger (1-inch long),
• crushed
• 1½ pounds boneless, skinless chicken
• thighs, cut into bite-sized pieces
• Vindaloo
• 2 tablespoons ghee
• ½ yellow onion, small diced
• 2 tablespoons garam masala
• 2 russet potatoes, peeled and cubed
• 3 Roma tomatoes, chopped
• ½ cup water
• 1 teaspoon lime juice, plus more to
• taste
• Kosher salt, to taste
• Basmati rice, steamed, for serving
• Cilantro, chopped, for garnish

Steps

1. Set Mode to Sauté on the COSORI Rice Cooker, adjust time to 15 minutes, then tap Start.
2. Add oil and garlic to the inner pot, then sauté the garlic until aromatic.
3. Add sausage and brown on both sides, then add the shrimp. Transfer the cooked shrimp and sausage mixture into a bowl and cover with foil.
4. Add the onion into the inner pot and cook until aromatic, then add salt, thyme, red chili flakes, and tomatoes. Cook for another 5 minutes.
5. Add the rice, broth, and bay leaves into the inner pot with the onion mixture, then tap Cancel.
6. Select the White Rice function, set to Long Grain, then tap Start.
7. Allow the rice to rest for 5 minutes when done before opening the lid.
8. Fluff the rice and mix in the cooked shrimp and sausage.
9. Serve the jambalaya garnished with chopped parsley.

Ingredients

• 2 teaspoons grapeseed oil
• 1 teaspoon garlic, minced
• 6 ounces Andouille sausage, sliced
• ¼-inch thick
• 8 ounces shrimp, peeled and deveined
• 1 small yellow onion, small diced
• 1 teaspoon kosher salt
• 1 teaspoon dried thyme
• ¼ teaspoon red chili flakes
• ½ cup canned crushed tomatoes (no salt
• added)
• 2 cups long grain white rice
• 2 cups plus 6 tablespoons chicken broth
• 2 bay leaves
• Parsley, chopped, for garnish

Items Needed

• Aluminum foil
• RICE COOKER

Steps

1. Add water and salt into the inner pot of the COSORI Rice Cooker.
2. Set Mode to Steam, adjust time to 8 minutes, then tap Start to preheat.
3. Open the lid after the rice cooker is done preheating and add the pasta. Keep the lid open and stir occasionally until the pasta is fully cooked, about 8 minutes. Tap Cancel when done.
4. Drain the cooked pasta and transfer to a separate bowl.
5. Toss the pasta with 1 tablespoon olive oil, garlic powder, and salt and pepper to taste.
6. Set Mode to Sauté, adjust time to 8 minutes, then tap Start.
7. Add 2 teaspoons of olive oil into the inner pot, then add the shallot, tomatoes, and red pepper flakes. Sauté for 5 minutes, then add 2 cups of arugula and season to taste with salt.
8. Add the pasta back into the inner pot and combine with the rest of the ingredients. Tap Cancel when done.
9. Fold in the remaining cup of arugula, fresh basil, lemon zest, and lemon juice. Adjust seasonings to taste and serve.

Ingredients

• 5 cups water
• 1 teaspoon kosher salt, plus more as
• needed
• 8 ounces whole wheat spaghetti, broken
• in half
• 1½ tablespoons extra-virgin olive oil,
• divided, plus more as needed
• 2 teaspoons garlic powder
• Ground black pepper, to taste
• 1 shallot, thinly sliced
• ½ cup cherry tomatoes, halved
• lengthwise
• 2 teaspoons crushed red pepper flakes
• 3 cups arugula, divided
• 2 tablespoons fresh basil, finely
• chopped
• 1 lemon, zested
• 1½ tablespoons lemon juice, plus more
• to taste

Steps

1. Wash and drain the quinoa with a fine mesh sieve, then place the quinoa into the inner pot of the COSORI Rice Cooker.
2. Add 3¾ cups of water into the inner pot. Submerge all quinoa seeds by swirling the water to help capture any stuck quinoa.
3. Select the Grains function, set to Quinoa, then tap Start.
4. Fluff the cooked quinoa when done and set to Keep Warm.
5. Heat a large sauté pan over medium-high heat. Add oil to coat the pan, then add the tofu. Sear each side of the tofu and remove.
6. Mix the tamari, sugar, chili, and garlic in the pan. Once the sugar dissolves, add the tofu back into the pan and gently toss to coat. Remove from heat and set aside.
7. Divide the quinoa between 4 bowls and top each bowl with some tofu, sweet potato, Brussels sprouts, and salad mix.
8. Serve the bowls drizzled with tahini dressing and garnished with sliced avocado and fresh sprouts. Quinoa

Ingredients

• 3 cups quinoa
• 3¾ cups water
• Tofu
• 1 tablespoon grapeseed or neutral
• vegetable oil
• 8 ounces extra firm tofu, cut into 1-inch
• cubes
• 3 tablespoons tamari
• ½ tablespoon white granulated sugar
• 1 Thai bird chili, slit
• 2 garlic cloves, minced

Toppings

• 1 sweet potato, peeled, roasted, and
• cubed
• 6 ounces Brussels sprouts, halved and
• roasted
• Spring salad mix
• 2 avocadoes, sliced, for garnish
• Sprouts, for garnish
• Sesame seeds (black or white), for
• garnish
• Tahini salad dressing, as needed

Items Needed

• Fine mesh sieve
• Large sauté pan

Steps

1. Wash and drain the farro with a fine mesh sieve, then place the farro into the inner pot of the COSORI Rice Cooker.
2. Add 3¾ cups of water into the inner pot. Submerge all grains of farro by swirling the water to help capture any stuck farro.
3. Select the Grains function, set to Farro, then tap Start.
4. Transfer the farro to a large bowl when done and allow to cool completely.
5. Place all the dressing ingredients into a blender or food processor and pulse until smooth. Adjust seasonings to taste with salt and pepper.
6. Divide the farro into 4 large bowls and top each bowl with kale, spinach, tomatoes, sweet potato, garbanzo beans, sunflower seeds, and avocado.
7. Drizzle each bowl with the green goddess dressing and serve.

Ingredients

• 3 cups farro
• 3¾ cups water
• 1 bunch kale, chopped
• 8 ounces baby spinach, washed
• 1 cup cherry tomatoes, sliced
• lengthwise
• 2 sweet potatoes, cubed and roasted
• 2 cups garbanzo beans
• ½ cup sunflower seeds
• 2 avocadoes, sliced
• Green Goddess Dressing
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons rice vinegar
• 2 tablespoons fresh parsley leaves
• 2 tablespoons fresh spinach, chopped
• 1 tablespoon fresh tarragon leaves
• 1 teaspoon Dijon mustard
• 1 garlic clove
• 1 shallot, peeled and roughly chopped
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons tahini
• Kosher salt, to taste
• Ground black pepper, to taste

Items Needed

• Fine mesh sieve
• Blender or food processor

Steps

1. Whisk the egg replacement, salt, and pepper together.
2. Set Mode to Sauté on the COSORI Rice Cooker, adjust time to 5 minutes, then tap Start.
3. Add oil to the inner pot then add the egg mixture. Let the eggs cook for 3 minutes, then use a silicone spatula to gently swirl the eggs around, creating soft curdles. Cook the eggs for another minute, then swirl the eggs one more time before leaving them alone to finish cooking.
4. Tap Cancel when done, then divide the eggs between 2 serving plates.
5. Garnish with chopped parsley and serve.

Ingredients

• 1½ cups egg replacement
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• (optional)
• 2 teaspoons grapeseed oil
• 1 tablespoon parsley, finely chopped,
• for garnish

Steps

1. Mix the plant-based ground meat, salt, pepper, garlic powder, and onion powder until well combined.
2. Set Mode to Sauté on the COSORI Rice Cooker, then tap Start.
3. Add the oil to the inner pot, then add the onions and sauté until translucent, about 5 minutes.
4. Add the seasoned ground meat and sauté until fully cooked, about 5 to 8 minutes.
5. Create a well in the center of the meat and add the tomato paste. Brown the tomato paste, about 5 minutes, then add the dark brown sugar and ketchup and mix everything together until well combined. Adjust to taste with salt and tap Cancel when done, or set to Keep Warm.
6. Serve the sloppy joe meat inside toasted hamburger buns.

Ingredients

• 2 packages plant-based ground meat
• (24 ounces each)
• 1 teaspoon kosher salt, plus more to
• taste
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons grapeseed or neutral
• vegetable oil
• 1 yellow onion, small diced
• 2 tablespoons tomato paste
• 2 teaspoons dark brown sugar
• 3 tablespoons ketchup
• Hamburger buns, toasted, for serving

Steps

1. Fill the inner pot of the COSORI Rice Cooker with water until it reaches the steam line.
2. Divide the oil, salt, and white pepper between the fillets, then top each fillet with some sliced ginger and scallions.
3. Place the fish into the steam basket, then place the steam basket into the rice cooker.
4. Set Mode to Steam, adjust time to 5 minutes, then tap Start.
5. Remove the steam basket and transfer the fish to a serving platter.
6. Microwave the fish soy sauce for 30 seconds.
7. Top the fillets with the rest of the ginger and scallions and pour the hot fish soy sauce on top.
8. Serve the ginger-scallion tilapia immediately with steamed white rice on the side, if desired.

Ingredients

• 2 tilapia fillets (5 to 6 ounces each),
• skin off
• 2 teaspoons grapeseed oil or neutral
• vegetable oil, divided
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 1-inch piece fresh ginger, finely sliced,
• divided
• ½ cup scallions, finely chopped, divided
• 3 tablespoons fish soy sauce
• White rice, steamed, for serving
• (optional)

Steps

1. Combine the steak with salt and soy sauce and set aside.
2. Set Mode to Sauté on the COSORI Rice Cooker, adjust time to 12 minutes, then tap Start.
3. Add oil to the inner pot, then add the broccoli.
4. Sauté the broccoli for 5 minutes, then add the garlic and cook until aromatic. Remove the broccoli and set aside.
5. Sauté the steak until cooked, then add the broccoli back into the inner pot. Cook for
6. Remove the broccoli beef when done and serve garnished with sesame seeds and crushed red pepper flakes if desired.

Ingredients

• 2 minutes to reheat the broccoli, then tap
• Cancel when done or set to Keep Warm.
• ½ pound flank steak, thinly sliced
• 1 teaspoon kosher salt
• 3 tablespoons soy sauce
• 2 teaspoons grapeseed oil
• 2 heads broccoli, cut into florets
• 2 garlic cloves, crushed
• Sesame seeds, for garnish (optional)
• Crushed red pepper flakes, for garnish
• (optional)

Steps

1. Add 5 cups of water and salt into the inner pot of the COSORI Rice Cooker.
2. Set Mode to Steam, adjust time to 8 minutes, then tap Start to being preheating.
3. Open the lid after the machine is done preheating and add the pasta into the hot water. Keep the lid open and stir occasionally until the pasta is fully cooked, about 8 minutes. Tap Cancel when done.
4. Drain the pasta when done and transfer to a bowl.
5. Toss the pasta with 2 teaspoons olive oil and cover with foil.
6. Set Mode to Sauté, adjust time to 10 minutes, then tap Start. Add the remaining 3 teaspoons olive oil into the inner pot, then add the chicken and sauté until halfway cooked, about
7. Add in the tomatoes and cook until the tomatoes soften, about 5 minutes, then add in the garlic and mix.
8. Add the pasta back into the pot and combine with the rest of the ingredients in the pot.
9. Tap Cancel and fold in the baby arugula, fresh basil, and black pepper. Adjust seasonings to taste.
10. Remove the pasta when done and serve.

Ingredients

• 5 minutes.
• 5 cups water
• 1 teaspoon kosher salt, plus more to
• taste
• 2 cups whole wheat penne pasta
• 5 teaspoons extra-virgin olive oil,
• divided
• 1 boneless, skinless chicken breast,
• sliced into ¼-inch to ½-inch-thick
• strips
• 3 garlic cloves, roughly chopped
• ½ cup cherry tomatoes, halved
• lengthwise
• 1 cup baby arugula
• 3 tablespoons fresh basil, finely
• chopped
• 1 teaspoon ground black pepper, plus
• more to taste

Items Needed

• Aluminum foil

Steps

1. Combine the diced cucumber and kosher salt. Allow the salted cucumbers to sit for 20 minutes, then rinse the cucumbers under cold water.
2. Dry the cucumbers as thoroughly as possible by using a salad spinner, then set aside.
3. Wash and drain the barley with a fine mesh sieve, then place the barley into the inner pot of the COSORI Rice Cooker.
4. Add 2½ cups of water to the inner pot. Submerge all the barley by swirling the water to help capture any stuck barley.
5. Select the Grains function, set to Barley, then tap Start.
6. Transfer the cooked barley to a large bowl and allow the barley to cool completely.
7. Mix the cucumbers, tomatoes, parsley, mint, olive oil, lemon juice, paprika, and black pepper together in a large bowl.
8. Fold in the cooled barley and adjust seasonings with salt and pepper.
9. Chill in the fridge until serving.

Ingredients

• 2 Persian or European cucumbers,
• small diced
• ¼ cup kosher salt, plus more to taste
• 2 cups barley, pearled
• 2½ cups water, plus more for rinsing
• 1 cup tomatoes, small diced
• 1½ cups parsley, finely chopped
• 3 tablespoons mint leaves, finely
• chopped
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• Black pepper, to taste

Items Needed

• Salad spinner (optional)
• Fine mesh sieve

Steps

1. Add the marinade ingredients into a food processor or blender. Pulse until well combined but still chunky. If the mixture is too thick, add more water as needed. Pour the marinade out into a large mixing bowl.
2. Place the tofu into the food processor and pulse until tofu resembles coarse ground meat, about ¼-inch pieces.
3. Add the tofu into the marinade and mix well. Marinate the tofu, covered in plastic wrap, in the refrigerator for 30 minutes.
4. Set Mode to Sauté on the COSORI Rice Cooker, adjust time to 15 minutes, then tap Start.
5. Add oil to the inner pot followed by the marinated tofu and all the marinade.
6. Stir the tofu mixture occasionally until the excess liquid reduces by half, about 10 minutes. Tap Cancel when done or set to Keep Warm.
7. Peel the iceberg lettuce gently to keep the cup shape. Rinse the lettuce and pat dry with paper towels.
8. Serve the tofu sofritas with the lettuce cups.

Ingredients

• 1 package pressed tofu (13 ounces)
• 1 tablespoon grapeseed oil, or neutral
• vegetable oil
• 1 head iceberg lettuce, or any lettuce
• of choice
• Marinade
• ½ cup bell peppers, diced
• ½ yellow onion, diced
• 1 tomato, quartered
• ½ cup water, plus more as needed
• 3 canned chipotle chilies
• 4 tablespoons chipotle chiles sauce
• (from can)
• 3 garlic cloves
• 2 teaspoons red wine vinegar
• ½ tablespoon chili powder
• ½ tablespoon ground cumin
• ½ tablespoon dried oregano
• Kosher salt, to taste

Items Needed

• Food processor or blender

Steps

1. Fill the inner pot with water until it reaches the steam line.
2. Season the fish with oil, salt, and pepper.
3. Place the fish into the steam basket, then place the basket into the COSORI Rice Cooker.
4. Set Mode to Steam, adjust time to 5 minutes, then tap Start.
5. Remove the fish when done.
6. Serve with your choice of sides such as steamed white rice and sauteed broccoli.

Ingredients

• 2 salmon fillets (5 to 6 ounces), skin off
• 2 teaspoons grapeseed oil or neutral
• vegetable oil
• 1 teaspoon salt
• 1 teaspoon ground black or white
• pepper
• White rice, steamed, for serving
• (optional)
• Broccoli, sautéed, for serving (optional)

Steps

1. Mix the vegan oyster sauce and water, then set aside.
2. Cut the dry ends off each head of bok choy, but make sure to keep the body intact.
3. Set Mode to Sauté on the COSORI Rice Cooker, adjust time to 12 minutes, then tap Start.
4. Add the oil to the inner pot, then add the bok choy and salt.
5. Sauté the bok choy until softened, about 5 minutes, then add the garlic and cook until aromatic. Remove the bok choy and set aside.
6. Add the mushrooms and oyster sauce mixture into the inner pot. Sauté until the mushrooms are cooked through, about 5 to 7 minutes. Tap Cancel when done.
7. Arrange the bok choy on a plate in concentric circles. Place the shiitake mushrooms in the center of the plate, on top of the bok choy. Pour the remaining sauce from the pot on top of the mushrooms and bok choy, then serve.

Ingredients

• 3 tablespoons vegan oyster sauce
• 4 tablespoons water
• 5 to 6 heads baby bok choy
• 1 teaspoon grapeseed oil or neutral
• vegetable oil
• 1 teaspoon kosher salt
• 2 garlic cloves, roughly chopped
• 7 dehydrated shiitake mushrooms,
• stems removed and rehydrated

Steps

1. Whisk the egg replacement, dairy-free milk, vanilla, sugar, and cinnamon in a large bowl until fully combined.
2. Cut the bread into cubes and soak in the egg- milk mixture for 5 minutes.
3. Spray the inner pot with oil spray and pour bread mixture into the pot.
4. Set Mode to Slow Cook, adjust time to 30 minutes, then tap Start.
5. Tap Cancel when Slow Cook is done. Remove the inner pot and invert the bread pudding onto a large plate or cutting board.
6. Set Mode to Sauté, adjust time to 5 minutes, and tap Start.
7. Place the bread pudding back into the preheated inner pot and leave alone for 5 minutes to help crisp up the bottom and edges of the bread pudding. Tap Cancel when done.
8. Remove the inner pot, place on a heat proof surface, and allow the pot to cool to the touch, about 5 minutes.
9. Invert the pot onto a clean cutting board to remove the bread pudding, and then flip the bread pudding over so the top is facing up.
10. Serve the bread pudding sliced and topped with banana slices and toasted walnut pieces, dusted with powdered sugar, and drizzled with agave syrup.

Ingredients

• 4 ounces egg replacement
• ¾ cup dairy-free milk
• 1 teaspoon vanilla extract
• 2 tablespoons white granulated sugar
• ½ teaspoon ground cinnamon
• 6 ounces whole wheat bread (include 2
• end pieces)
• Oil spray
• 2 bananas, sliced into coins, for topping
• 1 cup walnut pieces, toasted, for topping
• 1 tablespoon powdered sugar, for
• dusting
• Agave syrup, for drizzling (optional)

Items Needed

• Mesh sieve, for dusting (optional)

Steps

1. Wash and drain rice with a fine mesh sieve until the water runs clear, then place the rice into the inner pot of the COSORI Rice Cooker.
2. Add 1¼ cups of water into the inner pot. Submerge all rice grains by swirling the water to help capture any stuck rice.
3. Select the White Rice function, set to Med/Short, then tap Start.
4. Allow the rice to rest for 5 minutes when done before opening the lid.
5. Fluff the rice with the rice paddle.
6. Combine the coconut milk, sugar, and salt in a small sauce pot and bring to a boil. Lower to a simmer and cook until the sauce has thickened.
7. Pour the ¾ of the sauce into the cooked rice and combine well. Leave the rice in the rice cooker on Keep Warm for 10 minutes so the rice absorbs the sauce.
8. Serve the sticky rice topped with slices of mango, drizzled with extra sauce, and garnished with toasted coconut.

Ingredients

• 1 cup glutinous sticky rice (sweet rice)
• 1¼ cups water
• 1 cup coconut milk
• 2 tablespoons white granulated sugar,
• plus more to taste
• ¼ teaspoon kosher salt
• 2 large ripe mangos, peeled and sliced,
• for topping
• 1 cup sweetened coconut flakes,
• toasted, for garnish

Items Needed

• Fine mesh sieve