This recipe was in my Kambrook rice cooker cookbook. Please note that the recipe is in metric cups (250ml) and not rice cooker cups.
Ingredients: [‘short-grain white rice’, ‘water’, ‘honey’, ‘butter’, ‘cream’, ‘mixed berry’, ‘icing sugar’, ‘water’, ‘port wine’, ‘berries’]
Quantity of Ingredients: [“1 1/2 cups short-grain white rice”,”2 cups water”,”45 ml honey, warmed “,”2 tablespoons butter, melted “,”1 cup cream”,”1 cup mixed berry (fresh or frozen)”,”1/4 cup icing sugar”,”1/4 cup water”,”2 tablespoons port wine”,” berries, for serving “]
Number of Servings: 4
Steps: [‘Place rice and 2 cups water into rice cooker and with lid on set cooker to cook.’, ‘Once cooked fluff rice and stir in honey, butter and cream. Close lid and allow to stand to for 10 minutes on the keep warm setting.’, ‘Place berries, icing sugar, 1/4 cup water and port into the bowl of a food processor or blender and process until smooth.’, ‘Fold berry mixture through rice mixture.’, ‘Transfer to serving glasses and top with extra berries and cream.’]