Components
- 1 1/2 cups (tea) of snail noodles
- ¾ cup (teaspoon) of shredded English cheddar cheese
- 3⁄4 cup of grated crumbly cheese
- 1 tea cup of milk
- 1 cup of water (tea)
- 2 tablespoons of frozen butter
- Half a teaspoon of salt
- 2 tablespoons of mustard from Dijon
- A small dash of cayenne pepper
- freshly grated nutmeg added as desired
Setup phase
- In a medium-sized pan, combine the noodles, water, and milk, season with salt, and cook over medium heat.
- Once it begins to boil, reduce the heat after approximately 5 minutes and continue cooking the noodles for an additional 5 minutes, stirring occasionally — the noodles should be cooked but still retain some liquid to create the sauce.
- Remove the pan from heat, add the butter, and stir for approximately 2 minutes to melt it — during this time, the temperature of the noodles drops slightly, which stops the cheese from melting.
- Incorporate the cheeses and mustard, then season with nutmeg and cayenne pepper. Stir gently until the cheese melts and creates a smooth sauce. Serve right away.
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If cheddar cheese is unavailable, substitute with 3⁄4 cup of parmesan cheese and 3⁄4 cup of shrewella to make the recipe.
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This is how to make this recipe using the Electrolux electric rice cooker, as demonstrated by Rita Lobo.
