Components
- 1 1/2 cups of snail noodles (tea)
- 3⁄4 cup (tea) of shredded English cheddar cheese
- 3⁄4 cup of grated crumbly cheese
- 1 cup of tea made with milk
- One cup of water (tea cup size)
- 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 to taste
Setup phase
- Place the noodles, water, and milk into the electric rice cooker, then season with salt. Stir the ingredients, plug in the cooker, and press the lever to begin cooking — the panel’s light indicator will switch to the cooking/refocus mode.
- Cook the noodles for 10 minutes—halfway through, lift the lid and stir with a spatula to prevent sticking. Note: when opening the lid, the lever may switch to keep warm mode; if this occurs, reset the lever to cooking/refocus mode after closing the pan.
- After cooking the noodles, switch off the heat, stir in the butter, and mix gently for approximately 2 minutes until it melts — this allows the noodles to cool slightly, stopping the cheese from melting.
- Incorporate the cheeses and mustard, season with nutmeg and cayenne pepper, and gently stir until the cheese melts and creates a smooth sauce. Serve right away.
Didn’t you come across me?
If cheddar cheese is unavailable, substitute with 3⁄4 cup of parmesan cheese and 3⁄4 cup of shrewella to make the recipe.
Aren’t you carrying any rice?
This is the method to make this recipe using a regular pot.
