Ultimate Rice Cooker Recipes : More Than 150 Surprising Recipes You Have to See to Believe

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Ultimate Rice Cooker Recipes

More Than 150 Surprising Recipes You Have to See to Believe

By

Melanie Blanchette

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Introduction

Your rice cooker has hidden talents―it can make breakfast, poach fruit, even turn out risotto.

Cooking foods other than rice in a rice cooker is like baking a layer cake in an Easy-Bake oven: best approached with patience, curiosity and something to snack on in the meantime.

A basic rice cooker consists of a nonstick metal bowl set inside a plastic-and-metal housing, with a heat source on the bottom. To cook plain rice: add rice, measure water, press start, and walk away. The machine brings the mixture to a boil, reduces the heat for a prolonged simmer, and then switches to a very low setting to keep the cooked rice at serving temperature.

How does the machine know when the rice is done? A built-in thermostat tracks the temperature of the bubbling mixture of rice and water. When the water boils and turns to steam, the temperature in the pot begins to rise, which signals the cooker to switch to warm.

But it’s easy to override the rice cooker’s small brain. Press the cook button, melt butter in the bowl, and sweat a finely diced shallot in it until soft — then add rice, broth and saffron strands, and start the machine again to make a daffodil-yellow pilaf.

In Ultimate Rice Cooker Recipes you will find More than 150 Surprising recipes you have to see to believe. The recipes, ranging from simple Oatmeal cooking to pilaf, Sweet and Savory Quinoa , Chorizo Paella, Jambalaya, breakfast, meals and of course lots of ways to cook rice also.

Rice Cooker Mexican Rice

Servings: 6

Ingredients:

1 cup rice (I used long grain rice)

2 ¼ cups low sodium chicken broth

0.5 (6 ounce) can tomato paste

2 tablespoons butter

½ cup onion , diced small

1 garlic clove , minced

0.5 (4 ounce) can diced green chilies

1 dash pepper

1 dash red pepper flakes

cilantro or parsley , for color

Directions:

combine all ingredients in rice cooker.

cook according to manufacturer instructions.

when cooking time finished let it sit uncovered for 3 minutes or so to thicken. stir before serving.

Oatmeal Cooked in a Rice Cooker

Servings: 2-3

Ingredients:

1 ¼ cups large flake rolled oats

2 tablespoons wheat bran

1 pinch salt

1/3; cup raisins or 1/3; cup other dried fruit or 1/3; cup fresh fruit (optional)

2 ½ cups water

Directions:

Put all the ingredients in a rice cooker.

Turn it on.

Go away, and come back in 25 to 30 minutes.

Stir once, as there may be a little moisture on top, and serve up.

Be sure to use a wooden spoon.

Yum!

I like mine sprinkled with a little ground flaxseed, sugar and light cream.

Rice and Black Beans (Rice Cooker)

Servings: 4

Ingredients:

1 cup uncooked rice

1 (10 ounce) can diced tomatoes with green chilies (Ro-tel)

1 (14 ½ ounce) can chicken broth

1 (15 ¼ ounce) can black beans

1 (14 ¾ ounce) can sweet corn (optional)

1 cup cheese (optional)

Directions:

Drain tomatoes, black beans, corn and put in Rice Cooker.

Add rice, chicken broth and stir.

Cook until cooker stops.

Add cheese on top.

Creamy Rice Cooker Macaroni and Cheese

Servings: 4

Ingredients:

2 cups macaroni

1 cup chicken stock or 1 cup water

1 cup heavy cream or 1 cup half-and-half

1 ½ cups shredded mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina)

2 tablespoons butter

½ teaspoon salt and pepper

1 pinch cayenne pepper

Directions:

Place pasta and liquids into rice cooker. Close lid and press cook.

When pasta goes to keep warm, add the other ingredients, stir with paddle. Close lid and keep on warm till ready to serve.

Stays terrific for hours.

If larger serving is desired, go ahead and double or triple recipe…however, when adding the cheese, you may need to add an additional 1/2 cup of liquid if the pasta is not cooked enough, then press cook again.

Rice Cooker Fried Rice

Servings: 2-4

Ingredients:

2 cups rice

2 cups beef stock

1 tablespoon oil (flavoured infused oil works very well)

250 g bacon (cut into strips)

1 onion (sliced)

1 teaspoon minced garlic

1 cup frozen mixed vegetables (corn kernels and peas will do)

2 tablespoons soy sauce

Directions:

Turn Rice Cooker onto cook.

Add oil, bacon, onion and garlic to Rice Cooker.

Stir frequently until onion is soft.

Add rice to Rice Cooker and coat in oil.

Add frozen vegetable and beef stock and mix well.

Place lid on Rice Cooker and let it do its thing.

When finished mix in Soy Sauce and stir.

Serve.

Rice Cooker Rice Pilaf

Serves: 6-8 Yield: 0.5

Ingredients:

cup

1 ½ cups white rice (I use jasmine, but any white rice will work)

2 cups chicken broth

¼ cup slivered almond

1 cup sliced mushrooms

½ small onion , diced

2 teaspoons margarine or 2 teaspoons butter

2 teaspoons minced garlic cloves

Directions:

In a small frying pan over medium heat, sautee the onion and garlic until onion is translucent. The garlic will cause the onion to scorch a bit, don't worry, it gives it flavor.

Add the rice, sauted onion and garlic, almonds, mushrooms, and chicken broth to a 4 cup capacity or larger rice cooker.

Stir briefly to distribute ingredients.

Set to cook. When done, let sit for 10 minutes.

Stir and enjoy!

Depending on your rice cooker, the bottom may get brown. I like it, it gives it some extra zip!

Creamy Breakfast Oatmeal (Rice Cooker)

Servings: 2

Ingredients:

2/3; cup steel cut oats

1 2/3; cups milk

1 teaspoon pure vanilla extract

1 ¼ teaspoons ground cinnamon

1 pinch fine sea salt

2 tablespoons pure maple syrup

½ cup chopped dates

Directions:

Place all ingredients, except dates, in cooker; stir gently to combine; sprinkle dates on top.

Close the cover, set on Porridge cycle.

NOTE1: This recipe is designed for a rice cooker with fuzzy logic - use the porridge setting. If you have a regular rice cooker, you will need to watch it to determine when the oatmeal is done, probably 25 to 30 minutes, depending on your cooker.

NOTE2: Steel cut oats vary slightly. With some brands I find I need to reduce the milk to 1 1/2 cup to get the right consistency.

NOTE3: You can substitute vanilla flavored soy milk for the milk plus vanilla extract.

Coconut Tapioca Pudding (Rice Cooker)

Servings: 6

Ingredients:

3 ¼ cups canned unsweetened coconut milk

¾ cup small pearl tapioca

¾ cup sugar

1 large egg , beaten

1 pinch salt

2 ½ teaspoons pure vanilla extract

Directions:

Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.

Open the cover and stir briefly every 20 minutes, then close cover.

At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.

Let cool. Serve warm, or refrigerate covered with plastic wrap.

Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.

Caribbean Rice in a Rice Cooker

Servings: 4

Ingredients:

1 cup white rice , rinsed

1 teaspoon ground jamaican jerk spice , Jamaican Jerk Seasoning

¼ cup cilantro or ¼ cup parsley

1 sprig thyme , stem discarded

1 garlic clove , minced

1 teaspoon grated fresh ginger

2 scallions , sliced

¾ cup finely diced sweet potato

1/3; cup toasted coconut

1/3; cup raisins

1/3; cup diced red pepper

1 cup chicken broth or 1 cup vegetable broth , to cover rice

Garnish lime slice

Directions:

Put aside 1 tablespoon scallions and 1 teaspoon coconut for garnish.

Place all the rest ingredients in rice cooker. Pour broth 3/4 inch above the level of the rice.

Press the cook button.

When done fluff with fork place in a serving dish and top with reserved coconut and scallions place lime along side for garnish and use as wanted.

Lemon Rice (Rice Cooker)

Servings: 3-4

Ingredients:

1 cup long grain rice

1 ½ cups chicken stock

1 pinch salt

1 large garlic clove

2 teaspoons lemon zest , freshly grated

2 tablespoons unsalted butter

2 tablespoons fresh Italian parsley

Directions:

Place rinsed rice in the rice cooker bowl of your rice cooker.

Add the chicken stock and salt; stir to combine, then place the garlic in the center on top of the rice.

Close the cover and set for the regular cycle.

When the machine switches to the Keep Warm cycle, add the lemon zest, butter, and parsley; stir to combine.

Close the cover and let the rice steam for 10 minutes.

Fluff the rice with a wooden or plastic rice paddle or wooden spoon.

This rice will hold on Keep Warm for 1-2 hours.

Before serving, remove garlic and discard.

Serve hot.

Pasta in a Rice Cooker 2007

Servings: 3

Ingredients:

2 cups water or 2 cups broth , of choice

1 cup homemade tomato sauce

¼ cup cooked ground beef (optional) or ¼ cup bulk cooked hot sausage (optional)

¼ teaspoon salt

1 teaspoon olive oil

1/8; teaspoon dried oregano

1/8; cup romano cheese

2 cups uncooked rigatoni pasta or 2 cups penne

Directions:

Place all in rice cooker in order given, and stir once. Add the salt depending on the saltiness of the cheese you are using, salt is an option.

Close lid and flip the switch to on.

When cooker turns off, open stir, and close again leave on warm for two or three minutes or until ready to serve.

I pan fry any bulk meat and freeze in 1/4 cup pack size, and also pack sauce into 1 cup size. Then if I want this I just take it out earlier in the day and defrost, that way this is always something to make.

Rice Cooker Chile Cheese Rice

Serves: 6-8 Yield: 0.5

Ingredients:

2 cups white rice (use rice cooker cups)

3 cups chicken broth or 3 cups water or 3 cups vegetable broth

1 (4 ounce) can diced green chilies

½ medium onion , diced

2 teaspoons garlic

1 cup monterey jack cheese , shredded

1 tablespoon margarine

Directions:

In a small saucepan over medium heat, sauté onion and garlic in margarine until onion in translucent.

Place rice, sauteed onion and garlic, chilies, and chicken broth in rice cooker.

Stir just to combine.

Set cooker to cook.

When done, mix in shredded cheese and let sit 5-10 minutes.

Enjoy!

Saffron Scented Fruity Yellow Rice - Rice Cooker

Servings: 6

Ingredients:

3 cups basmati rice , rinsed

3 cups water , to the rice cooker level

1 pinch powdered saffron (about 5 - 8 strands) or 1 pinch saffron strand (about 5 - 8 strands)

2 tablespoons fruit chutney

2 -4 cardamom pods , split & use seeds

salt

pepper

1 ounce butter

2 -4 sprigs fresh coriander (optional)

Directions:

Important Note: This is a recipe for a standard Rice Cooker - please adjust the fluids if cooking in a pan the conventional way.

Put 3 cups 0f rinsed Basmati rice into your rice cooker - using the cup provided.

Fill up with water to the 3 cup level in the rice cooker.

Add the saffron, cardamom seeds, salt, pepper & chutney to the rice & water.

Using the special non-stick spatula or spoon, gently mix it all together.

Turn the rice cooker on to the Cook cycle.

(This can be kept warm when the cooking cycle has finished for up to 2 hours.).

When ready to serve, add the butter & gently mix through.

Then put into a serving dish or straight onto the plates & garnish with chopped fresh coriander/cilantro.

You can also sprinkle some toasted flaked almonds on top if you wish.

Apple Rice Pudding for a Rice Cooker

Servings: 4

Ingredients:

2 cups apples , peeled, cored, and diced

1 cup short-grain white rice (Carolina Gold is recommended)

3 cups water

½ teaspoon salt

1 cup raisins

1 pinch nutmeg

1 (14 ounce) can sweetened condensed milk

4 tablespoons butter

1 ½ tablespoons vanilla

Directions:

Put the rice, salt, 3 cups of boiling water, raisins, apples, and nutmeg. in the rice maker.

Tell the rice cooker to 'cook'.

When the rice cooker says it is done or switches to 'warm', stir in the condensed milk, vanilla, and butter.

Tell the rice cooker to 'cook' again.

When it switches to 'warm' again or says it is done cooking, evaluate.

If there is too much liquid in your rice pudding for your preference, you can tell the cooker to 'cook' again. garnish with cinnamon.

Rice Cooker Jambalaya

Serves: 4-6 Yield: 1.0

Ingredients:

1 cup mushroom pieces (optional)

1 teaspoon minced garlic clove

½ small onion , diced

½ green bell pepper , cut into chunks

3 cups chicken broth

½ lb kielbasa or ½ lb shrimp