This 300 Best Rice Cooker Recipes Also Including Legumes and Whole Grains by Chef Katie Chin is a cookbook full of all kinds of recipes to use with your rice cooker. Think meals here, yeah all cooked in your cooker. Beans, gains and more too. These recipes are created specifically to be made in a rice cooker, are inspired by flavors from around the corner and around the world. You can prepare everything from breakfast, appetizers and snacks to soups and salads to full meals and side dishes and even dessert. So if you’re in the mood for a hearty stew or paella, a heavenly risotto or some authentic homemade dim sum, look no further than your rice cooker for perfect results every time.
Also included is valuable information on the various types of rice cookers and their features; tips on how to use your rice cooker; and comprehensive guides to the many varieties of rice, grains and legumes, including details on purchasing, storage and cooking techniques, as well as handy cooking charts. Packed with great meal ideas, easy-to-master methods, helpful tips and ingredient information, this is truly the definitive collection of rice cooker recipes—a book home cooks will find themselves turning to over and over again.
To see Katie in action, click here: http://vimeo.com/18523831
Some recipes include:
-Chocolate banana oatmeal
-Red Lentil and Rice Patties with Aioli
-Italian sausage and portobello mushroom risotto
-Arroz con pollo
-Moroccan Bean Dip
-Wild Rice and Pork Stew
This is a 400 page, full color cookbook on sale now. Since I do not own a rice cooker, I use a simple pot on the stove top. I also have a veggie/rice steamer which I used for my recipe review. That meant I had to find a recipe to adapt and the Stir Fried Shrimp with Asparagus on Long Grain Rice was perfect and it came out sooo good. Scroll below for a couple of recipes I did include if you'd like to give them a try. That Berry Breakfast Risotto looks good doesn't it?
Some of the ingredients to this are:
long grain white rice, cooked
Makes 4 to 6 servings
•Medium rice cooker; fuzzy logic only
Arborio rice, an Italian short-grain rice, cooks into a warm, creamy risotto. Berries and mint add a refreshing flavor that will brighten up any morning meal.
For even better flavor, macerate the strawberries and raspberries. Toss them with 1 tsp (5 mL) granulated sugar and let stand for 1 hour.
1 cup Arborio rice 250 mL
1⁄2 cup granulated sugar 125 mL
2 cups water 500 mL
1 cup half-and-half (10%) cream 250 mL
2 tsp vanilla extract 10 mL
1 cup raspberries 250 mL
1 cup sliced strawberries 250 mL
Fresh mint leaves
1.In the rice cooker bowl, combine rice, sugar, water, cream and vanilla. Set the rice cooker for the Porridge cycle. Stir thoroughly two or three times while the risotto is cooking.
2.When the machine switches to the Keep Warm cycle, fold in raspberries and strawberries. Serve immediately, garnished with mint.
Lemony Risotto with Shrimp
Makes 4 to 6 servings
•Medium to large rice cooker; fuzzy logic (preferred) or on/off
I love the refreshing burst of lemon in this dish, and it's a fantastic recipe to make when fresh corn is in season. Vibrant pink shrimp make it a colorful dish for entertaining. Serve with a mixed green salad for an easy, breezy dinner.
To blanch fresh corn kernels, bring a small saucepan of water to a boil over high heat. Add corn and boil for 1 to 2 minutes or until tender-crisp. Using a slotted spoon, transfer corn to a bowl of ice water and let cool completely. Drain.
Try using Meyer lemons for the juice and zest.
This risotto will hold on the Keep Warm cycle for about 1 hour, but you'll need to add 1⁄4 cup (60 mL) more broth for a creamy consistency. Wait until you're ready to serve before folding in the Parmesan, seasoning and garnishing.
2 tbsp extra virgin olive oil 30 mL
5 tsp butter, divided 25 mL
1 cup finely chopped onion 250 mL
1 tbsp finely grated lemon zest 15 mL
1 cup Arborio rice 250 mL
1⁄4 cup white wine 60 mL
3 cups chicken broth 750 mL
12 medium shrimp, peeled and deveined
1 cup blanched fresh or thawed frozen corn kernels250 mL (see tip)
3 tbsp freshly squeezed lemon juice 45 mL
1⁄2 cup freshly grated Parmesan cheese 125 mL
Salt and freshly ground black pepper
Finely chopped fresh parsley
Additional freshly grated Parmesan cheese
1.Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the bowl gets hot, add oil and 1 tbsp (15 mL) butter and let butter melt. Sauté onion for about 3 minutes or until softened and translucent. Stir in lemon zest.
2.Stir in rice until completely coated. Sauté for about 4 minutes or until mostly translucent and only a dot of white remains. Stir in wine and cook for 3 to 4 minutes or until evaporated. Stir in broth. Close the lid and reset for the Porridge or Regular cycle. Set a timer for 20 minutes. Stir two or three times while the risotto is cooking.
3.When the timer sounds, fold in shrimp, corn and lemon juice. Set the timer for 5 minutes.
4.When the timer sounds, check to make sure risotto is al dente and shrimp are pink and opaque. If necessary, continue cooking, checking for doneness every 5 minutes. Fold in the remaining butter. Fold in Parmesan. Season to taste with salt and pepper. Serve immediately, garnished with parsley and lemon wedges. Serve additional Parmesan on the side.
Substitute 1 cup (250 mL) chopped grilled chicken for the shrimp, adding it with the Parmesan.
Excerpted from 300 Best Rice Cooker Recipes by Katie Chin © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
ONE "Mommy? I'm Hungry!" fan will win 300 Best Rice Cooker Recipes Cookbook also.