Here are some easy recipes for your new rice cooker.
And, takikomigohan, rice cooked with different ingredients are addictive:
Or, very simple rice and fava beans:
and edamame and rice:
I cook with both rice cookers or a ceramic pot. The recipes for the rice cooker are exactly the same as the ceramic pot which are in most of my photos.
I use mine for grits when I need to cook lots of them (once a month for breakfast for the 7 burly men I work with). You can't 'set it and forget it' like with rice, I start it on high and switch to low when it starts boiling, and I stir them often so they won't get lumpy. Keeps them warm, too, but that's not really an issue with these guys! The non-stick coating is fabulous for cleanup, too.
I have a macaroni & cheese recipe for a small rice cooker...you can double or triple it depending on the size of your rice cooker. It has replaced my old Joy of Cooking recipe and my sister demands I make it on a regular basis....
1 1/2 cp macaroni of your choice (shells, stars, macaroni etc)
1 cup heavy cream
1 1/2 up chicken broth/stock
3/4 cup shredded cheese
1/2 cup shredded mozzarella
1/4 cup parmessan
1/4 tspn Kosher/Sea Slat or to taste.
Combine noodles, broth & cream in rice cooker.
When machine switches to warm, add rest of ingredients & stir thoroughly until cheese in melted.
When switches to warm, its done.
The bottom will be browned like in the oven, so you can invert in into a casserole dish and sit back to rave reviews.
I guess this is kind of a late reply, but I was searching for rice cooker recipes and thought I'd add this easy thing I make for myself pretty often when in a hurry:
Put 1 cup of quinoa and 2 cups of water into the rice cooker and get it started. Then dice up about a half pound of tofu and mix it with some kind of seasonings/sauce. The other day it was a couple of tablespoons of madras curry paste, some garlic and soy sauce, but you can have it be whatever you think would taste good. Then chop up about two broccoli florets into bite-sized pieces and mix those in with the tofu. You could also use other vegetables of course.
After the quinoa has cooked for 20 minutes, dump the broccoli and tofu on top and let it cook for another 7 minutes. In my rice cooker (a crappy one from Target that I want to replace), this is exactly enough to get it perfectly done to my taste. Then I mix it up and eat it with a little soy sauce, Sriracha, or what have you. Delicious! (at least I think so).
I actually got this idea from one the extra features on David Lynch's "Inland Empire" DVD, where he cooks quinoa with broccoli in a pot.
I highly recommend you purchase The Ultimate Rice Cooker cookbook by Beth Hensperger and Julie Kaufmann
Over 250 recipes for pilafs, risotto, polenta, chilis, soup, porridges, etc...
Some of my favorites are;
Polynesian tiki Rice
Rice w/ Currants, coconut and cashews
Wild rice w/fennel and dried cranberries
Arroz Conn Pollo (I sub tofu
)Brown butter apricot and pine nut pilaf
Carrot basmati pilaf
and many more.
I'm a vegetarian and easily adapted them to be vegetarian/vegan. The recipes in the book can be made on the stove as well, you don't have to do them in a rice cooker.
Making recipes like paella and risotto in a rice cooker is "cheating" but I have found the results to be very good. A rice cooker isn't all that different from a crock pot or pressure cooker.
Sorry to resurrect a dead thread, but I just wanted to thank you for the cookbook idea. I'm also vegetarian/vegan so I'm excited to try it.
Also, I highly recommend making steel cut oats in the rice cooker. I do it overnight using the timer function and wake up to ready breakfast.
For 1 serving (using American cup measurements, not rice cooker cups): 1/4 steel cut oats, 3/4 cup water. Use the timer and porridge functions. In the morning when it's done, stir in 1/4 cup of milk (I use soy, but any milk will do) and let it go on "keep warm" while you make coffee. Add sweeteners, toppings, etc. as you like.
I'm also planning on trying a rice pudding in there.
I just want to mention that the size of a rice cooker has a part in the success of making steel cut oats this way. I have a small capacity cooker, 5 cups, and cannot make steel cut oats without a significant mess to clean afterwards. Not even a single serving, without a huge quantity of oaty water spurting out the steam valve. I suspect it has something to do with the particular gluten in oats, but don't know the exact explanation. Neither wheatberries nor barley do the same thing, so it's not a problem with all glutinous grains. I just want to give the OP and others a heads up on this phenomena.
My brother has a larger model (8 or 10cup?) and successfully makes just one serving without the mess. But, please, if you're going to experiment with cooking steel cuts oat in your rice cooker, clear space around the cooker until you get a method down for your particular capacity cooker. It'll save you a PITA clean up job.
Great cookbook rec, too. I've particular enjoyed the recipe for five flavor rice in that one.
Mine is a Sanyo. I wonder if it's a quirk of this brand, then? Because my father has the same trouble with his 5 cup Sanyo.
ETA: I just looked, and mine is actually a 3.5 cup model, but the 5 cup does the same thing. (We discovered this on vacation with my Dad's larger 5 cup.) Still, though, my brother has better luck with a larger one of the same brand. I'm certainly glad to hear your small Zo doesn't do this, StrawbrryF, because when this one bites the dust, I'll look into a Zo replacement. Love the steel cut oats!
two things will prevent the rice cooker from making a mess with when cooking oatmeal or other foods that might foam up and causing a mess:
1) add some fat: a pat of butter is best, or some olive oil or cream or some other fat
2) use the porridge, stew or other lower temp setting
I love rice cookers! And even though if pressed I could probably make rice on the stove top, a rice cooker really can't be beat for it's ease-of-use! Here's a great coconut ginger rice recipe that works for about two dry cups*of rice (*cups are as measured for your rice cooker, since many cookers come with their own "cups" which don't really follow western measuring cup sizes):
Use long grain (preferably jasmine) rice. Prepare as directed for your rice cooker but add one can of coconut milk instead of water (i.e. substitute one can of coconut milk for the equivalent amount of water so you end up with the appropriate amount of liquid for your rice cooker). Stir in 4 or 5 slices of ginger (equivalent of about a one inch "knob" of ginger). And cook. After your cooker "clicks off", let it sit for about 10 minutes covered, then sprinkle with chopped cilantro and serve.
My mom used to make chinese dish. It works best with the rice cooker that has a lid that is doesn't disrupt the cooking when the lid is taken off. Slice up beef very thinly (if it's partially frozen it's easier) or cut up chicken in small chunks, add some soy to it. Oyster if you like. Slice up ginger and when the rice is dry on top but still cooking. About 7 minutes into cooking, pour the mixture on top and let it cook until done. Add some thawed frozen peas and let it sit for the last 5 minutes and you're done. Meal in a pot.
The other chinese thing to do is to put a rack in your pot and place black bean ribs or other things in a shallow tray to steam cook while the rice bubbles.
In the remains of the dinner rice, I have successfully cooked eggs for breakfast the next morning. But you have to remember to not turn off the rice cooker at the end of dinner so that the rice is still hot and not that icky cold rice texture. Break eggs on top of rice. Add a pat of butter and maybe some salt and pepper. Close rice cooker. Allow to cook until egg reaches your choice of consistency---use time to take a shower, drink coffee, go for a run, mediate, whatever. If you want you can restart the rice cooker [at least you can do it with mine] and raise the tempature. I would guess it takes about 10-15 minutes to cook?????
In my family everyone but me takes the runny egg [like a sunny side up egg] and mixes it with the rice. The kids like it this way if their lame mama hasn't remembered to turn the leftover rice into congee.
no real recipes but adding flavourings to a reg rice recipe makes it diff.
-"jamaican" replace some of the water for coconut milk, add allspice, garlic, thyme, salt, soaked red kidney beans (then add more liquid) or use canned (add at the end if you like em firm, before if you like em soft).
-" chinese" soy sauce, chick broth instead of some water, smashed ginger, green onions, a cube fermented tofu ("fuyu" - in a jar)
- another chinese dish is to prep the rice w/ water and top with dried shitake (add a bit extra water), chinese sausage (lopcheung) or chinese bacon (lo yuk) and set cook
-"mexican" onion, garlic, broth instead of some water, cilantro - lots, spinach - lots, poblano pepper
-"spanish", tomato juice or broth w/ tomato paste (instead of some water), saffron, garlic, onion, bell pepper
does your cooker have a congee setting? congee is really low maintenance food. otherwise boil rice in a pot 1:8 to 1:10 ratio of rice:water until the rice breaks down. can add meat or poultry carcasses or seafood (towards the end of cooking), ginger, white pepper and serve with a touch of soy sauce. this is what we did after thanksgiving. turkey jokk!
congee! yes yes yes. have roast chicken for dinner, take carcass and toss in rice cooker with very little rice and very much water. Maybe add ginger or a bit of fish sauce. Turn on cooker and voila! nice hot congee for breakfast. if you have small children to eat the congee, all of the bones can be easily removed with chopsticks. Serve mixed with a raw egg and some chopped onions and some chili oil and....damn! now I'm hungry!
We do ours overnight so its ready to go in the morning. Congee is great--you cannot over cook it. I heard a rumor if you cook things with bones for a really long time, the calcium leaches out into the food. Don't know if that is true or not.
Just my opinion, but use a ricer cooker just to make rice. Plain. Rice, water, that's it.
I have had some luck going the following two directions: Add butter, salt, turmeric, a few peas, maybe a dash of seasoning, for yellow Spanish Rice.
Cook plain (skimp a very teensy bit on the water), listen for it to click off when done, remove rice to a huge bowl and toss with rice vinegar and sugar (dissolve first) to make sushi rice.
Other than that, I'm not a big believer in "recipes in the rice cooker," and I'm shocked to have seen recently some people advising to disable the "off" switch to cook other things hotter in the device (DON'T DO THAT!)