Monday, May 4, 2015

Rice Cooking

I made my favorite mujadara in the rice cooker today for my lunch, a nice mix of rice and lentils.  Then I got to thinking that there are certainly other meals I can make in the rice cooker.  And so I poked around on Pinterest and in my Ultimate Rice Cooker Cookbook by Beth Hensperger and found a few that might work for us in the coming weeks, as main meals or sides.



Teriyaki Chicken and Rice
Pre-cooked Chicken, cubed
2 cups rice
1/4 cup brown sugar
1/4 cup soy sauce
3 tablespoons ketchup
1/4 cup water

In a bowl, mix brown sugar, soy sauce, water and ketchup.  Stir until well blended.  Add water to mixture so that it equals 4 cups.  Pour sauce in rice cooker.  Add chicken and rice.  Set cooker to regular.  
Krista, While He Was Napping

Asparagus and Mushroom Risotto
3/4 lb fresh asparagus
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
2 tablespoons minced shallots
1 cup plus 2 tablespoons risotto rice like Arborio
2 oz fresh mushrooms, sliced
3 cups chicken stock
To finish:
2 tablespoons butter
1/3 cup Parmesan cheese
salt
Snap off ends of asparagus and discard.  If stalks are thick, peel them.  Cut speas on diagonal into 2" pieces.
Set the rice cooker for Quick Cook or regular cycle.  Place olive oil and butter in cooker bowl.  When the butter melts, add shallots.  Cook, stirring, until softened, about 2 minutes.  Add rice and stir.  Cook until grains are transparent, except for white spot on each, 3-5 minutes.  Add mushroom and asparagus, stirring a minute or two.  Add stock, stir.  Close cover and reset for Porridge cycle, or regular cycle, and set timer for 20 minutes.
When timer sounds, stir.  Rice should be al dente.  Cook longer if it is not.
When ready to serve, add butter.  Close the cover to melt.  Add cheese and salt to taste.  Serve immediately.
Beth Hensperger, The Ultimate Rice Cooker Cookbook

Risi e Bisi
1 tablespoon olive oil
1 tablespoon butter
1/2 cup minced shallots or mild onion
1/2 cup minced celery
2 tablespoons dry white wine
1 cup plus 2 tablespoons risotto rice
3 cups stock
1 1/2 cups frozen peas
To Finish:
2 teaspoons butter
2 tablespoons heavy cream
1/4 cup Parmesan cheese
salt
Set the rice cooker for Quick Cook or regular cycle.  Place olive oil and butter in cooker bowl.  When the butter melts, add shallots and celery.  Cook, stirring, until softened, about 2-3 minutes.  Add wine and cook for a couple minutes.  Add rice and stir.  Cook until grains are transparent, except for white spot on each, 3-5 minutes.   Add stock and peas, if using fresh mature peas; stir.  Close cover and reset for Porridge cycle, or regular cycle, and set timer for 20 minutes.
When timer sounds, stir.  Rice should be al dente.  Cook longer if it is not.
When ready to serve, add peas, if you are using frozen or young peas; stir.  Add butter and close the cover to melt for 2-3 minutes.  Stir in cream, cheese, and salt.  Serve immediately.
Beth Hensperger, The Ultimate Rice Cooker Cookbook

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