Hits the Spot

A new rice cooker cookbook arrived in the mail yesterday and I put it to the test this morning:  A+!!

I made a creamy "chai" oatmeal rice pudding dish, more dessert than the breakfast chapter it's listed in--officially, "Chai-spiced Oatmeal" from Kate Chin's 300 Best Rice Cooker Recipes.  So creamy and tasty, even without the whole milk it calls for (and I'm not sure you even need the 1/4 cup coconut milk.)  I can see adding almonds or raisins, using almond extract even, with a sprinkling of crunchy granola on top; you could probably just make it with cinnamon instead of cinnamon/cardamom/nutmeg.  I doubt the kids will like it much--they're not fans of rice pudding, which this most resembles.  But, I'll try not to eat the whole pot before Mama gets a try.

I bet it's great chilled!


Spiced Oatmeal-Rice Pudding
1 cup old-fashioned rolled oats
1 cup cooked white or brown rice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 1/2 cups milk
1/4 cup coconut milk
3 tablespoons honey
1/2 teaspoon vanilla extract

Combine all ingredients in cooker pot.  Cook on PORRIDGE cycle.  Yum!

Katie Chin, 300 Best Rice Cooker Recipes

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

My Mujadara

I like mujadara, a Middle Eastern (versions can be found from Turkey to Egypt, with the first published recipe in Iraq in the 13th century and most often associated with Lebanon) lentil and rice dish raised to new heights with caramelized onions.  And today I faked my own version because I had cooked lentils I wanted to use up.  Surfing for a recipe, I made up my own in my rice cooker.  The hardest, meaning longest (as Mama says, "Is it hard or is it just work?"), part was the onions, which had to be stirred and watched (and I still gave up before they were dark brown).  But they really give the dish its character.  It made a delicious lunch, with enough leftovers for a few days.

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Mommy Hungry's Rice-Cooker Mujdara


2 cups white rice
2 cups cooked lentils (brown or whatever)
1/4 teaspoons cumin
1 cinnamon stick
1-3 cloves garlic, minced
2 teaspoons salt, divided
pepper
2-4 onions
1-2 tablespoon oil (grapeseed, olive, whatever)

Place rice, lentils, cumin, cinnamon stick, garlic, pepper, and 1/2 to 1 teaspoon salt in rice cooker.  Add water according to machine temperament (my takes about 2 cups for this; Ar-Ma Hungry's hint is to add enough water to cover the rice plus the thickness of one finger horizontal on top of the rice--it works!).  Set to cook white rice.

Meanwhile, heat oil in skillet.  Add onions, sprinkling 1 teaspoon of salt on top, and cook on medium-low to medium heat.  Watch onions and only stir occasionally in order to let them brown.  If they get to dry, add water.  Cook til brown and sweet, about 45-60 minutes.

When lentil-rice and onions are done, stir together and season to taste.

Mommy Hungry