Rice Cooker recipes
The Versatile Rice Cooker
Bob & Coleen Simmons
1992 Bristol Publishing Enterprises
ISBN 1-55867-068-8
Helpful Hints
Always spray the rick cooker pan with liberally with non-stick cooking spray before cooking
When using the cooker as a steamer, never let it go dry during steaming .
Best way to clean the cooker pan is to fill it with warm soapy water and allow it to soak for a few minutes, and then use a plastic spoon to loosen the adhering rice. Over time, dishwasher detergent will harm the anodized coating
TUNA & SPINACH RICE
Repalce Red pepper with peas and snow pea pods, or coarsely grate carrots and slivered leeks. Bring the chicken stock to a boil and keep it very hot while adding it to the rice.
3 tbs olive oil
1/2 cup chopped onion
1 cup coarsely chopped mushrooms
1/2 cup peeled, diced red bell pepper
1 cup Arborio or short grain rice
3-3 1/4 cups chicken stock
1 tbs dried parsley
1/2 cup diced ham or Canadian bacon
dash red pepper flakes
salt and freshly ground pepper
1/2 grated Parmesan cheese
Bring chicken stock to a boil in the microwave or on the stovetop. Spray rice cooker container with nonstick spray. Turn rice cooker on to cook and heat oil. Add onion and cook 3-4 minutes until onion softens. Add mushrooms and red pepper. Continue to cook 3-4 minutes. Stir in rice and cook for 2 minutes until rice is well coated. Add parsley, ham, red pepper flakes, salt, and pepper. Slowly add hot chicken stock about 1/3 cup at a time to rice, stirring constantly, waiting until rice absorbs most of the liquid before adding more stock. In about 15-18 minutes taste a rice grain to see if it's tender. Spoon into a warm serving bowl, toss with Parmesan cheese and serve immediately.
