Rice Cooker

[apricot]

My DH bought me a rice cooker a few months ago. I like brown rice and he likes white, which is not as healthy. I have found a red rice and bean mix that we both like but that is about all. Also, I've tried steaming vegetables in the top portion and the only thing that turns out good is carrots.. The book that came with it had mostly fish recipes and neither of us care for fish.

Are there any other recipes that would work in a rice cooker?

[janieb]

I use mine a lot! I especially use it to cook frozen veggies- it makes them taste fresh! I also use it to steam potatoes but you have to be careful not to overcook them. I mostly use it for rice, though! Good luck!

[dval]

I just got a new one about a month ago. I'd be interested to find other uses for it. I LOVE cooking shortcuts. I was thinking about using it to steam fresh veggies.

[cat lover]

Here are a few; these came from mealsforyou.com

Rice Cooker Corn

• 4 cobs fresh corn, cut to fit cooker if needed
• 1 cup water

Remove and discard corn husks and silk and trim cobs. Spray rice cooker pan and steamer rack with nonstick cooking spray. Place corn cobs on steamer rack, pour in water, cover and cook about 10 minutes after water has boiled. Remove corn immediately. Serves 4





Rice Cooker Sweet Potato pudding

• 1-1/4 cups cooked sweet potatoes
• 1/3 cup sugar
• 1/2 cup light cream
• 2 eggs
• 1/2 tsp. ground cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ginger
• 1/8 tsp. cloves
• 1/8 tsp. salt
• 1 cup water
• 1 cup apple cider

Purée sweet potatoes in a food processor or blender. Add remaining ingredients, except water, and process until smooth. Spray 4 custard cups (about 6 ounces capacity each) with nonstick cooking spray. Fill about 3/4 full with sweet potato mixture. Cover each cup with foil, crimping closed. Place steamer plate in rice cooker and pour in water. Arrange baking cups on steamer plate. Bring water and cider to a boil, cover rice cooker and cook about 20 minutes. Remove cups from cooker using tongs and allow to stand, covered, 5 minutes more. Serve chilled or at room temperature.


Rice Cooker herbed barley

• 2 Tbs. unsalted butter
• 2 Tbs. onion flakes
• 2 Tbs. parsley flakes
• 1-1/2 cups quick cooking pearled barley
• 3-1/4 cups chicken stock
• 1/2 cup water

Spray rice cooker pan with nonstick cooking spray. Add all ingredients and salt to taste. Cover and cook about 40 minutes, or until rice cooker shuts off. Stir gently to loosen barley from bottom. Cover and let stand 5 minutes more before serving.

[LJsmom]

How do you cook potatoes in it? I've only used mine for rice.

[apricot]

[QUOTE=cat lover]Here are a few; these came from mealsforyou.com

Rice Cooker Corn

• 4 cobs fresh corn, cut to fit cooker if needed
• 1 cup water

Remove and discard corn husks and silk and trim cobs. Spray rice cooker pan and steamer rack with nonstick cooking spray. Place corn cobs on steamer rack, pour in water, cover and cook about 10 minutes after water has boiled. Remove corn immediately. Serves 4

Catlover,

Thank you for the great recipes. I have some corn on the cob, so am going to try that one tomorrow. DH tried to cook it once but just guessed on the time and it was not tender enough. The other recipes sound good and easy too. It is so hot here right now that I would love to be able to make dinner without having the oven on. Thanks again.

Laura

[cat lover]

Originally Posted by LJsmom

How do you cook potatoes in it? I've only used mine for rice.

Here are some from Sallyskitchen

Potatoes and Onions
9 Yukon Gold potatoes (about golf ball size)
2 medium onions
2 T olive oil
3/4 cup water
salt and pepper to tase

Scrub potatoes well and cut them in fourths. Peel onions and cut in 1/2 inch chunks.Put oil in pan and turn cooker on to cook. Add potatoes and onions. Stir. When the cooker shuts down to warm, add water and stir. Turn the cooker back on to cook . Cover and leave alone. The rice cooker will shut down to warm when the water has cooked off. The potatoes should be done. If not, add a little more water and turn to cook again. The rice cooker will set itself to warm when the water is gone. The potatoes will brown a little more if you just let them sit on warm for a while.

Chicken Soup
1 chicken, cut into pieces
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, sliced
water to cover chicken
3 chicken bouillon cubes
8 oz dry egg noodles
2 carrots, sliced into 1/3 inch slices

Put onion, garlic, water, bouillon and chicken into the rice cooker pan. Turn rice cooker on to cook cook uncovered for about 40 minutes after the water begins to boil. Remove the chicken from the pot. You can either serve the chicken on the side or remove some or all of it from the bones and add back to the soup.Add carrots and noodles. You can add other veggies, like peas, green beans, corn or whatever else you have on hand either fresh or frozen.Cook for another 8-10 minutes.

Serves 4-6

Country Spare Ribs
1 1/2 pounds country spare ribs (the ones that are mostly meat – not bone)
1/2 cup Barbecue sauce (your favorite brand)
1/2 cup water

Put the meat in the rice cooker pan and turn on the rice cooker to cook. Brown the meat on both sides. Add the barbecue sauce and the water. Make sure there is liquid under the meat. Cook for about 45 minutes. Turn the ribs over several times. If they start to burn, add a little more water. Check for doneness with a meat thermometer. When the meat reaches 160 degrees, it is done. This is one of the few dishes that will burn in a rice cooker. A little burn is OK. It makes you think you actually grilled the ribs!Options: For a complete meal, after cooking for about half an hour, use the steamer rack and steam some new potatoes for about 15 or 20 minutes. Cut them into bite size pieces. Before you serve them, add a bit of olive oil or butter and some parsley. You can steam some veggies too.

Oatmeal

Oatmeal
Water
Salt

Follow the directions on your oatmeal package. Put everything in the rice cooker pan. Turn on to cook. Stir. Eat. You can put the top on the rice cooker and keep it warm for hours.