Rice Cooker Fish

Rice Cooker Fish
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For here in Thailand, think Pangasius, which is already boneless and skinless, or go with Barramundi but you will have to fillet those yourself. This is a quick meal to put together. This uses the common Cook/Warm rice cooker with a steamer basket. If you don't have a steamer basket, just continue reading to see how to do that. This is perfect for a small rice cooker.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Rice Cooker Fish
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
For here in Thailand, think Pangasius, which is already boneless and skinless, or go with Barramundi but you will have to fillet those yourself. This is a quick meal to put together. This uses the common Cook/Warm rice cooker with a steamer basket. If you don't have a steamer basket, just continue reading to see how to do that. This is perfect for a small rice cooker.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. For the fish, Pangasius would be perfect but you can use any boneless and skinless fillets you prefer. Cut each fillet in half. For this recipe, 3-4 fillet pieces would fit in an even layer in the steamer basket.
  2. Rinse and add rice to your rice cooker pot, add water (chicken broth would be ideal here but not required) per your cooker's manufacturer suggestion (normally first knuckle up from your index finger tip). If you wish to steam a vegetable, like broccoli with the rice, add a pinch more liquid. Set the rice cooker to Cook.
  3. While the rice (and maybe vegetable) is cooking, place a sheet of foil in the steamer basket and push down to form an edge so no oil leaks out. Rub the olive oil on both sides of the fish, season with salt and pepper as desired, place fish on the foil, fold the foil over the steamer basket. IF YOU DO NOT have a steamer basket that came with rice cooker, prepare the foil the same way, making sure there is raised sides all the way around to prevent the oil from going into the rice. At about 15 minutes into cooking the rice, add the steamer basket to the cooker or add the foil pouch directly on top of the rice, and let the cooker switch to Warm setting, a lot of this depends on your rice cooker and how long it takes to cook 1 cup of rice. If the fillets are think, put this in a few minutes earlier.
  4. When the cooker switches to Warm, remove the fish and check that, it should easily flake with fork indicating it is done.
  5. Scoop out some rice into a small bowl, place a plate over the bowl, invert the plate while hold the bowl as well, place a fillet on top, place vegetables on the side, serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Saffron Rice (Rice Cooker)

Saffron Rice (Rice Cooker)
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This is Indian in nature, if you have never used saffron, understand it is the most expensive spice in the world, this is not cheap, and top dollar is paid for this spice. I will use my small rice cooker for this.
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
20-30 minutes
Saffron Rice (Rice Cooker)
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Rating: 0
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This is Indian in nature, if you have never used saffron, understand it is the most expensive spice in the world, this is not cheap, and top dollar is paid for this spice. I will use my small rice cooker for this.
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Add the stock into a small pot and place over high heat and bring to a boil and remove from heat.
  2. To the hot stock add the saffron, turmeric, cumin, garlic, chili, and fish sauce and mix well.
  3. Add the dry rice to the rice cooker pot then pour in the stock mixture. Stir, cover, and set to Cook mode.
  4. When the rice cooker switches to Warm, fluff the rice with a fork. Taste for saltiness, add fish sauce to adjust, and if too salty, add a squeeze or two of lemon or lime juice.
  5. Serve as a side dish with any Asian or Indian dish.
Recipe Notes

Saffron is the pricey item but just a small bit is used, this is an expensive spice regardless of your location. Overall, this is still a low cost dish.

Adapted from an internet recipe.

Yellow Rice II (Rice Cooker)

Yellow Rice II (Rice Cooker)
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Sounds like a good change up from plain white rice, on my to make list.
Servings Prep Time
2-4 servings 5 minutes
Cook Time
30-40 minutes
Servings Prep Time
2-4 servings 5 minutes
Cook Time
30-40 minutes
Yellow Rice II (Rice Cooker)
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Sounds like a good change up from plain white rice, on my to make list.
Servings Prep Time
2-4 servings 5 minutes
Cook Time
30-40 minutes
Servings Prep Time
2-4 servings 5 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Rinse the rice 2 or 3 times, drain, and place in the rice cooker pot. Add the spices and stock, stir then cover and switch the cooker to the Cook setting.
  2. When the cooker switches to Warm, open, remove the bay leaf and garlic cloves, stir in the butter, cover for an additional 10 minutes.
  3. Serve as a side dish with chicken or fish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Blue Rice (Rice Cooker)

Blue Rice (Rice Cooker)
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Rating: 5
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This is a unique dish and is Malaysian in origin. The blue is from very specific flowers, the Butterfly-pea flower. This flower grows on a vine in Thailand, and is common throughout Thailand, Asia and even in Australia, a very edible flower that is made into tea and even deep fried. The seasoning for the rice comes from lemongrass, just a subtle taste but is perfect. Normally a dish made during festive periods or celebrations. The basic Cook and Warm rice cooker is ideal for this. I made this on 13 Sep 2017 and was a hit with the Thai family, recipe adjusted to 6 flowers instead of the previously stated 3-4. for a better blue version. Outstanding.
Servings Prep Time
3 servings 5 minutes
Cook Time
30-35 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time
30-35 minutes
Blue Rice (Rice Cooker)
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Votes: 1
Rating: 5
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This is a unique dish and is Malaysian in origin. The blue is from very specific flowers, the Butterfly-pea flower. This flower grows on a vine in Thailand, and is common throughout Thailand, Asia and even in Australia, a very edible flower that is made into tea and even deep fried. The seasoning for the rice comes from lemongrass, just a subtle taste but is perfect. Normally a dish made during festive periods or celebrations. The basic Cook and Warm rice cooker is ideal for this. I made this on 13 Sep 2017 and was a hit with the Thai family, recipe adjusted to 6 flowers instead of the previously stated 3-4. for a better blue version. Outstanding.
Servings Prep Time
3 servings 5 minutes
Cook Time
30-35 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. Put rinsed rice in your rice cooker along with the lemongrass and flower petals.
  2. Add the water, press cook on the rice cooker and let it cook until it switches to Warm. For this trial I used powdered lemongrass, that was spot on.
  3. Once the rice cooker switches to Warm, just let it sit for about 10-20 minutes covered on the Warm setting. Mix with a spoon, you can just mix the flowers in, or you can remove them. We left the flowers in.
  4. Spoon some rice into a small bowl, place a plate on the top and tip the plate and bowl over, perfect serving portion. I served this with fish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Yellow Rice I (Rice Cooker)

Yellow Rice I (Rice Cooker)
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Rating: 5
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Bright color and a taste of turmeric and a hint of cumin, I made this on 8 July 2017, big hit with the family. Quantities are based on my small rice cooker.
Prep Time
5 minutes
Cook Time
30-35 minutes
Prep Time
5 minutes
Cook Time
30-35 minutes
Yellow Rice I (Rice Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Bright color and a taste of turmeric and a hint of cumin, I made this on 8 July 2017, big hit with the family. Quantities are based on my small rice cooker.
Prep Time
5 minutes
Cook Time
30-35 minutes
Prep Time
5 minutes
Cook Time
30-35 minutes
Ingredients
Servings:
Instructions
  1. Put rinsed rice in your rice cooker. Pour the oil over it and sprinkle with turmeric, cumin, and salt. Stir with a plastic spoon until all the rice is yellow and coated with oil.
  2. Add the water, press cook on the rice cooker and let it cook until it switches to Warm, serve as a side dish.
Recipe Notes

Low cost.

Adapted from an internet recipe.