Garlic Butter Rice (Rice Cooker)

Garlic Butter Rice (Rice Cooker)
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Sounds wonderful, and a rice cooker is used so you can concentrate on preparing the main dish, even better.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
30 minutes
Garlic Butter Rice (Rice Cooker)
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Sounds wonderful, and a rice cooker is used so you can concentrate on preparing the main dish, even better.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Place the first 5 ingredients in your rice cooker and mix evenly. Add the water. Set the cooker to the Cook setting.
  2. When the cooker switches to warm, fluff the rice with a spoon and taste, season with just a pinch of salt if needed. Serve as a side with any main dish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Chicken & Shrimp Fried Rice, African Style

Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Use a rice cooker to cook the rice, to the cooker add the rinsed rice, 1 teaspoon of salt, bay leaves, curry powder, and the chicken stock powder, add the appropriate amount of water and set to the Cook mode. When the cooker switches to Warm, spread the rice out on a large tray to cool, discard the bay leaves.
  2. Using a mortar and pestle, pound into a paste, the garlic, ginger, parsley, and a little water, as need to form a smooth paste. Set aside.
  3. In a mixing bowl, add the shrimp, season with a pinch of salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix to coat all the shrimp. Set aside.
  4. In another mixing bowl, add the chicken, and season with 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix into the chicken to coat all the pieces. Set aside.
  5. Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  6. Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  7. Same pot, heat more oil if needed, add the onion and spring onion and saute until the onion is translucent then stir in the remaining garlic paste and cook for about 2 minutes. Add the carrot, long beans, corn, and peas and stir to mix well.
  8. Stir in the chicken and shrimp, then add the rice and stir until well mixed, let this cook for just a minute or two to heat everything through, serve.
Recipe Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.

This recipe for Chicken & Shrimp Fried Rice - African Style is from Precious Core.

Red Wine Risotto

Red Wine Risotto
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Sounds good, I have never eaten risotto so I must try this. This recipe is written as I found it. I have advice from a good friend to reverse the stock and wine, using the wine first and finishing with the stock. When I try this, I will make as listed first then will try the other approach. Sounds like a great side dish for sure.
Servings Prep Time
4-6 servings as a side 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings as a side 10 minutes
Cook Time
40-50 minutes
Red Wine Risotto
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Sounds good, I have never eaten risotto so I must try this. This recipe is written as I found it. I have advice from a good friend to reverse the stock and wine, using the wine first and finishing with the stock. When I try this, I will make as listed first then will try the other approach. Sounds like a great side dish for sure.
Servings Prep Time
4-6 servings as a side 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings as a side 10 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan, add the onion and season with salt and pepper to your liking, cook for 5-7 minutes until soft, but not browned. Stir in the rice, stirring constantly, until it absorbs the butter, about 2 minutes.
  2. Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
  3. Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don't hesitate to use plenty of stock.
  4. Take the risotto off the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the salt and pepper as needed.
  5. Serve immediately as a side dish topped with a bit of Parmesan cheese if desired. Served with fish cooked with cherry tomatoes on a bed of this risotto.
Recipe Notes

Low cost.

Inspired by good friend, Darhl Thomason.
United States.

Yellow Rice III (Rice Cooker)

Yellow Rice III (Rice Cooker)
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Another variant to yellow rice, this is also turmeric based not saffron, and is a straightforward base recipe.
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Yellow Rice III (Rice Cooker)
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Another variant to yellow rice, this is also turmeric based not saffron, and is a straightforward base recipe.
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Add rice to your rice cooker, then add the turmeric, salt, and oil, stir until the rice is lightly coated with the oil and is yellow.
  2. Add the water, cover, press Cook and when it switches to Warm, fluff with a fork, serve as a side dish.
Recipe Notes

Low cost.

Variant: 1. Replace the water with chicken stock.

Adapted from an internet recipe.

Persian Dill Rice (Rice Cooker)

Persian Dill Rice (Rice Cooker)
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Sounds like a great alternative to plain white rice, I will have to make this.
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Persian Dill Rice (Rice Cooker)
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Sounds like a great alternative to plain white rice, I will have to make this.
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Add everything except the water to your rice cooker, mix together to coat the rice with oil and everything is mixed in well.
  2. Stir in the water, cover, and press Cook. When the cooker switches to Warm, open, fluff with a fork and serve as a side dish.
Recipe Notes

Low cost.

Variant: 1. Add 1/2 teaspoon of chicken stock powder to the first items added to the cooker.

Adapted from an internet recipe.

Chicken Rice (Rice Cooker)

Chicken Rice
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This is another recipe made from a Lobo brand seasoning packet, but is also includes the soup and dipping sauce. Keep in mind, this is a low cost and no frills meal, this is normally sold at street stalls for 30 Baht/serving. This is not gourmet or anything special to look at.
Servings Prep Time
2 servings 5 minutes
Cook Time
30-40 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
30-40 minutes
Chicken Rice
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Rating: 5
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This is another recipe made from a Lobo brand seasoning packet, but is also includes the soup and dipping sauce. Keep in mind, this is a low cost and no frills meal, this is normally sold at street stalls for 30 Baht/serving. This is not gourmet or anything special to look at.
Servings Prep Time
2 servings 5 minutes
Cook Time
30-40 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
30-40 minutes
Ingredients
For the Rice & Chicken
For the Soup
For the Dipping Sauce
Servings: servings
Instructions
  1. Rinse the chicken breast (skin on) or thighs, 1 breast or about 2 thighs, bone in, skin on is perfect.
  2. Rinse the rice and place into your rice cooker pot. Add the correct amount of water you use, then add the seasoning pouch from the Chicken Rice Set packet, mix well, then place the chicken on top.
  3. Turn on the rice cooker to Cook and let cook through until it switches to warm.
  4. About 15 minutes into cooking for the rice and chicken, prepare the soup. Mix the soup pouch with 1 3/4 cups hot water.
  5. Once the rice cooker switches to Warm, let it stay on warm for 15 minutes, then open the Dipping Sauce pouch and pour into two small serving dishes.
  6. Spoon rice onto two dishes, slice the chicken breasts on a cutting board, then pick up the slices at one time and place on or next to the rice, or if using thighs, just place two thighs on or next to the rice, serve with the soup and dipping sauce.
Recipe Notes

The seasoning packet set costs 28 Baht. 300 grams of chicken, we'll use breasts, this is about 30 Baht. For 2 servings, this is about 90 cents per serving, good value and you have everything mixed and ready for you.

From a recipe on a spice packet.

Easy Pilaf (Rice Cooker)

Easy Pilaf (Rice Cooker)
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This comes from a good friend and a great cook. The rice cooker I have is off limits to me as that is my wife's territory, after I told her this recipe, now I can use the rice cooker. I will be making this for sure. This is a base, very easy to change this to your taste and make if different each time.
Easy Pilaf (Rice Cooker)
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This comes from a good friend and a great cook. The rice cooker I have is off limits to me as that is my wife's territory, after I told her this recipe, now I can use the rice cooker. I will be making this for sure. This is a base, very easy to change this to your taste and make if different each time.
Ingredients
Servings:
Instructions
  1. The method my wife uses, and it works well for her, wash and rinse your rice, amount is up to you based on the number of people or servings desired, and add to the rice cooker. Add stock or broth of your choice until the liquid is about 1 inch above the rice.
  2. Then add in the butter, garlic, onion, herbs, salt and pepper, and what ever else you would like in a pilaf.
  3. Start the rice cooker and give it a good stir about halfway through the cooking, then it will switch to warm when it is done. Serve as a side dish.
Recipe Notes

Low cost.

Provided courtesy of good friend, Edward Coleman.
Philippines.

Seasoned Rice

Seasoned Rice
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This is basically a copycat of Uncle Ben's Long Grain and Wild Rice boxed product. True wild rice is not rice but a grass found near the Great Lakes in the US so it is very rare to find it in a store here. I am going to use brown or black rice instead of the wild rice. This makes the equivalent of one 175 gram box.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Seasoned Rice
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This is basically a copycat of Uncle Ben's Long Grain and Wild Rice boxed product. True wild rice is not rice but a grass found near the Great Lakes in the US so it is very rare to find it in a store here. I am going to use brown or black rice instead of the wild rice. This makes the equivalent of one 175 gram box.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Combine all of the dry ingredients and onion in a saucepan and mix together. Add the chicken stock and butter if using that. Bring the mixture to a boil and stir the mixture.
  2. Cover with a lid and reduce heat to a low simmer and cook for 20-30 minutes until the liquid is absorbed and the rice tender, if you run out of liquid before the rice is tender, just add a bit more stock and continue cooking.
  3. Serve as a side dish or as an ingredient in other ingredients. Some recipes will just call for a box of Uncle Ben's Long Grain and Wild Rice, so just mix up the dry ingredients and there is your shortcut to the box type.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Copycat Rice-A-Roni

Copycat Rice-A-Roni
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Probably not something you would expect from a recipe site based in Thailand, this is an excellent side dish and very inexpensive to make. This is the base recipe, you can tailor this many ways. I made this on 1 Feb 2017.
Servings Prep Time
6 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
20-30 minutes
Copycat Rice-A-Roni
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Probably not something you would expect from a recipe site based in Thailand, this is an excellent side dish and very inexpensive to make. This is the base recipe, you can tailor this many ways. I made this on 1 Feb 2017.
Servings Prep Time
6 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Everything ready, I used beef stock from the powder dissolved in hot water.
  2. In a non stick skillet on medium heat, heat the olive oil and add the spaghetti, stirring constantly until the spaghetti starts to brown.
  3. Add the rice, stirring to coat the rice with the oil remaining in the pan and browning the spaghetti just a bit more, carefully pour in the stock and reduce temp to a simmer, stir then cover, and stir occasionally until the liquid is absorbed and the rice is tender, about 20 to 30 minutes. If you run out of liquid and the rice is not quite done, just add a bit more stock as needed until the rice is tender.
  4. Almost done, you can still see liquid and the rice not quite tender enough. Just stir and cover, if the burner is too hot, just move the pan off the burner for a few minutes at a time.
  5. Perfect consistency, rice is tender, serve as a side dish with any meal.
Recipe Notes

Low cost dish.

Variants: Add cooked mushrooms, garlic, onion, ginger, turmeric, diced bell pepper, chopped spring onion, parsley, etc.

Adapted from an internet recipe.

Shrimp Jambalaya

Shrimp Jambalaya
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Key word here is shrimp, for any Jambalaya experts, there is many ways to prepare Jambalaya. This recipe is in 2 parts, 1 to make the shrimp stock, and 2, to make the Jambalaya. This does sound good!
Servings Prep Time
4-6 servings 30 minutes
Cook Time
1 hour, or so
Servings Prep Time
4-6 servings 30 minutes
Cook Time
1 hour, or so
Shrimp Jambalaya
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Key word here is shrimp, for any Jambalaya experts, there is many ways to prepare Jambalaya. This recipe is in 2 parts, 1 to make the shrimp stock, and 2, to make the Jambalaya. This does sound good!
Servings Prep Time
4-6 servings 30 minutes
Cook Time
1 hour, or so
Servings Prep Time
4-6 servings 30 minutes
Cook Time
1 hour, or so
Ingredients
For the Shrimp Broth
For the Jambalaya
Servings: servings
Instructions
For the Shrimp Broth
  1. Remove the shells and tails from the shrimp and put the shells and tails in a pot with 5 cups of water. If the shrimp have heads, remove and add those to the pot as well. Clean and devein the shrimp and refrigerate until ready to use to make the Jambalaya.
  2. Same pot, add the remaining shrimp broth ingredients minus the water and bring to a high simmer and then lower the heat to maintain a low simmer. Cook until the water has reduced by about a third, 20 to 30 minutes. Let the broth cool completely and then strain, you should have about 3 cups of broth, if you have less than 3 cups, add enough water to make up the difference.
For the Jambalaya
  1. Now heat the butter in a large non stick skillet over medium heat, then add the flour and use a whisk to constantly stir until the mixture is combined, then add the bell pepper, white part of the spring onion, sausage, tomato paste, onion, celery, garlic, 2 bay leaves and a 1 teaspoon of salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes (add splashes of your shrimp broth if the mixture sticks at all). Add the rice and stir to coat.
  2. Pour in the remaining broth, chopped tomatoes, thyme, cayenne, half the spring onion green parts, and salt to taste. Stir to combine and bring to a simmer. Adjust the heat to low, cover and cook for 15 minutes. Add the shrimp, cover and continue to cook until the rice is tender and the shrimp are cooked through, about 5 to 7 minutes more. Remove the bay leaves. Sprinkle the top of the Jambalaya with the parsley and remaining spring onion green parts. Serve with hot sauce if desired.
Recipe Notes

500 grams of shrimp, say medium whites will cost about 70 Baht. The sausage might cost 50 Baht for 2 links. For 4 servings this is about 88 cents per serving.

Provided courtesy of good friends, Garland Davis, US Navy Cook (Ret).
United States.