Archive for the ‘Seasoned Rice – Rice Cooker’ Category
Seasoned Rice II
This recipe comes from a friend with amazing recipes. I made this on 17 Jun 2022, and it was very well liked by the family, this will be a regular now. I use my basic Cook/Warm, 1 liter (1 quart), rice cooker to prepare this.
Equipment
- Rice Cooker
Ingredients
- 3 tablespoons butter, divided
- ¼ cup onion, diced
- 2 cloves garlic, minced
- 1 cup dry Jasmine rice
- 2 cups beef broth, (I use OXO brand)
- 2 tablespoons light soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
Instructions
- Add 2 tablespoons of the butter to your rice cooker and set to Cook setting, leaving cooker uncovered. When the butter is melted, add the onion. Cook, stirring often, until the onion is almost softened.
- Stir in the garlic, then add the rice. Stir to coat with the butter and continue cooking uncovered until the rice is just starting to toast and slightly brown.
- Add the broth, soy sauce, Worcestershire sauce, and parsley. Stir together. Cover and let the cooker complete the Cook cycle.
- When the cooker switches to Warm setting, unplug or turn off cooker and let rice sit, still covered, for another 5 minutes.
- Open the lid, add the remaining 1 tablespoon of butter, and fluff with a rice paddle.
- Serve as a side dish with any main dish. Enjoy.
Notes
Variants: 1. Added a diced bell pepper. 2. Add sautéed mushrooms.
Cranberry Seasoned Rice (Rice Cooker)
This is an excellent seasoned rice dish. I made this for the family on 12 May 2022, and the 4 of us devoured this, very tasty rice with the fresh parsley and dried cranberries. I use my small basic Cook/Warm 1 liter (1 quart) rice cooker for this.
Equipment
- Rice Cooker
Ingredients
- 2 tablespoons butter
- ½ onion, diced
- 1 cup dry Jasmine rice
- 1 bay leaf
- 1½ cups chicken broth
- ¼ cup fresh parsley, chopped
- ⅓ cup dried cranberries
Instructions
- Add the butter to your rice cooker and set to the Cook setting. When the butter is melted, add the onion. Cook stirring often until the onion nearly softened.
- Add the rice and stir to mix in the butter, continue cooking, stirring often.
- Cook until the rice is just starting to very lightly brown.
- Stir in the broth, add the bay leaf, and cover. Now let the cooker complete the Cook cycle.
- When the cooker switches to Warm setting, unplug or turn off the cooker, uncover and remove the bay leaf. Fluff with a rice paddle then mix in the parsley and cranberries.
- Serve as a side dish with any main dish, enjoy.
Creamy Mushroom Rice (Rice Cooker)
I came across this doing a search for mushroom rice dishes, and the use of cream in this interested me. I made this on 4 Feb 2022, my wife and I had two servings each of this, one without the cream added at the end, and one with the cream, and we actually preferred the one without the cream. This is an excellent side dish and will be a regular now.
Equipment
- Rice Cooker
Ingredients
- ½ small red onion, diced
- 1 green bell pepper, diced
- 1 cup fresh mushrooms, chopped
- ¼ cup olive oil
- 2 cups dry Jasmine rice, rinsed
- 2½ cups beef broth, (I used 3 OXO cubes)
Optional for the Creamy Version
- ½ cup half and half cream
- 1 teaspoon sour cream
Instructions
- Prep the onion, bell pepper, mushrooms, and garlic, add to the rice cooker pot. (I used two large Swiss Brown (cremini) mushrooms to make 1 cup chopped.)
- Then add the oil, rice, and broth to the rice cooker pot. Cover and set to Cook.
- When cooker switches to Warm, fluff with a rice paddle. At this point this is ready to be served or you can proceed with the next steps to make it the creamy version.
Optional for the Creamy Version
- Whisk together the half and half cream and sour cream. Stir mixture into the rice.
- Cover and set to Warm setting for 10 minutes, then fluff and serve.
Notes
Variant: 1. Use brown rice in place of Jasmine.
Saffron Rice (Rice Cooker)
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry white rice, rinsed
- 2 cups water
- 15 saffron threads
- 1 teaspoon salt
Instructions
- Rinse the rice 1-2 times, place in your rice cooker.
- Add the water, saffron threads, and salt. Stir to mix.
- Place cover on and set to Cook function, let rice cooker run through the cycle.
- When rice cooker switches to Warm function, fluff with a rice paddle.
- Serve with curried chicken or shrimp. Enjoy.
Notes
Used in Recipes Listed on this Site:
Pilau Rice (Rice Cooker)
This sounds like an excellent seasoned rice, on my to make and taste list. I have modified this to use a simple Cook/Warm function rice cooker.
Equipment
- Rice Cooker
Ingredients
- 2 tablespoons butter
- 1 onion, sliced
- 1 inch cinnamon stick
- ½ teaspoon ground cardamom
- 2 cloves
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- 2 bay leaves
- 1¼ cups dry basmati rice
- 2½ cups boiling water
Instructions
- Melt the butter in your rice cooker, add the onion, cinnamon stick, cardamom, cloves, turmeric, salt, and bay leaves. Stir together, cover and cook for 5-10 minutes, stir often, until the onion is soft.
- Add the rice and stir to mix rice into the spices.
- Add the water, cover, and set your rice cooker to Cook setting.
- When the rice cooker switches to Warm, fluff rice with a rice paddle.
- Serve as a side dish, enjoy.
Orange Rice (Rice Cooker)
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 22 Aug 2021, excellent rice. The orange zest and juice give a slight orange flavor, not overpowering but enough to give this rice some character. My parents who are not normally rice eaters, really enjoyed this rice.
Equipment
- Rice Cooker
Ingredients
- 2 cups water
- 1 tablespoon orange peel, grated
- ½ cup orange juice
- 1 cup dry white rice
Instructions
- Rinse the rice several times. Place all ingredients in your rice cooker. Cover and set to Cook.
- When the cooker switches to Warm setting, fluff rice with a rice paddle.
- Serve with main dishes of your choice. Enjoy.
Mediterranean Rice (Rice Cooker)
This is an easy and tasty seasoned rice. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Rice Cooker
Ingredients
- 1½ cups dry long grain rice
- 2⅓ cups chicken broth, fresh or from powder, Shortcut
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground turmeric
- 2 bay leaves
- black pepper, as desired
- ⅔ cup frozen peas and carrots
Instructions
- Add all ingredients, except the peas and carrots, to your rice cooker. Stir to mix together. Press the Cook button and let the rice cooker complete its cook cycle.
- When the rice cooker switches to Warm setting, uncover and fluff with a paddle, add the frozen peas and carrots, mix in. Cover and leave on the Warm setting for 5-10 minutes.
- When the peas and carrots are heated through and tender, unplug the cooker, fluff again with the paddle.
- Serve as a side dish with any meal. Enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
Hainanese Rice (Rice Cooker)
Sounds like a good seasoned rice, on my to make and taste list.
Equipment
- Rice Cooker
Ingredients
- 1½ cups dry long grain rice, rinsed and drained
- 3 cups water
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 1½ teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon chicken oil, or chicken fat
- ½ teaspoon salt
Instructions
- Add all ingredients, except the rice and water, to your rice cooker. Stir together to mix.
- Wash and drain the rice, add rice and 3 cups water to the rice cooker. Stir to mix together.
- Press the Cook button and let the rice cooker complete its cook cycle.
- When the rice cooker switches to Warm setting, unplug or turn off rice cooker, uncover, and fluff with a paddle.
- Serve as a side dish with any meal. Enjoy.
Rice A Roni (Rice Cooker)
This is excellent rice, highly recommended if you like seasoned rice. A basic Cook and Warm rice cooker works perfect this. This can be tailored to your liking in many ways. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry Jasmine rice, rinsed
- ⅓ cup dry orzo pasta, or broken spaghetti
- 2 tablespoons butter
- 2 cups chicken broth, Shortcut
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground turmeric
- 1 teaspoon dried parsley
- ¼ teaspoon salt
Instructions
- Add the butter to the rice cooker pot and place on Cook. Melt the butter then add the orzo. Cook the orzo for a few minutes, stirring, until just starting to brown.
- Add the rinsed rice, broth, and seasonings. Stir together.
- Cover and let the cooker run its cycle.
- When the cooker switches to Warm, remove lid, fluff rice, serve as a side dish and enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
Variants: 1. Use beef broth in place of chicken broth. 2. Use mushroom broth in place of chicken stock, and add sautéed mushrooms. 3. Add cooked chopped chicken. 4. In place of orzo, use broken spaghetti in ½ to 1 inch lengths.
Used in Recipes Listed on this Site:
- Rice A Roni Casserole, made it, GO-TO recipe.
- BJ's Rice A Roni, made it, GO-TO recipe.
Rice & Peas with Poached Eggs (Rice Cooker)
This is a Portuguese dish and I am going to use my small basic Cook / Warm rice cooker to prepare this and to add a fusion twist to this, I am going to add Japanese Arabiki sausage.
Equipment
- Rice Cooker
Ingredients
- 1½ cups dry Jasmine rice, rinsed and drained
- 1 cup frozen peas, do not thaw
- 1 small onion, diced
- 3 cloves garlic, smashed and minced
- 2 tablespoons olive oil
- 4 links Arabiki sausage, sliced ¼ inch thick
- 2 cups water
- salt and black pepper, as desired
- 3-4 eggs
Instructions
- Add the oil, onion, garlic, rice, frozen peas, sausage, and water to your rice cooker. Stir everything everything together and season with a pinch of salt and pepper as desired. Cover and switch to Cook function.
- When the rice cooker switches to Warm function, remove the lid, mix the rice with a rice paddle and make 3-4 indentations with the paddle and crack in an egg into each depression. Cover and leave the cooker on warm to set the egg whites and leave the yolks soft.
- When the eggs are at your desired level of doneness, carefully scoop each egg out to a plate, fluff the rice again.
- Spoon rice into serving bowls and top each bowl with an egg.
- As an alternative, you can separately poach or even fry the eggs as desired, and after adding rice to the serving bowls, top each with an egg.
Notes
Low cost per serving.
