Archive for the ‘Sides – Rice Cooker’ Category
Cilantro Lime Rice (Rice Cooker)
I am always looking for ways to change up rice. This is a great side dish with chicken or fish. I made this on 5 Dec 2017, and it is perfect, very well liked by the family as well. I use a simple Cook and Warm rice cooker for this.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry rice, white or brown is fine
- 2 cups water
- 1 clove garlic, minced
- 1 juice from 1 lime, about 2 tablespoons
- ½ teaspoon olive oil
- ½ teaspoon salt
- ¼ bunch cilantro, finely chopped
Instructions
- Add the garlic, rinsed rice, and water to your rice cooker, then set to Cook. After it has finished cooking and switches to Warm, fluff with a fork.
- In a small bowl, mix together the lime juice, oil, and salt. Drizzle over the fluffed rice and add the cilantro, mix together until the cilantro and dressing is evenly distributed.
- Serve as a side with chicken or fish, a topping in a taco, in a burrito, many options.
Super Cheesy Polenta (Rice Cooker)
I made this on 15 Feb 2018 and was very liked my wife and I, great flavor and a perfect side dish. This will be a regular now. I used my small rice cooker for this, a simple cook and warm model which is perfect for this.
Equipment
- Rice Cooker
Ingredients
- 2 tablespoons butter, plus more for serving
- ½ onion, diced
- 1 clove garlic, minced
- 1 cup chicken broth, fresh or from powder
- 1 cup milk
- ½ cup yellow cornmeal
- ¼ teaspoon salt, or more to taste
- ½ cup Cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- ¼ teaspoon black pepper
Instructions
- Place butter, onion, and garlic in your rice cooker pot, set the cooker to Cook setting. Cook until onion is soft and translucent, stirring occasionally, about 10 minutes or so.
- Add chicken broth, milk, cornmeal, and salt, stir.
- Cover and cook one full cycle, stirring occasionally, until the cornmeal has absorbed the liquid, about 20 minutes.
- When the cooker switches to Warm, add cheeses and black pepper, stir until cheese is melted.
- Serve with a pat of butter on the top as a delicious side dish.
Blue Rice (Rice Cooker)
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.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry Jasmine rice, rinsed
- 1½ cups water, 1 or 2 tablespoons less would be ok as well
- ¼ teaspoon salt
- 6 Butterfly-pea flowers
- ½ stalk lemongrass, beaten, knotted, or ½ teaspoon of lemongrass powder
Instructions
- Put rinsed rice in your rice cooker along with the lemongrass and flowers.
- 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.
- 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.
- 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.
Yellow Rice I (Rice Cooker)
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.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry Jasmine rice, rinsed
- 1½ cups water
- 1½ teaspoons vegetable oil
- ¼ teaspoon ground turmeric
- ¼ teaspoon gound cumin
- ¼ teaspoon salt
Instructions
- 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.
- Add the water, press cook on the rice cooker and let it cook until it switches to Warm, serve as a side dish.
Easy Pilaf (Rice Cooker)
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.
Equipment
- Rice Cooker
Ingredients
- dry white rice
- stock or broth
- 1 tablespoon butter
- 2-3 cloves garlic, minced
- onion, chopped
- herbs, of your choice
- salt and pepper, to taste
Instructions
- 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. (Estimate 1 cup dry rice per 4 servings.)
- Then add in the butter, garlic, onion, herbs, salt and pepper, and what ever else you would like in a pilaf.
- 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.
