There are not many appliances that I feel like I have to have. I love to cook in old cast iron. I love to knead bread by hand (which I don't do much anymore since being diagnosed with a gluten allergy). I love to make foods from scratch. As a working mom, I love to use my Crock Pot. And, I love to use my rice cooker.
I was introduced to the rice cooker when my family lived in Japan, and my mom brought hers back to the U.S. and continued to use it as we grew up. There is nothing better than perfectly cooked rice, every single time. I have never gotten good at making rice in a saucepan. Although, I know that it can be done, I prefer using my rice cooker.
My first rice cooker was a little three cup Black & Decker that my mom sent me to college with. I used it all four years of college and an additional 3 years before getting married.
When I got married, it was important to me to add an authentic Japanese rice cooker to our registry. (Zojirushi brand - 10 cup was the only Japanese brand available to easily purchase in the U.S. 10 years ago) My husband (fiancé at the time) thought I was crazy and that it was another useless appliance, particularly for the price. Well, I was most excited to see the rice cooker among our gifts. After making my mom's turkey & rice recipe in it one time, my husband was a believer.
That rice cooker has been a mainstay in my kitchen for 10 years now, and I recently saved up to upgrade to a Zojirushi with a timer setting. The original Zojirushi is still in amazing working condition and has been passed on to my sister (because it is much larger than her old one). Honestly, the only reason that I switched was because it works similarly to a crock pot, in that you add all of the ingredients, set the timer and then everything is ready when you get home from work (or get up in the morning).
My mom has been using a Hitachi rice cooker since the mid-1980s and it still works perfectly every single time. My mom graciously provided a picture for me to share. (Thanks Mom!!!)
In addition, after serving rice made in the rice cooker to my in-laws, they were sufficiently impressed that we gave them an Aroma rice cooker for Christmas. This is not a recommendation for a particular brand of rice cooker, but the only ones that I can speak to are ones with which I have used and had experience (Hitachi, Aroma, Black & Decker, & Zojirushi).
Rice cookers sometimes are put into the category of the "unitasker" by those who are not familiar with all of the things that you can do with them. Of course, you can make rice (brown, white, wild), but were you aware that you could make quinoa, risotto, couscous, and many other grains. There are even cookbooks devoted to recipes made in rice cookers. There are plenty of recipes that I use my rice cooker for, but there are a few that I go to on a regular basis. I am going to list them below. Remember, if you don't own a rice cooker, all of these recipes can be made in a traditional saucepan.
Some things to know about using a rice cooker:
1. DO NOT LOSE THE MEASURING CUP THAT CAME WITH THE RICE COOKER. If you do, you can always find them to purchase on Amazon (click on the picture below) or Ebay.
2. NEVER use Minute or Quick rice.
3. ALWAYS use the measuring cup that came with the rice cooker. This is important because it is not the same amount as an American measuring cup.
4. ALWAYS pour the stock or water to the corresponding line on the inside of the pot. NEVER measure using measuring cups. Rice cookers were made to cook the rice perfectly, so when you add the liquids to the line marked inside the pot, you will always have the correct amount of fluid.
5. When cooking with foods that have liquid, you can pour the liquid in with the uncooked grain, and then add stock or water to the line, making up the remaining liquid.
6. All of my recipes can be modified to meet your needs by half, double or triple to make enough for guests, but be sure not to overfill the rice cooker, as it might overflow... Just adjust the ingredients by the number of people eating.
7. I typically use fresh/frozen ingredients. That being said, I know that there are those out there who do not feel that they have time or energy to brown beef or bake chicken. Please know that I have been there and understand that there is no shame in using canned goods. I have been that working mom who has to get something on the table fast or the family will be out the door for the nearest fast food joint. I only add this to say that whether you work best from a can or from fresh ingredients... there is no judgment here!!! And, the best meal for the family is one that is made at home, rather than fast food!
8. There are many, many, many websites out there that are completely devoted to the rice cooker and perfecting rice. My blog is not one of those places, but I encourage you to do a search if you are interested. I just love to share the recipes that I have obtained from my mom and those that I have created or adapted for my rice cooker.
Beef & Broccoli (Serves 4)
I was introduced to the rice cooker when my family lived in Japan, and my mom brought hers back to the U.S. and continued to use it as we grew up. There is nothing better than perfectly cooked rice, every single time. I have never gotten good at making rice in a saucepan. Although, I know that it can be done, I prefer using my rice cooker.
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| 3 cup Rice Cooker like I used in college |
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| My 1st 10 Cup Zojirushi Rice Cooker. You can still purchase this model online. |
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| My current 10 cup Zojirushi Rice Cooker - available in 3, 5 or 10c uncooked |
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| Aroma Rice cooker w/ Steamer Basket |
In addition, after serving rice made in the rice cooker to my in-laws, they were sufficiently impressed that we gave them an Aroma rice cooker for Christmas. This is not a recommendation for a particular brand of rice cooker, but the only ones that I can speak to are ones with which I have used and had experience (Hitachi, Aroma, Black & Decker, & Zojirushi).
Rice cookers sometimes are put into the category of the "unitasker" by those who are not familiar with all of the things that you can do with them. Of course, you can make rice (brown, white, wild), but were you aware that you could make quinoa, risotto, couscous, and many other grains. There are even cookbooks devoted to recipes made in rice cookers. There are plenty of recipes that I use my rice cooker for, but there are a few that I go to on a regular basis. I am going to list them below. Remember, if you don't own a rice cooker, all of these recipes can be made in a traditional saucepan.
Some things to know about using a rice cooker:
1. DO NOT LOSE THE MEASURING CUP THAT CAME WITH THE RICE COOKER. If you do, you can always find them to purchase on Amazon (click on the picture below) or Ebay.
2. NEVER use Minute or Quick rice.
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| Rice Cooker Measuring Cups |
4. ALWAYS pour the stock or water to the corresponding line on the inside of the pot. NEVER measure using measuring cups. Rice cookers were made to cook the rice perfectly, so when you add the liquids to the line marked inside the pot, you will always have the correct amount of fluid.
5. When cooking with foods that have liquid, you can pour the liquid in with the uncooked grain, and then add stock or water to the line, making up the remaining liquid.
6. All of my recipes can be modified to meet your needs by half, double or triple to make enough for guests, but be sure not to overfill the rice cooker, as it might overflow... Just adjust the ingredients by the number of people eating.
7. I typically use fresh/frozen ingredients. That being said, I know that there are those out there who do not feel that they have time or energy to brown beef or bake chicken. Please know that I have been there and understand that there is no shame in using canned goods. I have been that working mom who has to get something on the table fast or the family will be out the door for the nearest fast food joint. I only add this to say that whether you work best from a can or from fresh ingredients... there is no judgment here!!! And, the best meal for the family is one that is made at home, rather than fast food!
8. There are many, many, many websites out there that are completely devoted to the rice cooker and perfecting rice. My blog is not one of those places, but I encourage you to do a search if you are interested. I just love to share the recipes that I have obtained from my mom and those that I have created or adapted for my rice cooker.
Basic Rice
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| White Rice |
Ingredients:
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| Rinsed Quinoa |
1-4 cups of rice or quinoa (rinsed)
Enough water or stock to fill the pot to the desired number of cups of rice (using the numbers marked inside the pot)
Enough water or stock to fill the pot to the desired number of cups of rice (using the numbers marked inside the pot)
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| Brown Rice |
Instructions:
Rinse the rice or quinoa, as it will take off the bitter powder that naturally is found on the exterior. Whether or not you chose to wash the rice, you must wash any quinoa that does not come in a pre-flavored packet/box. Quinoa is very bitter when cooked if it has not been rinsed well. Press the power button on the rice cooker, after plugging it in. Put the rice into the pot and chose the corresponding button for the rice you chose... ex) brown rice & wild rice - chose the brown rice button or white rice & quinoa - chose the white rice button. Add water to the line corresponding to the number of cups of rice in the pot & close the lid. When the rice cooker is complete, it will beep. Enjoy perfectly cooked rice every time.
Use the steamer basket, if one came with your rice cooker, for fish or chicken and veggies that you would like to serve with the rice. Add it before closing the lid and starting the cooker, or add it after the cooker has started when you arrive home from work. The steamed food is ready when the rice cooker finishes cooking.
Rinse the rice or quinoa, as it will take off the bitter powder that naturally is found on the exterior. Whether or not you chose to wash the rice, you must wash any quinoa that does not come in a pre-flavored packet/box. Quinoa is very bitter when cooked if it has not been rinsed well. Press the power button on the rice cooker, after plugging it in. Put the rice into the pot and chose the corresponding button for the rice you chose... ex) brown rice & wild rice - chose the brown rice button or white rice & quinoa - chose the white rice button. Add water to the line corresponding to the number of cups of rice in the pot & close the lid. When the rice cooker is complete, it will beep. Enjoy perfectly cooked rice every time.
Use the steamer basket, if one came with your rice cooker, for fish or chicken and veggies that you would like to serve with the rice. Add it before closing the lid and starting the cooker, or add it after the cooker has started when you arrive home from work. The steamed food is ready when the rice cooker finishes cooking.
Chicken & Rice
Ingredients:
1/2 tbsp Garlic
1/4c Minced Onions
2 tbsp butter or olive oil
1 can Chicken
1c brown rice
Salt & Pepper to taste
1/4c Minced Onions
2 tbsp butter or olive oil
1 can Chicken
1c brown rice
Salt & Pepper to taste
Instructions:
Turn rice cooker on and press the delay key until the number of delay hours needed shows on the display, then press the brown rice button. If you want to start it immediately, ignore this step and press the brown rice button now. Add garlic, onions, & olive oil to the pot. Rinse the rice at least one time, in a sieve, before putting it into the pot. Add rice and chicken (including any water from the can) to the pot and pour chicken stock or vegetable stock in the pot until it reaches the line showing a 1. Stir well and close the lid. Add the steamer basket with preferred veggies at this time, so they are also ready at dinner time. When the rice cooker beeps, dinner is ready. Bon Appetite!
The rice will cook best when allowed to soak in the water/stock for several hours, so this is a good recipe to start before leaving work and to come home to at the end of a long day. But, it is also very tasty if it is started in the evening as well.
The rice will cook best when allowed to soak in the water/stock for several hours, so this is a good recipe to start before leaving work and to come home to at the end of a long day. But, it is also very tasty if it is started in the evening as well.
Beef & Broccoli (Serves 4)
Ingredients:
1c Rice (brown or white)
1 can Stew Beef Meat
Beef Stock or Water
1c Broccoli
1/2 tbsp garlic
2 tbsp minced onions
2 tbsp butter or olive oil
Salt & Pepper to taste
1 can Stew Beef Meat
Beef Stock or Water
1c Broccoli
1/2 tbsp garlic
2 tbsp minced onions
2 tbsp butter or olive oil
Salt & Pepper to taste
Instructions:
Turn rice cooker on and press the delay key until the number of delay hours needed shows on the display, then press the rice button corresponding to e type of rice used. If you want to start it immediately, ignore this step and press the brown rice now. Add garlic, onions, & olive oil to the pot. Rinse the rice at least one time, in a sieve, before putting it into the pot. Add rice, broccoli and beef (including any water from the can) to the pot and pour beef stock or vegetable stock in the pot until it reaches the line showing a 1. Stir well and close the lid. When the rice cooker beeps, dinner is ready. Bon Appetite!
Turn rice cooker on and press the delay key until the number of delay hours needed shows on the display, then press the rice button corresponding to e type of rice used. If you want to start it immediately, ignore this step and press the brown rice now. Add garlic, onions, & olive oil to the pot. Rinse the rice at least one time, in a sieve, before putting it into the pot. Add rice, broccoli and beef (including any water from the can) to the pot and pour beef stock or vegetable stock in the pot until it reaches the line showing a 1. Stir well and close the lid. When the rice cooker beeps, dinner is ready. Bon Appetite!
Quinoa Salad (Serves 4)
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| Quinoa Salad |
Ingredients:
3 tbsp. olive oil
5 spring onions, chopped
1 garlic clove (minced)
1 tsp ground cumin
2 cups vegetable stock (If using rice cooker - enough vegetable stock to reach the 1 cup mark on the inner bowl)
1 cup quinoa (use the measuring cup that came with the rice cooker)
1 can Rotel tomatoes, drained (choose your preferred level of heat)
4 tbsp parsley, chopped (fresh or dried)
4 tbsp mint, chopped (fresh or dried)
2 tbsp lemon juice
Salt and pepper to taste
Toasted pine nuts & grated lemon rind to garnish
Crisp lettuce leaves to serve (Romaine is used in the picture, but Butter Lettuce is my favorite)
5 spring onions, chopped
1 garlic clove (minced)
1 tsp ground cumin
2 cups vegetable stock (If using rice cooker - enough vegetable stock to reach the 1 cup mark on the inner bowl)
1 cup quinoa (use the measuring cup that came with the rice cooker)
1 can Rotel tomatoes, drained (choose your preferred level of heat)
4 tbsp parsley, chopped (fresh or dried)
4 tbsp mint, chopped (fresh or dried)
2 tbsp lemon juice
Salt and pepper to taste
Toasted pine nuts & grated lemon rind to garnish
Crisp lettuce leaves to serve (Romaine is used in the picture, but Butter Lettuce is my favorite)
Instructions:
I prefer using my rice cooker to make this dish. If you do not have a rice cooker, feel free to make in a traditional saucepan.
1. Plug in and turn the rice cooker to cook. Place the oil, cumin, onions and garlic in the pot to sauté. Rinse the quinoa under cold tap water to remove the powder. If you don't rinse the quinoa, it will have a bitter taste. Add the quinoa to the pot and pour in the vegetable stock until it reaches the 1 cup line on the inner pot. Stir to mix. Close the lid. When the rice cooker beeps (or switches over to warm- if yours does not beep) it is complete and ready for the next step.
2. Tip the quinoa into a bowl. Stir in the Rotel tomatoes, parsley, mint, and lemon juice. If possible, leave to stand for up to an hour to allow the flavors to develop fully.
3. To serve, line a bowl with crisp lettuce leaves and spoon the quinoa salad into the center. Sprinkle the pine nuts and grated lemon rind over the filled lettuce leaves to garnish. Enjoy hot, cold or at room temperature. This recipe even tastes better on the second day, as it has had time to marinate!
I prefer using my rice cooker to make this dish. If you do not have a rice cooker, feel free to make in a traditional saucepan.
1. Plug in and turn the rice cooker to cook. Place the oil, cumin, onions and garlic in the pot to sauté. Rinse the quinoa under cold tap water to remove the powder. If you don't rinse the quinoa, it will have a bitter taste. Add the quinoa to the pot and pour in the vegetable stock until it reaches the 1 cup line on the inner pot. Stir to mix. Close the lid. When the rice cooker beeps (or switches over to warm- if yours does not beep) it is complete and ready for the next step.
2. Tip the quinoa into a bowl. Stir in the Rotel tomatoes, parsley, mint, and lemon juice. If possible, leave to stand for up to an hour to allow the flavors to develop fully.
3. To serve, line a bowl with crisp lettuce leaves and spoon the quinoa salad into the center. Sprinkle the pine nuts and grated lemon rind over the filled lettuce leaves to garnish. Enjoy hot, cold or at room temperature. This recipe even tastes better on the second day, as it has had time to marinate!
