The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker (Non)

The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker (Non)

Beth Hensperger, Julie Kaufmann

Language: English

Pages: 357

ISBN: 2:00066260

Format: PDF / Kindle (mobi) / ePub

The Ultimate Rice Cooker Cookbook proves there's more to this popular appliance than a convenient way to cook a pot of rice. Complete with tips on buying and using a rice cooker, as well as selecting and preparing every kind of rice, grain, and dried bean, this book includes 250 recipes for everything from hot breakfast cereals and creamy desserts and puddings to classic vegetable, bean, and rice combinations and savory whole meal cuisines.

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is a prepared condiment. It is not crabby or fishy but it does bring a savory essence to the dish; it is easily found in Asian specialty markets. YIELD: Serves 4 to 6 1 ripe fresh pineapple 2 tablespoons vegetable oil ½ teaspoon salt 3 cloves garlic, coarsely chopped ¼ pound medium-size shrimp, shelled and deveined ¼ pound cooked chicken, cut into ½-inch dice 2 large or extra-large eggs 1½ tablespoons Thai crab paste in soybean sauce 1 to 2 tablespoons ketchup 3 green onions, white

bhutanese red rice Heirloom, unhulled short-grain red rice (eue chum) is an ancient grain from the remote and beautiful Himalayan kingdom of Bhutan, and has been a staple daily grain in that country for centuries. It is imported exclusively by Lotus Foods. It is as colorful as it is flavorful, a lovely salmon red after cooking. Naturally colored, red rice is served at festive occasions. Red is the color of the rajas, bearers of a title of nobility in India. The red color is a long-standing Hindu

filling and rolling the remaining 5 sheets of nori. 6. When all the rolls are finished, cut each into 6 pieces. You will make the cleanest cuts if you use a wet knife, wipe it with the damp towel after every cut, and cut with a back-and-forth sawing motion instead of pressing down. Arrange the rolls cut side up on the serving platter. Serve with the soy sauce, wasabi, and pickled ginger. california rolls YIELD: 3 rolls ; serves 2 to 4 ¼ pound cooked crabmeat, picked over for shells and

finger, with your finger tip just touching the surface of the rice. Many experienced rice cooks measure in this manner, a relatively constant level (about ½ inch) of water above the level of the rice, regardless of the quantity of rice. Some people like their rice a little bit softer; some, a little bit harder. As you become an experienced rice cooker owner, you will develop your own preferences. If you want softer rice, you’ll add a bit more water; for firmer rice, you’ll add a bit less. Add

The Amazing Grain (Henry Holt and Company, 1991). You can use any leftover white or brown rice, long- or short-grain. An excellent grain combination and a breakfast favorite. MACHINE: Medium (6-cup) rice cooker ; fuzzy logic only CYCLE: Porridge YIELD: Serves 2 1 cup rolled (old-fashioned) oats (not quick-cooking) 1 cup cooked white or brown rice 2 tablespoons oat bran 2 ¼ cups water Cold milk or soy milk Pure maple syrup or honey 3 tablespoons toasted wheat germ 1. Place the oats,

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