Rice cooker is one of the main thing that exist in every Malaysian’s kitchen since we love eating rice so much.
But do you know that cooking rice is not the only thing you can do with a rice cooker?
1. Mac and Cheese
- 2 cups pasta (i used macaroni, but you could also use rotini, faralle or bite size pasta)
- 1 1/2 cups chicken stock (i use low sodium stock)
- 1 teaspoon salt
- 1 cup whole milk
- 1 1/2 cups shredded cheese ( i use a 3 cheese blend of cheddar, mozzarella and monterey jack)
- Place the first 3 ingredients in the rice cooker and cook for 15 minutes.
- Open the lid, add the milk and cheese, stir to combine, close the lid and cook for an additional 20 minutes (25 minutes if you want it to have a crust on the bottom).
*Rice cookers can cook at different heats, so make sure to check the mac & cheese after if cooks for 30 minutes once or twice.
- 2 tablespoons olive oil
- 16 ounces baby portabella mushrooms
- 3 tablespoons of button, melted
- 2 cups Arborio rice
- 1 shallot; finely diced
- 1 clove of garlic, minced
- 1/2 a cup of dry white wine
- 4 and a 1/2 cups of chicken broth
- 1 teaspoon of kosher salt
- 1/2 teaspoon of freshly ground black pepper
- 1/3 cup grated parmesan cheese
- 2/3 cup frozen peas
- 1 tablespoon of butter
- Heat olive oil in a medium skillet over medium heat. Add mushrooms and shallot and cook until soft; about 5-7 minutes. Remove from heat and set aside.
- Pour melted butter into the cooking bowl of your rice cooker. Add the rice and stir to combine.
- Add garlic, wine, two cups of stock, salt and pepper; stir to combine.
- Close your rice cooker and begin the cooking process. Cook for 10 minutes. Open lid and stir in mushrooms, cheese and remaining stock. Continue cooking for 17 minutes. Stir in peas and one tablespoon butter.
- Garnish with additional parmesan cheese.
- 3 cups chicken stock
- 1 1/4 cups long grain rice
- pinch saffron
- 1/2 pound sausage – cut into 2 or 3 inch pieces
- 3 tablespoons minced onion
- 1 pound medium peeled cooked shrimp
- 1 tablespoon olive oil
- 2 green onions – chopped
- 1 clove garlic – chopped – if desired
Pour the chicken stock into the rice cooker and stir in the rice, saffron, sausage, onion and garlic. Start your cooker!
When the rice is cooked open the rice cooker and stir in the shrimp, olive oil, and green onions. Close the lid and leave for five minutes before serving up your paella, to allow it to heat through.
4. Ginger Chicken and Rice
- 1 large chicken bouillon cube (preferably all natural)
- 3/4 cup of hot water
- 1 cup of jasmine rice
- 1 and 1/4 pound skinless, boneless chicken thighs (cut into 1-inch cubes)
- One 2-inch piece of fresh ginger (peeled + cut into matchsticks)
- 3 packed cups baby spinach
- 1 cup of unsweetened coconut milk
In a small bowl, dissolve the bouillon cube in the hot water. In a rice cooker, combine the rice with the chicken and ginger. Arrange the spinach on top. Pour the coconut milk and bouillon broth into the cooker and season lightly with salt. Turn the cooker on; the dish should be done in about 40 minutes (when the cooker turns itself off). Let stand for 5 minutes. Fluff the rice with a fork, spoon into bowls and serve.
5. Chicken Biryani
- 1 pound of boneless, skinless chicken thighs
- 1 + 1/2 teaspoon of coriander powder
- 1 cup of plain yogurt (whole milk)
- 1 teaspoon of turmeric powder
- 1 teaspoon of mild chili powder
- 1/2 teaspoon of cumin powder
- 1 onion cut into chunks
- 1 2-inch chunk fresh ginger, peeled
- 3 garlic cloves, peeled
- 1 fresh green chili pepper such as jalapeno or serrano, stemmed
- 3 tablespoons canola oil or ghee (clarified butter)
- 1 + 1/2 cups basmati rice
- 6 cloves
- 6 cardamom pods
- 1 cinnamon stick
- 3 cups chicken broth (use low-sodium if canned) mixed with 1/4 teaspoon garam masala
- 1 teaspoon salt
- Pinch saffron threads mixed with 2 tablespoons heavy cream
- 3 tablespoons chopped cilantro, more for garnish
- 3 tablespoons chopped mint
- 1 lime
- Cut chicken into bite-size chunks: 6 to 8 pieces from each thigh. In a bowl, mix yogurt and powdered spices. Add chicken, mix well to coat, and set aside.
- In a food processor, purée onion, ginger, garlic and chili pepper together. Set aside.
- In a rice cooker, heat oil in cooking bowl on “cook.” When hot, add onion paste and cook, uncovered, until some liquid has evaporated and paste begins to brown, about 15 minutes. Stir occasionally.
- Add rice and whole spices and stir well. Smooth top and arrange marinated chicken pieces over surface.
- Gently pour in broth and salt. Cover and let cook until rice is tender and chicken is cooked through, about 25 minutes depending on cooker.
- When done (or when cooker switches to “warm” function), add saffron cream and mix, making sure to scrape and scoop up bottom layer of rice. Sprinkle chopped cilantro and mint on top and re-cover. Let steam 5 minutes more.
- If making garnishes, heat 1 inch oil in a pot until rippling. Add onion and cook, separating rings, until golden brown. Lift out and drain. Add cashews and raisins to same oil and cook until cashews are golden brown. Lift out and drain.
- Just before serving, squeeze lime over biriyani and mix very well, fluffing lightly. Scoop onto serving platter and garnish with chopped cilantro and fried onions, cashews and raisins.
- Yield: 4 – 6 servings
6. Chicken Curry
- 2 tablespoon of oil
- 1 cup of chopped onion
- 1 tablespoon of minced garlic
- 2 tablespoon of curry powder
- 2 cups of water
- 8 ounces of can tomato sauce
- 8 ounces of packaged zatarain’s jambalaya mix
- 1 pound of boneless skinless chicken breast, cut into 1-inch cubes
- 1/2 cup of golden raisin
- 3/4 cup of plain yogurt
- 1/3 cup of chopped cashews
- Hit Cook and place oil in pan then Add onion and garlic; cook and stir 5 minutes or until onion is tender. Add curry powder; cook and stir 2 minutes.
- Add water, tomato sauce, Jambalaya Mix chicken and raisins mix well.
- Close Lid and hit COOK after cooker switched over to Warm turn off the Rice cooker and stir in yogurt. Let stand 5 minutes. Sprinkle with cashews.
7. Rice Pudding
- 2/3 cup of uncooked rice (long grain or short grain – both works with this recipe)
- 4 cups of milk
- 1/3 cup of sugar
- 1 teaspoon of vanilla extract
- DO NOT USE THE CUP THAT COMES WITH THE RICE COOKER, use a regular measuring cup!
- Put the rice and milk in the rice cooker bowl and stir to combine.
- Close the cover and set for the Porridge cycle.
- When the machine switches to the “Keep Warm” cycle, open the rice cooker, and add the sugar and vanilla, and stir until combined.
- Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired consistency is reached. Rice mixture will thicken as it cools. If it comes out too thick, just add more milk.
- Serve warm or let cool slightly and refrigerate for at least 1 hour.
- When cold, cover with plastic wrap and store for up to 4 days.
8. Roasted Pork (Non-Halal)
- Any cut of pork, up to 2LB (If the block is more than 1LB, cut them into 2 blocks)
- A bunch of scallions
- A thumb size ginger root, sliced
- 6 garlic cloves
- Salt and pepper
- 1 tbsp oil
- 1 cup soy sauce
- 1 cup sugar
- 1 cup hoisin sauce
- Tie the pork with kitchen twine, if you wish, and rub salt and pepper generously. Heat a pan, and fry garlic. Add the pork, and caramelize the surface. The pork doesn’t have to be cooked through. Remove garlic cloves from the pan, if they start to burn.
- Transfer the pork to the rice cooker fat side down. Add fried garlic cloves, scallions, ginger, soy sauce, sugar and hoisin sauce. My rice cooker is a 5-cup size, but some rice cookers are smaller. Do not fill the liquid ingredients up to the top to avoid overflow while cooking.
- Turn on the rice cooker. Open the rice cooker lid in the middle of cooking process, and turn the pork to cook evenly. (Some rice cooker prohibit to open the lid while cooking. Read your rice cooker’s instruction carefully before doing this.) If the block of pork is around 1LB, one regular cooking cycle should be enough to cook the pork really tender. If your block of pork is big like mine, you may need to go through 2 cooking cycles.
- Take out the pork from the rice cooker, and cool down. Just cooked roasted pork is delicious, but it’s easier to cut after the pork is cooled down. Reserve the cooking liquid. You can use it for wonderful noodle soup base.
9. Chocolate Cake
- 1 + 1/2 cups of white flour
- 1/2 cup raw sugar (or just white sugar)
- 4 tablespoons dark cocoa (powdered chocolate)
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon double-acting baking powder (leave out for heavier cake)
- 90ml of sunflower oil (replaceable with any other oil)
- 1/2 teaspoon of vanilla
- 1 tablespoon of vinegar
- 1 cup of water
- Add together the dry ingredients: 1.5 cups white flour, 1/2 cup raw sugar, 4 tablespoons dark cocoa (powdered chocolate), 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon double acting baking powder (leave out for heavier cake).
- Mix dry ingredients well.
- Add wet ingredients to the mixture: 90 ml of sunflower oil (any oil may be used),1/2 teaspoon vanilla, 1 tablespoon vinegar, 1 cup of water.
- Mix well till smooth, about 1 minute, do not over work batter.
- Pour batter into the greased rice cooker bowl.
- Set rice cooker to ‘slow’ if possible for 60 minutes and start cooker (if your cooker does not have a slow setting don’t worry).
- Some rice cookers will go to warm cycle after 5 minutes, allow cooker to be in that mode for a few minutes (like preheating) then restart timer for remainder time to equal 60 minutes total cook time.
- Check cake at 45 minutes.
- Cake is finished when a toothpick comes out clean from edges and center of cake.
- Take rice cooker bowl out of machine when cake is finished cooking, and allow the cake to cool in the bowl for 15 minutes before removing.
- To remove the cake put flat plate on the top the rice cooker bowl and invert bowl in a smooth motion.
- Sprinkle with powdered sugar or top with your favourite frosting.
- Try not to eat the whole cake in 1 seating!
10. Banana Bread
- 1 1/2 cups enriched white flour
- 3/4 cups white sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda*
- 1/2 tsp. salt
- 1 cup mashed ripe bananas (2 to 3 medium to large bananas)
- 1/3 cups softened butter
- 1/4 cups milk
- 1 egg
- Cooking oil
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk until the ingredients are well mixed.
- Next, add the bananas, butter, milk, and egg. These should be mixed until the batter has a uniform and thick, creamy consistency. If you own an electric mixer, let it do the work (low setting recommended). If not, the bananas and butter may give you some difficulty when hand-mixing it. To make things easier, make sure you let the butter soften long enough beforehand. Also, if you put the bananas into a plastic freezer bag, you can make sure they’re well-mashed without making a huge mess.
- At this point, you can stir in any other ingredient you may want, like chopped nuts or a bit of dried fruit. Feel free to try out your own variations on the recipe!
- Before pouring the batter into the rice cooker’s pot, remember the most important step! Coat the inside of the pot lightly with cooking oil. Paper towels help to spread it properly. Otherwise, the banana bread will stick to the inside as it cooks.
- Now simply pour the batter evenly into the pot and start the cooker. I use the same settings as when I make rice. On my rice cooker, the bread isn’t done after just one cycle, so I let it run twice, though this could vary based on your rice cooker. With mine, I have to allow the cooker to cool down for a few minutes in between cycles, as it won’t start again right away.
- That’s it! After it’s done, pop the bread out onto a serving tray or plate and enjoy!