by Hui Leng Tay
1 cup coconut milk
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and garlic and fry for about 5 minutes until onions become soft.
Add the carrots, grated ginger, and curry powder, and continue to cook for about 2 to 3 minutes.
Add the water, cover the rice cooker, and bring to a boil.
Once the mixture is boiling, switch the rice cooker to Warm, add salt, pepper, and ginger shreds, and gently stir in coconut milk. Simmer, covered, for 15 minutes. Serve warm.
Storing Ginger
Put unpeeled fresh ginger in a small paper bag and store in the fridge for about one to two weeks. You can also wrap the ginger in newspaper and store in a cool, dry place.
Potato, Cabbage, and Spicy Sausage Soup
Compared to soups such as Minestrone and Curried Carrot and Ginger Soup, this soup is heartier due to the addition of the potato and meat. Substitute the sausages with chorizo sausage or salami as a variation and to suit your preference.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon extra-virgin olive oil
2 shallots, thinly sliced
2 cloves garlic, finely minced
2 spicy Italian sausages, cut to ½-inch cubes
1 potato, peeled and cut into ½-inch cubes
3 cups tightly packed, finely shredded cabbage
4 cups water or chicken stock
¼ teaspoon paprika, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots, garlic, and Italian sausage. Fry for about 8 minutes until the onions turn soft and the sausage is browned at the edges, covering rice cooker occasionally in the process of frying.
Add the potatoes and cabbage and continue to fry about 8 minutes until cabbage turns slightly tender, covering rice cooker occasionally in the process of frying.
Add water or stock to the pot, cover the rice cooker, and bring to a boil.
When the mixture is boiling, switch the rice cooker to Warm and simmer for 20 to 25 minutes until potatoes cook through. Sprinkle with paprika for added spice.
CHAPTER 5
The Mighty Rice
Seafood Tom Yum Rice
Japanese Chicken Donburi
Korean Bibimbap
Fragrant Coconut Rice
Indian Vegetable Biryani
Tomato Rice
Yellow Rice
Chicken Rice
Chinese “Clay-Pot” Rice
Asian “Risotto”
Pumpkin Rice
Savory Cabbage Rice
Seafood Fried Rice
Savory Taro Rice
Beef Fried Rice
Egg and Shrimp Fried Rice
Beans and Rice
Shrimp Pilaf
Rice Salad
Asian “Paella”
Easy Lemon Buttered Rice
Easy Spiced Rice with Peppers and Pine Nuts
Ground Beef and Rice Soup
Fish Kedgeree
Seafood Tom Yum Rice
This easy fried-rice recipe, characterized by the distinct, mildly spicy, and tangy flavors of fragrant Thai herbs, makes use of ready-made Tom Yum paste, which is available in the ethnic sections of many supermarkets. This bottled paste boosts the flavor of dishes almost instantly.
INGREDIENTS | SERVES 2
2 tablespoons vegetable oil
12 medium-sized peeled shrimps, deveined and diced
1 stalk lemongrass, bottom white part bruised
2 teaspoons Tom Yum paste
1 cup diced string beans
½ cup frozen corn
½ cup frozen green peas
½ cup diced green and red bell peppers
2 fresh red chili peppers, sliced thinly
3 tablespoons water, for frying with Tom Yum paste mixture
4 cups warm cooked rice
Add the oil to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the shrimp and fry for 2 to 3 minutes until cooked (turns pink). Dish out and set aside. Leave the remaining oil in the pot.
Add the lemongrass to the pot and fry for about 3 minutes until fragrant.
Add the Tom Yum paste, long beans, corn, peas, bell peppers, and red chilies. Fry for about 5 minutes.
Stir in the water gradually, cover the rice cooker, and allow to reach a simmer. Once the mixture is simmering, lift up the rice cooker lid and continue cooking until the vegetables become tender.
Return the shrimp to the pot and mix well. Make sure there is some gravy, but not too much, since you do not want the rice to become too soggy. Dish out mixture and set aside.
Add the cooked rice to the rice cooker. Return the Tom Yum mixture to the rice cooker and toss it with the rice, mixing thoroughly. Keep in the rice cooker on Warm until ready to serve.
Do You Know?
Lemongrass is also known as citronella grass or fever grass. The oil of citronella is commonly used as a mosquito repellent.
Japanese Chicken Donburi
Donburi and Don have been used interchangeably to mean “bowl” or “bowl of a meal of rice.” The common Donburi are Katsudon (Pork Cutlet Donburi), Gyudon (Beef Donburi), Oyakodon (Chicken Donburi), and Unadon (Eel Donburi).
INGREDIENTS | SERVES 2
½ cup dashi stock
1 teaspoon mirin
1 teaspoon Japanese soy sauce (shoyu) Salt, to taste
1 medium-sized onion, thinly sliced
1 boneless chicken thigh, cut into bite-sized pieces
2 eggs, lightly whisked
4 cups warm cooked Sushi Rice without the vinegar, divided in 2 serving bowls
In a bowl, mix dashi stock, mirin, Japanese soy sauce, and salt. Add half the stock mixture to the rice cooker, cover, set to Cook, and bring mixture to a slight simmer.
When simmering, add half the onions, cover the rice cooker, and cook for about 3 minutes until onions turn soft, switching to Warm if mixture boils vigorously.
Add half of the chicken, set the rice cooker to Cook, and cook for about 5 minutes or until chicken cooks through, switching to Warm if the mixture boils too vigorously.
Switch the rice cooker to Warm. Gradually pour in half the eggs and allow to simmer until the egg almost sets. Gently slide the chicken, onions, and egg mixture into a serving bowl, on top of the cooked rice.
Repeat with remaining half of stock mixture, onions, chicken, and eggs.
What Is Dashi Stock?
The essential two ingredients to dashi stock are kombu seaweed and bonito flakes. Dashi stock is the base of many soups and noodle dishes in Japan such as miso, ramen, and soba.
Korean Bibimbap
Bibimbap (which literally means “mixed rice”) is a bowl of warm white rice topped with seasoned vegetables, thinly sliced beef, fried egg (sometimes raw egg if a stone pot is used instead of a bowl) and gochujang (Korean chili pepper paste). Before serving, all these ingredients are stirred together with the rice.
INGREDIENTS | SERVES 3 OR 4
1 (8-ounce) salmon fillet, lightly seasoned with salt and black pepper
½ pound fresh baby spinach
3 tablespoons vegetable oil
2 eggs, lightly whisked
5 cups warm cooked rice
½ green bell pepper, seeded and diced
½ cup finely chopped kimchi
1 tablespoon Korean gochujang
¼ cup finely chopped green onions, for garnish
½ teaspoon sesame oil, for garnish
Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook. Place the salmon on a plate that will fit into the steamer insert or basket. When the water in the rice cooker boils, place the steamer insert or basket that holds the plate of salmon into the rice cooker and steam, with the rice cooker covered, for about 6 minutes until the salmon cooks through. Remove the salmon from the plate and with the help of two forks, break the fish into bite-siz
ed pieces.
Place the spinach on the plate in the steamer insert or basket and steam for 1 to 2 minutes until the spinach becomes tender. Remove the plate of spinach and drain off excess liquid. When cooled, julienne the spinach (cut into strips).
Clean out the rice cooker and wipe dry. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the eggs and fry into an omelet. Remove eggs from the cooker and set aside. When cooled, slice into thin strips.
Add the cooked rice into the rice cooker and set to Cook. Add bell peppers and kimchi, and mix well with rice.
Smooth the top of the rice in the rice cooker, then arrange the salmon, eggs, and spinach over the rice. Cover the rice cooker and switch to Warm.
Before serving, add the gochujang on top of the rice, and garnish with green onions and a drizzle of sesame oil. When served, fluff up the rice, mixing with all the ingredients. Garnish with green onions and a drizzle of sesame oil.
Fragrant Coconut Rice
This is also popularly known as Nasi Lemak in Singapore and Malaysia. Nasi means “rice” and lemak means “cream.” Because the cream used in Nasi Lemak is coconut cream or thick coconut milk, Nasi Lemak is also known as coconut rice. It usually is served with cucumber, hard-boiled egg, and sambal chili.
INGREDIENTS | SERVES 3 OR 4
2 cups long-grain rice
1 cup water
1½ cups thick coconut milk
4 screwpine leaves, cleaned and knotted together
½ teaspoon salt
Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water until the water is not “cloudy” anymore. Drain rice and return to the rice cooker pot.
Add water, coconut milk, screwpine leaves, and salt to the rice in the pot, cover the rice cooker, and set to Cook. (Cooking time varies with the type of rice cooker used. Most automatic rice cookers will switch to Warm when the rice is cooked.)
After rice is cooked, do not open the cover immediately. Let it sit for 5 to 10 minutes to vent off the remaining steam. Fluff up the rice before serving.
Do You Know?
Screwpine leaves are also known as pandan leaves. An Asian ingredient used commonly in Southeast Asian cooking, these long leaves can sometimes be found in the frozen section of Asian supermarkets and can be used when cooking savory dishes and sweet desserts.
Indian Vegetable Biryani
In Hyderabad, India, this dish is usually named Dum Biryani due to the method of slow cooking (Dum Pukht), whereby the meat (usually chicken, mutton, or lamb) is layered with the rice and cooked under low flame in a sealed container.
INGREDIENTS | SERVES 3 OR 4
2 cups basmati rice
3 tablespoons butter, divided use
3 shallots, thinly sliced
¼ cup cashews
¼ cup raisins
1 (2-inch) cinnamon stick
6 cloves
6 cardamom pods
½ teaspoon turmeric
½ cup diced tomatoes with juice
2 cups water, for cooking rice
½ teaspoon salt
Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water until the water is not “cloudy” anymore. Drain rice and set aside in a separate bowl.
Clean out the rice cooker pot and wipe dry. Add 2 tablespoons of the butter to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 5 minutes until shallots turn soft. Remove and set aside.
Add the cashews and raisins and fry for about 2 minutes, covering rice cooker occasionally in the process of frying. Remove and set aside.
Add remaining butter to the pot. Add the cinnamon, cloves, cardamom pods, turmeric, and diced tomatoes, and fry for about 2 to 3 minutes.
Stir in the rice and mix well with the spices.
Return the shallots to the pot, add the water and salt to the pot, cover the rice cooker, and cook the rice until done. (Cooking time varies with the kind of rice cooker used. Most automatic rice cookers will switch to Warm when the rice is cooked.)
After the rice is cooked, do not open the cover immediately. Let it sit for 5 to 10 minutes to vent off the remaining steam. Fluff up the rice and top with cashew nuts and raisins before serving.
Tomato Rice
This easy recipe uses tomatoes to flavor up rice. If desired, serve with curry and cucumber raita (a yogurt condiment).
INGREDIENTS | SERVES 3 OR 4
2 cups basmati rice
2 tablespoons butter
1 (2-inch) cinnamon stick
½ cup diced tomatoes with juice
2 cups water or Vegetable Stock
½ teaspoon salt
Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water. Drain rice and set aside.
Clean out the rice cooker pot and wipe dry. Add the butter to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the cinnamon and fry for about 2 minutes, covering rice cooker occasionally in the process of frying.
Stir in diced tomatoes, water or vegetable stock, salt, and rice; mix well. Cover rice cooker and cook the rice until done, about 30 minutes. (Cooking time varies with the kind of rice cooker used. Most automatic rice cookers will switch to Warm when the rice is cooked.)
After rice is cooked, do not open the cover immediately. Let it sit for 5 to 10 minutes to vent off the remaining steam. Fluff up the rice before serving.
Make Your Own Cucumber Raita
This condiment, which is popular in Indian cuisine, is easy to prepare. Drain 1 cup peeled and thinly sliced cucumber on paper towel. While the cucumber is draining, stir ½ teaspoon cumin and ½ teaspoon salt into ½ cup plain yogurt. Add sliced cucumbers to the yogurt mixture and mix well. Serve as a good cooling partner with spicy curries.
Yellow Rice
This dish is also known as Nasi Kunyit. Kunyit is a Malay word for turmeric, which is the ingredient that gives this rice its yellow color. Traditionally, sticky glutinous rice is used when making Nasi Kunyit. This recipe uses regular long-grain rice instead, as that variety is most common and popular in many homes.
INGREDIENTS | SERVES 3 OR 4
2 cups long-grain rice
1 tablespoon vegetable oil
1 (2-inch) cinnamon stick
3 cardamom pods
1 star anise pod
1 teaspoon turmeric
1 teaspoon ground cumin
½ teaspoon salt
2½ cups water
Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water. Drain rice and set aside in a separate bowl.
Clean out the rice cooker pot and wipe dry. Add the oil to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the cinnamon, cardamom, and star anise and fry for about 5 minutes until fragrant, covering rice cooker occasionally in the process of frying.
Add the rice, turmeric, cumin, and salt to the pot and mix well.
Add the water and cover. Cook until rice is done. (Cooking time varies with the kind of rice cooker used. Most automatic rice cookers will switch to Warm when the rice is cooked.)
After rice is cooked, do not open the cover immediately. Let it sit for 5 to 10 minutes to vent off the remaining steam. Fluff up the rice before serving.
Chicken Rice
This is sometimes touted as the national dish in Singapore, initially brought in by the immigrants from Hainan, China. Because its roots are in Hainan, this dish is also known as Hainanese Chicken Rice.
INGREDIENTS | SERVES 3 OR 4
4 cups cold water, or more as needed to immerse the chicken
½-inch piece fresh ginger, sliced for use in stock
3 green onions, cut into finger-length pieces, divided use
1 pound chicken (thighs and drumsticks, or half a whole chicken)
2 cups long-grain rice
2 tablespoons vegetable oil
3 cloves garlic, crushed
1 teaspoon grated ginger, for rice
3 screwpine leaves, cleaned and knotted together
3 cups reserved chicken stock
Salt, to taste
Add the water to the pot, cover, and set to Cook. When the water boils, add the sliced ginger and half the green onions. Completely immerse the chicken in the pot; cover and return to a boil.
Switch the rice cooker to Warm and allow to simmer, covered, for about 45 minutes. After 45 minutes, lift up the rice cooker lid and skim the top of the stock.
Switch the rice cooker to Cook and again return to a boil (this should take about 6 to 8 minutes). Then switch to Warm again, and allow the chicken to simmer, covered, for another 30 minutes.
Strain the contents of the rice cooker over a large bowl. Reserve the chicken stock; chop the chicken to bite-sized pieces and set aside.
