4. Place the roasted rice in the rice cooker bowl. Add the water; swirl to combine. Close the cover and set for the regular/ Brown Rice cycle.
5. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot, sprinkled with the gomasio.
brown rice with miso
Salty miso, a fermented soybean paste that is thick like peanut butter, adds a nice, healthy dimension to plain brown rice (a little dab will do ya, as it is quite strongly flavored). Miso is a traditional Japanese food and there are many types from which to choose, although sometimes finding the one to suit your palate is a challenge. There are the traditional misos, found in Japanese groceries, and unpasteurized misos, geared to health food devotees. The mildest misos are white and a creamy yellow-white, suitable for this recipe (the darker the color of the miso, from red to brown, the stronger the flavor). This rice is really good alongside simple steamed or sautéed vegetables. You can use long,medium-, or short-grain brown rice in this recipe. Top with minced fresh Italian parsley, mitsuba (a Japanese herb found fresh in Asian markets), or green onion tops, and some cubed hot or cold tofu.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 3 to 4
1½ tablespoons white or yellow miso
2¼ cups water or vegetable stock
One 1-inch piece fresh ginger, peeled
Juice of ½ small lemon (about 2 teaspoons)
1 cup brown rice
1. In a small bowl, mash the miso in ¼ cup of the water to dissolve.
2. Place the dissolved miso, the remaining 2 cups water, the ginger, and lemon juice in the rice cooker bowl. Add the rice; swirl to combine. Close the cover and set for the regular/Brown Rice cycle.
3. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. Remove and discard the ginger before serving. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.
japanese rice with chestnuts
Rice and steamed fresh chestnuts are a classic combination in Japanese cooking, with the chestnuts being treated more like a starchy vegetable than a nut. Fresh chestnuts are available throughout the fall in Japan and are a bit larger than their American counterparts, but our chestnuts are just as tasty in this rice. Known as kuri gohan, this recipe comes from food writer Hiroko Shimbo’s book The Japanese Kitchen (Harvard Common Press, 2000); it is based on a dish she remembers eating as a child. Oishii (delicious)!
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular
YIELD: Serves 4
1½ cups (2 rice cooker cups) Japanese-style medium- or short-grain white rice
1¾ cups water
20 to 25 chestnuts in their shells
½ teaspoon salt
1 tablespoon mirin (sweet rice wine)
2 tablespoons sake
2 tablespoons black sesame seeds
½ teaspoon fine sea salt
1. Wash the rice. Place the rice in a bowl (or use the bowl of your rice cooker) and fill the bowl about half-full with cold tap water. Swirl the rice in the water with your hand. Carefully pour off most of the water, holding one cupped hand under the stream to catch any grains of rice that are carried away with the water. Holding the bowl steady with one hand, use the other to rub and squeeze the wet rice, turning the bowl as you go, so that all the rice is “scrubbed.” The small amount of water in the bowl will turn chalky white. Now, run cold water into the bowl, give the rice a quick swish, and carefully drain off the water as before. Repeat the scrubbing and pouring-off process two more times. By the third time, the water you pour off will be nearly clear.
2. Place the rice in the rice cooker bowl. Add the water, close the cover, and let the rice soak for 30 minutes to 1 hour.
3. While the rice is soaking, peel the chestnuts. Place the whole chestnuts in their shells in a large bowl. Completely cover the chestnuts with boiling water. Let stand for 30 minutes, then drain in a colander. With a paring knife, peel off the brown shell and underlying thin brown skin. Cut each nut into 4 to 6 chunks.
4. Add the salt, mirin, and sake to the rice and its soaking water; swirl to combine. Arrange the raw chestnuts on top of the rice. Close the cover and set for the regular cycle.
5. While the rice is cooking, place the sesame seeds in a small dry skillet over medium-low heat. Shake the skillet to prevent burning and toast the seeds for 1 to 2 minutes. Transfer to a suribachi mortar and pestle and coarsely crush the seeds with the sea salt or pulse in a blender until just coarsely ground.
6. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Gently but thoroughly stir the rice with a plastic or wooden rice paddle or wooden spoon to distribute the steamed chestnuts. This rice will hold on Keep Warm for up to 1 hour. Serve hot, sprinkled with the sesame salt.
rice with three c’s (currants, coconut, and cashews)
We’re always looking for something else to do with those luscious salted cashews besides snacking. This is a recipe from Beth’s friend Julia Scannel. Be sure to use dried currants, not raisins, which are too big. Julia serves this with simple curries and roasted poultry.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular
YIELD: Serves 3 to 4
1 cup white basmati rice
1 tablespoon unsalted butter
¼ cup diced yellow onion
¼ cup unsweetened shredded coconut
¼ cup dried currants
½ teaspoon salt
1½ cups water
¼ cup salted roasted cashews, chopped
1. Place the rice in a fine strainer or a bowl. Rinse twice and drain twice. Cover the rice with more cold water and allow it to soak for 15 minutes and drain. Place the drained rice in the rice cooker bowl.
CLICK TO SEE TOASTING SEEDS AND NUTS
2. In a medium-size sauté pan, melt the butter over medium heat. Add the onion, and cook, stirring, until translucent and softened. Transfer the onion to the rice cooker bowl. Add the coconut to the sauté pan and toast over medium heat until it just begins to turn golden brown, stirring as needed. Add the coconut to the rice bowl, along with the currants, salt, and water; swirl to combine. Close the cover and set for the regular cycle.
3. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 2 to 3 hours.
4. When ready to serve, transfer the rice to a serving bowl and stir in the cashews. Serve immediately.
Moroccan brown rice
As guests of the Old ways Food Preservation Society of Boston, a group of food writers and restaurateurs traveled en maze to Morocco a few years ago. The result has been an epiphany regarding North African cuisine, so influenced by the French and Arabs, with the food-loving public reaping the benefit of many excellent articles, travelogues, and exceptional recipes from the little-known land of Casablanca fame.
While couscous is the most prevalent starch in Moroccan cuisine, rice is also made. Serve this slightly spiced rice with an array of plain, separately steamed vegetables—green beans, fava or lima beans, carrots, butternut squash, celery, zucchini—and some chickpeas. Preserved lemons are often available in Middle Eastern markets, or you can easily make your own.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4 to 5
1½ cups aromatic long-grain brown rice, such as Texmati
2¾ cups water or vegetable stock
¾ teaspoon salt
½ teaspoon freshly ground black pe
pper
1 teaspoon ground coriander
½ teaspoon ground cardamom
3 tablespoons unsalted butter, cut into pieces
¼ cup minced preserved lemon, for garnish
1. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water, salt, pepper, coriander, and cardamom; swirl just to combine. Close the cover and set for the regular/Brown Rice cycle.
2. When the machine switches to the Keep Warm cycle, add the butter. Close the cover and let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 2 hours. Serve hot, sprinkled with a bit of the preserved lemon.
CLICK TO SEE PRESERVED LEMONS
basmati rice with corn and peas
This is a recipe from food writer and restaurateur Jesse Cool. For all her fancy gourmet cooking, this is one of her standbys for dinner at home. During the winter, Jesse uses organic frozen vegetables from Cascadian Farms. We like to use white corn, if it’s available.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular
YIELD: Serves 3 to 4
1 cup white basmati rice
1½ cups water
½ teaspoon salt
2 tablespoons chopped fresh Italian parsley leaves
1 teaspoon paprika
½ cup finely chopped red onion
½ cup fresh or frozen English peas
½ cup fresh or frozen (and thawed) corn kernels
1. Place the rice in a fine strainer or bowl, rinse with cold water twice, and drain twice.
2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the remaining ingredients; stir just to combine. Cover and set for the regular cycle.
3. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for up to 1 hour. Serve hot.
greek lemon and dill rice with feta
The Greeks have a culinary love affair with the mating of lemon and dill, two plants that have been used since antiquity (lemon trees were planted along the Tigris and Euphrates Valleys). Dill is native to the eastern Mediter ranean and contains a flavor element called limonene, which is a natural flavor complement to lemon. In Greek cooking, you find this combination in everything from soups to meat dishes. Rice is no exception. The mint is an optional ingredient, but a traditional one. This dish is also good made with brown rice; if you use it, increase the amount of chicken stock to 2⅔ cups.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular
YIELD: Serves 3 to 4
1½ cups long-grain white rice, such as basmati, Jasmati, Carolina, or jasmine
2 cups chicken stock
2 tablespoons olive oil
2 small white boiling onions, chopped
¼ cup pine nuts
¼ cup fresh lemon juice
1 tablespoon minced fresh dill or 1 teaspoon dillweed
1½ teaspoons minced fresh mint leaves or ½ teaspoon dried mint leaves, crumbled
1 cup crumbled feta cheese
1 lemon, cut into 8 wedges
1. Coat the rice cooker bowl with nonstick cooking spray or a film of olive oil. Place the rice in the rice bowl. Add the stock; swirl to combine. Close the cover and set for the regular cycle.
2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes.
3. While the rice is steaming, in a small skillet, heat the olive oil over medium heat. Add the onions and cook, stirring, until translucent and softened, about 5 minutes. Add the pine nuts and cook, stirring constantly, until golden brown (it won’t take long).
4. When the steaming period is finished, add the sautéed mixture to the rice bowl, along with the lemon juice, dill, and mint. Stir with a wooden or plastic rice paddle or wooden spoon to evenly distribute. Close the cover and let the rice steam for an additional 10 minutes on the Keep Warm cycle.
5. Serve the rice immediately, topped with some feta cheese and a lemon wedge on the side.
note: This rice will hold on Keep Warm for 1 to 2 hours, if necessary, but don’t add the lemon juice, dill, and mint until 10 minutes before you plan to serve.
brown basmati almondine (julie’s“ cheater’s pilaf” )
Brown basmati rice presented us with a bit of a challenge. Raw, it has a distinctly grassy odor. If you don’t cook it for long enough, the grassy odor and flavor will linger. The trick is to cook it in plenty of water, which ensures that you will be rewarded with fluffy, aromatic grains and a delicate, almost nutty flavor. This elegant side dish is just right with a lightly seasoned baked fish or plain roasted chicken. No one will be able to identify the hint of allspice.
MACHINE: Small (4-cup) or medium
(6-cup) rice cooker; fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 3 to 4
¾ cup brown basmati rice
1¾ cups water
1 tablespoon ghee (clarified butter;) or unsalted butter
3 tablespoons slivered almonds
¼ teaspoon salt
⅛ to ¼ teaspoon ground allspice, to taste
1. Place the rice in a fine strainer or bowl, rinse with cold water, rubbing it with your hands to remove any bits of dust; drain.
Repeat.
2. Place the rice in the rice cooker bowl. Add the water; swirl to combine. Close the cover and set for the regular/Brown Rice cycle.
3. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes.
4. While the rice is steaming, prepare the almonds. Melt the ghee in a small skillet over medium heat. Add the almonds and cook, stirring a few times, until golden brown, 2 to 3 minutes. Watch carefully; they burn easily. Set aside.
5. When the steaming period is finished, fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 3 to 4 hours.
6. Just before serving, add the almonds, salt, and allspice to the rice; stir to evenly distribute. Serve immediately.
matthew’s rice
Matthew Bunson is a scholar and author of The Wisdom Teachings of the Dalai Lama (Dutton, 1997) and Papal Wisdom, Words of Hope and Inspiration from Pope John Paul II (Dutton, 1995). And he cooks rice in his ancient rice cooker. Serve his rice with roast lamb.
MACHINE: Small (4-cup) or medium
(6-cup) rice cooker; fuzzy logic or on/off
CYCLE: Regular
YIELD: Serves 5 to 6
2 tablespoons unsalted butter
¼ cup sliced carrot rounds
1½ cups long-grain white rice or any flavorful favorite white rice
2 cups beef stock
1 tablespoon chopped fresh Italian parsley leaves
1 teaspoon dried thyme
¼ cup frozen peas
1 tablespoon chopped almonds
1. Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the carrots and cook, stirring occasionally, until they just begin to soften, 2 to 3 minutes.
2. Place the rice in the rice cooker bowl. Add the stock, parsley, thyme, peas, and sautéed carrots; swirl to combine. Close the cover and set for the regular cycle.
3. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours.
4. When ready to serve, add the remaining 1 tablespoon butter and the almonds; stir to evenly distribute. Serve immediately.
hunza rice
This dish combines basmati with dried apricots, the reputed fruit of longevity. In the summer, we like to sauté a chopped fresh apricot along with the onion and almonds. Hunza is the name of a tribe
of people living in a remote valley of the Himalayas who are blessed with an exceptionally long and healthy life due to their vegetarian diet of unprocessed foods. Because of this, they have risen to mythical status.
MACHINE: Small (4-cup) or medium
(6-cup) rice cooker; fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 3 to 4
1 cup brown basmati rice
2 cups chicken or vegetable stock or water
¼ cup minced dried apricots
2 tablespoons ghee (clarified butter;) or unsalted butter
¼ cup finely chopped red onion
¼ cup whole almonds, split in half lengthwise
1. Place the rice in a fine strainer or bowl; rinse with cold water, rubbing it with your hands to remove any bits of dust; drain. Repeat.
2. Place the rice in the rice cooker bowl. Add the stock and apricots; swirl to combine. Close the cover and set for the regular/ Brown Rice cycle.
3. When the machine switches to the Keep Warm cycle, let the rice steam for 10 to 15 minutes.
4. While the rice is steaming, melt the ghee in a small skillet over medium heat. Add the red onion and cook, stirring a few times, until softened, about 5 minutes. Add the almonds and cook, stirring, until just golden, watching carefully that they don’t burn. Remove from the heat and set aside.
5. When you are ready to serve, fluff the rice with a wooden or plastic rice paddle or wooden spoon. Add the sautéed onion mixture; stir to evenly distribute. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.
wehani rice with garden vegetables
The Lundberg family has been breeding and growing aromatic and organic rices for years in northern California. A favorite is the aromatic Wehani rice bred by the Lundbergs themselves. It packs such a wallop of flavor that it needs little embellishment. This recipe is from food and wine writer Lynn Alley, who leaves the rice cooking while she works in her garden. Then she tops it with young, fresh-picked veggies and a dusting of Parmesan. In the springtime, use peas, green onions, and fresh parsley from your garden, produce stand, or local farmer’s market; in the summer, tiny baby zucchini, slender green beans, and strips of red or yellow pepper. And in the fall, try little florets of broccoli, purple potatoes, and baby carrots. Don’t bother cutting up the small veggies, simply scrub and steam them whole. A little bit of experience will teach you when the rice is about 10 minutes away from being done; add the vegetables then.
The Ultimate Rice Cooker Page 11
