The Everything Rice Cooker Cookbook (13 page)

If using dried lentils, separately cook the lentils in stock for about 1 hour or more until they become tender. Canned lentils are more convenient when you want to whip up this dish in less than 30 minutes.

1. Add the water to the rice cooker pot, cover, and set to Cook. When the water comes to a boil, lift up the rice cooker lid and add the salt and pasta. Stir the pasta gently to prevent it from sticking to the base of the pot. Cover the rice cooker and allow pasta to cook for about 5 to 6 minutes. The pasta should be slightly undercooked. Dish out, drain, and set aside.
   

2. Clean out the rice cooker 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 bacon, onions, garlic, and celery and fry for about 5 minutes until onions turn soft and bacon begins to brown, covering the rice cooker occasionally in the process of cooking.
   

3. Add the partially cooked pasta and stir to coat it with the bacon mixture.
   

4. Add the lentils and stock and cover the rice cooker. Bring the mixture to a boil.
   

5. Once boiling, switch the rice cooker to Warm and continue to simmer for about 8 minutes until the pasta is fully cooked. Add salt and pepper to taste. Ladle pasta with soup into serving bowls.
   

Cooking Tip

When is pasta al dente? The only way to tell if the pasta is correctly cooked to the texture you prefer is to sample it while cooking. Al dente means the pasta is firm, yet tender. For strand-shaped pasta, for example, al dente means a tiny uncooked core in the middle of the strand.

Spicy chorizo sausage also has a lot of flavor. Use that as a variation in this dish.

1. Add the oil to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and garlic and fry for about 3 minutes or more, until onions turn slightly soft, covering the rice cooker occasionally in the process of frying.
   

2. Add sausage and fry for about 3 minutes. Stir and cover the rice cooker occasionally in the process of frying.
   

3. Stir in the tomatoes and continue to cook for about 2 minutes, covering rice cooker occasionally in the process of cooking.
   

4. Add the cooked pasta and mix well.
   

5. Switch rice cooker to Warm and add the spinach. Mix well with pasta and sauce. Serve warm.
   

This dish can be served warm or cold. It is light and refreshing and makes a wonderful summer dish.

1. Add the oil to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the garlic, ginger, and crushed red pepper flakes and fry about 5 minutes until fragrant, covering rice cooker occasionally in the process of frying. Dish out and set aside in deep mixing bowl.
   

2. Add the lemon juice and water to the garlic and oil mixture as dressing. Season with salt and pepper to taste.
   

3. Add the pasta and toss well with the dressing. Garnish with lemon zest and cilantro.
   

This dish is full of earthy flavors due to the variety of mushrooms. Choose a Chinese vegetable such as bok choy or choy sum, blanch it, and toss it into the final pasta dish.

1. Add the oil to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry until shallots turn slightly soft.
   

2. Add the mushrooms, followed by the tomatoes and water. Mix well. Cover the rice cooker and set to Cook. When the sauce mixture starts to simmer, switch the rice cooker to Warm and continue to simmer for 10 to 15 minutes or until the mushrooms become tender.
   

3. Add salt and black pepper to taste. Add the cooked pasta and mix well. Garnish with oregano before serving.
   

Due to its shape and size, macaroni can also be a good pasta choice for stir-fries.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and beans and fry about 5 minutes until shallots are slightly caramelized.
   

2. Add the ground beef (breaking up into smaller bits) and fry briskly for about 8 minutes, covering the rice cooker occasionally in the process of frying, until beef cooks through.
   

3. Add the oyster sauce and water to the pot, cover the rice cooker, and cook for about 1 minute; then switch to Warm and simmer for about 8 to 10 minutes until the beef completely cooks through.
   

4. Add the cooked macaroni and mix well with the beef mixture. Season with salt and white pepper to taste. Garnish with green onions before serving.
   

Benefits of Edamame

Edamame (green soybeans) are high in proteins and vitamins A, B, and C. They are sometimes known as “Protein of the Mountains,” as soybeans offer a complete protein profile containing all essential amino acids.

As a variation, you can add 1 tablespoon raisins to complement the savory taste of the bacon.

1. Add the oil to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the bacon and shallots and fry for about 5 minutes until shallots turn soft and bacon begins to brown, covering the rice cooker occasionally in the process of frying.
   

2. Add the spinach and fry briskly until spinach just cooks, stirring and covering rice cooker occasionally in the process of frying. Dish out in a deep mixing bowl and toss with cooked pasta and pine nuts.
   

Bowtie or ribbon pasta work well in this pasta salad recipe.

1. Turn the rice cooker to Cook. When the base of the cooker pot gets warm, add the bacon, green beans, and tomatoes. Fry for about 5 minutes until green beans turn tender and bacon begins to brown, covering the rice cooker occasionally in the process of frying. Dish out in a deep mixing bowl.
   

2. Combine cooked pasta with the green bean mixture.
   

3. In a separate bowl, combine the olive oil, lemon juice, and cilantro leaves and season with salt and black pepper.
   

4. Pour the dressing over the pasta. Top with tuna flakes and serve.
   

Cooking Tip

You can cut down on the amount of fat in this recipe by omitting the olive oil in the dressing.

Have this dish warm or cold according to your preference. Chilled soba is definitely recommended during summer.

1. In a bowl, combine the water, shoyu, mirin, and sesame oil. Ladle the dressing into serving bowls. Then portion the green onions into the serving bowls.
   

2. Add the 6 cups water to the rice cooker, cover the cooker, and set to Cook. When the water boils, add noodles and stir gently to prevent sticking to the base of the pot. Allow noodles to cook for 5 minutes or more until cooked.
   

3. Drain the noodles and plunge them into the cold-water bath for 3 to 5 minutes.
   

4. Place the noodles in the serving bowls containing the dressing, and toss to combine. Garnish with toasted sesame seeds before serving.
   

Do You Know?

Buckwheat flour is commonly dark, due to the husks left in the flour during milling. Buckwheat, which is often used in Japan to make traditional buckwheat soba noodles, is often considered an excellent health food because it is loaded with B vitamins.

Be sure to use sufficient unsalted boiling water for cooking dried soba noodles. If cooked in too little water, the noodles will become starchy and sticky. Also, take note that over cooking soba noodles will render them mushy.

1. In a bowl, combine grated ginger, green onions, shoyu, sesame oil, and 2 tablespoons water. Ladle half the dressing into serving bowls. Set the remaining half aside to “dress” the mushrooms.
   

2. Add 6 cups water to the rice cooker, cover, and set to Cook. When the water boils, add the mushrooms and blanch for 15 to 20 seconds until the mushrooms turn tender. Dish out mushrooms and place in the mixing bowl with the remaining dressing. Toss well to coat the mushrooms.
   

3. Cover the rice cooker again and return the water to a boil. When boiling, lift up the rice cooker lid and add the noodles, stirring gently to prevent sticking to the base of the pot. Allow noodles to cook for 5 minutes or more until al dente or cooked.
   

4. Drain the noodles and divide among the serving bowls containing the dressing. Toss to combine. Top the noodles with the mushrooms and serve warm.
   

Tahini is simply sesame seed butter, stone-ground from sesame seeds.

1. Add the water to rice cooker, cover, and set to Cook. When the water boils, lift up the rice cooker lid, add the noodles, and stir gently to prevent sticking to the base of the pot. Allow noodles to cook for 3 minutes or more until al dente.
   

2. Drain the noodles and plunge them into the cold-water bath for 3 to 5 minutes. Drain and set aside in serving bowls.
   

3. In a separate mixing bowl, make tahini sauce by combining tahini, sesame oil, ginger, and warm water.
   

4. Add the tahini sauce, carrots, and cucumber to the noodles. Toss gently and serve.
   

Cooking Tip

A cold-water bath removes the starch in the noodles, which is especially helpful when the noodles are served chilled.

Try this recipe with cha soba, a popular summer soba variety. These are soba noodles with a light-green tinge. Green tea powder is added to the buckwheat flour mix to make these tea-flavored noodles.

1. In a mixing bowl, combine the warm water, shoyu, mirin, ginger, and sesame oil. Chill the dressing in the refrigerator for 30 minutes to 1 hour.
   

2. Add 6 cups water to the rice cooker, cover, and set to Cook. When the water boils, add the spinach and blanch for 10 seconds. Dish out and set aside to cool.
   

3. Place mushrooms in the water and blanch for 15 to 20 seconds until the mushrooms turn tender. Dish out and set aside to cool.
   

4. Cover the rice cooker again and return the water to a boil. When boiling, lift up the rice cooker lid and add the noodles, stirring gently to prevent sticking to the base of the pot. Allow noodles to cook for 5 minutes or more until al dente.
   

5. Drain the noodles and plunge them into the cold-water bath for 3 to 5 minutes. Drain and set aside in serving bowls.
   

6. Top the noodles with the spinach and mushrooms. Serve with the chilled dressing on the side as a dipping sauce.
   

Add raw shrimp or beef slices to enhance the flavor of this soup. Add either of these ingredients during Step 2 when the water boils.

1. Add the water to the rice cooker, cover, and set to Cook. When the water boils, add noodles and stir gently to prevent sticking to the base of the pot. Allow noodles to cook for 5 minutes or more until al dente. Drain the noodles and set aside in serving bowls.
   

2. Clean out the rice cooker and wipe dry. Add 6 cups water to the rice cooker pot, cover, and set to Cook. When the water boils, add the tofu, switch the rice cooker to Warm, and allow it to simmer for 2 to 3 minutes.
   

3. Stir in kimchi and simmer for another 3 minutes. Ladle over noodles and serve. Garnish with nori.
   

Do You Know?

Similar to kelp, nori is considered a sea vegetable. Sea vegetables contain a wide range of minerals such as iodine, vitamin K, folate, iron, and calcium.

Soba can be made fresh with buckwheat flour, water, and a binder. Specialty Japanese stores may sell soba noodles fresh. However, the dried ones have a longer shelf life and can be easily found in major supermarkets. Buy fresh soba only if using it within two to three days of purchase.

1. Add 6 cups water to the rice cooker, cover, and set to Cook. When the water boils, add noodles and stir gently to prevent sticking to the base of the pot. Allow noodles to cook for 5 minutes or more until al dente. Drain the noodles and plunge them into the cold-water bath for 3 to 5 minutes. Set aside.
   

2. Clean out rice cooker and wipe dry. Cover and set to Cook. Add 2 cups water, shoyu, mirin, sugar, and salt. Cover the rice cooker and allow mixture to come to a simmer.
   

3. Add bonito flakes and ginger and stir well. Switch off rice cooker and let stand for 5 minutes.
   

4. Strain mixture into serving bowls and portion the noodles into the bowls. Top with smoked salmon slices and garnish with nori before serving.
   

Udon is a white, thick noodle made from wheat flour. Packaged fresh udon is usually found in the refrigerated foods section in supermarkets, alongside other fresh noodles.

1. Add the water to the rice cooker, cover, and set to Cook. When the water boils, add the cauliflower florets and blanch for 30 seconds. Dish out and set aside to cool. Leave the remaining water in the cooker.
   

2. Cover the rice cooker and return the water to a boil. When boiling, add noodles to blanch. Stir gently to prevent sticking to the base of the pot. Allow noodles to cook for about 2 minutes, until noodles are separated. Drain the noodles and set aside.
   

3. Clean out the rice cooker and wipe dry. Add ½ tablespoon butter to the rice cooker, cover, and set to Cook. When the base of the rice cooker gets warm, add the shallots and fry until shallots turn fairly soft.
   

4. Add garlic, ginger, cumin, and mustard seeds and fry for about 5 minutes until fragrant.
   

5. Stir in cauliflower, curry powder, turmeric, and 1 cup water. Cover rice cooker and cook until the mixture returns to a boil.
   

6. Lift up the rice cooker lid and add the remaining ½ tablespoon butter, salt, pepper, and chili flakes. Stir well and allow mixture to simmer at Warm, with the rice cooker covered, for about 10 minutes.
   

7. About 1 minute before serving, add the cilantro and mix well. Combine the noodles and cauliflower mixture in a deep bowl and toss gently before serving.
   

Cooking Tip

If cooking dried udon, refer to the manufacturer's package for instructions. Typically, dried udon is boiled for 10 to 12 minutes. The Japanese refer to the al dente quality of noodles as koshi, meaning “substance.” Noodles with “substance” should be tender with no hard core, and the noodle surface should be slippery yet not overly soft.

Udon noodles have a thicker and firmer texture than soba noodles and are better for stir-fries.

1. In a bowl, combine oyster sauce, soy sauce, brown sugar, black pepper, and 1 cup water. Stir well and set aside as gravy mixture.
   

2. Add 4 to 5 cups water to the rice cooker, cover, and set to Cook. When the water boils, add the noodles to blanch. Stir gently to prevent sticking to the base of the pot. Blanch noodles for about 1 minute until noodles are separated. Drain the noodles and set aside.
   

3. 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 rice cooker gets warm, add the onions and fry about 5 minutes until slightly soft.
   

4. Add garlic and ginger and fry about 5 minutes until fragrant, covering the rice cooker occasionally in the process of frying. Add chicken and cabbage and fry for 3 to 5 minutes until chicken partially cooks through (turns brown at the surface), covering rice cooker occasionally in the process of frying. Dish out and set aside, leaving the remaining oil in the rice cooker.
   

5. Add the prepared gravy mixture to the pot, cover rice cooker, and cook for 1 to 2 minutes until mixture bubbles.
   

6. Return the cabbage and chicken mixture to the gravy, stir in remaining 1 cup water, and cook for 2 to 3 minutes until chicken cooks through, switching to Warm if gravy mixture bubbles too vigorously.
   

7. When sauce reduces and thickens, add the udon noodles and toss well with the gravy. Add salt and pepper to taste. If you haven't already, switch the rice cooker to Warm and allow noodles to simmer until they absorb most of the gravy. Serve warm.