The Everything Rice Cooker Cookbook (27 page)

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onion, garlic, curry powder, turmeric, and chili flakes and fry for about 3 to 4 minutes until onion turns slightly soft and the mixture is fragrant, covering rice cooker occasionally in the process of cooking.
   

2. Add the cauliflower, cabbage, peas, water, salt, and pepper. Mix well. Cover the rice cooker and allow it to come to a slight simmer. Cook for about 15 minutes, switching to Warm if the mixture bubbles too quickly or starts to dry out.
   

3. Toward end of cooking, slowly stir in coconut milk. Mix well and simmer for 2 minutes before serving.
   

Use grated garlic and ginger instead of minced to reduce preparation time.

1. Add the butter to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 3 minutes until soft.
   

2. Add the okra, followed by all the remaining ingredients. Cover and cook for about 5 minutes, stirring occasionally.
   

3. Switch the rice cooker to Warm. With the rice cooker covered, simmer for 12 to 15 minutes, stirring occasionally until okra is tender. Serve with either rice or Indian
   roti
   (bread).
   

Stewing is a good method to cook eggplants since you can control the amount of fat. Use 2 to 3 tablespoons extra-virgin olive oil instead of butter for a healthier recipe.

1. Add the butter to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots, garlic, ginger, cumin, turmeric, and red chili flakes and fry for about 5 minutes until shallots are soft, covering rice cooker occasionally in the process of frying.
   

2. Add the eggplant and mix well with the spices. Cook for about 5 minutes, stirring and covering rice cooker occasionally in the process of cooking.
   

3. Add the tomatoes, water or stock, salt, and pepper. Mix well, switch to Warm, cover the rice cooker, and simmer for about 15 minutes or more, stirring occasionally until eggplant is tender. Serve with either rice or Indian
   roti
   (bread).
   

Undercooked Brussels sprouts usually taste slightly bitter and may turn off many people.

1. Place Brussels sprouts on a plate that will fit into the steamer insert or basket. Set aside.
   

2. Fill the rice cooker pot with water to about the 4-cup mark, cover, and set to Cook.
   

3. In a small bowl, mix the oyster sauce with warm water. Set aside as sauce.
   

4. When the water in the rice cooker boils, place the steamer insert or basket that holds the plate of Brussels sprouts into the rice cooker and steam, with the rice cooker covered, for 3 to 4 minutes until sprouts slightly soften. Drain excess water from the Brussels sprouts and set aside.
   

5. Clean out 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 garlic and ginger, followed by Brussels sprouts, placed cut-side down. Fry for 2 to 3 minutes, covering the rice cooker occasionally in the process of cooking.
   

6. Add the sauce mixture, salt, and pepper, and mix well. Allow to simmer for 1 to 2 minutes, switching to Warm if mixture bubbles too vigorously.
   

Cooking Tip

Brussels sprouts seldom come in uniform sizes. To prepare the bigger sprouts for cooking, use a paring knife to cut a small cross at the bottom, about ½-inch deep into the sprouts. This will ensure that the bigger sprouts cook faster than they otherwise would and all the sprouts will be cooked evenly in the same amount of time.

As this recipe uses only a few basic ingredients, try to play on the spice factor by mixing white and black pepper to give more depth, flavor, and aroma to the dish.

1. Place Brussels sprouts on a plate that fits into the steamer insert or basket. Set aside.
   

2. Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook. When the water in the rice cooker boils, place the steamer insert or basket that holds the plate of Brussels sprouts into the rice cooker and steam, covered, for 3 to 4 minutes until sprouts slightly soften. Drain excess water from the Brussels sprouts and set aside.
   

3. Clean out the rice cooker and wipe dry. Add the butter to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add Brussels sprouts, cut-side down, and fry for about 2 to 3 minutes until tender. Before serving, add salt and freshly ground black pepper. Toss well.
   

Add pine nuts to give an added crunch and texture to this otherwise soft-textured dish.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the kale and mushrooms, and pan-fry for about 2 to 3 minutes, until the vegetables become tender. Add water if mixture is too dry.
   

2. Add salt and pepper and toss well for another 1 to 2 minutes before serving.
   

When Asians refer to long beans, they usually mean Chinese long beans or yard-long beans. These are different from the shorter-length green beans or French green beans. The taste is different as well, so it may be tricky if you choose to substitute.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add garlic and ginger, followed by beans and carrots. Pan-fry for about 2 to 3 minutes, covering rice cooker occasionally in the process of frying.
   

2. Gradually stir in the water, cover rice cooker, and allow to simmer for 2 to 3 minutes until beans and carrots become tender and cook through, switching to Warm if the mixture bubbles too vigorously or dries out too quickly.
   

3. Before serving, sprinkle dried oregano over the vegetables. Best served as a side dish with a main course of grilled fish.
   

If using fresh baby spinach, make sure the moisture from blanching the spinach is fully drained. You must try to remove as much moisture as possible so that it will not affect the creamy consistency of the final dish.

1. Add the butter to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and pan-fry for about 2 to 3 minutes, until shallots turn soft and slightly caramelize.
   

2. Add the spinach and cook, stirring about 5 minutes, just until the liquid is released.
   

3. Slowly add the cream and cook about 8 to 10 minutes until cream reduces by almost half, covering rice cooker in the process of cooking. Switch to Warm and simmer for about 2 to 3 minutes, stirring occasionally until the mixture is thick and creamy.
   

4. Add salt and pepper and stir well into the creamed mixture. Remove from the heat and serve immediately.
   

Also known as Chinese broccoli or Chinese kale, Kai Lan has slightly bitter leaves and thick stems. It is a popular vegetable, especially in Cantonese cuisines. This recipe uses some butter to bring a richer taste and aroma to the dish.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the butter and shallots and pan-fry for about 3 to 4 minutes, until shallots turn soft and slightly caramelized, covering rice cooker occasionally in the process of frying. Remove and set aside. Leave the remaining oil in the pot.
   

2. Add the Kai Lan stalks to the pot and pan-fry for about 2 minutes, covering the rice cooker occasionally in the process of cooking.
   

3. Add the Kai Lan leaves and toss well with the stalks. Add 2 tablespoons of water, cover the rice cooker, and allow to simmer for 1 to 2 minutes.
   

4. Sprinkle with salt and return the shallots to the pot. Toss well in the pot before serving. If mixture appears too dry, add remaining water, cover rice cooker, and simmer for about 1 to 2 minutes, then serve.
   

Cooking Tip

The thick stems of Kai Lan take a long time to cook compared to the leaves. It is important to cook the stems first, then add the leaves toward the end of cooking. This will ensure that the vegetable is uniformly cooked.

Add some toasted nuts to complement the sweet and tender raisins.

1. 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 fry about 5 minutes until soft, covering rice cooker occasionally in the process of frying.
   

2. Add the chard stems and fry for about 2 minutes. Add half the raisins and ¼ cup of the water and allow to simmer for 3 to 4 minutes, covering the rice cooker, until stems are softened.
   

3. Add chard leaves and remaining water and simmer, covered, for about 2 to 3 minutes until leaves become tender.
   

4. Sprinkle the remaining raisins over the vegetables before serving.
   

Do You Know?

Mature chard leaves and stalks are typically cooked to reduce the bitter flavor, especially in the stems. Lemon juice may be added to offset the bitterness of the dish.

This recipe is adapted from gumbo, using some of the key gumbo ingredients such as onions and bell peppers.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the garlic, onion, and bell peppers. Fry about 5 minutes until tender, covering rice cooker occasionally in the process of frying.
   

2. Add the okra, mushrooms, diced tomatoes, bay leaves, water, salt, and pepper. Cover rice cooker and allow to reach a slight simmer. Stir occasionally, then switch rice cooker to Warm and simmer for about 30 minutes until mixture reaches a slightly thick stew consistency.
   

3. About 5 minutes before the end of cooking, add the flour, stirring occasionally to further thicken the stew. Remove the bay leaves before serving.
   

Mushrooms absorb moisture quite readily. With the marinated pork stuffing and sauce, the mushrooms become plump, juicy, and moist when steamed.

1. In a bowl, combine the pork with soy sauce, Chinese cooking wine, ginger, ½ tablespoon green onions, sesame oil, salt, pepper, corn flour, and egg. Form the mixture into meatballs (1-inch diameter) or a size that will fit into mushroom cavity. Stuff the pork mixture into the mushroom caps and set aside on a plate that will fit into the steamer insert or basket.
   

2. In a separate bowl, mix the oyster sauce, ginger, brown sugar, pepper, and water into a sauce and ladle over the stuffed mushrooms. Cover the plate of stuffed mushrooms with plastic wrap to prevent excess condensation during steaming.
   

3. Fill the rice cooker pot with water to about the 3-cup mark. Cover and set to Cook. When the water boils, place the steamer insert or basket that holds the plate of mushrooms into the rice cooker, cover rice cooker, and steam for about 15 minutes until the pork cooks through.
   

4. Garnish with remaining green onions before serving.
   

Cooking Tip

Try to get mushrooms with medium or large caps, to allow room for stuffing. However, a smaller mushroom cap is a good idea if you intend to serve these as appetizers or starters, as they look cute and presentable.

It is best to use at least two varieties of mushrooms to increase the depth of earthy flavors in this dish.

1. Fill the rice cooker pot with 4 cups water. Cover the rice cooker and set to Cook. When water boils, add the barley, cover rice cooker, and boil about 25 minutes until barley softens. Strain the barley, reserving 2 cups of barley water. Set aside.
   

2. 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 shallots and fry about 3 minutes until slightly soft.
   

3. Add the mushrooms and fry for about 5 minutes or until mushrooms turn slightly tender, covering rice cooker occasionally in the process of frying.
   

4. Add the butter and mix well with mushrooms. Add the cooked barley and reserved barley water, vegetable stock, bay leaf, salt, and pepper. Mix well, cover rice cooker, and allow to come to boil.
   

5. Once boiling, switch to Warm and allow to simmer for about 20 minutes until mushrooms become tender. Remove bay leaves before serving.
   

6. Garnish with oregano and serve with crusty rolls.
   

Place mushrooms in a vented package (such as a paper bag) and store them in the vegetable drawer of the refrigerator where there is cool air circulation.

1. 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 fry about 5 minutes until slightly soft. Add the garlic and fry about 3 minutes until fragrant.
   

2. Add the mushrooms and fry for about 3 minutes until mushrooms become soft (start to give off their liquid). Stir frequently, covering the rice cooker occasionally in the process of cooking.
   

3. Add the butter, followed by potatoes, rosemary, sage, and thyme. Mix well. Stir in the vegetable stock, cover rice cooker, and allow to come to a boil.
   

4. Once boiling, switch to Warm and simmer for about 20 minutes until potatoes are soft and disintegrate when pierced with a fork and the soup slightly thickens.
   

5. Stir in parsley, salt, and pepper. Mix well and cook at Warm for about 2 to 3 minutes. Serve immediately.
   

Cooking Tip

If you intend to have leftovers, store the stew covered in an airtight container in the refrigerator for up to three days. If it becomes too thick to be reheated, add some extra stock to thin it down.

Many supermarkets sell prepackaged mixed-variety fresh mushrooms. Be on the lookout for this convenient choice.

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 fry about 3 minutes until slightly soft.
   

2. Add the garlic, ginger, fennel, cinnamon, and cloves. Fry about 3 minutes until fragrant.
   

3. Add the curry powder, turmeric, pepper, and chili powder. Mix well.
   

4. Stir in tomatoes and cook for about 8 to 10 minutes, cover rice cooker occasionally in the process of cooking.
   

5. Add the mushrooms, water, and salt. Cover the rice cooker and allow to come to a boil.
   

6. Once boiling, switch to Warm and simmer for 30 minutes until mushrooms become tender.
   

7. Garnish with cilantro before serving.
   

Korma is a type of mild curry or stew made by adding milk, cream, yogurt, or coconut milk.

1. 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 fry about 5 minutes until slightly soft.
   

2. Add the ginger, garlic, cumin, coriander, cardamom, and turmeric and fry for about 2 minutes, stirring constantly, until fragrant.
   

3. Add the mushrooms and water, cover rice cooker, and bring to a simmer.
   

4. Once simmering, add the yogurt, stir gently, switch to Warm, and cook about 20 minutes, stirring occasionally until the mushrooms are tender.
   

5. Add salt and pepper. Garnish with cilantro leaves.
   

Cooking Tip

Yogurt is a popular dairy product used in Indian cooking. It can be a good substitute for cream or milk but it does not work in every recipe. It depends on the dish itself. Yogurt tends to be slightly sour, so in a recipe that uses milk and lemon juice as ingredients, yogurt might be a good substitution.

Ghee is often used in Indian cooking as the cooking oil. You can substitute the vegetable oil in this recipe with ghee, and the flavors brought to the final dish will be different.

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

2. Add the ginger, garlic, turmeric, and chili powder. Fry for about 2 minutes, stirring constantly, until fragrant.
   

3. Stir in tomatoes, cumin, coriander, garam masala, mushrooms, peas, and water. Cover rice cooker and bring to a simmer.
   

4. Once simmering, lift up rice cooker lid, stir occasionally, and continue to simmer about 10 to 12 minutes until gravy slightly reduces (thickens) and mushrooms are tender.
   

5. Add salt and pepper, and stir well. Cover rice cooker, switch to Warm, and simmer for about 1 minute.
   

You can find oyster mushrooms and trumpet mushrooms in most Asian supermarkets and some other larger supermarkets. These are “meaty” mushrooms and are good substitutes when adapting meat recipes to vegetarian recipes.

1. In a small bowl, mix soy sauce, water, half the amount of Chinese cooking wine, and brown sugar. Set aside as sauce.
   

2. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the ginger and garlic and fry about 3 minutes until fragrant.
   

3. Add the mushrooms and fry about 5 to 8 minutes until mushrooms turn slightly tender, covering rice cooker occasionally in the process.
   

4. Add the prepared sauce and stir well. Cover rice cooker and allow it to come to a simmer for 5 to 8 minutes, lifting rice cooker lid and stirring occasionally if mixture bubbles too vigorously. If bubbling too much, switch to Warm and simmer for about 15 minutes until mushrooms cook through and sauce slightly reduces (thickens).
   

5. Before serving, switch back to Cook. Once simmering, drizzle in remaining Chinese cooking wine and add fresh basil and red chili. Mix well and simmer for about 1 minute. Best served with steamed rice.
   

Cooking Tip

Oyster mushrooms have caps that look like a fan and have cream-colored gills. The caps grow directly on wood, and so the mushrooms have no stems. If the caps are too big, slice them into halves before using. Trumpet mushrooms look very different from oyster mushrooms. They have thick, fleshy stems and a small cap relative to the size of the stem. While the stems of some species of mushrooms tend to be tough and are not used in cooking, the thick stems of the trumpet mushrooms are firm and constitute the main “flesh” of these mushrooms. Thinly slice the stems before using.

There is always confusion about whether mushrooms should be washed prior to using. If you prefer not to wash the mushrooms under water to clean off dirt remnants, you can use a clean, damp cloth to gently wipe the caps and stems (if using the stems).

1. In a bowl, combine the grated ginger, dark soy sauce, sugar, and water. Mix well and set aside as sauce.
   

2. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shredded ginger and fry about 3 minutes until fragrant. Add the mushrooms and mix well with the ginger.
   

3. Stir in the prepared sauce and mix it well with mushrooms. Add salt and pepper, cover rice cooker, and allow to reach simmer. Lift up rice cooker lid and continue to simmer about 5 to 8 minutes until sauce slightly reduces and thickens.
   

4. When sauce almost reduces, cover rice cooker, switch to Warm, and simmer for 5 more minutes.
   

5. Drizzle sesame oil over the mushrooms before serving.