The Everything Rice Cooker Cookbook (28 page)

Japanese beech mushrooms are also known as buna shimeji mushrooms. The most common varieties found in supermarkets are the brown and white beech mushrooms.

1. In a small bowl, mix soy sauce, oyster sauce, and water. 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 garlic and fry about 3 minutes until fragrant.
   

3. Add the celery, carrots, and mushrooms, and fry for 3 to 5 minutes.
   

4. Add the prepared sauce mixture, mix well, cover rice cooker, and allow to reach a simmer. Once simmering, lift up rice cooker lid and continue simmering about 5 to 8 minutes until sauce slightly reduces (thickens).
   

5. When sauce almost reduces, add the pepper, cover rice cooker, switch to Warm, and simmer for about 10 minutes until vegetables are just tender and cooked.
   

6. Garnish with red chili before serving.
   

This is not a curry dish and does not have much sauce or gravy, though it should still be moist when served.

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 ground beef (break up into smaller bits) and cook about 8 to 10 minutes until beef turns brown on the surface and is partially cooked through. Dish out and set aside.
   

3. Add the mushrooms to the pot and fry for about 5 minutes, until slightly soft, covering rice cooker occasionally in the process of cooking.
   

4. Return beef to the pot, mixing well with mushrooms. Add oyster sauce, curry powder, salt, pepper, and water; mix well again. Cover rice cooker and allow to cook for about 10 to 12 minutes, until beef cooks through and mushrooms turn soft and tender. If the mixture bubbles too vigorously or dries out too quickly, switch to Warm to continue cooking for the remainder of the 10 to 12 minutes until mushrooms and beef absorb most of the sauce.
   

Cooking Tip

It is important to cook ground beef thoroughly because it has a larger ratio of surface area to volume than does a whole piece of meat, and therefore is at greater risk of contamination by bacteria in the air.

Spoon these mushrooms over warm toasted bread to serve. For more garlic flavor, rub crushed garlic on the toast and slather with some butter before topping with mushrooms.

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

2. Add the mushrooms and fry for 5 minutes. Add the remaining 1 tablespoon butter, stirring and covering rice cooker occasionally in the process of cooking. If the mushroom mixture dries out too quickly on the Cook setting, switch to Warm and continue to cook the mushrooms.
   

3. Once the mushrooms turn completely soft, add the parsley, salt, and pepper and mix well.
   

Cremini mushrooms are richer in flavor and nutrients than the white button mushrooms.

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 mushrooms and butter and fry for about 10 minutes, until mushrooms turn soft. Cover the rice cooker occasionally in the process of cooking. If the mushroom mixture dries out too quickly, switch to Warm, and continue to cook the mushrooms.
   

3. When mushrooms turn completely soft, add the salt, pepper, oregano, and basil. Mix well, cover rice cooker, set to Warm, and simmer for 2 minutes.
   

Using a variety of mushrooms not only adds depth to a dish; it also provides a balanced nutrition profile.

1. In a small bowl, combine the oyster sauce, chili sauce, soy sauce, vinegar, pepper, sugar, and water. 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 green onions (white portions), followed by garlic. Fry about 3 minutes until fragrant.
   

3. Add the mushrooms and prepared sauce mixture and stir-fry for 5 minutes until mushrooms turn soft and cook through, covering rice cooker occasionally in the process of cooking. If the mushroom mixture dries out too quickly, switch to Warm, and continue to cook the mushrooms.
   

4. Once the mushrooms turn completely soft, garnish with remaining green onions (green portions).
   

Mushrooms and Nutrition
Different varieties of mushrooms contain different minerals. For example, cremini mushrooms are a rich source of selenium and B vitamins, but their iron content may not be as high as shiitake mushrooms.

For something different, you can substitute chocolate chips for the sugar.

1. Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook. Place the taro on a plate that will fit into the steamer insert or basket.
   

2. When the water boils, place the steamer insert or basket that holds the taro over the boiling water. Cover the rice cooker and steam for 15 to 20 minutes until taro softens and cooks through. Dish out.
   

3. Peel the taro and mash it gently and completely with the back of a fork. Combine with sugar and honey. Add 1 tablespoon oil to the mashed taro and mix well until oil is completely blended with the mashed taro.
   

4. Add remaining 3 tablespoons oil into the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, form flat patties (about 2-inch diameter, 1-inch thick) from the mashed taro mixture and add (in batches) to the rice cooker. Pan-fry each side 3 to 4 minutes, until brown and crisp, covering rice cooker while frying each side.
   

5. Serve taro crisps with a drizzle of honey or maple syrup.
   

Cooking Tip

Steam the taro with the skin on to retain nutrition, flavors, and moisture. The skin can be easily peeled after the taro is steamed.

To uniformly coat the base of the rice cooker pot with oil, use a food oil spray or a brush. You can also dab a piece of paper towel in vegetable oil and use that to coat the base of the pot.

1. In a large mixing bowl, combine sifted flour, salt, and sugar.
   

2. In another bowl, combine the eggs and milk and whisk gently.
   

3. Make a well in the center of the flour mixture and slowly pour in egg mixture. Stir to form a thick batter. Gently stir in corn kernels.
   

4. Add half the oil into the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, drop tablespoons of batter (about 2 tablespoons batter to form about 3-inch diameter pancakes) into the pot. When bubbles appear on the surface of the pancakes in about 5 to 8 minutes, flip over to cook for another 1 to 2 minutes, until golden brown, covering pot while cooking each side. Continue until all batter is used up and adding remaining oil if oil added previously has been used up.
   

5. Serve finished pancakes warm with butter and honey.
   

As a taste variation, you can try using five-spice powder instead of cinnamon and nutmeg powder. Five-spice powder is a blend of star anise, cinnamon, cloves, fennel, and Szechuan pepper.

1. Add oil into the rice cooker, cover, and set to cook. When the base of the cooker pot gets warm, add the sweet potatoes. Fry for 6 to 8 minutes, until sweet potatoes turn crisp on the outside but remain soft inside, covering rice cooker occasionally in the process of frying.
   

2. Add the brown sugar, switch rice cooker to Warm, and stir gradually and evenly until the sugar melts. When sugar completely caramelizes in about 10 to 12 minutes, sprinkle in cinnamon and nutmeg powder.
   

3. When entire mixture becomes dry and sticky in about 8 to 10 minutes, dish out and serve warm.
   

Five-Spice or Seven-Spice

While five-spice is mostly related to Chinese cooking, seven-spice is related to Japanese and sometimes Thai cuisines. In Japanese cuisine, seven-spice is a mixture that may include spices such as sesame seeds, dried orange or tangerine peel, poppy seeds, chili, and nori seaweed. In Thailand, seven-spice is a mixture that may be a blend of chili powder, garlic, ginger, coriander, star anise, cloves, and lemon peel.

The oil called for in this recipe is used to lightly grease the cup molds (ramekins) so that the cupcakes do not stick. It is also easier to remove the cupcakes from the molds (ramekins) after steaming.

1. Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook.
   

2. In a medium bowl, lightly whisk the egg and sugar in a bowl. Slowly add the milk and mix to combine. Add the sifted flour and mix well, forming a pourable batter.
   

3. Use the vegetable oil to grease the molds. Pour the mixture into cup molds, filling about 90 percent full. Cover the cups with foil and set aside on a plate that will fit in the steamer insert or basket.
   

4. When the water in the rice cooker boils, place the steamer insert or basket that holds the cup molds over the boiling water. Cover the rice cooker and steam for about 15 minutes.
   

This is a popular dessert in Cantonese cuisine. The specialty dessert stalls in Hong Kong have a steamed milk version made solely from milk and egg white.

1. Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook.
   

2. In a separate bowl, slowly add the warm milk to the lightly whisked eggs. Then add sugar and mix well with a fork. Pour the mixture into serving bowls that will fit in the steamer insert or basket and cover the bowls with foil.
   

3. When the water in rice cooker boils, place the steamer insert or basket that holds the covered serving bowls over the boiling water. Cover the rice cooker and steam for 10 minutes.
   

Cooking Tip

For ginger-flavored custard, add 2 to 3 teaspoons of ginger juice into the milk and warm the milk in microwave. Then proceed as directed in this recipe.

Rock sugar is often used in Chinese sweet dessert soups or drinks. Rock sugar, which is made from large sugar crystals, brings subtle sweetness to a dish. As a substitution, use sugar or honey.

1. Add the water to the rice cooker pot, cover, and set to Cook. Once the water boils, add the barley and screwpine leaves.
   

2. Allow the mixture to return to a boil. Once boiling, tilt the rice cooker lid slightly to vent excessive steam. Simmer for about 30 minutes, stirring occasionally.
   

3. Add rock sugar and stir again. Continue to simmer for 15 to 30 minutes until barley is cooked. Drain the barley and screwpine leaves and discard. Retain the barley water to serve as a drink, warm or cold as preferred.
   

Green beans are also mung beans. The Chinese believe that this is a “cooling” food for the body systems and is best eaten when the weather is warm.

1. Add beans and water to the rice cooker pot. Cover, set to Cook, and bring to a boil.
   

2. Allow to boil for 15 minutes or more until the beans slightly soften, stirring occasionally and tilting the rice cooker lid slightly to vent off excessive steam.
   

3. When the beans are slightly softened, switch to Warm and simmer for about 1 hour or more until the beans cook through.
   

4. Add screwpine leaves and sugar. Stir well and continue to simmer for about 30 minutes or more or until the beans have expanded out of their skins and become soft. Serve warm or chilled.
   

Red beans can also be made into a sweet dessert soup similar to green beans. However, red beans are considered a “warming” food, different from green beans.

1. Add beans and water to the rice cooker pot. Cover, set to Cook, and bring beans and water to a boil.
   

2. Allow to boil for 15 minutes or more until the beans slightly soften, stirring occasionally and tilting the rice cooker lid slightly to vent off excessive steam.
   

3. When the beans are slightly softened, switch to Warm and continue to simmer for about 1 hour or more until the beans cook through.
   

4. Add sugar and stir until dissolved. Switch to Warm and continue to simmer for about 1 hour or more until the beans have expanded out of their skins and become soft. Add the orange zest and serve warm.
   

Cooking Tip

Before soaking red beans or green beans, rinse a few times over water to remove dirt. Discard discolored beans.

Before the times of “canned” convenience, fresh coconut milk could be bought directly from market vendors. The fresh coconut milk was obtained by finely grating the white coconut flesh, and then squeezing the flesh in a muslin cloth to extract the coconut milk.

1. Place the sweet potato and taro on a plate that will fit into the steamer insert or basket.
   

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 cubes of sweet potatoes and taro over the boiling water. Cover the rice cooker and steam for about 10 minutes, until sweet potatoes and taro are soft. Remove and set aside.
   

3. Clean out the rice cooker. Add 3 cups water, coconut milk, screwpine leaves, brown sugar, and salt to the pot. Cover rice cooker, set to Cook, and bring to a simmer.
   

4. Once simmering, switch to Warm, stir well, and slowly add the bananas and steamed sweet potatoes and taro. Stir gently for about 3 to 5 minutes.
   

5. Ladle the dessert into serving bowls and serve warm.
   

Cooking Tip

Screwpine leaves can be used as natural (green) food coloring. Blend 6 to 8 leaves and ¼ cup water in a food processor. Place the blended mixture in a strainer and squeeze out the green juice. This “extract” is often added when making cakes and desserts in Asia.

A popular Asian sweet dessert soup made from glutinous black rice is called Pulut Hitam. This is a pudding version of that dish.

1. Add rinsed rice and the water to the rice cooker pot, cover, and set to Cook. Allow to come to a boil and continue to boil for about 1 hour, stirring occasionally. When boiling vigorously, tilt rice cooker lid slightly to vent built-up steam, and simmer until rice splits open and becomes fairly soft.
   

2. With about 5 to 10 minutes to go before draining the rice, stir in 1 tablespoon honey.
   

3. Drain the rice, place in a bowl, and then mix with salt and remaining honey. Spoon the rice mixture into cups or molds and set aside on a plate that will fit in the steamer insert or basket.
   

4. Clean out the rice cooker. Fill the pot with water to about the 4-cup mark, cover, and set to Cook. When the water in the rice cooker boils, place the steamer insert or basket that holds the cups over the boiling water. Cover the rice cooker and steam for 1 hour.
   

5. Remove steamed rice from molds (turn the mold upside down above the plate; with the help of a spoon to lift the rice from the edges of the molds, the rice may just drop gently on the plate) and place on serving plates. Drizzle coconut milk and honey over the steamed rice pudding.
   

Do not be appalled by the word “fungus.” Snow fungus is just another type of mushroom that is used in Chinese medicines and cooking. It can be found in the dried foods section in Asian supermarkets and must be soaked before use. Snow fungus adds a jelly-like texture to desserts.