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Recipes from my kitchen

Rice Cooker Meals

5/20/2015

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Picture
Springtime Rice is made with Morels and peas
PictureButtered Rice with Toasted Seaweed
This morning, I found an article in my Facebook newsfeed from Epicurious called How To Make Dinner in a Rice Cooker.   Considering I make dinner in a rice cooker at least once a week, I figured I’d check it out.

They have some great ideas in this article – including a few that I haven’t tried.  But it inspired me to share some of the simple rice cooker meals that I make.

Springtime Rice
  •  1 ½ cups of white rice
  • 2 tablespoons of butter or earth balance spread
  • 3 ½ cups chicken stock
  • ¼ teaspoon salt
  • 8-10 morel mushrooms
  • ¼ cup fresh peas

Combine in rice cooker, set it and forget it.

Buttered Rice With Toasted Seaweed

  • 1 cup white rice
  • 2 tablespoons of butter or earth balance spread
  • ¼ teaspoon salt
  • 2 cups water

Enough toasted Nori to mix into the rice

Cook the rice, add the Nori to the finished rice in the bowl. (aprox 2 sheets)

Coconut Rice Pudding

  • 1 cup Arborio rice
  • 2 ½ cups coconut milk (from a can – full fat)
  • 2/3 cup sugar
  • 1 vanilla bean pod, seeds scraped
  • *Optional – 1/3 cup raisins

Set the rice cooker, remove the finished pudding and serve.  You can serve this hot or cold.

Steel cut Oats with Frozen Berries

This is a wintertime favorite.  I like this when it’s so cold outside that I need something warm and filling with a touch of berries to remind me that summer will come again.

  • 1 cup steel cut oats
  • 4 cups water
  • ¼ teaspoon salt
  •  handful of frozen berries


Sometimes I'll dress the bowl with some real maple syrup, other times just a pat of Earth Balance (or butter). 

Picture
Steel Cut Oats with Berries
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    Deb 

    I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and  @Debs121212 on Instagram.

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