Rice Cooker Meals

Springtime Rice is made with Morels and peas

Buttered 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). 

---

Steel Cut Oats with Berries