300 Best Rice Cooker Recipes
Also Including Legumes and Whole Grains
by Katie Chin
Robert Rose Inc.
October 2011
$24.95/Paperback
Color Photographs
ISBN-13: 978-0778802808

Contact: Martine Quibell
416-322-6552 x 3133
mquibell@robertrose.ca

When is a rice cooker not a rice cooker? When it becomes one of the most versatile and useful tools in an contemporary cook’s kitchen. We all know that you can make perfect rice in a rice cooker, but whole grains and beans are also perfectly suited to it. Discover a collection of recipes for a broad range of grains and legumes, including barley, quinoa, polenta, oatmeal, lentils, black beans, and more.

These wonderful recipes, created specifically to be made in a rice cooker, are inspired by flavors from around the corner and around the world. You can prepare everything from breakfast, appetizers and snacks to soups and salads to full meals and side dishes-and even dessert! So if you’re in the mood for a hearty stew or paella, a heavenly risotto or some authentic homemade dim sum, look no further than your rice cooker for perfect results every time.

Also included is valuable information on the various types of rice cookers and their features, tips on how to use your rice cooker, and comprehensive guides to the many varieties of rice, grains, and legumes, including details on purchasing, storage and cooking techniques, as well as handy cooking charts.

Packed with great meal ideas, easy to master methods, helpful tips and ingredient information, this is truly the definitive collection of rice cooker recipes-a book home cooks will find themselves turning to over and over again.

About the Author

Katie Chin is a cookbook author, chef, television personality, entertaining and Asian lifestyle expert, food blogger, and spokesperson. She’s based in Los Angeles, California.

Sample Recipes

Arroz con Pollo

Arroz con pollo (which translates as “rice with chicken”) is a traditional Latin dish and a speedy one-pot meal that is perfect for weekdays even for guests. I love how the red and green peppers pop among the beautifully hued saffron rice. It’s perfect with a tossed green salad and a pitcher of sangria. Ole!

Makes 4 to 6 servings

Large (10 cup) rice cooker
3 tbsp extra virgin olive oil
1 lb boneless skinless chicken thighs, cut into 1/2-inch (1cm) pieces
2 cloves garlic, minced
1 cup finely chopped onion
2 cups long-grain white rice, rinsed and drained
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
1 can (14 oz) diced tomatoes, with juice
2-3/4 cups chicken broth
1 bay leaf
2 tsp ground cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp crushed saffron threads, steeped in 1/4 cup hot water
1 cup fresh shelled peas (or thawed frozen)
1/2 cup small pimento-stuffed olives, rinsed and drained

1. Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the pan gets hot, add oil and swirl to coat. Sauté chicken for 4 to 5 minutes. Stir in garlic and onion; sauté for 2 minutes or until onion is softened and chicken is browned.

2. Stir in rice, red pepper, green pepper, tomatoes, broth, bay leaf, cumin, salt, pepper and saffron threads in water. Cover and reset for the Regular cycle.

3. When the machine switches to Keep Warm, stir in peas and olives. Cover and steam for 10 minutes. Fluff with a wooden spoon or plastic rice paddle. Serve hot.

Variation: For a spicier dish, add some chopped chorizo sausage with the rice.

Lemony Risotto with Shrimp

I love the refreshing burst of lemon in this dish, and it’s a fantastic recipe to make when fresh corn is in season. Vibrant shrimp make it a colorful dish for entertaining. Just double the recipe and serve with a mixed green salad for an easy, breezy dinner.

Makes 4 to 6 servings

Medium (6-cup) or large (10-cup) rice cooker
2 tbsp extra virgin olive oil
5 tsp butter, divided
1 cup finely chopped onion
1 tbsp grated lemon zest
1 cup Arborio rice
1/4 cup dry white wine
3 cups chicken broth
12 medium shrimp, peeled and deveined
1 cup corn kernels (fresh or thawed frozen)
3 tbsp freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese
1 tsp salt
Finely chopped fresh parsley
Additional lemon zest
Additional freshly grated Parmesan cheese
4 to 6 lemon wedges

1. Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the pan gets hot, add oil and 3 tsp (15 mL)of the butter; let butter melt. Sauté onion for about 2 minutes or until softened. Stir in lemon zest.

2. Add rice, stirring until it’s completely coated. Cook, stirring, for about 4 minutes or until rice is mostly translucent and only a dot of white remains. Sir in wine and cook for 3 to 4 minutes or until liquid has evaporated. Stir in broth. Cover and reset for the Porridge or Regular cycle. Set a time and cook for 20 minutes, stirring 2 to 3 times.

3. When the timer goes off, fold in shrimp, corn and lemon juice. Set the timer for 5 minutes.

4. When the machine switches to Keep Warm or the timer goes off, check to see whether the risotto is al dente and the shrimp is pink and opaque. If a lot of liquid remains, stir the risotto and cook for a few more minutes. When the proper consistency is achieved, fold in the remaining butter, cheese and salt. Serve hot, sprinkled with parsley, lemon zest and cheese, with a lemon wedge on the side.

These recipes may be reproduced with the following credit:

Excerpted from 300 Best Rice Cooker Recipes by Katie Chin © Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.