The Everything Rice Cooker Cookbook (24 page)

A can of mixed beans provides variety, color, and a balanced profile of minerals and fiber from the bean family.

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 onions are slightly soft. Add the garlic and fry about 3 minutes until fragrant.
   

2. Add the celery and carrots and fry for 2 to 3 minutes, covering the rice cooker occasionally in the process of cooking.
   

3. Add the beans, zucchini, tomatoes, and water; mix well. Cover rice cooker and allow to reach a slight simmer. Stir occasionally.
   

4. Switch to cooker to Warm and simmer about 10 to 12 minutes until vegetables turn tender. Add the basil, mix well, and then season with salt and pepper to taste.
   

Cooking Tip

When slicing or dicing vegetables such as carrots, celery, and zucchini, it is best to slice or dice at a bias to expose a larger surface area during cooking, resulting in shorter cooking time.

This is an extremely simple and tasty recipe that can be made in less than 10 minutes.

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. Add the garlic and ginger and fry about 3 minutes until fragrant.
   

2. Add the chickpeas and frozen peas and mix well. Cover rice cooker and cook for 1 to 2 minutes. Stir occasionally.
   

3. Add the green onions and chili; mix well. Season with salt and pepper to taste.
   

For best results, dice the bell pepper instead of slicing, so that the consistency of the final dish, especially in the shape of the beans and peppers, remains.

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 soft. Add the garlic and ginger and fry about 3 minutes until fragrant.
   

2. Add the bell peppers and beans and fry about 5 to 8 minutes until peppers turn tender, covering rice cooker in the process of cooking. Season with salt and pepper to taste. Garnish with cilantro.
   

The corn kernels add a hint of sweetness and color contrast to this dish. Omitting this ingredient will not affect the “Thai factor.”

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, lime leaves, and chili and fry about 3 minutes until fragrant, covering rice cooker occasionally in the process of frying.
   

3. Add the lentils, corn, and ½ tablespoon cilantro. Mix well and fry for about 3 minutes, covering rice cooker occasionally in the process of cooking.
   

4. Season with salt and pepper to taste. Remove the lime leaves, drizzle in the lime juice, and garnish with remaining cilantro before serving.
   

Cooking Tip

The kaffir lime leaves may be quite difficult to chew. Add them whole to give aroma and flavor to the dish, and then remove the leaves before serving.

In addition to being perfect finger-friendly vegetarian snacks, these patties make healthy vegetarian burgers as well.

1. Mash the beans in a large bowl with a fork until thick and pasty.
   

2. Blend the bell peppers, onion, and garlic in a food processor to produce a finely grated mixture.
   

3. Combine the bell pepper mixture with the mashed beans, followed by cumin, chili powder, and egg. Use your fingers to evenly combine the mixture until it is sticky and holds together. Form into patties and set aside.
   

4. Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add patties (in batches), and fry each side for about 3 minutes or until browned. Cover rice cooker while frying. Repeat with the remaining oil and patties.
   

The chicken stock used in this recipe produces a smooth-textured, flavorful egg custard.

1. Fill the rice cooker pot with water to about the 3-cup mark. Cover the rice cooker and set to Cook.
   

2. In a bowl suitable for placing into the steamer insert or basket of the rice cooker, whisk the eggs with salt and pepper. Add chicken stock to the whisked egg mixture. Stir to combine and DO NOT whisk again. Cover or seal the bowl containing the egg mixture with foil. Place the bowl in the steamer insert or basket.
   

3. When the water in the rice cooker boils, place the steamer insert or basket with the bowl of eggs into the rice cooker. Steam, with the rice cooker covered, for 10 minutes until the egg custard sets.
   

4. When ready to serve, drizzle sesame oil on top of the egg custard and garnish with green onions.
   

Cooking Tip

Use a sieve to strain the whisked egg to remove egg-white strands and foam. It will improve the quality and texture of the egg custard.

This is a popular appetizer in Japanese cuisine. Chawan means “tea-bowl,” and mushi means “steaming.” Thus Chawanmushi means “Steamed in a Tea-Bowl.”

1. Set the rice cooker to Cook. Add the dashi stock, Japanese soy sauce, mirin, and salt to the pot. Cover the pot and bring to a simmer for about 5 minutes.
   

2. Switch off rice cooker, pour out dashi mixture, and allow it to cool to room temperature.
   

3. Clean out the rice cooker. Fill the pot with water to about the 3-cup mark. Cover the rice cooker and set to Cook.
   

4. In a separate bowl, whisk the eggs and add the cooled dashi mixture to the eggs. Sieve the whisked egg mixture to remove remnants of egg-white strands. Set aside.
   

5. Divide shiitake, shrimp, and green onions into two
   chawanmushi
   cups, or teacups. Fill each cup ¾ full with the egg mixture. Cover and seal the cups with foil. Place the cups in the steamer insert or basket.
   

6. When the water in the rice cooker boils, place the steamer insert or basket with the cups into the rice cooker. Steam, with the rice cooker covered, for about 10 minutes until the egg custard sets.
   

Also known as tea leaf eggs, these are commonly sold as savory snacks by street vendors or in night markets in China, Hong Kong, Taiwan, and other Chinese communities.

1. Fill the rice cooker pot with 4 cups water, or enough water to cover the eggs. Cover the rice cooker and set to Cook. Bring the water to a boil.
   

2. Once boiling, gently add the eggs to boil for about 10 minutes. When eggs are hard-boiled and cooked, remove them from the hot water and rinse them in a separate cold-water bath.
   

3. When eggs are cooled, gently crack the shells using the back of a teaspoon, to introduce “crack lines” throughout the egg. Do not peel off the eggshell. The “cracked” eggshell should be intact with the egg.
   

4. Return the “cracked” eggs to the water in the pot, and add the soy sauce, black tea, cinnamon stick, star anise, and brown sugar. Cover rice cooker and allow the tea mixture to simmer.
   

5. Once simmering, switch rice cooker to Warm and simmer eggs in tea mixture for about 2 hours.
   

Cooking Tip

If not consumed immediately, remove the eggs from heat after simmering for two hours, and allow them to sit for two more hours in the braising liquid. The longer they are allowed to sit, the more flavorful they are.

Always check for the expiration date on the egg carton. If you're not a frequent user of eggs, buy them in smaller cartons so they will not go bad before you can consume them. Store eggs in the refrigerator until ready to use.

1. Fill the rice cooker pot with 4 cups water or enough water to cover the eggs. Cover the rice cooker, set to Cook, and allow to come to a boil.
   

2. Once boiling, gently add the eggs to boil for about 10 minutes. When eggs are cooked, remove them from the hot water and rinse them in a separate cold-water bath. Once cooled, peel the hard-boiled eggs and slice each egg in half. Set the eggs aside on a serving plate, cut-side up.
   

3. 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.
   

4. Add the ginger, curry powder, cumin, water, salt, and pepper. Fry for about 3 minutes until the shallots are completely caramelized, covering the rice cooker occasionally in the process of frying.
   

5. Ladle the caramelized shallot mixture over the eggs and serve with steamed rice.
   

When intending to boil eggs, always take them out of the refrigerator ahead of time and allow them to come to room temperature. Cold eggs will crack when dropped in boiling water.

1. Fill the rice cooker pot with 4 cups water or enough water to cover the eggs. Cover the rice cooker, set to Cook, and bring the water to boil. Once boiling, gently add the eggs for about 10 minutes. When eggs are cooked, remove them and set aside to cool. When cooled, peel the hard-boiled eggs and slice each egg in half. 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 onions and fry about 5 minutes until slightly soft.
   

3. Add the garlic, ginger, chili powder, turmeric, and coriander and fry about 3 minutes until fragrant, covering rice cooker occasionally in the process of frying.
   

4. Add the tomatoes, chili, and water. Cover rice cooker and allow mixture to simmer.
   

5. Once simmering, add the boiled eggs, cover rice cooker, and cook for 1 minute, then switch to Warm and cook for another 2 to 3 minutes. Serve with steamed rice.
   

Cooking Tip

Instead of adding whole boiled eggs to the spicy gravy, you can slice the eggs into halves or quarters. Part of the egg yolk will disintegrate in the gravy and thicken the curry. However, if adding sliced eggs, do not stir excessively or the entire curry will become too mushy and will not look presentable.

Substitute long beans for the French beans if you prefer.

1. In a small bowl, whisk the eggs with soy sauce and pepper. Set aside.
   

2. Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the green beans, sprinkle in salt and pepper to taste, and fry for about 5 minutes, covering rice cooker occasionally in the process of frying, until green beans have turned slightly tender.
   

3. Gently pour in the whisked eggs so that they spread evenly across the surface of the pot and cover the green beans. Allow the eggs to cook on one side for 3 to 5 minutes until slightly browned, then flip to the other side to complete cooking in about 3 minutes, covering the rice cooker in the process of cooking the eggs.
   

4. When eggs have cooked and set, switch off rice cooker, dish out, and serve.
   

Traditionally, this dish is a deep-fried pancake filled with eggs, vegetables, and leftover meat or seafood. Today, the cooking method has changed to pan-frying, especially when this dish is homemade.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shrimp and fry about 8 to 10 minutes until shrimp turn pink and almost cooked. Dish out and set aside to cool. Leave the remaining oil in the pot.
   

2. In a bowl, whisk the eggs with soy sauce and pepper. Add the green onions and cooled shrimp and whisk gently to combine.
   

3. Cover the rice cooker, set to Cook, and heat the oil that remains in the pot. When base of pot is warm, gently pour in the egg mixture and fry, breaking up the eggs while cooking, covering the rice cooker in the process of frying the eggs. Once the eggs are cooked through, dish out and serve.
   

Cooking Tip

You do not need to restrict yourself to leftover ingredients when making this dish. Use fresh ingredients to match up with the fresh eggs!

As an alternative, use ground beef or chicken.

1. In a small bowl, whisk the eggs with soy sauce and pepper. Set aside.
   

2. Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the pork (break into small bits and spread evenly across the pot) and fry about 10 to 12 minutes until pork is cooked, covering rice cooker occasionally in the process of frying. Season with salt and pepper to taste.
   

3. Gently pour in the eggs so that the eggs spread evenly across the pot surface and cover the pork bits. Sprinkle in cilantro and allow the eggs to cook on one side for 3 to 5 minutes until slightly browned, covering the rice cooker in the process of cooking the eggs. When egg has cooked and set, switch off the rice cooker, dish out, and serve.
   

Cooking Tip

As an alternative cooking step, you can dish out the cooked pork to cool. Then add the pork, seasoning, and cilantro leaves into the whisked egg mixture and whisk to combine all the ingredients. This will take more time since you need to wait for the pork to cool. However, it might be easier to control the cooking process as the entire egg mixture is added all at the same time and fried at the same temperature.

If you want your eggs fluffier, add 1 to 2 tablespoons more milk when you whisk the eggs.

1. In a bowl, lightly whisk the eggs, milk, chili, salt, and pepper to combine. Set aside.
   

2. 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, covering rice cooker occasionally in the process of frying.
   

3. Gently pour in the whisked eggs so that they spread evenly across the pot surface. Cover rice cooker, lifting the lid occasionally to monitor. When the omelet is almost cooked in 5 to 8 minutes, fold it in half in the rice cooker, cover rice cooker, switch the cooker to Warm, and allow to cook for 30 seconds longer.
   

4. Transfer omelet onto a plate and serve immediately.
   

Cooking Tip

To make sure the omelet is presented nicely (and not broken to pieces), try not to move the eggs too much when frying. As the eggs begin to set on the base of the pot, try lifting the eggs slightly at the edge to allow uncooked portions of the egg to flow underneath to be cooked.