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Rice Cooker Meals

Scheduled Pinned Locked Moved Off Key - General Discussion
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  • S Offline
    S Offline
    Steve Miller
    wrote on last edited by Steve Miller
    #1

    I’ve been messing with the rice cooker and have settled on a quick rice bowl I like very much. Quick, cheap, easy, and uses up leftovers. Hundreds of variations are possible, depending on what’s going sideways in the fridge and what flavor I feel like at the moment, but here are the basics.

    Sauté mirepoix in bottom of rice cooker in a tiny amount of olive oil. Add garlic (fresh or powder) and sautee a bit longer. Add leftover bits of cooked meat/fish if I have some and heat through. Add leftover or frozen veg. Add rice/water or stock.

    Push button.

    That basic recipe makes a rice bowl WAY better than most takeout. No weird additives, either. Always comes out perfectly.

    I’ve been playing with Asian/Mexican/Middle Eastern versions. If anyone has suggestions I’d love to try them!

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    • MikM Offline
      MikM Offline
      Mik
      wrote on last edited by
      #2

      I've gotten so lazy about rice since I found Trader joes frozen organic brown in 2010. But I light try this for a poke bowl!

      “I refuse to answer that question on the grounds that I don't know the answer”
      ― Douglas Adams

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      • AdagioMA Offline
        AdagioMA Offline
        AdagioM
        wrote on last edited by
        #3

        @Steve-Miller are you sautéeing in the rice cooker, or inner pot on the stove? It has never occurred to me that you can turn it on with the lid open!

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        • S Offline
          S Offline
          Steve Miller
          wrote on last edited by
          #4

          In the rice cooker pot in the rice cooker.

          It doesn’t get hot enough to sear but it’s perfect for sweating vegetables.

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