I finally learned how to make brown jasmine rice in a rice cooker that turns out fluffy and tender. The key is to increase the amount of water; for 2 rice cooker cups of brown rice, you measure the water in the inner pot for 3 cups of rice. Details here: http://www.cookusinterruptus.com/brown-rice-in-a-rice-cooker-4136-51.html (May 2017)
Tag: rice
Hakka claypot rice with Chinese sausage
We followed this recipe from Linda Lau Anusasananan’s The Hakka Cookbook, with some modifications: first, measure 2 rice cooker cups of jasmine rice, rinse well, and then measure water (I used a rice cooker inner pot to get the right ratio). Pour the rice and water into a large - 1400 ml (5.1 cup) -… Continue reading Hakka claypot rice with Chinese sausage
One-pot Chinese sausage and rice
We tried this simple and delicious recipe: http://steamykitchen.com/26666-how-to-cook-chinese-sausage-recipe-video.html The gist of the video is you prepare dry rice and measure water as you normally would, but then you add a few Chinese sausage links on top just before starting the rice cooker. Cook as you normally would, then remove the sausage links and cut them… Continue reading One-pot Chinese sausage and rice
Mushroom and rice soup
We tried this quick, chicken broth-based soup from Cook’s Illustrated. Soak ¼ oz dried porcini mushroom in hot water, then remove and mince the reconstituted mushroom. Set aside the mushroom soaking broth and save ½ cup dor the soup. Heat 5 ½ cups low-sodium chicken broth, ½ cup mushroom soaking broth, ½ cup uncooked long… Continue reading Mushroom and rice soup
Lebanese-style stuffed eggplant
We followed this recipe but modified it from stovetop to the oven: http://www.epicurious.com/recipes/food/views/lebanese-style-stuffed-eggplant-358052. (Note: sometimes this link does not work. You can Google “Lebanese stuffed eggplant epicurious” and it should show up.) How we modified: preheated oven to 375; used small (instead of large) onion; toasted pine nuts in toaster oven at 350 for a… Continue reading Lebanese-style stuffed eggplant
Cuban black beans and rice with bacon (moros y cristianos)
Our favorite version of this dish is from Larios on the Beach, a South Beach restaurant owned by Gloria and Emilio Estefan; we loved its drier texture and hint of bacon fat. So we tried their moros recipe from The Estefan Kitchen cookbook, available at Amazon: https://www.amazon.com/dp/045122518X/ref=cm_sw_r_sms_awd_y3yfxbXGVV5BK (Apr. 2016)
Cuban black beans and rice (moros y cristianos)
I tried this recipe from Three Guys from Miami Cook Cuban: http://icuban.com/food/mobile/moros_y_cristianos.html. This was tasty, but I prefer the drier version crisped up with lard. It also was quite involved, since this recipe called for dried black beans that needed to be reconstituted. (Apr. 2016)
Cuban rice, made in a rice cooker
Rinse 2 cups (using a rice cooker measuring cup) of long-grain rice several times, drain, then place in the inner pot of an electric rice cooker. Add one garlic clove (peeled and bruised), 1 tsp salt, and 1 Tbsp olive oil. Carefully add water to the pot until it reaches the “2 cup” mark on… Continue reading Cuban rice, made in a rice cooker
Ghanaian jollof rice with smoked turkey
I learned this family recipe from a Ghanaian-American friend’s mother, but she has not given me permission to share the recipe. I found this online recipe, which is fairly close: http://zoesghanakitchen.co.uk/recipe-jollof-rice-with-chicken/. The recipe I made uses smoked turkey wings in lieu of chicken and one package of onion soup mix as additional seasoning. (Mar. 2016)
Middle eastern-style red lentil and rice soup with spinach
We used white basmati rice and garnished with fresh lime wedges. We also used fried shallots from the Thai/Indian supermarket instead of caramelizing onions ourselves and added a dash of marash pepper. At the end of cooking, we added ¾ cup to 1 cup chicken broth to thin the soup a little. This recipe is… Continue reading Middle eastern-style red lentil and rice soup with spinach
