🍛 Rice Cooker Tactics Vol. 1

This ginger- coconut rice never tires with its unique aroma that makes an impression when served. While coconut offers many benefits, its milk in this recipe gives the rice a creamier, softer texture, which makes it an excellent serve for curry and grilled foods.

Ingredients

• 2 cups basmati rice, thoroughly rinsed
• 2 cups coconut milk
• 1 ¼ tbsp ginger powder
• 1 ¼ tbsp brown sugar
• Salt to taste
• 2 ½ cups water
• Coconut shaving to garnish
• Toasted cashew nuts to garnish

Instructions

1. Open the rice cooker, add, and mix all the ingredients except the garnishing ingredients.
2. Cover the cooker and select “regular function.
3. Once done cooking, dish the rice into serving plates and garnish with the coconut shaving and cashew nuts. Serve warm.

I love saffron rice so much for its color and aroma. Unlike curry rice, saffron gives rice a color that doesn’t affect the weight of the rice grains.

So, when thinking of changing things up a bit at the dinner table, saffron is my go to option with some tasty additions like mushrooms, garlic, and raisins.

Ingredients

• 1 tbsp coconut oil
• 1 garlic clove, minced
• 1 (7 oz) can cooked mushrooms, finely chopped
• 1 cup basmati rice, thoroughly rinsed
• ½ tsp onion powder
• 1 ¾ cup chicken broth
• Salt to taste
• 2 pinches saffron threads (soaked in ¼ cup of boiling water)
• 1 small carrot, thinly grated
• ¼ cup black raisins

Instructions

1. Turn the rice cooker in “regular cook” mode and add the oil, garlic, and mushrooms. Stir frequently until the garlic softens and is fragrant.
2. Mix in the rice, onion powder, chicken broth, salt, and saffron threads with liquid.
3. Close the cooker and cook until done.
4. Open the cooker and fluff in the carrots and raisins; adjust the taste with salt, and dish into serving plates.
5. Serve warm.

Plain rice can be boring, but when pressed for time and in search for a recipe that tweaks it up well with readily available ingredients, this lemon and mixed herb rice is perfect. For the tang, I find lime to be an excellent substitute for lemon, however, more juice will be required to arrive at the perfect taste.

Ingredients

• 1 cup basmati rice, rinsed
• 1 tbsp melted butter
• Salt to taste
• ½ a lemon, zested
• 1 ½ fresh Italian herb mix
• 2 cups chicken broth
• Lemon juice for topping
• Lemon wedges to garnish
• Freshly chopped parsley to garnish

Instructions

1. Pour all the ingredients except the lemon juice and garnishing ones into the rice cooker, stir, and cover.
2. Cook in “regular cook” mode until ready.
3. Fluff the rice and dish into serving plates.
4. Squeeze the lemon juice on top, garnish with the lemon wedges, parsley, and serve warm.

With a little bit of color from tomatoes, an ordinary cup of plain rice could be turned into amazing and most especially with your rice cooker. While most arroz rojo recipes are kept plain, adding some bacon, peas, corn, bell pepper, and carrots makes the dish more exciting. Ready to try it?

Ingredients

• 1 tbsp olive oil
• 3 bacon slices, chopped
• 1 cup basmati rice, thoroughly rinsed
• 1 cup salsa
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 medium red bell pepper, deseeded and diced
• 1 cup frozen mixed vegetables (corn, carrots, and peas)
• 1 ½ cup chicken broth
• Salt to taste

Instructions

1. Turn the rice cooker on in “regular cook” mode and add the olive oil and bacon. Fry with continuous stirring until brown and crispy.
2. Stir in the remaining ingredients, cover the cooker, and cook until done.
3. Open the cooker, fluff the rice, and dish into serving bowls.
4. Serve warm.

Do we ever get tired of pesto? And did you know you could make some rice using pesto? It’s as easy as can get with awesome flavors that you can’t resist.

Ingredients

• 1 cup basmati rice, thoroughly rinsed
• ¼ cup basil pesto + extra for serving
• A handful baby spinach, chopped roughly
• 2 cups chicken stock
• Salt to taste
• Freshly chopped basil to garnish
• Toasted cashew nuts to garnish

Instructions

1. Combine all the ingredients except the garnishing ones in the rice cooker, cover, and cook in “regular cook” mode until done.
2. Fluff and dish the rice into serving plates and garnish with the basil and cashew nuts. Serve warm.

Doesn’t cilantro and lime make a perfect couple? There was no better way to blend both than in a pot of rice. While a simple dish to make, the flavors aren’t regular. So, be guaranteed of a good cheer at the table when served with some grilled chicken, fish or a variety of sauces.

Ingredients

• 1 cup basmati rice, thoroughly rinsed
• 1 tbsp olive oil
• 2 limes, zested
• 2 cups chicken broth
• Salt to taste
• Limes’ juice for after cooking
• Freshly chopped cilantro for after cooking

Instructions

1. Combine all the ingredients except the ones for after cooking into the rice cooker, stir, cover, and cook in “regular cook” mode until done.
2. When ready, open the cooker and fluff in the lime juice and cilantro.
3. Dish the rice and serve warm.

This is Indian delicacy is a cheer to the heart. Combined with chickpeas, dried fruits, nuts, and vegetables, it is a complete lunch for all seasons.

Enjoy the dish with red meats and chicken with a chilled glass of drink.

Ingredients

• 1 tbsp ghee
• 1 small white onion, sliced
• 1 cup basmati rice, thoroughly rinsed
• ½ tsp turmeric powder
• ¼ tsp ginger powder
• ½ tsp garlic powder
• 1 tsp cumin powder
• ½ tsp cayenne powder
• 1 cup cremini mushrooms, sliced
• 2 cups vegetable broth
• Salt and freshly ground black pepper to taste
• For serving:
• 2 cups drained chickpeas
• 1 cup mixed diced bell peppers
• ½ cup fresh and whole cilantro leaves
• Pistachios
• Pumpkin seeds

Instructions

1. Melt the ghee in the rice cooker in ”regular cook” mode and sauté the onions until soft, 3 minutes.
2. Stir in the remaining ingredients except the serving ones. Close the cooker and cook until done.
3. Open and fluff in the serving ingredients. Allow the cooker sit covered in warm mode for 5 to 10 minutes to allow the flavors incorporate.
4. Serve the dish warm.

Cooking with trendy ingredients like black rice is a sure way to be up-to- date on your cooking game. You get to impress everyone while exploring ingredients in homely, hearty ways. I love this black rice combination with mango, mixed herbs, and cashew nuts. It satisfies my needs well.

Ingredients

• 1 cup freshly squeezed orange juice, strained
• ½ lemon, zested and juiced
• 2 tbsp olive oil
• 1 tbsp fish sauce
• 2 cups black rice, thoroughly rinsed in warm water and drained
• 2/3 cup water
• Salt and freshly ground black pepper to taste
• 2 medium ripe mangoes, peeled and cubed
• 1 cup freshly chopped mixed herbs (cilantro + basil + tarragon)
• 1 medium red onion, finely chopped
• ½ cup toasted cashew nuts
• 3 scallions, sliced
• 2 jalapenos, deseeded and minced

Instructions

1. In a bowl, whisk the orange juice, lime juice, and fish sauce together and set aside as the dressing.
2. Pour the black rice, water, salt, and black pepper into the rice cooker; cover and cook in regular mode or brown rice setting (depending on your rice cooker’s functions) until done cooking and rice softened.
3. Transfer the rice to a baking sheet, spread out well, and allow complete cooling.
4. Pour the rice into a large salad bowl, drizzle the dressing on top, add the mangoes, fresh herbs, onion, cashew nuts, scallions, and jalapenos. Use two spoons to toss the ingredients until evenly distributed.
5. Adjust the taste with salt and black pepper as desired and serve as a side to grilled salmon.

Summer time brings the best; good sun for the beach, lots of color for fashion, and many blooming green vegetables for tasty lunches. Stolen from my granny’s special paella recipe, I make a slight twist with herbs to and add as many greens as I can find.

Ingredients

• 2 tbsp olive oil
• 1 medium white onion, chopped
• 2 garlic cloves, minced
• 1 ½ cups paella rice, thoroughly washed and drained
• 1 ½ tsp turmeric powder
• 2 tsp smoked paprika
• 1 cup vegetable stock
• Salt and freshly ground black pepper to taste
• ½ cup frozen peas
• ½ cup green beans, chopped
• 1 medium zucchini, chopped
• ¼ cup freshly chopped parsley + dill
• ½ cup frozen broad beans, thawed
• 1 lemon, juiced
• Lemon wedges to garnish

Instructions

1. Turn on the rice cooker and set in regular cooking mode.
2. Add the olive oil to heat, then sauté the onion, garlic, and green bell pepper until softened, about 6 minutes.
3. Stir in the rice, turmeric, paprika and fry until the color is evenly distributed. Pour in the vegetable stock, season with salt and black pepper, and add the peas, green beans, and zucchini. Cover the cooker and cook until the rice is ready.
4. Fluff in the herbs, broad beans, and lemon juice. Set the cooker in warm mode and allow further heating to warm the beans and distribute the herb’s flavor, 10 to 15 minutes.
5. Dish the paella and serve with the lemon wedges.

As a recipe developer, exploration is one of my best-described adjective. I try to play with many ingredients as I can find and work my way to success.

This fruity-herby risotto is SUCCESS. Wanna try it already? I strongly encourage.

Ingredients

• 3 slices bacon, chopped
• 3 tbsp unsalted butter
• 1 garlic clove, minced
• 1 small red onion, minced
• ½ head melon, grated coarsely
• ½ cup dry white wine
• 1 ½ cups Arborio rice
• 5 cups chicken broth
• Salt and white pepper to taste
• 3 tbsp freshly chopped cilantro + extra for garnishing
• ¼ cup crème fraiche
• Grated Parmesan cheese for topping

Instructions

1. Turn on the rice cooker and allow heating for 5 minutes.
2. Add the bacon and fry until crispy and brown, 10 minutes. Transfer to a paper towel-lined plate to drain grease.
3. Melt the butter in the pot and sauté the garlic and onion. Add the melon and sauté for 6 to 8 minutes or until broken down.
4. Stir in the wine and rice until properly coated in the sauce and add 1 ladle for the chicken broth. Cover and cook until the rice absorb the liquid. Repeat the broth adding process until exhausted. Season the risotto with salt, white pepper, cilantro, and stir in the crème fraiche and bacon.
5. Dish risotto into serving bowls, top with Parmesan cheese, and garnish with some cilantro.
6. Serve immediately.

I haven’t quite found anyone that isn’t crazy about mac and cheese. It is such an easy make and splurging on cheese and cream is what gets everything right. So, if the rice cooker is a stress-free appliance, why not try some mac and cheese with it?

Ingredients

• 2 cups elbow macaroni
• ¼ cup chicken stock
• ¼ cup full fat milk
• 1 butter block, cut into small cubes and softened at room
• temperature
• 2 cups half and half
• 3 cups shredded Monterey Jack cheese
• 3 cups shredded Cheddar cheese
• 12 oz Velveeta cheese, cut into small cubes
• Salt and freshly ground black pepper to taste

Instructions

1. Pour the macaroni and chicken stock into the rice cooker and cook in regular mode for 15 minutes.
2. Stir in the milk, butter, half and half, and cheeses. Close the lid and cook further for 5 to 7 minutes. Stir the mixture until the cheeses, butter, and cream are well incorporated with the macaroni.
3. Season with salt and black pepper and serve immediately.

Mushrooms

You know you are up for some fun when a spicy pasta plate is in prep for lunch. Nothing beats the kick of chili combined with sweet red bell pepper in a light noodle bowl. Of course, some extra vegetables had to feature, so, broccoli and mushrooms.

Ingredients

• 2 tbsp sesame oil
• ½ lb. ground turkey
• 1 garlic clove, minced
• 1 red chili, minced
• 1 tbsp black bean paste
• 1 medium red bell pepper, deseeded and sliced
• 2 tbsp water
• ¼ lb. broccoli florets, blanched
• 1 tbsp tamarind sauce
• ½ lb. dried rice noodles, soaked in warm water for 15 minutes
• 2 scallions, thinly sliced

Instructions

1. Turn on the rice cooker, set to regular cook mode and pour in the sesame oil to heat. Add the ground turkey and cook until brown while separating the chucks with a ladle, 10 to 15 minutes. Spoon the meat into a plate and leave the oil in the pot.
2. Sauté the garlic, red chili, black bean paste, red bell pepper, broccoli, and water. Cook until the vegetables are tender, 5 minutes.
3. Drain the noodles and add to the vegetables. Top with the tamarind sauce and half of the scallions. Toss well.
4. Stir in the beef until evenly distributed and plate.
5. Garnish with the remaining scallions and serve warm.

Burger like no other and made easy with the rice cooker. Such a recipe is perfect for college students when you’re limited to a few cooking appliances like a rice cooker. Playing with ingredients for your burgers is a guaranteed way of bringing some life into your lunches.

Ingredients

• 1 lb. ground beef
• 1 medium red onion, finely chopped
• 4 garlic cloves, minced
• ¾ tsp cumin powder
• ¾ tsp mustard powder
• ¾ tsp coriander powder
• ¾ tsp curry powder
• Salt to taste
• 2 tbsp ghee
• For assembling:
• 4 burger buns, halved
• ¼ cup Greek yogurt
• 2 tbsp chopped mint leaves
• 1 tbsp freshly squeezed lemon juice
• Salt and freshly ground black pepper to taste
• 1 large red bell pepper, deseeded and sliced
• 1 medium red onion, sliced

Instructions

1. Combine the beef, red onion, garlic, spices, and salt in a large bowl. Mix until evenly incorporated and mold four patties out of the mixture.
2. Melt the ghee in the rice cooker at regular cooking mode and fry two patties (covered) at a time on each side until cooked through and browned, 20 minutes.
3. Transfer the patties onto a wire rack and allow grease draining.
4. To assemble, place a patty each in between each bun.
5. In a small bowl, mix the Greek yogurt, mint leaves, lemon juice, salt, and black pepper. Spoon 2 – 3 tablespoons of the yogurt mix on the meat and top with the red bell pepper and onion.
6. Serve immediately with French fries.

I love seafood for its oceanic flavors and never miss an opportunity to try them in any recipe. Cooking seafood with the rice cooker is favorable because they are ready in not time. For some more texture, some pasta does the trick.

Ingredients

• 4 tbsp butter
• 4 garlic cloves, minced
• 1 small red onion, sliced
• 1 ½ cups tomato sauce
• ¼ tsp red chili flakes
• 2 cups frozen seafood mix
• 8 oz fettuccine, cooked
• Salt and freshly ground black pepper to taste
• 1 tbsp freshly chopped basil
• 1 tbsp freshly chopped parsley + extra to garnish

Instructions

1. Melt the butter in the rice cooker in regular mode and sauté the garlic and onion until fragrant and soft.
2. Stir in the tomato sauce and red chili flakes and cook for 10 minutes or until the sauce boils a bit and mix in the seafood mix. Allow cooking until the seafood cooks through.
3. Mix in the fettucine, season with salt, black pepper, basil and parsley. Allow warming through for 10 minutes and dish the food.
4. Garnish with some parsley and serve immediately.

Who doesn’t want a chili on a sunny summer afternoon? Paired with rice or enjoyed with some tortilla chips, everything is set right when a bowl of good smelling chili hits the table. Using the rice cooker is an easy way to get everything into one pot and take a break. The result is sumptuous!

Ingredients

• 2 (16 oz) cans kidney beans
• 2 cups tomato sauce
• 2 jalapenos, sliced
• Salt and freshly ground black pepper to taste
• 2 tbsp dried oregano
• 3 cups shredded cooked chicken
• 1 ½ cups shredded cheddar cheese
• Chopped scallions to garnish

Instructions

1. Pour the beans, tomato sauce, jalapenos, salt, black pepper, and oregano into the rice cooker. Cover and cook in regular cook mode for 15 minutes.
2. Stir in the chicken, adjust the taste with salt and black pepper as desired and cook further for 10 minutes.
3. Dish the chili into serving bowls, top with the cheddar cheese, and garnish with the scallions.
4. Serve immediately with rice or tortilla chips.

Frittata is one of the best morning dishes that you can ever have. It is loaded with cheese, vegetables, herbs, and eggs everywhere. Also, a brunch specialty, this greenly frittata will energize you for the work ahead.

Ingredients

• Non-stick cooking spray
• ½ cup frozen spinach, thawed and squeezed dry
• 2 green onions, chopped
• 5 large eggs, beaten
• 6 basil leaves, chopped
• ½ tsp dried thyme
• Salt and freshly ground black pepper to taste
• ¼ cup ricotta cheese

Instructions

1. Grease the cooker with cooking spray and turn on in regular cook mode to heat.
2. In a medium bowl, combine the spinach, green onions, eggs, basil, thyme, salt, black pepper, and ricotta cheese.
3. Pour the mixture into the rice cooker, cover the lid, and cook for 12 to 15 minutes or until the eggs set.
4. Run a spatula around the frittata and turn over onto a plate.
5. Slice into wedges and serve with garden green salad.

Grits! Everyone loves a good dose of some. This version features some

Parmesan, coconut milk, and topped with coconut shavings for a hearty breakfast. It is a perfect have in every way.

Ingredients

• 1 ½ cups grits or cornmeal
• 3 cups vegetable stock
• Salt to taste
• 1 cup coconut milk
• ½ cup grated Parmesan cheese
• Honey for topping
• Coconut shavings for topping

Instructions

1. Pour the grits, vegetable stock, and salt into the rice cooker. Cook in regular cook mode for 20 minutes or until the cooker switches to Warm mode.
2. Stir in the coconut milk and Parmesan until the cheese melts.
3. Spoon the grits into serving bowls and top with some honey and coconut shavings. Enjoy warm.

If rice cooks to perfection in the rice cooker, then oats is many ways close to being a treat. Such a seamless make combined with fresh blueberries is one bundle of love for a sumptuous breakfast. Top with some lemon zest and almonds for a fuller delight.

Ingredients

• 1 cup large flake oats
• 2 ½ cups full fat milk
• A pinch of salt
• 1 tsp vanilla extract
• ½ cup Greek yogurt
• 1 tbsp blueberry jam
• ½ cup fresh blueberries
• ¼ cup chopped almonds
• ½ lemon, zested

Instructions

1. Combine the oats, milk, salt, and vanilla extract in the rice cooker. Stir, close the cooker and cook in regular cook mode until the pot sets in warm mode.
2. Stir in half of the Greek yogurt and blue berry jam until fully incorporated.
3. Spoon the oatmeal into serving bowls, top with the remaining yogurt, berries, almonds, and lemon zest.
4. Serve warm.

Kimchi meant to be a Korean delicacy is no longer a secret to American cuisine. Although the rice cooker makes kimchi so well, it takes over 24 hours to be ready. So, to be able to use kimchi into something exciting, soy curls are cooked in the rice cooker and then accompanied with ready-made kimchi.

Ingredients

• 4 oz pack soy curls
• 2 ½ cups hot water, divided
• ¼ cup vegan mayonnaise
• 3 tbsp hot sauce
• Salt and freshly ground black pepper to taste
• ¼ cup soy sauce
• 1 tbsp ginger puree
• 1 tbsp garlic puree
• 1 tbsp hot sauce
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• For assembling:
• 8 corn tortillas
• 1 (16 oz) jar kimchi
• Freshly chopped cilantro
• 1 ripe avocado, halved, pitted, and chopped
• Lime wedges for serving

Instructions

1. Pour the soy curls into a bowl and add 2 cups of hot water over. Allow sitting for 15 minutes, drain and squeeze excess water from the soy curls.
2. In a small bowl, whisk the vegan mayonnaise with the hot sauce and set aside for the dressing.
3. Season the remaining hot water with salt, black pepper, soy sauce, ginger, garlic, and hot sauce. After, whisk in the cornstarch and set aside.
4. Heat the sesame oil in the rice cooker in regular cook mode and fry in the soy curls until browned and crisp around the edges, 10 minutes.
5. Pour in the soy sauce mixture and allow the sauce to thicken slightly, 2 to 3 minutes. Spoon into a bowl.
6. To assemble, lay the tortillas on a clean flat surface and divide the soy curls on top. Add the kimchi, followed by the cilantro, avocados to the side, and lime wedges.
7. Serve immediately with the spicy mayonnaise.

Anyone loves the consistency of quinoa in the mouth? I love, love, love.

Making a salad that rocks everybody’s work is a fun thing and making this quinoa one will make everyone go bangers. It is tossed with chickpeas, bell peppers, cilantro, lemon zest, and extra flavors.

Ingredients

• For the
• quinoa:
• 3 cups quinoa, rinsed and drained
• 2 cups chicken broth
• Salt to taste
• For the salad:
• 1 (14 oz) can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 medium red bell pepper, deseeded and sliced
• 1 medium yellow bell pepper, deseeded and sliced
• ¼ cup small red onion, chopped
• 2 tbsp olive oil
• ¼ cup cilantro
• ½ a lemon, zested
• 1 tbsp red wine vinegar
• Salt and freshly ground black pepper to taste
• ¼ cup crumbled goat cheese

Instructions

1. Pour the quinoa, chicken broth, and salt into the rice cooker; cover and cook in regular cook mode until the cooker beeps or switches to Warm mode.
2. Spoon the quinoa into a large mixing bowl, fluff, and spread to allow complete cooling.
3. After, add the remaining salad ingredients. Toss with two spoons, adjust the taste with salt and black pepper, and serve immediately.

This is an easy, common soup in most American homes, but have you ever thought of making this in your rice cooker. The turnout is just as good as any other method, but less stress-free. Don’t forget the generous use of cream.

Ingredients

• 4 tbsp butter
• 1 cup chopped white onion
• 4 garlic cloves, minced
• 1 lb. butternut squash, peeled and chopped
• 2 ½ cups chicken broth
• Salt and freshly ground black pepper to taste
• 1 tsp dried thyme
• 2 tsp sugar
• 1 cup heavy cream

Instructions

1. Melt the butter in the rice cooker in regular cook mode and sauté the onion and garlic until fragrant and softened, 5 minutes.
2. Stir in the butternut squash and pour the chicken broth on top. Season with salt, black pepper, thyme, and sugar. Cover the cooker and cook for 25 minutes or until the butternut squash is softened.
3. Turn the cooker off and use an immersion blender to puree the soup smooth. Adjust the taste with salt and black pepper and stir in the heavy cream.
4. Dish the soup and serve immediately with bread.

Making giant pancakes are fun things to do. Mixing the pancake mix with some banana puree creates a yummy flavor that is perfect for brunch. After, cooking top with some whipped cream, slices of banana, and some peanuts if you like – it’s awesome.

Ingredients

• 2 large bananas, mashed
• 2 large eggs, lightly beaten
• 1 cup plain vanilla yogurt
• 1 tsp olive oil + extra for frying
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tbsp maple syrup
• 1 tsp cinnamon powder
• 1 cup whipped cream for topping
• 2 medium bananas, sliced
• Maple syrup for topping

Instructions

1. In a large bowl, whisk the mashed bananas, eggs, vanilla, and olive oil until evenly combined.
2. In another bowl, mix the flour, baking powder, maple syrup, and cinnamon powder.
3. Combine the wet and dry ingredients until smooth.
4. Grease the inner part of the rice cooker with cooking spray and allow heating in regular cook mode.
5. Pour the mixture into the rice cooker and cook for 45 minutes to 1 hour or until the batter is set and a toothpick inserted comes out clean.
6. Flip the pancake onto a plate and spread the whipped cream on top. Arrange the banana slices on top also and drizzle with some maple syrup.
7. Slice and serve immediately.

Couscous never tires and is that dish creates “whoa” moments at the table.

This one is hearty; full of flavors and seafood goodness for a rewarding dinner. Will you not prep to make this yet?

Ingredients

• 1 lb. jumbo shrimp, peeled and deveined
• 1 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 small red onion, finely chopped
• 1 medium red bell pepper, deseeded and chopped
• 1 cup dry couscous
• ¼ cup sultanas
• 2 cups chicken broth
• 1 lemon, zested and juiced
• 1 cup mixed frozen vegetables
• 1 tbsp freshly chopped parsley + extra leaves to garnish

Instructions

1. Season the shrimp with paprika, salt, and black pepper.
2. Heat the olive oil in the rice cooker in regular cook mode and fry the shrimp on both sides until pink and golden on the outside, 10 minutes. Remove onto a plate and set aside.
3. Sauté the garlic, onion, and bell pepper until fragrant and softened, 6 minutes.
4. Stir in the couscous and sultanas and top with the chicken broth. Season with salt and black pepper.
5. Cook covered for 10 minutes or until the couscous absorbs the chicken broth.
6. Stir in the lemon zest, juice, frozen vegetables and parsley; warm through for 6 minutes.
7. Dish the couscous, top with the shrimp, and garnish with parsley.
8. Serve warm.

Literally, the rice cooker can cook many delectable foods that you can think of. This curry is one bunch of a good taste and definitely going to be up for lunch this Saturday.

Ingredients

• 2 tbsp ghee
• 1 large white onion, chopped
• 4 garlic cloves, minced
• 1 tbsp ginger puree
• 1 large bay leaf
• 2 tbsp curry powder
• ½ tsp cumin seeds
• 2 tsp cinnamon powder
• 1 ½ tbsp chili powder
• 2 cups chicken broth
• 1 cup tomato sauce
• Salt and freshly ground black pepper to taste
• 1 lb. chicken drumsticks
• 1 ½ tbsp. garam masala
• 1 tbsp chopped cilantro + extra for garnishing
• ¾ cup plain yogurt
• 1/3 cup chopped cashews

Instructions

1. Turn the rice cooker on and set in regular cook mode.
2. Add the ghee until melted and sauté the onion, garlic, and ginger puree until fragrant and softened, 7 minutes.
3. Stir in the bay leaf, curry powder, cumin seeds, cinnamon powder, and chili powder and allow cooking for 2 minutes.
4. Add the chicken broth, tomato paste, salt, black pepper, garam masala, and chicken drumsticks. Close the lid and cook until the Warm button turns on.
5. Stir in the cilantro, yogurt, and cashews.
6. Serve the curry on a bed of cooked rice. Garnish with more cilantro.

Quite a combination to challenge your taste buds; it is smooth and yummy.

And healthy for many types of dieting needs. Try it; it is very easy to make.

Ingredients

• 4 large avocados, peeled, pitted, and mashed
• 2 tbsp peanut butter
• 1 lemon, juiced
• 1 tbsp cilantro, chopped
• Salt and freshly ground black pepper to taste
• 3 tbsp. olive oil
• 1 ½ cups vegetable broth
• ½ cup sour cream
• Some chopped avocados to garnish
• Crushed peanuts to garnish

Instructions

1. Add all the ingredients to the rice cooker except the sour cream, extra avocado, and extra peanuts.
2. Close the lid and boil the soup in regular cook mode for 15 minutes.
3. Open the cooker and puree the soup with an immersion blender. Stir in the sour cream after and dish the soup.
4. Garnish with the chopped avocados and peanuts.
5. Serve immediately with cheese bread.

My nephew is not so much of a carrot fun, but it is amazing how he enjoys this soft, milky carrot pudding. Since the humble rice cooker is good at steaming vegetables, making this pudding is just as seamless as can get. I like to add a kind dose of nuts and pumpkin seeds to uplift the dish.

Ingredients

• 1 lb. carrots, finely grated
• ¼ cup sugar
• 1 ½ cup full fat milk
• 2 tbsp butter or ghee
• Almonds to garnish
• Pumpkin seeds to garnish

Instructions

1. Pour the carrots, sugar, and milk into the rice cooker. Close the lid and set the ingredients cooking in regular cook mode until the pot switches to Warm mode.
2. Stir in the butter or ghee to melt after and dish the halwa into serving bowls.
3. Garnish with the almonds and pumpkin. Serve immediately or chill before serving.

Now, make your delicious upside-down pineapple cake the easiest way in the rice cooker. Slices of pineapple and cherries cook in a caramel sauce until set and turned over onto a plate. Voila!

Ingredients

• For
• the cake:
• ¾ cup sugar
• 4 oz cream cheese, room temperature
• 2 large eggs, beaten
• 1 cup pancake mix
• 5 tbsp unsalted butter
• 2 tbsp pineapple juice concentrate
• 1 pineapple, cored and sliced into 8 pieces
• 8 cherries, sticks removed
• For the caramel sauce:
• 1 cup brown sugar
• ½ cup unsalted butter

Instructions

1. Make the cake batter – in a large bowl, combine the sugar and cream cheese until smooth. Then, whisk in the eggs until no lumps remain. Mix in the pancake mix, butter, and pineapple juice. Set aside.
2. For the caramel sauce: Turn on the rice cooker in regular mode and melt in the butter. Stir in the sugar and keep stirring while cooking until 2 minutes or until the caramel starts to boil and thicken.
3. Place one pineapple slice in the middle of the caramel sauce and arrange the remaining slices around. Fix a cherry each in the hole of each pineapple.
4. Pour the cake batter all over the pineapples; swirl the pan to spread the batter evenly. Cover and cook for 60 minutes.
5. When ready, turn the cake over onto a plate, slice, and plate.
6. Serve with some vanilla ice cream.

Cheesecake had to be a part of this list for the awesome result it turns out to be. With eight easy-to-find ingredients, this goodness will be at your disposal.

Ingredients

• ¾ cup pancake mix
• 2 whole eggs
• 2 (8 oz) cream cheese
• 2/3 cup heavy cream
• 2 egg whites
• ¼ cup sugar
• ¼ cup melted butter
• Confectioner’s sugar for topping
• ½ cup mixed berries for topping

Instructions

1. In a bowl, whisk the pancake mix, eggs, and cream cheese until smooth. Mix half of the heavy cream until evenly combined and then stir in the remaining heavy cream.
2. In another bowl, beat the egg whites until a stiff peak forms. Mix in the sugar in three parts until properly mixed.
3. Fold the beaten egg whites in the cream cheese mixture working in three parts until adequately incorporated.
4. Grease the inner part of the rice cooker with the melted butter and pour in the cheesecake batter. Cover and cook for 1 hour 10 minutes or until a toothpick put into the cake comes out clean.
5. Turn the cake over onto a cake platter when ready.
6. Sprinkle with confectioner’s sugar and top with the berries.

If I’m not eating cheesecake, then white chocolate cake will be it. This recipe is special for everyone that is not a dark chocolate love like me. For an easy change to a dark chocolate, swap white chocolate for dark chocolate and the result will be as spectacular.

Ingredients

• 1 cup butter, softened
• 4 whole eggs, separated
• 1 cup white chocolate, melted with ½ cup hot water
• 1 tsp vanilla extract
• 1 cup granulated sugar
• ¼ tsp salt
• 2 ½ cups all-purpose flour
• 1 cup buttermilk
• 1 tsp baking soda

Instructions

1. Grease the inner part of the rice cooker with butter.
2. In a small bowl, whisk the egg yolks and then beat the egg whites in a large bowl until you see a stiff peak forms.
3. In another bowl, combine the butter and sugar until a smooth cream forms. Mix in the egg yolks and vanilla evenly and add the melted white chocolate.
4. In another bowl, combine the flour, baking soda, and salt and mix well into the chocolate mixture with the buttermilk.
5. Fold in the egg whites finally and pour the mixture into the rice cooker.
6. Close the lid and cook for 71 hour 10 minutes or a toothpick inserted into the cake comes out clean.
7. Flip the cake over onto a plate and allow cooling.
8. Slice and serve afterward.

Whoever thought that mango with rice will taste this good? Give it a try and you will be making it more often.

Ingredients

• 6 cups milk
• 1 cup sugar
• 2 cups short grain white rice
• 1 tsp vanilla extract
• 1 cup pureed mango flesh
• 1 cup heavy cream
• 1 lemon, zested and juiced

Instructions

1. Combine the milk, sugar, rice, and vanilla extract in the rice cooker. Cook in regular cook mode until the rice is very tender and creamy, 40 minutes.
2. Meanwhile, in a bowl, mix the mango puree with heavy cream and set aside.
3. When the pudding is ready, spoon into dessert bowls, top with the mango mixture, drizzle with some lemon juice, and garnish with the lemon zest.
4. Chill for 1 hour and serve cold.