🍲 Rice Cooker Tactics Vol. 3

This Spanish rice recipe is amazing when served with tacos or quesadillas. I like to add some extra taco seasoning mix to enhance the flavour.

Ingredients

• 16 oz. ground beef
• 32 oz. water
• 28 oz. uncooked white rice
• 29 oz. canned diced tomatoes with juice
• 2 ½ oz. taco seasoning mix, low-sodium
• ¼ tsp. salt
• ¼ tsp. chili powder
• ¼ tsp. black pepper, ground

Method

Heat a large frying pan on medium high heat and cook beef in the pan for 7 minutes until browned evenly and crumbly Mix the rest of the ingredients in a rice cooker and stir well. Cover cooker and cook on 1 full cycle until rice is tender and water is absorbed. Let rice sit for 10 minutes partially covered and stir in ground beef.

This macaroni and cheese recipe tastes amazing with some ketchup and rice. The rice cooker makes the noodles taste tender and delicious.

Ingredients

• 12 oz. elbow macaroni
• 12 oz. chicken broth, reduced-sodium
• 8 oz. almond milk, unsweetened
• 6 oz. Cheddar cheese, shredded
• 4 oz. mozzarella cheese, shredded
• 2 oz. Parmesan cheese, grated
• ¼ tsp. paprika A pinch of salt and ground black pepper

Method

1. Combine elbow macaroni, chicken broth and milk in a rice cooker and cook for 30-40 minutes until macaroni is al dente. 2. Stir in the rest of the Ingredients until cheese is melted.

This tender roasted pork recipe tastes amazing with some mashed potatoes and gravy. Try serving this with some steamed vegetables and fresh crusty bread.

Ingredients

• 32 oz. cut of pork
• 1 bunch of scallions
• 3” piece of ginger root, sliced
• 6 garlic cloves Salt and pepper
• ½ oz. oil
• 8 oz. soy sauce
• 8 oz. sugar
• 8 oz. hoisin sauce

Method

1. Secure pork with string and rub with salt and pepper 2. Place garlic in a frying pan on medium heat and fry until fragrant. Stir in pork and caramelize meat 3. Move pork to your rice cooker and stir in the rest of the Ingredients including the garlic cloves. 4. Seal with a lid, and turn rice cooker on. Flip pork halfway through cooking and cook until no longer pink in the center. 5. Remove pork from rice cooker and set aside to cool down. Slice into thin pieces and enjoy.

The creamy taste of the cheesy polenta will have your taste buds singing. This is a delicious rice cooker recipe that is satisfying and simple to make

Ingredients

• 1 oz. butter
• ½ chopped onion
• 1 minced clove garlic
• 8 oz. chicken broth
• 8 oz. milk
• 4 oz. polenta
• ¼ tsp. salt
• 2 oz. Cheddar cheese, shredded
• 2 oz. Parmesan cheese, shredded
• ¼ tsp. freshly ground black pepper

Method

1. Combine butter, onion and garlic in the cooker and cook for 15 minutes until onion is translucent. Stir occasionally. 2. Stir in broth, milk, polenta and salt, cover and cook for the full cooker cycle until polenta has absorbed liquid. Stir occasionally. 3. Add cheeses and pepper and stir until melted.

Try this applesauce as a delicious sweet treat for a toddler or on top of some vanilla ice cream. I like to pack this sauce in my kids’ lunches as a tasty treat.

Ingredients

• 48 oz. peeled and cored apples, sliced
• 8 oz. frozen raspberries
• 1 ½ oz. brown sugar
• 1 oz. ground cinnamon
• 1 tsp. ground nutmeg
• 1 ½ oz. honey
• ½ oz. vanilla extract
• ½ oz. lemon juice
• 2 oz. water

Method

1. Place apples, raspberries, sugar, cinnamon, nutmeg, honey, vanilla, lemon juice and water in that order in the rice cooker. 2. Cook mixture on the standard cook setting for 30 minutes, stirring halfway through. Mash the apples with a wooden spoon. 3. Remove bowl with applesauce from cooker and set aside for 30 minutes to cool 4. Pour applesauce into a bowl and chill for 2-3 hours before serving.

This easy chicken curry recipe tastes amazing with some fresh naan and tender rice. The jambalaya spice is savoury and mouthwatering when served with some yogurt.

Ingredients

• 1 oz. oil
• 8 oz. onion, chopped
• ½ oz. garlic, minced
• 1 oz. curry powder
• 16 oz. water
• 8 oz. canned tomato sauce
• 8 oz. package jambalaya mix, Zatarain’s makes a good one.
• 16 oz. boneless skinless chicken breast, cut into
• 1“ cubes
• 4 oz. golden raisin
• 6 oz. plain yogurt
• 4 oz. cashews, chopped

Method

1. Turn cooker on. Put oil in the cooker and cook until heated. Add onion and garlic and stir for 5 minutes until tender. 2. Add curry powder and stir for another 2 minutes. 3. Add the rest of the Ingredients except for yogurt and cashews, close the lid and cook. After cooker is finished and switches to warm, turn off. 4. Stir in yogurt and let the mixture sit for 5 minutes. Top with cashews before serving.

This quinoa tastes amazing with your southwestern-style steak or chicken. The quinoa is healthy and filling and makes the perfect accompaniment to any meal.

Ingredients

• 30 oz. drained cans black beans, rinsed in cold water
• 20 oz. undrained cans diced tomatoes with green chile peppers
• 12 oz. quinoa
• 16 oz. water
• 1 ¼ oz. dry taco seasoning mix

Method

1. Combine all Ingredients in a rice cooker and cook for 1 hour according to manufacturer’s settings for brown rice.

The quinoa tastes tender and delicious when served with some roasted chicken and a crisp green salad. This quinoa also tastes amazing sprinkled over soup or chowder.

Ingredients

• 8 oz. quinoa, rinsed in cold water
• 16 oz. low-sodium chicken broth
• ½ tsp. salt

Method

1. Pour quinoa into rice cooker with broth and salt. Turn cooker on and let it run its full cycle. 2. Let quinoa sit for 5 minutes, drain and enjoy.

The flavour of the tomatoes tastes amazing when served with some fresh baked fish and crisp green salad. Try this rice with some steamed vegetables and fresh bread.

Ingredients

• 10 whole black peppercorns
• 5 whole cloves
• 1” cinnamon stick
• 3 whole cardamom pods
• ¾ oz. butter, divided
• 8 oz. rice
• 8 oz. coconut milk
• 4 oz. water
• 1 tsp. ground turmeric a pinch salt to taste
• 4 minced cloves garlic
• 6 chopped tomatoes
• 1 chopped carrot

Method

1. In a spice or coffee grinder, mix peppercorns, cloves and cardamom until finely ground. 2. Heat ¼ oz. of butter in a frying pan on medium heat. Stir in half of the ground mixture from the spice grinder and rice. Cook for 2 minutes until fragrant. 3. and salt and half 4. Place cooked rice mixture into the rice cooker and stir in milk, water, turmeric and salt. 5. Heat ½ oz. of butter in a frying pan on medium heat. Sauté garlic in the butter until fragrant. Stir in the rest of the ground spices, chopped tomatoes and chopped carrot until well combined. 6. Cook mixture in the rice cooker for 1 full cycle, mixing in tomato mixture halfway through. Cook until rice is tender.

This kimchi tastes amazing over a bed of long grain rice and some fresh bread. Wash down the spicy flavour with some sweet tea.

Ingredients

• 16 oz. napa cabbage, halved and sliced into
• ½” slices
• 1 daikon radish, julienne
• 6 minced Thai chiles
• 2 minced cloves garlic
• 4 oz. green onions, sliced in
• ½” pieces
• 1 oz. grated ginger
• 4 oz. coarse sea salt
• 1 oz. unseasoned rice vinegar
• 1 tsp. sugar

Method

1. Fill the cooker with 16 oz. of water and salt. Stir in cabbage until fully coated. Seal the lid of the cooker and let it sit for 1 full day. Stir occasionally. 2. Drain liquid from the cooker and stir in the rest of the Ingredients. Transfer mixture to a canning jar, seal and set aside for 3 days. Turn the jar upside down so the cabbage is fully immersed in pickling liquid.

Try soaking these black beans in cold water for 1 hour or overnight if you have time. The tender beans taste wonderful in a burrito or as a side for a delicious chicken dinner.

Ingredients

• 8 oz. dried black beans
• 24 oz. water

Method

1. Place beans and water in a bowl and set aside for 5 minutes. Throw out any bits that float to the surface. 2. Drain water and replace with 24 oz. of fresh water. Cover and soak beans overnight. Drain. 3. Place rinsed beans and 24 oz. of fresh water in a rice cooker and cook on Porridge setting for 2 hours.

Try this soup over a bed of egg noodles or some rice. I like to serve this soup with some buttered fresh bread and crushed crackers.

Ingredients

• 17 ¾ oz. skinless chicken meat, chopped into bite-sized pieces
• 33 ¾ oz. of water
• 5 slices of fresh ginger root
• 10 ½ oz. peeled white radish, cut in chunks
• 8 stemmed shiitake mushrooms
• ½ oz. wolfberries
• 3 dried scallops salt

Method

1. Fill a bowl with water and soak the berries until puffy. Drain and set berries aside. 2. Pour water into the rice cooker and cook until water boils. Add chicken and cook for 8 minutes covered. Drain liquid and set chicken aside. 3. Pour 33 ¾ oz. of water into the rice cooker. Cover the cooker and turn on. Bring water to a boil. 4. Stir in the rest of the Ingredients, except for the wolfberries, cover the cooker and bring back up to a boil. Cook for 45 minutes until it switches to warm and simmer for 2 hours. 5. 45 minutes before serving, stir in wolfberries.

Try this spinach rice for your next quesadilla or taco meal as a delicious side dish. The flavour is addictive and tastes amazing when washed down with a Corona.

Ingredients

• ½ oz. vegetable oil
• 1 tsp. cumin seeds
• 1 small minced onion
• 1 large minced carrot
• 4 chopped green chile peppers
• 1 tsp. ginger-garlic paste
• 12 oz. fresh spinach
• 16 oz. uncooked white rice
• 1 tsp. roasted coriander powder a pinch salt
• 36 oz. water

Method

1. Heat oil in a large frying pan on medium heat and cook cumin seeds in the oil for 1 minute until fragrant. 2. Sauté onion, carrot and chile peppers in the oil and cumin for 5 minutes until just tender. 3. Stir in ginger-garlic paste and cook for 5 minutes. 4. Place spinach in a food processor and pulse until a paste forms. Stir spinach into the onion mixture and cook for 3 minutes until liquid has evaporated 5. Add rice, coriander and salt to the spinach mixture and stir until well combined. Transfer to the rice cooker and add 36 oz. of water. Cook mixture in the rice cooker for 20 minutes or for 1 full cycle.

Serve this chicken chili with some shredded cheddar and garlic toast. The savory flavour of this chili will have your taste buds singing in delight.

Ingredients

• 16 oz. ground chicken
• 15 oz. black beans
• 15 oz. kidney beans
• ½ oz. chili powder
• ½ oz. tomato paste
• 8 oz. tomato sauce
• ½ oz. of chili seasoning mix
• 1/3 oz. dried oregano Salt and pepper

Method

Put chicken in a rice cooker and turn it on. Let the cooker run until chicken is fully cooked and browned. Drain grease from cooker and stir in beans, tomato sauce and paste and stir thoroughly. Add the rest of the Ingredients and simmer for 45 minutes.

This risotto recipe makes a great side dish for some lovely veal parmesan or another meat dish. The creamy texture melts in the mouth with the first bite.

Ingredients

• 12 oz. Arborio rice
• 36 oz. hot chicken stock
• 8 oz. Parmesan cheese, grated

Method

1. Put rice and stock in a rice cooker. Cook for 1 cycle and let the rice warm. Stir parmesan into the rice and serve.

I love this rib recipe when I am making dinner for just me with some roasted potatoes and green beans. The meat falls off the bone after it has been cooking in the rice cooker to perfection.

Ingredients

• 1 slab of Baby Back Ribs (4 ribs)
• 1 oz. Olive Oil
• 6 oz. Brown Sugar
• 12 oz. bottle of Guinness or other dark ale
• 5 ½ oz. Thick & Spicy BBQ Sauce
• 1 tsp. Worcestershire Sauce

Method

1. Heat oil in the bottom of the cooker 2. In a bowl, add 6 oz. of sugar and roll ribs in the sugar until fully coated. 3. Place ribs in the oil and brown. Stir in the rest of the brown sugar, ale, BBQ sauce and Worcestershire. 4. Cover the cooker and press cook. Let ribs sit for 15 minutes once finished cooking in the sauce.

These oats make a healthy breakfast when served with some milk and brown sugar. I like to drizzle these oats with some sweet honey and yogurt.

Ingredients

• 8 oz. quick-cooking oats
• 8 oz. water
• 8 oz. milk
• 1 oz. honey
• ½ oz. white sugar
• 1 tsp. vanilla extract a pinch salt

Method

1. 1.Combine all Ingredients in a rice cooker and cook for one full cycle.

This ginger chicken tastes amazing when served on a bed of basmati rice and steamed asparagus. Try this chicken with some roasted potatoes and sweet corn.

Ingredients

• 1 chicken bouillon cube
• 6 oz. hot water
• 8 oz. jasmine rice
• 20 oz. boneless and skinless chicken thighs, cut in
• 1” cubes
• 2” piece of peeled fresh ginger, cut into matchsticks
• 24 oz. baby spinach, packed
• 8 oz. unsweetened coconut milk A pinch of kosher salt

Method

1. Dissolve bouillon in hot water and set aside. 2. Mix rice with chicken and ginger in the rice cooker and top with spinach. 3. Pour coconut milk and broth into the cooker and sprinkle with salt. 4. Turn rice cooker on and cook for 40 minutes. 5. Let mixture stand for 5-10 minutes.

Try this curry flavoured rice with some curry chicken or tender lamb. The flavour is addictive and tastes amazing with some fresh naan.

Ingredients

• 16 oz. uncooked white rice
• 24 oz. water
• 1 ½ oz. mild curry powder

Method

Combine all ingredients in a rice cooker and cook for 1 cycle until rice is tender and water is absorbed.

This sausage jambalaya recipe is delicious and salty and will satisfy your hunger. Try this over some rice with steamed broccoli and cauliflower.

Ingredients

• List of Ingredients: 8 oz. thinly sliced smoked sausage
• 4 oz. French onion soup
• 4 oz. water
• 1 undrained can diced tomatoes
• 1 undrained can blackeyed peas
• 12 oz. uncooked rice

Method

1. Combine all Ingredients in the rice cooker and turn it on. 2. Let the mixture stand for 5 minutes once finished cooking. 3. Turn rice cooker on again for a shorter cycle and let it sit for 10 minutes. 4. Add more water if need be and serve.

This wild rice recipe makes a lovely side dish for fish or meat at dinner. The sausage is meaty and satisfying and will fill the hole in your belly at meal time.

Ingredients

• 8 oz. uncooked wild rice
• 14 oz. chicken broth
• 2 oz. water
• 8 oz. diced Andouille sausage
• 4 oz. sweet onion, diced
• 8 oz. fresh mushrooms, chopped
• ½ oz. garlic, minced
• 10 ¾ oz. condensed cream of mushroom soup

Method

1. Combine all Ingredients in a rice cooker and cook for 30 minutes until rice is tender. 2. Serve and enjoy!

Try this tasty treat for breakfast or a snack in the afternoon when hunger strikes. Try this oatmeal with a fresh banana and some yogurt for delicious meal.

Ingredients

• Oatmeal
• 8 oz. steel-cut oats
• 16 oz. unsweetened, original soy milk
• 8 oz. water
• 1/3 oz. vanilla extract
• ½ tsp. salt Toppings raw sliced almonds to taste brown sugar to taste maple syrup to taste

Method

1. Combine all oatmeal Ingredients in a slow cooker and cook for a full cycle. Stir occasionally. 2. Run oatmeal for a second cycle which will run for a shorter time. 3. Garnish with toppings to taste.

The garlic flavour in this rice tastes amazing with some roasted chicken and garlic mashed potatoes. The mix of vegetables and rice tastes fantastic with some peas and carrots.

Ingredients

• 24 oz. uncooked jasmine rice
• 24 oz. water
• 1 oz. sesame oil
• 2 cubes chicken bouillon
• 4 oz. olive oil
• 1 chopped green onion
• 2 smashed cloves garlic
• 2” piece crushed fresh ginger root
• 1 chicken thigh with skin

Method

1. Stir all Ingredients in the rice cooker and then place chicken thigh on top of the rest of the mixture. 2. Turn rice cooker on and when done cooking, stir well.

This dessert is a great treat for one when you are on your own and want a sweet snack after your meal. Try this with whipped topping and flakes of chocolate.

Ingredients

• 12 oz. white flour
• 4 oz. white sugar
• 2 oz. dark cocoa
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp double-acting baking powder
• 1 oz. sunflower oil
• ½ tsp vanilla
• ½ oz. vinegar
• 8 oz. water

Method

1. Mix flour, sugar, cocoa, baking soda, salt, cinnamon and baking powder in a bowl until fully combined. 2. Stir in sunflower oil, vanilla, vinegar and water to the dry Ingredients and mix until smooth 3. Coat a rice cooker with cooking spray and pour batter into the cooker. Cook on slow for 60 minutes 4. Check cake at 45 minutes by inserting a toothpick into the center and making sure it comes out dry. 5. Remove rice cooker bowl and set aside to cool for 15 minutes. 6. Invert bowl to remove cake and sprinkle with your favourite toppings.

This muffin cake is a lovely brunch meal with some hot coffee and jam. Try serving this cake with some ice cream or whipped topping for an afternoon dessert.

Ingredients

• cooking spray
• 8 oz. all-purpose flour
• 2 ½ oz. white sugar
• 1/3 oz. baking powder
• 1 tsp. baking soda
• ¼ tsp. salt
• 12 oz. crushed bran flakes
• 8 oz. skim milk
• ¼ oz. ground cinnamon
• ¼ oz. ground nutmeg
• ¼ oz. vanilla extract
• 1 large egg
• 2 oz. olive oil
• 4 oz. apple, diced
• 4 oz. banana, diced
• 2 ½ oz. raisins

Method

1. Coat the inside of a rice cooker bowl with cooking spray. 2. Combine flour, sugar, baking powder and soda and salt in a large bowl. 3. In another bowl, mix bran, milk, nutmeg, cinnamon and vanilla and set aside for 5 minutes. 4. Stir in egg and oil to the bran flakes until well combined. Do the same with the flour mixture from the other bowl. 5. Fold the last three Ingredients into the batter and transfer to the rice cooker. Cook for 3 cycles until toothpick inserted in the center comes out clean.

These spiced pears taste amazing served over some chilly ice cream and whipped topping. The juicy pears make a perfect dessert after a light dinner.

Ingredients

• 2 peeled and cored pears, cut in half
• 16 oz. pomegranate juice
• 16 oz. apple cider
• 3" cinnamon stick Peel from one clementine
• 2 whole cloves
• 3 black cardamom pods
• 2 star anise
• 1" peeled piece fresh ginger, slivered Orange Cashew Cream

Method

1. Combine all ingredients except for cashew cream in a rice cooker and stir around pears 2. until coated in liquid. 3. Turn rice cooker on and cook for 50 minutes until tender. 4. Turn pears over after cooking and let them sit for 1 hour. Turn pears over again and set 5. aside for another hour or overnight.

This breakfast bowl is healthy and satisfying when served with some extra feta cheese and a hot cup of coffee. This bowl is perfect on the go for those mornings when you are in a hurry.

Ingredients

• 4 oz. water
• 2 oz. red quinoa
• ¼ oz. olive oil
• 2 large eggs a pinch salt and ground black pepper
• ¼ tsp. seasoned salt
• ¼ tsp. ground black pepper
• 1 diced avocado
• 1 oz. feta cheese, crumbled

Method

1. Combine water and quinoa in the rice cooker and cook for 15 minutes until tender. 2. Heat oil in a frying pan on the medium heat and then cook eggs in the oil until firm. Season with salt and pepper. 3. Mix quinoa and cooked eggs in a bowl and top with feta and avocado.

Rice pudding is a sweet snack for the afternoon munchies and makes a perfect dessert after dinner. The rice pudding in this recipe tastes fantastic with some honey or cinnamon sprinkled over top.

Ingredients

• 5 ½ oz. uncooked rice
• 32 oz. milk
• 2 ½ oz. sugar
• 1 tsp. vanilla extract

Method

1. Combine rice and milk in the rice cooker and stir well. 2. Seal cover and set cooker for porridge 3. Open rice cooker when it switches to warm and stir in sugar and vanilla. 4. Seal the cooker and reset it for porridge. Stir mixture every 20 minutes until the desired 5. thickness is reached. Add more milk if the pudding is too thick.

This coconut rice tastes great with some curry chicken and steamed vegetables. I like to serve this as a side dish for steak dinner with some roasted potatoes.

Ingredients

• 16 oz. white rice, rinsed
• 14 oz. canned coconut milk
• 10 oz. water
• 2 oz. sweetened flaked coconut, divided
• 1 tsp. turmeric, ground
• ½ tsp. kosher salt

Method

1. Place rice in the rice cooker 2. Combine milk, water, half of the flaked coconut, turmeric and salt into a pan and cook on medium high heat. Cook until turmeric has dissolved. Pour the mixture from the pan into the rice cooker. 3. Cover the cooker and press start. Once finished cooking, warm for 5 minutes. 4. Heat a small frying pan on medium high heat and toast the rest of the coconut for 5 minutes until golden brown. 5. Sprinkle toasted coconut on the rice before serving.

This salad makes a great light lunch or dinner and takes little time to make. Try this recipe with some fresh crusty bread and fruit for dessert.

Ingredients

• 1 oz. olive oil
• 8 oz. onion, diced
• 2 minced cloves garlic
• 4 oz. pine nuts
• 1 zested lemon
• 1 tsp. vegetable bouillon
• ½ tsp. ground turmeric
• 16 oz. rice
• 32 oz. water
• 1 bunch green onions
• 2 oz. fresh basil leaves, torn
• 10 small fresh mushrooms, thinly sliced
• 1 roughly chopped bunch fresh spinach
• 16 oz. cooked chicken breast, diced
• 8 oz. marinated artichoke hearts, roughly chopped
• 8 oz. Parmesan cheese, shredded A pinch of ground black pepper

Method

1. Heat oil in a saucepan on medium high and sauté onion and garlic in the oil for 7 minutes until tender. 2. Stir nuts into the onions and sauté for another 3 minutes until golden brown. 3. Add zest, bouillon and turmeric to the mixture in the pan and stir for 1 minute. Pour rice into the mixture and cook for 3 more minutes. 4. Transfer mixture from rice pan to the rice cooker and cook on regular cycle. Top rice with onion and basil, cover the rice cooker and cook for 5 minutes until rice is tender. 5. Stir small mushrooms into the rice and top with spinach. Cover cooker and steam for another 5 minutes until spinach wilts. 6. Add the rest of the Ingredients to the mixture and stir well. About the Author A native of Indianapolis, Indiana, Valeria Ray found her passion for cooking while she was studying English Literature at Oakland City University. She decided to try a cooking course with her friends and the experience changed her forever. She enrolled at the Art Institute of Indiana which offered extensive courses in the culinary Arts. Once Ray dipped her toe in the cooking world, she never looked back. When Valeria graduated, she worked in French restaurants in the Indianapolis area until she became the head chef at one of the 5-star establishments in the area. Valeria’s attention to taste and visual detail caught the eye of a local business person who expressed an interest in publishing her recipes. Valeria began her secondary career authoring cookbooks and e-books which she tackled with as much talent and gusto as her first career. Her passion for food leaps off the page of her books which have colourful anecdotes and stunning pictures of dishes she has prepared herself. Valeria Ray lives in Indianapolis with her husband of 15 years, Tom, her daughter, Isobel and their loveable Golden Retriever, Goldy. Valeria enjoys cooking special dishes in her large, comfortable kitchen where the family gets involved in preparing meals. This successful, dynamic chef is an inspiration to culinary students and novice cooks everywhere. Author's Afterthoughts Thank you for Purchasing my book and taking the time to read it from front to back. I am always grateful when a reader chooses my work and I hope you enjoyed it! With the vast selection available online, I am touched that you chose to be purchasing my work and take valuable time out of your life to read it. My hope is that you feel you made the right decision. I very much would like to know what you thought of the book. Please take the time to write an honest and informative review on Amazon.com. Your experience and opinions will be of great benefit to me and those readers looking to make an informed choice. With much thanks, Valeria Ray