2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This pilaf will hold on Keep Warm for 1 to 2 hours. Serve hot.
rice and vermicelli pilaf
The combination of rice and thin pasta in a pilaf has pure Middle Eastern roots and is the prototype for the commercial Rice-A-Roni mix. The secret is not to use too much pasta; just crumble some angel hair, vermicelli, or one little nest of pasta called a fideo. Beth’s friend graphic designer Cindy Lee still uses Rice-A-Roni in a pinch, a recipe she learned from her mother. “Well, you will laugh,” said Cindy when Beth asked her how she makes it. “You basically use either the family box or the regular box of Rice-A-Roni, dump the rice into the rice cooker bowl, and do not use the flavoring packet at all. Then, as my mom always taught me, add enough water up to your thumb knuckle; it should be about ½ inch of water above the rice.”
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Quick Cook and/or regular
YIELD: Serves 4
1 tablespoon unsalted butter
1 tablespoon olive oil or bacon drippings
1 cup long-grain white rice
¼ cup vermicelli or 1 fideo broken into 1- to 2-inch pieces
1¾ cups chicken or beef stock 1 teaspoon onion-flavored Mrs. Dash
seasoning
¼ teaspoon salt (optional)
Freshly ground black pepper
1. Set the rice cooker for the Quick Cook or regular cycle. Place the butter and olive oil in the rice bowl. When the butter is melted, add the rice and pasta pieces. Cook, stirring a few times, until the pasta turns golden brown, about 10 minutes. Add the stock, Mrs. Dash, salt, if using, and a few grinds of pepper; stir just to combine.
Close the cover and reset for the regular cycle or let the regular cycle complete. At the end of the cycle, the liquid should all be absorbed and the pasta tender.
2. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This pilaf will hold on Keep Warm for 1 to 2 hours. Serve hot.
classic sopa seca
Mexico’s sopas secas—literally dry soups—are soft and comforting rice or pasta dishes, sometimes served as a first course, sometimes alongside the entree. You’ll notice that more liquid is called for in these recipes than in many other rice recipes. Generally speaking, broth is preferred over water. Also, the rice is always sautéed in oil before the liquid and flavorings are added. This technique produces a savory rice that is moist but not mushy. We’ve included a rainbow here—red (rojo), green (verde), and yellow (amarillo).
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Quick Cook and/or regular
YIELD: Serves 4
3 tablespoons vegetable oil
1 cup long-grain white rice
½ cup diced onion
¼ cup seeded and diced red or green bell pepper
½ cup diced carrot
One 14.5-ounce can chicken broth, 2¼ cups homemade chicken stock plus ¾ teaspoon salt, or 2¼ cups water plus ¾ teaspoon salt
Half of a 6-ounce can tomato paste (5½ tablespoons)
¼ teaspoon freshly ground black pepper
2 to 3 cloves garlic, minced
¼ cup minced fresh Italian parsley leaves
½ cup frozen peas
1. Set the rice cooker for the Quick Cook or regular cycle. Place the oil in the rice bowl. When the oil is hot, add the rice. Cook, stirring, until the rice turns opaque, about 1 minute. Add the onion, bell pepper, and carrot and cook, covered, until the vegetables soften and the rice begins to brown, about 15 minutes.
2. Meanwhile, pour the broth into a 4-cup glass measuring cup and add water to equal 2¼ cups. (Or place the homemade stock or water in a measuring cup.) Add the tomato paste and stir to dissolve completely. Add the black pepper. Add the broth mixture to the rice. Add the garlic and parsley; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.
3. When the machine switches to the Keep Warm cycle, sprinkle the peas on top of the rice. Close the cover and let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This dish will hold on Keep Warm for up to 1 hour. Serve hot.
variation: To make enough sopa seca to serve 8, use a large (10-cup) rice cooker and double everything except the liquid and oil. For 2 cups rice, use ¼ cup oil and 4 cups broth, water, or a combination of the two.
arroz verde
Mexican cooks use their electric blenders frequently, for sauces, moles, and, here, to pulverize herbs and spinach in a flash. Verde means “green” in Spanish. Don’t be intimidated by the amount of herbs called for; their flavor mellows substantially during cooking and creates a dish that’s perfect alongside grilled chicken or fish, or under a spicy stew.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Quick Cook and/or regular
YIELD: Serves 4
2 cloves garlic, peeled
½ cup packed fresh Italian parsley leaves and small stems
½ cup packed fresh cilantro leaves and small stems
1 cup packed spinach leaves
2 cups chicken or vegetable stock
2 tablespoons vegetable oil
½ cup finely chopped onion
1 cup long-grain white rice
¼ teaspoon freshly ground black pepper, or to taste
Salt, if needed (omit if using canned broth)
1. Combine the garlic, parsley, cilantro, spinach, and 1 cup of the stock in a blender and process until smooth. Set aside.
2. Set the rice cooker for the Quick Cook or regular cycle. Place the oil in the rice bowl. When the oil is hot, add the onion. Cook, stirring a few times, until soft but not brown, about 5 minutes. Add the rice, stirring a few times, until all the grains are evenly coated and hot, about 10 minutes. Close the cover and allow the rice to cook, stirring a few times, until it smells toasty and begins to brown, about 5 minutes.
3. Add the herb and spinach puree, remaining 1¼ cups stock, the pepper, and salt to taste, if using. Stir well with a plastic or wooden rice paddle or wooden spoon. Close the cover and reset for the regular cycle or let the regular cycle complete.
4. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Stir well to incorporate the puree. This pilaf will hold on Keep Warm for up to 1 hour. Serve hot.
arroz amarillo (caribbean yellow rice)
This makes a pretty accompaniment for many meat and poultry dishes, and is also lovely for soaking up the juices from highly flavored baked fish dishes. Achiote paste is found in Latin markets; it is sold in small, plastic-wrapped bricks.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Quick Cook and/or regular
YIELD: Serves 4
2 tablespoons vegetable oil
1 cup long-grain white rice
½ medium-size yellow onion, finely chopped
1 teaspoon achiote paste, ¼ teaspoon Bijol seasoning, or ½ teaspoon turmeric
1⅔ cups water or light chicken stock
1 clove garlic, minced
½ teaspoon salt, if using unsalted chicken stock
2 tablespoons chopped fresh cilantro leaves (optional)
1. Set the rice cooker for the Quick Cook or regular cycle. Add the oil to the rice cooker bowl. When the oil is hot, stir in the rice and onion, close the cover, and cook, stirring occasionally, until the rice is opaque and the onion has begun to soften, about 5 minutes.
2. Meanwhile, dissolve the achiote paste in the water, breaking it up with your fingers and stirring with a spoon. Be careful, it can stain. (Or stir the Bijol or turmeric into the water.)
3. Add the dissolved achiote to the rice
along with the garlic and salt, if using. Close the cover and reset for the regular cycle or let the regular cycle complete.
4. When the machine switches to the Keep Warm cycle, stir in the cilantro, if using. Close the cover and let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This pilaf will hold on Keep Warm for 1 to 2 hours. Serve hot.
thai curried rice
This is a complex, spicy rice pilaf: it has spices, a bit of coconut milk, lime juice, soy sauce, ginger, raisins, almonds, and green onions. These recipe proportions are designed for American jasmine rice; if you use imported Thai jasmine rice, decrease the total liquid (some stock and some coconut milk) by ⅓ cup. Serve with grilled or sautéed fish and poultry.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Quick Cook and/or regular
YIELD: Serves 4
3 tablespoons unsalted butter
1 tablespoon peeled and minced fresh ginger
1 cup domestic jasmine rice
1 tablespoon mild or hot curry powder
1 cup plus 2 tablespoons chicken stock
⅓ cup canned unsweetened coconut milk (can be light)
2 tablespoons soy sauce
2 tablespoons fresh lime juice
Grated zest of 1 small lime
1 teaspoon Chinese hot chile sauce
Pinch of salt
⅓ cup dark raisins, dried tart cherries, or dried currants
⅓ cup slivered blanched almonds
½ cup minced green onions, both white and green parts
1. Preheat the oven to 325°F.
2. Set the rice cooker for the Quick Cook or regular cycle. Place the butter in the rice cooker bowl. When melted, add the ginger and rice. Cook, stirring a few times, until the grains are evenly coated and hot, about 10 minutes. Add the curry powder and stir.
3. Meanwhile, in a large measuring cup, combine the stock, coconut milk, soy sauce, lime juice and zest, chile sauce, and salt. Add the stock mixture and raisins to the rice; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.
4. While the rice is cooking, place the almonds on a baking sheet and bake until lightly toasted, about 6 minutes. Remove from the baking sheet and let cool to room temperature.
5. When the machine switches to the Keep Warm cycle, sprinkle the rice with the toasted almonds and green onions. Close the cover and let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. Serve immediately.
note: This pilaf can be held for 1 to 2 hours on Keep Warm; however, do not add the almonds and green onions to the rice until 15 minutes before serving.
aromatic kalijira rice pilaw
Pilaw or pilaf, as this rice-based dish is known in some parts of the world, is made in different ways in different regions of India. A rice reserved for special occasions, pilaw is served with a generous sprinkling of almonds and raisins on top. But even without the embellishment, this pilaw is a pleasant change from boiled rice. This is a traditional northern Indian method of preparation, courtesy of Lotus Foods.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Quick Cook and/or regular
YIELD: Serves 4
RICE
2 cups Kalijira rice
1 tablespoon vegetable oil or ghee (clarified butter;)
2 small white boiling onions, finely chopped
2½ cups water
¼ teaspoon turmeric
3 cloves
3 green cardamom pods
One 4-inch cinnamon stick
1 teaspoon salt
GARNISH (OPTIONAL)
1 tablespoon vegetable oil or ghee
2 tablespoons slivered blanched almonds
2 tablespoons raisins
1. Place the rice in a fine strainer or bowl and rinse with cold water, rubbing the rice with your hands to remove any bits of dust; drain.
2. Set the rice cooker for the Quick Cook or regular cycle. Place the oil in the rice cooker bowl. When the oil is hot, add the onions. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and cook, stirring a few times, until the rice turns opaque, about 5 minutes. Add the water, spices, and salt; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.
3. Make the garnish, if using. Heat the oil in a small skillet over medium heat. Add the almonds and sauté until they are golden brown, about 3 minutes. Remove the almonds with a slotted spoon and drain on a paper towl. Add the raisins to the same oil and sauté until they puff up, in about 1 minute or less. Remove the raisins with a slotted spoon and drain with the almonds.
4. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This pilaf will hold on Keep Warm for 1 to 2 hours. Serve hot, topped with the almond-raisin garnish, if using.
fruited pilaf
Fruited pilaf is pretty enough for a party and a smashing foil for grilled lamb chops. This pilaf combines an Indian spice blend called garam masala with dried cranberries—an Old World tradition with a New World flourish.
MACHINE: Medium (6-cup) or large (10cup) rice cooker; fuzzy logic or on/off CYCLE: Quick Cook and/or regular YIELD: Serves 8
3 cups white basmati rice
¼ cup ghee (clarified butter;) or unsalted butter
2 teaspoons garam masala
1 teaspoon salt
3 tablespoons dried currants
¼ cup chopped dried apricots
¼ cup dried cranberries
4 cups water
¼ teaspoon saffron threads (optional)
2 tablespoons pine nuts
CLICK TO SEE GARAM MASALA
1. Place the rice in a fine strainer or bowl, rinse with cold water, and drain.
2. Set the rice cooker for the Quick Cook or regular cycle. Add the ghee to the rice bowl. When melted, add the garam masala and salt. Cook, stirring, until the spices are fragrant, 1 to 2 minutes. Add the drained rice; stir well to combine. Cook, stirring a few times, until the rice is shiny, fragrant, and transparent, about 5 minutes more. Add the currants, apricots, and cranberries; stir well to combine. Cook for 1 to 2 minutes more. Add the water. Crumble the saffron threads, if using, into the water. Close the cover and reset for the regular cycle or let the regular cycle complete.
3. While the rice is cooking, toast the pine nuts in a small, dry skillet over medium heat until golden, watching carefully so they do not burn. Set aside to cool.
4. When the machine switches to the Keep Warm cycle, let the rice steam for 10 to 15 minutes. Fluff the rice well with a plastic or wooden rice paddle or wooden spoon. It will hold on Keep Warm for 1 to 2 hours.
5. When ready to serve, spoon the pilaf into a dish, sprinkle it with the toasted pine nuts, and serve immediately.
lamb biryani
Biryanis are the deliciously complex layered rice dishes of India. In this rendition, the layers of saffron-streaked rice conceal tender pieces of boneless lamb cooked in a spicy yogurt marinade. Creating a biryani is a three-step process. First, the rice and filling ingredients are each cooked separately. Then the dish is assembled and cooked again. This final step is usually done in a tightly sealed dish set in the oven (or sometimes on top of the stove). We found that a rice cooker set on the Keep Warm cycle accomplishes the final cooking beautifully, and with one less pot to clean. But for a more authentic, or more dramatic, presentation, the dish can be assembled in a pretty casserole, covered very tightly with aluminum foil and the lid, and baked for about 30 minutes at 250ºF. (If your rice cooker doesn’t have a Keep Warm cycle, you will have to finish it in the oven.) Rose water is available in Indian, Middle Eastern, and gourmet markets.
MACHINE: Large (10-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular
YIELD: Serves 6 to 8
MARINADE AND LAMB
1 medium-size onion, quartered
4 cloves garlic, peeled
One 11/2-inch piece fresh ginger, peeled
1 jalapeño chile, halved and seeded
2 cups plain yogurt (don’t use nonfat)
1 tablespoon ground coriander
2 pounds boneless lamb, trimmed of fat and cut into ¾ -inch cubes
2 tablespoons ghee (clarified butter)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
FILLING
2 tablespoons ghee
2 medium-size onions, halved and thinly sliced
2 tablespoons slivered blanched almonds
2 tablespoons dried currants
RICE
3 cups white basmati rice
5 green cardamom pods
One 4-inch cinnamon stick
2 tablespoons ghee
2 tablespoons rose water
3½ cups water
1 teaspoon salt
½ cup milk
½ teaspoon saffron threads
1. Make the marinade: Place the onion, garlic, ginger, and jalapeño in a food processor. Pulse 10 to 20 times, until everything is finely chopped. Add the yogurt and coriander; pulse until well mixed. Place the lamb cubes in a large bowl. Pour the marinade over the lamb and stir to combine. Cover and marinate for 1 to 2 hours in the refrigerator.
2. Meanwhile, rinse the rice in a bowl, let it soak for 15 minutes, drain well, and allow to dry, spread out on a clean tea towel.
3. Make the filling: In a large sauté pan, heat the ghee over medium-high heat. Cook the sliced onions until they begin to brown, about 10 minutes. Add the almonds and currants; continue to cook, stirring occasionally, until they are well browned but not burnt, about 5 minutes more. Remove the onion mixture from the pan and drain on a double layer of paper towels.
CLICK TO SEE ABOUT GHEE
4. In the same pan, heat the 2 tablespoons ghee over medium-high heat. Using a slotted spoon, remove the lamb from the marinade and place in the skillet. Reserve the marinade. Cook the lamb, stirring occasionally, until the mixture is browned and almost dry, about 15 minutes.
The Ultimate Rice Cooker Page 17