The Everything Rice Cooker Cookbook (25 page)

In Parsi cuisine this is also known as akoori. Another variant is pora, which refers to “Parsi omelet.”

1. In a bowl, lightly whisk the eggs, then stir in milk, salt, and pepper to combine. Set aside.
   

2. Add ½ tablespoon of the butter to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm and butter melts, add the shallots and fry about 3 minutes until slightly soft.
   

3. Add the garlic and chili and fry for about 3 minutes, covering rice cooker occasionally in the process of frying.
   

4. Add remaining butter, tomatoes, turmeric, and cumin. Stir well for about 5 to 8 minutes until tomatoes release their juices, covering rice cooker in the process of frying the tomatoes and spices.
   

5. Add the whisked eggs and ½ tablespoon cilantro, stirring occasionally to fluff up. Cook the eggs evenly for about 3 to 5 minutes until a creamy, moist consistency, switching rice cooker to Warm if the heat is too high and seems to be drying out the eggs.
   

6. Transfer eggs to serving plate and garnish with remaining cilantro. Serve with toasted bread or Indian
   roti
   (bread).
   

As a variation, use heavy cream instead of whole milk to produce a fluffy omelet with a richer taste.

1. In a small bowl, lightly whisk the eggs, milk, garam masala, chili, salt, and pepper. Set aside.
   

2. Add the butter to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm and butter melts, gently pour in the egg mixture so that the eggs spread evenly across the pot surface. Cook the egg about 5 to 8 minutes on one side, covering rice cooker in the process.
   

3. Sprinkle the Parmesan cheese on the eggs and lay the Cheddar slices on top of the eggs. Fold the omelet in half and cover the rice cooker for about 30 seconds to melt the cheese. When the cheese melts, switch off rice cooker and transfer the omelet onto a serving plate.
   

Garam Masala

Garam masala is a blend of fragrant and aromatic Indian spices including cumin seeds, fennel seeds, coriander seeds, cardamom seeds, black peppercorns, and turmeric. You should buy garam masala and other spice blends in small amounts because they do not keep long and gradually lose their aroma.

For a higher nutritional value (or if you dislike the pungency of green onions), substitute fresh baby spinach.

1. Fill the rice cooker pot with 4 cups water. Cover the rice cooker and set to Cook. When water boils, add the potato and boil for 15 minutes.
   

2. Lightly whisk the eggs, milk, green onions, salt, and pepper in a bowl. Set aside.
   

3. Once the potatoes are cooked in the rice cooker, remove the potato and set aside to cool. When cooled, peel and cut the potato into ½-inch cubes. Set aside.
   

4. Clean out the rice cooker and wipe dry. Add ½ tablespoon of the butter to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm and the butter melts, add the potato cubes and fry for 2 to 3 minutes, spreading the potatoes evenly across the pot.
   

5. Add the remaining butter. When it melts, gently pour in the egg mixture so that the egg spreads evenly across the pot surface. Cook the egg on one side for about 5 to 8 minutes, covering the rice cooker during this process. When egg is almost cooked (cooked on one side but still runny on top), add the Cheddar cheese, cover rice cooker, and allow cheese to melt.
   

6. After the cheese melts and the runny portions of the egg are cooked, transfer egg onto serving plate and serve immediately.
   

Traditionally, a frittata is partially cooked on the stovetop, broiled to finish, and served open-faced. Today, however, the term “frittata” is often used to describe a thick omelet.

1. In a small bowl, lightly whisk the eggs, milk, salt, and pepper. Set aside.
   

2. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the corn and peppers and fry for 2 to 3 minutes, spreading the vegetable mixture evenly across the pot.
   

3. Add the butter. When it melts, gently pour in the egg mixture so that the egg spreads evenly across the pot. Cook the egg, covering the rice cooker during this process. When the egg is fully cooked in about 8 to 10 minutes, transfer the frittata to a plate and serve immediately.
   

Cooking Tip

Make use of seasonal ingredients to create your own repertoire of seasonal frittatas. How about an asparagus frittata in spring, cabbage and onion frittata in fall, and cauliflower and butternut squash frittata in winter?

A healthy and protein-packed dish you can even enjoy on its own.

1. Fill the rice cooker pot with water to about the 3-cup mark. Cover the rice cooker and set to Cook.
   

2. Mash tofu in a bowl, then combine with ground chicken, egg white, salt, pepper, and corn flour. Mix well. Shape tofu mixture into round balls, and place evenly across a plate that will fit in the steamer insert or basket. Sprinkle mushrooms over the tofu balls. Cover the plate with plastic wrap and set aside.
   

3. When the water in the rice cooker boils, place the steamer insert or basket with the plate of tofu balls into the rice cooker. Cover rice cooker for about 10 minutes until the chicken is cooked.
   

4. Add a dash of white pepper to the steamed dish before serving.
   

Cooking Tip

Use a denser tofu such as firm tofu in this recipe, since soft tofu has a higher moisture content. The high moisture content in soft tofu will make tofu balls lose their firm structure and they will not look presentable.

As a variation, cut the tofu into small cubes and steam with the fried pork mixture as directed. The flavors will penetrate deeper within the tofu.

1. Place the tofu on a plate that will fit in the steamer insert or basket. Set aside.
   

2. Mix Chinese cooking wine, soy sauce, brown sugar, sesame oil, pepper, and water in a bowl. Set aside as sauce.
   

3. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker gets warm, add the shallots and fry about 3 minutes until fragrant.
   

4. Add the ground pork (break up into even, small bits), ½ tablespoon of the green onions, and prepared sauce mixture. Mix well, cover the rice cooker, and allow to simmer for 30 seconds. Switch off rice cooker. Ladle the pork mixture over the tofu.
   

5. Clean the rice cooker and wipe dry. Add water to the rice cooker to fill up half the pot, cover, and set to Cook. When the water boils, place the steamer insert or basket holding the tofu and pork into the rice cooker, cover, and steam for about 10 minutes until pork cooks through. Garnish with remaining green onions and red chili.
   

You can also use frozen spinach for this dish. Thaw the frozen spinach according to package instructions and then continue with this recipe.

1. Fill the rice cooker pot with water to about the 3-cup mark. Cover the rice cooker and set to Cook.
   

2. Place tofu on a plate that will fit in the steamer insert or basket. Arrange chopped spinach on top of the tofu and cover the plate with plastic wrap.
   

3. In a small bowl, mix oyster sauce, soy sauce, brown sugar, and water. Set aside as sauce.
   

4. When the water in the rice cooker boils, place the steamer insert or basket with the plate of tofu in the rice cooker, and steam for about 3 minutes until the spinach is soft and cooked. Remove steamer insert and set spinach tofu aside.
   

5. Clean the rice cooker and wipe dry. Add the oil to rice cooker, cover, and set to Cook. When base of rice cooker gets warm, add the mushrooms, followed by sauce mixture. Cover rice cooker and allow to reach a simmer. Once simmering, switch to Warm and simmer for 5 minutes until mushrooms are cooked.
   

6. Ladle the mushroom sauce over the steamed spinach tofu and serve immediately.
   

Cooking Tip

Soft tofu has a high moisture content (almost 90 percent). To drain effectively, place paper towels over the tofu to absorb the moisture.

Add about ½ cup of diced zucchini for a wider variety of vegetables in this casserole. Then cut down broccoli florets to ½ cup.

1. In a small bowl, mix oyster sauce, soy sauce, brown sugar, pepper, and water. Set aside as sauce.
   

2. Add oil to the rice cooker, cover, and set to Cook. When the base of the pot gets warm, add the garlic and fry about 3 minutes until fragrant.
   

3. Add the celery, broccoli, cauliflower, and tofu and fry for 3 minutes until vegetables are slightly tender, covering rice cooker occasionally in the process of frying.
   

4. Stir in sauce mixture, mix well with vegetables and tofu, cover rice cooker at Cook, and allow to reach a simmer.
   

5. Once simmering, switch to Warm and continue simmer for 5 to 10 minutes until all the vegetables are tender. Serve with steamed rice.
   

To save time you can use ready-made fried shallots, found in some Asian supermarkets.

1. Place tofu on a plate. Drizzle soy sauce and Worcestershire sauce over the tofu. Top with chili, green onions, and fried shallots.
   

2. Add the sesame oil and vegetable oil to the rice cooker, cover, and set to Cook. Heat the oil about 3 to 5 minutes until almost smoking (covering rice cooker will induce smoking). Pour the hot oil over the tofu.
   

   Serve immediately with steamed rice.
   

This tofu vegetable curry is a milder and sweeter curry and uses ready available peanut butter instead of making peanut paste from scratch.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 3 minutes until slightly soft.
   

2. Add the garlic, ginger, curry powder, turmeric, cumin, and chili and fry about 3 minutes until fragrant, covering rice cooker occasionally in the process of frying.
   

3. Stir in the water, peanut butter, coconut milk, lime leaves, and brown sugar. Stir well to mix. Cover the rice cooker at Cook and bring to a simmer.
   

4. Once simmering, add the tofu, bell peppers, and salt. Continue to simmer on Warm with the rice cooker covered, stirring occasionally, for about 10 minutes until bell peppers are tender. Served with steamed rice.
   

Cooking Tip

Use fresh kaffir leaves if possible for best results. Frozen leaves work second best. If you do not have kaffir leaves, substitute about 2 to 3 tablespoons fresh lime juice and 1 to 1½ teaspoons finely grated lime peel.

Typically, in Chinese restaurants you will see a thin, oily, shocking-red film in this dish due to the addition of red chili oil.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the ground pork (break into small even bits) and fry about 8 to 10 minutes until pork turns pink on the surface. Dish out and set side. Leave the remaining oil in the pot.
   

2. Add the shallots to the pot and fry about 3 minutes until slightly soft.
   

3. Add the ginger, garlic, chili paste, and Chinese cooking wine and fry for 2 minutes until fragrant. Stir in water, cover rice cooker, and bring to a simmer.
   

4. Once simmering, return the pork to the rice cooker, add the tofu, cover rice cooker, and allow mixture to come to a simmer again. If the mixture boils too vigorously, switch to Warm and continue simmering for 5 minutes.
   

5. Sprinkle with pepper and stir well. Garnish with green onions before serving.
   

Cooking Tip

Do not stir too frequently after adding the tofu, or you may end up with an overly mushy tofu dish.

Depending on personal preferences, you can also use soft or firm tofu to replace medium-firm tofu in this recipe.

1. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the ground pork (break into small even bits) and fry about 8 to 10 minutes until pork turns pink on the surface. Dish out and set side. Leave the remaining oil in the pot.
   

2. Add the garlic and ginger to the pot and fry about 3 minutes until fragrant.
   

3. Add the shrimp and mushrooms and fry for 2 to 3 minutes until shrimp turn pink, covering rice cooker in the process of cooking.
   

4. Add the oyster sauce and water. Stir well, cover rice cooker, and allow to reach a simmer.
   

5. Once simmering, return pork to the pot and add the tofu, salt, and pepper. Cover rice cooker and allow to reach a simmer again in about 8 to 10 minutes. If the mixture boils too vigorously, switch to Warm and continue to simmer for the remaining 10 minutes.
   

6. Garnish with green onions before serving.
   

You can buy ready-marinated tofu from Asian supermarkets. The tofu usually is pre-marinated in five-spice powder.

1. Place tofu cubes and garlic in a bowl and combine with soy sauce, white pepper, and black pepper. Set aside to marinate for 15 minutes.
   

2. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and fry about 5 minutes until soft. Dish out and set side. Leave the remaining oil in the pot.
   

3. Drain the tofu (discard marinade). Add tofu to the pot and fry for 2 to 3 minutes. Add the bell peppers and fry for 2 to 3 minutes until bell peppers are slightly tender, covering rice cooker in the process of cooking.
   

4. Toward end of cooking, return the onions to the pot, mix well and cook for another 3 minutes, covering rice cooker in the process of cooking. Dish out and serve.