The Everything Rice Cooker Cookbook (3 page)

One traditional way of cooking rice that still remains today is to bring rice and a small amount of water to a boil over the stovetop and simmer it over low heat until the water is almost gone; then let it stand and allow the remaining steam to be absorbed or to escape. The invention and commercialization of the rice cooker brings modernization and convenience to rice cooking, bypassing the stovetop. Traditional or modern, the basics of rice cooking remain essentially the same — the amount of water required depends on the type of equipment (or pot) used.

The degree to which you rinse the rice depends on how well you know its source. Typically, modern industry standards assure that rice is clean before it is packaged and sold on the shelves. Thus, there is no need to overdo the cleaning. Rinsing it sufficiently to remove any residual debris and foreign particles that may impact the flavor of the rice will be enough. To soak or not to soak the rice depends on the rice variety and sometimes the recipe you are using. For example, you will typically find glutinous rice dessert recipes that ask for the rice to be soaked to allow the grains to absorb enough water to be steamed dry. Additionally, soaking also helps to remove excess starch in glutinous rice.

Back to the most important element — water. There is really no perfect recipe when it comes to cooking rice. The standard measure when cooking long-grain white rice in the rice cooker is 1½ to 2 cups of water to 1 cup of rice. However, each type of rice requires a different amount of liquid due to different water absorption rates, so falling back to the cooking directions on the rice package or rice cooker might be a best bet. For instance, the medium- or short-grain variety of white rice may require less water than long grain, with the short-grain variety possibly requiring just up to 1 cup of water to 1 cup rice. As a general rule, you can reduce the amount of water used for long grain by ¼ to ½ cup per cup of rice when cooking medium or short grain. As already mentioned, whole-grain rice such as brown rice requires more water (2½ to 3 cups water to 1 cup of rice) and about a 60 to 70 percent longer cooking time than white rice.

Instead of measuring with “cups,” there are also graduated marks on the inside of many rice cookers indicating how much rice and water should be added. As these measures can never be accurate enough, there are also the popular “orthodox” (or rather, “unorthodox”) ways of measuring the amount of water required for white rice: the 1-segment finger rule, the knuckle rule, the palm rule, or whatever you call it. For example, in the 1-segment finger rule, you measure rice into the pot, add what seems to be enough water, and place your pointer (or index) finger at the top of the rice. The water should just cover the first segment (crease) of your pointer finger. Accurate? Not exactly. Rather, these “rules of thumb” can be used as a guide to counter-check the amount of water used when cooking rice. Ultimately, it will still depend on the kind of rice you are cooking, the equipment you are using, and simply, how you prefer your rice.

The first commercial rice cooker was invented in Japan as recently as the 1950s. While the rice cooker does not have a very long history, it has certainly brought convenience to many homes around the world. No longer do you have to stand behind a stove and monitor rice cooking. A revolutionary device that boiled rice on its own — it was a miraculous invention! But you can do even more miracles with it.

If you disassemble an automatic rice cooker, you will find that it is little more than an aluminum pot sitting on top of an electric heating element. When given power (electricity), this device will progressively heat, simmer, boil, and finally, cook whatever is placed inside the pot. What does this sound like? A slow cooker? Cooking in a pan over the stovetop? Yes, indeed, there is heat to cook the food inside the rice cooker just as you would cook via stir-frying, sautéing, steaming, or stewing. The tricky part is how to control the heat during the interval between raw and cooked food. But aren't all other cooking methods similar? Many people, even those who have owned a rice cooker for years, are misled by the name and assume that a rice cooker is only useful for cooking rice. Quite the opposite is true. It is possible to cook an entire beef stew in a rice cooker, assuming you keep in mind that unlike a regular stew pot on a stove, the rice cooker has basically two temperatures: on and off. However, it is all about control and mastering the techniques.

Due to the simplicity, versatility, and size of rice cookers, they are popular especially among students living in college dormitories and people whose kitchens have only a limited workspace. However, it has also penetrated into the homes of many others due to its convenience. As is true of any other kitchen appliance, you need to know your rice cooker well. Not all electric slow cookers are created equal. Some cook hotter than others on the same settings, so “low” or “high” in one pot may not be the same as in another. However miraculous, the rice cooker really can't do (quite) everything. Most rice cookers are designed to accommodate temperatures of 100°C to 120°C (212°F to 248°F), with some electric cookers able to manage up to 140°C (284°F). In other words, it is not made for high-temperature cooking, and thus it is not advisable to roast or deep-fry in a rice cooker.

Although there seem to be many options on the market, there are essentially only a few basic types of cookers, grouped into two categories: on/off rice cookers and fuzzy logic rice cookers. Although all are electronic rice cookers, the on/off models may be referred to as direct heat rice cookers, while the fuzzy logic models may be referred to as electronic rice cookers.

The two common types of on/off rice cookers are the “cook and turn off” and the “cook and keep warm.” The “cook and turn off” cooker cooks the rice, and then automatically shuts off the unit. This is the least expensive version of the appliance. There is no light indicator that indicates when the rice is done. The on/off switch simply flips to the off position when the rice is done. These basic cookers do not normally offer nonstick pans or steamer units, but if you only want to cook rice, it will serve the purpose.

The “cook and keep warm” rice cooker cooks the rice, then reduces the heat when the rice is done, maintaining it at a warm temperature (the way to switch it off completely is to unplug it). These rice cookers are considered the most flexible and allow adjustable heat control for cooking (steaming, stir-frying, and stewing) other food.

Then there is a very sophisticated version called the fuzzy logic rice cooker. This type cooker has sophisticated electronic features such as a porridge-cycle button, reheat function button, quick cook function button, cake function button, and even texture setting button. All you have to do is press the button. It is a great machine, but expensive compared to other similar kitchen appliances (or pots) such as the slow cooker. This type of model buys you more convenience, but because it is operated by fuzzy logic sensors, it is hard to guess or even know how the heat is progressing, or how to control the heat while cooking. Nothing beats the flexibility of the basic on/off cooker and the variety of dishes that can be prepared in it — with user interaction, of course.

The standard measure for cooking long-grain white rice is 1½ cups (12 ounces) water to 1 cup (8 ounces) rice. Countercheck with the “knuckle method”:The water should come up to the first knuckle of your index finger.

1. Rinse rice well by gently swirling the rice in the rice cooker pot with 2 or 3 changes of cold water. Drain rice.
   

2. Add the 1½ cups water to the cooker pot. The water should cover the rice by about ½ inch. Place the pot back into the rice cooker, cover, and set to Cook. Time to cook varies with the type of rice cooker used.
   

3. After rice is cooked, do not open the cover immediately. Let it sit for 5 to 10 minutes to vent off the remaining steam. Fluff up the rice before serving.
   

Rice Rinsing Tips

When rinsing rice, gently swirl the rice in the pot with 2 or 3 changes of water, draining off the water each time. It is not necessary to rinse until the water is completely clear, as nutrients may be lost in the rinsing process.

Brown rice has a thick bran layer that is coated with a waxy layer, and it is difficult for moisture to penetrate these layers. The cooking time for brown rice typically increases, while the cooking process remains the same.

1. Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water. Drain rice.
   

2. Add 2 cups water to the cooker pot. Water should cover the rice by about ¾ inch. Place the pot back into the rice cooker, cover, and set to Cook. Time to cook varies with the type of rice cooker used.
   

3. After rice is cooked, do not open the cover immediately. Let it sit for 5 to 10 minutes to vent off the remaining steam. Fluff up the rice before serving.
   

A Sushi Oke (or Hangiri) is a large, flat-bottomed wooden mixing tub, traditionally used when seasoning sushi rice. A nonmetallic container prevents interaction between rice vinegar (seasoning for sushi rice) and any metallic surfaces. The large mixing surface allows the hot rice to cool rapidly.

1. Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water. Drain rice.
   

2. Add the 3 cups cold water to the cooker pot. Place the pot back into the rice cooker, cover, and set to Cook. Time to cook varies with the type of rice cooker used.
   

3. While the rice is being cooked, prepare the vinegar mixture in a pan on the stovetop. Add rice vinegar, sugar, and salt into the pan and mix well, until the sugar dissolves. Pour the vinegar mixture into a small bowl; set aside to cool.
   

4. Spread the cooked rice into a large nonmetallic plate or bowl. Sprinkle the vinegar mixture over the rice and fold it into the rice with a plastic rice spatula in a spiral pattern, starting from the outside. Be careful not to smash the rice. Continue in this fashion until all of the vinegar is used.
   

Before Rolling Your Sushi

Before rolling your sushi, “fan” the rice by folding the rice frequently to cool it and remove moisture from the rice. This process gives sushi rice its signature sticky texture and glossy shine. When cooled, keep the rice at room temperature (not more than 2 hours), covered with a clean, damp towel. Do not refrigerate the rice, as it will harden.

This is a type of rice porridge eaten in many Asian countries. In different parts of China, rice congee is enjoyed sweet or savory. Congee is also common as breakfast food in many places, such as Japan, Hong Kong, Singapore, and Malaysia.

1. Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water. Drain rice.
   

2. Add 3 to 4 cups water to the pot, cover, and set to Cook. When you hear the rice cooker making noises and see over-bubbling of fluid at the lid, lift up the rice cooker cover, stir the congee, and continue to cook for about 15 minutes with rice cooker lid tilted slightly to vent the steam pressure.
   

3. Continue cooking and adjust water amount depending on whether you prefer thick or soupy rice congee.
   

A Healthy Mix of Rice Grains

You can use different rice grains (red, brown, and white) when cooking rice or rice congee to introduce different flavors and texture. However, cooking two or more kinds of rice grains together can be challenging, as they will require different amounts of water and different cooking times. Combining grains is easier when making rice congee, because the proportions of rice and water are not as strict as they are for cooking rice used in other dishes.

Garnish cooked oats with fruits and nuts to add color and variety. Bananas do not require further cooking and work well with cooked oats.

1. Add water to rice cooker, cover, and set to Cook. When the water boils, lift up the rice cooker lid, stir in the oats, then the honey, and stir continuously to combine.
   

2. Cook for about 5 minutes, until oats are cooked through. Add water as necessary, depending on preference for final consistency.
   

The use of salt when boiling pasta enhances the flavor of the pasta. The recommendation is about a tablespoon of salt per gallon of boiling water.

1. 1. Add the water to the rice cooker, cover, and set to Cook. When the water boils, lift up the rice cooker lid, add the pasta and salt, and stir the pasta gently to prevent pasta sticking to the base of the pot.
   

2. 2. Cover the rice cooker and allow pasta to cook for about 8 to 12 minutes, until al dente or done to your taste.
   

The “Sticky” Issue

If your pasta is sticky, do not add oil and stir it more! Oil will not prevent the pasta from sticking and in fact, may have the undesired effect of coating the pasta, preventing it from combining well with your sauce. Pasta tends to stick together if it is not stirred during the critical first moments of cooking.

The base for this sauce is made from olive oil, ripe tomatoes, garlic, and herbs. Add some red chili pepper flakes to spice up the sauce.

1. Add oil to the rice cooker, cover, and set to Cook. When the base of the inner pot gets warm in about 3 minutes, add the onions and fry for about 5 minutes until onions are slightly soft.
   

2. Add garlic and fry for about 1 to 2 minutes until fragrant.
   

3. Stir in tomatoes and liquid, water or stock, salt, and pepper. Cover rice cooker and allow to cook for about 5 minutes. Switch to Warm when the mixture bubbles vigorously and continue on Warm setting for another 5 minutes to allow the sauce to simmer.
   

4. Sprinkle in dried oregano and basil and mix well. If serving immediately with precooked pasta, add the pasta to the pot and mix well.
   

Depending on your family's typical usage, you can divide the chicken stock into smaller airtight containers, then either store in the fridge (keeps about 3 days) or store in the freezer (about 1 to 2 months).

1. Add water, chicken parts, ginger, and green onions into the rice cooker. Cover and set to Cook.
   

2. When the water boils, switch the rice cooker to Warm, and allow the mixture to simmer.
   

3. After 1 hour of cooking, lift up the rice cooker lid and skim the top of the stock. Add the salt, cover rice cooker, then continue to simmer on Warm for another hour.
   

4. Remove the solids and discard them. Strain the stock before transferring to containers.
   

Chicken bones are sometimes added when making pork stock to introduce more flavors and depth to the base stock.

1. Add water, pork bones, celery, carrots, and onions into the rice cooker. Cover and set to Cook.
   

2. When the water boils, switch the rice cooker to Warm and allow to simmer.
   

3. After 1 hour of cooking, lift up the rice cooker lid and skim the top of the stock. Add the salt, cover the rice cooker, and continue to simmer on Warm for another hour.
   

4. Remove the solids and discard them. Strain the stock before transferring to containers.
   

Add some shrimp stock to boost the flavor of seafood-based noodle and rice dishes.

1. Add oil to the rice cooker, cover, and set to Cook. When the base of the inner pot gets warm, add the pancetta or bacon and fry for about 1 to 2 minutes, until fragrant. When fried, the pancetta or bacon will release more oil.
   

2. Add the shrimp heads, shells, and tails and fry in pot for about 2 to 3 minutes, covering rice cooker occasionally in the process of frying. Add the water, cover rice cooker, and allow stock to come to a boil.
   

3. Once boiling, switch the rice cooker to Warm, and simmer covered for 30 minutes. Remove the solids and discard them. Strain the stock before transferring to containers.
   

Save Up for Shrimp Stock

Whenever you eat shrimp, remember to save (and freeze) the leftover shells in small batches (sealed in airtight containers or bags). A family of two typically takes at least 2 months to accumulate enough leftover shrimp shells to make 3 cups of shrimp stock!

This stock is useful when preparing vegetarian dishes, and when cooking dishes that would be overpowered by the strong flavors of meat-based stocks.

1. Add the water to the pot, cover, and set to Cook. When the water boils, add all the ingredients except salt; cover rice cooker, and bring everything to a boil again.
   

2. Switch to Warm, add salt to taste, cover rice cooker, and simmer for 1 hour. Remove the solids and discard them. Strain the stock before transferring to containers.
   

Plain boiled soybeans are amazingly delicious and nutritious. The cooking liquid is another alternative to vegetable stock.

1. Pour the 5 cups water into the rice cooker, cover, and set to Cook. When the water boils, add the prepared soybeans. Cover rice cooker and boil for 30 minutes.
   

   Stir occasionally and skim off the foam that rises to the surface of the water.
   

2. Switch the rice cooker to Warm and simmer to soften and cook the beans for about 1 hour, until tender.
   

3. Stir in salt, to your taste. Remove the solids and discard them. Strain the stock before transferring to containers.
   

Cooking Tip

Soaking the dried soybeans shortens the cooking time and improves their flavor and texture. Let the soybeans soak in water (about 5 cups water per ½ pound of beans) at room temperature for about 6 to 8 hours, or overnight. Before cooking, drain and rinse the beans. Or, to accelerate the soaking process, cook the soybeans in boiling water (about 5 cups water per ½ pound of beans) for 5 minutes, then allow the beans to soak in cooking water for about 1 hour. Before proceeding with the recipe, drain and rinse the beans.