The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker (Non) (英語) ペーパーバック – 2003/4
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Throughout Asia, rice cookers are indispensable. This cookbook unlocks the rice cooker's potential for the kitchen. Starting with an explanation of how a rice cooker works and important tips on cooking with one, it proceeds to easy-to-follow charts on how to prepare basic rice, grains, and dried beans. Then it moves on to making a perfect pot of rice, whether it's long-grain white or Bhutanese red. Once the basics are mastered, there are rice-centred meals such as Butternut Squash Risotto, Fruited Pilaf, and Indonesian Rice Bowl. Next, the Cookbook explains how to use the rice cooker to prepare all manner of grain and bean dishes, from Breakfast Barley to Gorgonzola Polenta to Turkey Chili with Baby White Beans. Last, but certainly not least, the book reveals the secrets to making delicious puddings and fruit desserts, preparing and steaming fish, vegetables, tamales, dolmas, dim sum, and more, all made in the rice cooker from start to finish.
"If the rice cooker is buried in a cupboard, this book can restore and enhance its usefulness. Cooks who already swear by the perfect-every-time rice made in this electric pot can move to the next level of cooking."商品の説明をすべて表示する
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I unpacked it a few days ago, and I'm like a kid in a candy store. I'm making all my oldie fav's ---
-- Risi i Bisi (rice and peas) -- I tweak the recipe to make it with long grain brown rice (I'm a health but), and it tastes AMAZING. (I'm eating a second bowl of it now as I type) ;-p
-- Vegetable Paella -- to die for. I tried many times to recreate the recipe while the book was in storage, and I failed utterly. I made it last night, and it was just as I remembered it.
-- Mushroom and Asparagus Risotto -- I have the mushrooms and asparagus cut and cleaned, in the fridge, waiting to be made tomorrow.
-- Italian sausage risotto -- I make this with Tofurkey brand vegetarian Italian sausage. Scrumptious.
-- Thai curried rice -- I have NEVER tasted rice this good in a Thai restaurant. The flavors are exquisite.
-- Moroccan Brown rice -- I love this, except that I convert it to an Indian dish: I add some Garam Masala and a bunch of veggies (carrots, onion, potatoes, as wells as peas and pan-seared cauliflower at the last minute) to turn it into the best vegetarian Biriyani I have ever had.
There is a long list of recipes that I WANT to try, but I am so enamored with the ones that I mention above that I never get around to the other recipes. I mean, really, how much rice can a family eat? Excuses aside, I must discipline myself to try the other recipes....
Can you tell that I like this book?!
Oh, and although I have a fancy rice cooker, I usually cook the recipes in my cheapo Black and Decker rice cooker (also bought on Amazon.com). I have to catch it just as it clicks to "Keep-Warm" and take the bowl out of the cooker right away... otherwise, the bottom gets a bit browned. This is yummy in some recipes, but undesirable in others. However, this comment has nothing to do with this book, other than the fact that you don't need a $250 rice cooker to make these wonderful recipes. (I use my cheapo rice cooker because it's smaller, easier to get out of the cupboard and easier to clean.)
= = = UPDATE 22 December 2012 = = =
I have a large collection of cookbooks, but I rarely use them. There are, however, three cookbooks that I keep in my kitchen... and this book is one of them.
As mentioned, I use a cheapo rice cooker, and I have no problem with the recipes. My only "gripe" is that the recipes use six-ounce "cups" -- I mentally convert each recipe to REAL cups, otherwise I can't "think" with the recipes. And yeah, sometimes I have to adjust the remaining ingredients of a recipe, but I've never had a problem. The recipes are really forgiving, and I've rarely had a dud. (The only duds have been when I had too much liquid in relation to the amount of rice. So I usually slightly underestimate the water. I can easily add more water, but I can't salvage a soggy batch of rice.)
Some of my new "favs" are:
-- French Pilaf (page 103) -- This produces the most AMAZING rice for when I serve vegetarian (or meat) shish-kabobs, and pairs EXTREMELY well with Middle-Eastern dishes such as Turkish lentil soup. Just make sure you saute the onions and rice long enough before adding the water. Also, slightly underestimate the water. This is way better when it is slightly a-la-dent.
-- Mexican rice and beans (page 80-81). I add one chile in adobe sauce for added kick. Excellent one pot meal with a side salad, salsa and chips. (Add some cheese if you eat dairy)
-- Butternut squash rissoto (page 120) -- OMG!! Did I die and go to heaven? I roast the butternut squash and then add it at the last moment. I also cook the rice with a little sage and thyme and a can of white cannellini beans for a one-pot meal (we are 80% vegan with the occasional lapse to keep our tummies happy)
In all, this is a really useful book. Sometimes I use the recipes exactly, and sometimes I use them as a starting point. The important thing to keep in mind is the RATIO of rice to water. Usually, the ratio is 1 cup rice to 2 cups water... minus a little bit if you like your rice firm (which is how I like my rice), but the ratio can change a little depending on the type of rice. I always check the package of rice to see what the manufacturer recommends, and then I adjust a recipe accordingly.
I've found the recipes to be really forgiving. I can have more or less of most any ingredient. The only thing that is CRUCIAL is the ratio of rice to liquid, and I solve that by slightly underestimating the liquids.
And remember, vegetables are 70 - 80% water. Because I like to add lots of vegetables, I always subtract a suitable amount from the water/broth. If I add a cup of vegetables, I subtract 1/3 or 1/2 cups of water from the recipe. (I like to "overload" my rice dishes with vegetables -- it reduces calories... yay!)
A couple notes:
1) Probably not the best cookbook for vegetarians unless you enjoy making substitutions.
2) The preface says that the recipes always specify whether you should measure with the rice cooker cup or standard US measuring cup. Most recipes do not in fact make this specification. I emailed Beth Hensperger from her website and she very promptly returned my email. Always use standard measuring cups to measure rice and water unless the recipe specifies otherwise.
3) I've found that in a 5.5c Zojirushi, more than 2 cups of milk will result in a volcano explosion out the steam vent. 2 cups of milk or less and it cooks perfectly. That means that the recipe for kheer, for example, should be halved if you're using a medium rice cooker unless you don't mind a little clean-up (the pudding still tasted great).
4) If you have an on/off machine, you can use the steamer recipes but not the porridge-setting recipes (puddings in particular). If you have a fuzzy logic machine, you cannot make the steamer recipes but can make puddings. Plenty of recipes utilize either type of machine.
5) People sometimes mistakenly think that rice cooker recipes should be one step, throw-it-all-in recipes (they think this for slow cooker recipes too). That is not the case for many recipes in this book which have multiple steps and require some cooking outside the rice cooker as well. If you're looking for recipes where you simply throw ingredients in and hit "go" this might not be the book for you. But if you expect that these recipes may require some cooking as well, you may be happy.
Overall, despite a few problems as noted above, this is a great companion to your rice cooker for a low price. We use our cooker 2-3 times a week and love using this book to make the most of our Zoji.