Yes, the rice cooker is essential! I grew up with one and couldn’t imagine living without this appliance. Over the weekend, I took the Kambrook 5 Cup Rice Master out for a spin.
The rice cooker came with a nonstick metal bowl set inside a plastic-and-metal housing, with a heat source on the bottom. To cook plain rice: add rice, measure water, press start, walk away. The machine brings the mixture to a boil, reduces the heat for a prolonged simmer, then switches to a very low ‘keep warm’ setting to keep the cooked rice at serving temperature.
Beside the obvious plain rice, I found it easy to cook lots of other meals with great success.
Once you have figured out the time to cook a few recipes in a rice cooker, you realise the options are limitless and you’re free to hit the button and leave instead of watching the stove.
Keep Warm
The keep warm option, after the food has been cooked, is a tremendous asset as you are able to keep food hot for a long period of time at a safe temperature. This comes in handy if you need to step away during the cooking process
I’ve heard of stories where people made bread, cakes, egg dishes and more in a rice cooker! This tells me there is still plenty me to experiment with.
Here are three easy and quick rice based recipes for you and your family to try.
Risotto of Smoked Chicken and Eggplant
Serves 4
INGREDIENTS
- 30g butter
- ½ cup leek, thinly sliced
- 1 clove garlic, minced
- 1 cup arborio rice, washed
- ¼ cup capsicum, diced
- 2 cups chicken stock
- 1 teaspoon turmeric
- 1 teaspoon lime rind
- 150g precooked roasted eggplant, chopped
- 200g smoked precooked chicken breast, thinly sliced
DIRECTIONS
- Place butter, leek and garlic into the removable cooking bowl of the Kambrook Rice Express and place the glass lid on.
- Press the selector control lever down to ‘COOK’ setting. Cook for 4 minutes.
- Add rice, combine well, and cook for a further 2 minutes.
- Add the capsicum, stock, turmeric and rind. Cook with the lid on for 20 minutes, stirring every 5 minutes.
- Switch Kambrook Rice Express to ‘WARM’ and add eggplant and chicken. Allow to stand for 6 minutes.
- Serve with fresh basil leaves and cracked pepper.
Sushi Rice
INGREDIENTS
- 2 cups sushi rice, washed
- 2¼ cups water
- 1½ tablespoons rice vinegar
- 1½ tablespoons caster sugar
- ½ teaspoon salt
DIRECTIONS
- Place rice and water into the removable cooking bowl of the Kambrook Rice Express, (thoroughly wash rice first).
- Press the selector control lever down to ‘COOK’ setting. Cook with the lid on, until Kambrook Rice Express automatically switches to Keep ‘WARM’ setting. Stir once during cooking.
- Stir through vinegar, sugar and salt with the serving spoon.
- Allow to cool and then prepare sushi.
Pizza Risotto
INGREDIENTS
- 1 litre salt-reduced vegetable stock
- 1 garlic clove, crushed
- 2 tablespoons olive oil
- 100g sliced sujuk (spicey Turkish sausage), chopped
- 200g button mushrooms, sliced
- 1 small red capsicum, diced,
- 1 1/2 cups Arborio Risotto Rice
- 1 cup grated light pizza cheese
- 1/3 cup fresh basil leaves
DIRECTIONS
- Place stock, garlic and 2 cups cold water in a saucepan over medium heat. Cook for 6 minutes or until mixture starts to simmer.
- Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add sujuk, mushroom and capsicum. Cook, stirring occasionally, for 3 to 5 minutes or until capsicum has softened. Transfer to a plate.
- Heat remaining oil in pan. Add rice. Cook, stirring, for 1 to 2 minutes or until coated. Add 1/3 cup stock mixture. Cook, stirring, until mixture has absorbed. Repeat with remaining stock mixture until rice is tender. Stir in sujuk mixture. Season with salt and pepper. Cook for 1 minute or until heated through. Stir in cheese. Top with basil. Serve.
So the moral of this story is: A rice cooker is the single most important item everybody should have in their kitchen. Of course you don't have to, but you really should. Trust me, it does wonders!