Comments on: rice cooker? http://www.ricecookerrecipe.net/rice-cooker.html Sun, 12 Feb 2012 11:49:08 +0000 hourly 1 http://wordpress.org/?v=3.0 By: jen@plus size cashmere http://www.ricecookerrecipe.net/rice-cooker.html/comment-page-1#comment-392 jen@plus size cashmere Wed, 12 May 2010 20:48:11 +0000 #comment-392 Your post was interesting. Your post was interesting.

]]> By: renaissance dresses http://www.ricecookerrecipe.net/rice-cooker.html/comment-page-1#comment-353 renaissance dresses Tue, 11 May 2010 23:10:39 +0000 #comment-353 insightful post insightful post

]]> By: Francesca Marie T http://www.ricecookerrecipe.net/rice-cooker.html/comment-page-1#comment-11 Francesca Marie T Tue, 20 Apr 2010 03:49:24 +0000 #comment-11 first cook the rice nicely: 2 cups water 1/2 teaspoon salt 1 cup long grain rice 1. In a large saucepan, bring the water to boil. Add salt and rice; cover and reduce heat. Simmer for 20 minutes, without lifting cover. 2. Remove from heat, gently fluff rice with fork and let sit for a few minutes with the cover off. Fluff again and serve. Serves 3 to 4. Note: The formula for long grain rice is normally 2 parts water, 1 part rice. However, when using Jasmine rice, it is best to use less water, about 2 tablespoons less water per cup used. Arroz con Coco: Coconut Rice 2 cups long-grain white rice 2 cups water 1 can light coconut milk 1 tablespoon plus 1 1/2 teaspoons sugar 1 teaspoon salt 1/2 cup raisins 1/2 cup toasted coconut flakes Place the rice, 2 cups of water, the coconut milk, sugar and the salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little holes begin to form on the surface, stirring occasionally so that the rice doesn't stick to the bottom of the pan and burn. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes. Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve. first cook the rice nicely:

2 cups water
1/2 teaspoon salt
1 cup long grain rice

1. In a large saucepan, bring the water to boil. Add salt and rice; cover and reduce heat. Simmer for 20 minutes, without lifting cover.
2. Remove from heat, gently fluff rice with fork and let sit for a few minutes with the cover off. Fluff again and serve.

Serves 3 to 4.

Note: The formula for long grain rice is normally 2 parts water, 1 part rice. However, when using Jasmine rice, it is best to use less water, about 2 tablespoons less water per cup used.

Arroz con Coco: Coconut Rice
2 cups long-grain white rice
2 cups water
1 can light coconut milk
1 tablespoon plus 1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup raisins
1/2 cup toasted coconut flakes

Place the rice, 2 cups of water, the coconut milk, sugar and the salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little holes begin to form on the surface, stirring occasionally so that the rice doesn’t stick to the bottom of the pan and burn. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes.

Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve.

]]> By: LeBlanc Paris http://www.ricecookerrecipe.net/rice-cooker.html/comment-page-1#comment-12 LeBlanc Paris Tue, 20 Apr 2010 03:49:24 +0000 #comment-12 Try black beans and rice. It's a Cuban dish. Fried plantains go good with it too. Try black beans and rice. It’s a Cuban dish. Fried plantains go good with it too.

]]> By: Rain http://www.ricecookerrecipe.net/rice-cooker.html/comment-page-1#comment-13 Rain Tue, 20 Apr 2010 03:49:24 +0000 #comment-13 Rice Cooker Spinach Rice with Tuna Prep: 10 min, Cook: 30 min. * 2 cups water * 1 cup long grain rice * 1 Tbs. onion flakes * 7 ounces canned oil-packed tuna, drained with oil reserved * 1 tsp. lemon zest * 10 ounces creamed spinach, thawed if frozen * 1/2 cup shredded cheddar cheese, optional Spray rice cooker pan with nonstick cooking spray. Add water, rice, onion flakes and reserved tuna oil. Season with salt and pepper to taste. Cover and cook about 20 minutes, or until rice cooker shuts off. Gently stir in tuna, lemon zest and spinach. Cover and allow to stand 10 minutes more before serving sprinkled with cheese. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only. Rice Cooker Spinach Rice with Tuna
Prep: 10 min, Cook: 30 min.

* 2 cups water
* 1 cup long grain rice
* 1 Tbs. onion flakes
* 7 ounces canned oil-packed tuna, drained with oil reserved
* 1 tsp. lemon zest
* 10 ounces creamed spinach, thawed if frozen
* 1/2 cup shredded cheddar cheese, optional

Spray rice cooker pan with nonstick cooking spray. Add water, rice, onion flakes and reserved tuna oil. Season with salt and pepper to taste. Cover and cook about 20 minutes, or until rice cooker shuts off. Gently stir in tuna, lemon zest and spinach. Cover and allow to stand 10 minutes more before serving sprinkled with cheese.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

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