Wednesday, February 28, 2007

Rice cooker

Showing off our new rice cooker, I love it.



We have been having perfect and fresh rice all the time now, it is very handy. We make rice at the end of the morning and eat it throughout the day. Tara usually makes it, it is very easy to start.

I have always wondered about a rice cooker, but never was convinced I needed one. There was a thread about it on an email list I am on, which made me decide to take the plunge. Some research made it clear that I couldn't go wrong with any of the Zojirushi rice cookers. Some more research helped me decide to get the 10 cups one with an induction heating system. Cool technology and perfect rice.

Yes, this gets a full thumbs up from me. Makes enough rice for a large family, and the 'keep warm' function is just very convenient. It is so much easier to just stir fry a few veggies and tofu and have the rice ready to eat.

3 comments:

daidai said...

very nice rice cooker!!!!!

aka_Meritt said...

Creamy Macaroni and Cheese
Ingredients
2 cups macaroni
1 cup chicken stock or water
1 cup heavy cream
1 1/2 cups shredder mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina)
2 tablespoons butter
1/2 teaspoon salt and pepper
Pinch of cayenne pepper

Directions
Place pasta and liquids into rice cooker.

Close lid and press cook.

When pasta goes to keep warm, add the other ingredients, stir with paddle. Close lid and keep on warm till ready to serve. Stays terrific for hours

Recipe by: Debra Murray from the HSN Cookbook

harri saptadi said...

fried-rice (nasi goreng)

2 cups cooked rice, cooled (leftover from lastnight dinner! lol)
2 tablespoon veggy oil
1 cup onion, or 1/2 cup green onion, sliced
2 egg, scrambled first, then cooked separatedly
1/4 cup soy bean sauce (kecap)