Read Online The Everything Rice Cooker Cookbook by Hui Leng Tay - Free Book Online
Authors: Hui Leng Tay
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You can use kimchi as a flavor enhancer in stir-fries and soups.
INGREDIENTS | SERVES 3 OR 4
4 cups water
1 (10½-ounce) block soft tofu, cut into cubes
½ cup kimchi, finely chopped into thin shreds
2 green onions, finely chopped, for garnish
Add the water into the rice cooker pot, cover, and set to Cook.
When the water boils, add the tofu, cover the rice cooker, and allow it to return to a simmer.
Switch the rice cooker to Warm, stir in kimchi, and simmer, covered, for another 5 minutes.
Garnish with green onions before serving.
Minestrone
The common ingredients in Minestrone include onions, celery, carrots, beans, and tomatoes. You can make your soup chunky or less chunky by varying the amount of water and the way you cut the vegetables.
INGREDIENTS | SERVES 4
2 tablespoons extra-virgin olive oil
2 cloves garlic, finely minced
1 medium-sized onion, finely sliced 1 medium-sized potato, peeled and diced
1 small carrot, diced
2 stalks celery, diced
6 to 8 cherry tomatoes, cut into halves
6 cups water (or half water and half chicken or vegetable stock)
½ cup uncooked shell pasta
Salt and freshly ground black pepper, to taste
½ teaspoon dried basil, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the garlic and onion and fry for 2 to 3 minutes.
Add potatoes, carrots, celery, and tomatoes and fry for another 2 to 3 minutes.
Add the water or water and broth, cover the rice cooker, and bring to a boil. Continue boiling until vegetables turn slightly tender.
Add the shell pasta and boil for another 5 to 6 minutes until pasta cooks through.
Switch to Warm and simmer, covered, for about 15 minutes. Add salt and pepper to taste. Garnish with basil and serve with toasted bread.
Cream of Mushroom Soup
There are many ways of cooking this classic soup, up to the point of being luxurious and adding truffle oil as a finishing touch. This is a simple homemade version.
INGREDIENTS | SERVES 3 OR 4
½ pound white or brown cremini mushrooms
2 tablespoons butter, divided use
½ medium-sized onion, finely chopped
3 cups vegetable stock
Salt and freshly ground black pepper to taste
1 cup heavy cream
1 teaspoon flour to thicken soup (optional)
Coarsely chop mushrooms in a food processor or with a sharp knife.
Add 1 tablespoon of the butter into the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm and the butter melts, add the onions and fry for 5 minutes until onions become soft.
Add the mushrooms and remaining butter and continue to fry, covered, for about 5 to 8 minutes, checking occasionally for the mushrooms and onions to be properly cooked (turn tender) in the process of frying.
Slowly stir in the stock, salt, and pepper, cover the rice cooker, and bring to a boil.
Once the mixture is boiling, switch the rice cooker to Warm, gently stir in the heavy cream, and allow to simmer, covered, for about 5 minutes.
About 5 minutes before serving the soup, stir in the flour to thicken the soup if desired, and simmer for the remaining 5 minutes. Serve warm.
Curried Carrot and Ginger Soup
The addition of a little curry powder makes this a mildly spicy soup, comforting on cold winter days.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon extra-virgin olive oil
½ medium-sized onion, finely chopped
2 cloves garlic, finely minced
1 carrot, thinly sliced into shreds
1 teaspoon grated ginger
½ teaspoon curry powder
2 cups water
Salt and pepper, to taste
½-inch piece fresh ginger, sliced into fine shreds
1 cup coconut milk
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and garlic and fry for about 5 minutes until onions become soft.
Add the carrots, grated ginger, and curry powder, and continue to cook for about 2 to 3 minutes.
Add the water, cover the rice cooker, and bring to a boil.
Once the mixture is boiling, switch the rice cooker to Warm, add salt, pepper, and
INGREDIENTS | SERVES 3 OR 4
4 cups water
1 (10½-ounce) block soft tofu, cut into cubes
½ cup kimchi, finely chopped into thin shreds
2 green onions, finely chopped, for garnish
Add the water into the rice cooker pot, cover, and set to Cook.
When the water boils, add the tofu, cover the rice cooker, and allow it to return to a simmer.
Switch the rice cooker to Warm, stir in kimchi, and simmer, covered, for another 5 minutes.
Garnish with green onions before serving.
Minestrone
The common ingredients in Minestrone include onions, celery, carrots, beans, and tomatoes. You can make your soup chunky or less chunky by varying the amount of water and the way you cut the vegetables.
INGREDIENTS | SERVES 4
2 tablespoons extra-virgin olive oil
2 cloves garlic, finely minced
1 medium-sized onion, finely sliced 1 medium-sized potato, peeled and diced
1 small carrot, diced
2 stalks celery, diced
6 to 8 cherry tomatoes, cut into halves
6 cups water (or half water and half chicken or vegetable stock)
½ cup uncooked shell pasta
Salt and freshly ground black pepper, to taste
½ teaspoon dried basil, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the garlic and onion and fry for 2 to 3 minutes.
Add potatoes, carrots, celery, and tomatoes and fry for another 2 to 3 minutes.
Add the water or water and broth, cover the rice cooker, and bring to a boil. Continue boiling until vegetables turn slightly tender.
Add the shell pasta and boil for another 5 to 6 minutes until pasta cooks through.
Switch to Warm and simmer, covered, for about 15 minutes. Add salt and pepper to taste. Garnish with basil and serve with toasted bread.
Cream of Mushroom Soup
There are many ways of cooking this classic soup, up to the point of being luxurious and adding truffle oil as a finishing touch. This is a simple homemade version.
INGREDIENTS | SERVES 3 OR 4
½ pound white or brown cremini mushrooms
2 tablespoons butter, divided use
½ medium-sized onion, finely chopped
3 cups vegetable stock
Salt and freshly ground black pepper to taste
1 cup heavy cream
1 teaspoon flour to thicken soup (optional)
Coarsely chop mushrooms in a food processor or with a sharp knife.
Add 1 tablespoon of the butter into the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm and the butter melts, add the onions and fry for 5 minutes until onions become soft.
Add the mushrooms and remaining butter and continue to fry, covered, for about 5 to 8 minutes, checking occasionally for the mushrooms and onions to be properly cooked (turn tender) in the process of frying.
Slowly stir in the stock, salt, and pepper, cover the rice cooker, and bring to a boil.
Once the mixture is boiling, switch the rice cooker to Warm, gently stir in the heavy cream, and allow to simmer, covered, for about 5 minutes.
About 5 minutes before serving the soup, stir in the flour to thicken the soup if desired, and simmer for the remaining 5 minutes. Serve warm.
Curried Carrot and Ginger Soup
The addition of a little curry powder makes this a mildly spicy soup, comforting on cold winter days.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon extra-virgin olive oil
½ medium-sized onion, finely chopped
2 cloves garlic, finely minced
1 carrot, thinly sliced into shreds
1 teaspoon grated ginger
½ teaspoon curry powder
2 cups water
Salt and pepper, to taste
½-inch piece fresh ginger, sliced into fine shreds
1 cup coconut milk
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and garlic and fry for about 5 minutes until onions become soft.
Add the carrots, grated ginger, and curry powder, and continue to cook for about 2 to 3 minutes.
Add the water, cover the rice cooker, and bring to a boil.
Once the mixture is boiling, switch the rice cooker to Warm, add salt, pepper, and
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