Read Online The Everything Rice Cooker Cookbook by Hui Leng Tay - Free Book Online Page A
Authors: Hui Leng Tay
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ginger shreds, and gently stir in coconut milk. Simmer, covered, for 15 minutes. Serve warm.
Storing Ginger
Put unpeeled fresh ginger in a small paper bag and store in the fridge for about one to two weeks. You can also wrap the ginger in newspaper and store in a cool, dry place.
Potato, Cabbage, and Spicy Sausage Soup
Compared to soups such as Minestrone and Curried Carrot and Ginger Soup , this soup is heartier due to the addition of the potato and meat. Substitute the sausages with chorizo sausage or salami as a variation and to suit your preference.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon extra-virgin olive oil
2 shallots, thinly sliced
2 cloves garlic, finely minced
2 spicy Italian sausages, cut to ½-inch cubes
1 potato, peeled and cut into ½-inch cubes
3 cups tightly packed, finely shredded cabbage
4 cups water or chicken stock
¼ teaspoon paprika, 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 shallots, garlic, and Italian sausage. Fry for about 8 minutes until the onions turn soft and the sausage is browned at the edges, covering rice cooker occasionally in the process of frying.
Add the potatoes and cabbage and continue to fry about 8 minutes until cabbage turns slightly tender, covering rice cooker occasionally in the process of frying.
Add water or stock to the pot, cover the rice cooker, and bring to a boil.
When the mixture is boiling, switch the rice cooker to Warm and simmer for 20 to 25 minutes until potatoes cook through. Sprinkle with paprika for added spice.
CHAPTER 5
The Mighty Rice
Seafood Tom Yum Rice
Japanese Chicken Donburi
Korean Bibimbap
Fragrant Coconut Rice
Indian Vegetable Biryani
Tomato Rice
Yellow Rice
Chicken Rice
Chinese “Clay-Pot” Rice
Asian “Risotto”
Pumpkin Rice
Savory Cabbage Rice
Seafood Fried Rice
Savory Taro Rice
Beef Fried Rice
Egg and Shrimp Fried Rice
Beans and Rice
Shrimp Pilaf
Rice Salad
Asian “Paella”
Easy Lemon Buttered Rice
Easy Spiced Rice with Peppers and Pine Nuts
Ground Beef and Rice Soup
Fish Kedgeree
Seafood Tom Yum Rice
This easy fried-rice recipe, characterized by the distinct, mildly spicy, and tangy flavors of fragrant Thai herbs, makes use of ready-made Tom Yum paste, which is available in the ethnic sections of many supermarkets. This bottled paste boosts the flavor of dishes almost instantly.
INGREDIENTS | SERVES 2
2 tablespoons vegetable oil
12 medium-sized peeled shrimps, deveined and diced
1 stalk lemongrass, bottom white part bruised
2 teaspoons Tom Yum paste
1 cup diced string beans
½ cup frozen corn
½ cup frozen green peas
½ cup diced green and red bell peppers
2 fresh red chili peppers, sliced thinly
3 tablespoons water, for frying with Tom Yum paste mixture
4 cups warm cooked rice
Add the oil to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the shrimp and fry for 2 to 3 minutes until cooked (turns pink). Dish out and set aside. Leave the remaining oil in the pot.
Add the lemongrass to the pot and fry for about 3 minutes until fragrant.
Add the Tom Yum paste, long beans, corn, peas, bell peppers, and red chilies. Fry for about 5 minutes.
Stir in the water gradually, cover the rice cooker, and allow to reach a simmer. Once the mixture is simmering, lift up the rice cooker lid and continue cooking until the vegetables become tender.
Return the shrimp to the pot and mix well. Make sure there is some gravy, but not too much, since you do not want the rice to become too soggy. Dish out mixture and set aside.
Add the cooked rice to the rice cooker. Return the Tom Yum mixture to the rice cooker and toss it with the rice, mixing thoroughly. Keep in the rice cooker on Warm until ready to serve.
Do You Know?
Lemongrass is also known as citronella grass or fever grass. The oil of citronella is commonly used as a mosquito repellent.
Japanese Chicken Donburi
Donburi and Don have been
Storing Ginger
Put unpeeled fresh ginger in a small paper bag and store in the fridge for about one to two weeks. You can also wrap the ginger in newspaper and store in a cool, dry place.
Potato, Cabbage, and Spicy Sausage Soup
Compared to soups such as Minestrone and Curried Carrot and Ginger Soup , this soup is heartier due to the addition of the potato and meat. Substitute the sausages with chorizo sausage or salami as a variation and to suit your preference.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon extra-virgin olive oil
2 shallots, thinly sliced
2 cloves garlic, finely minced
2 spicy Italian sausages, cut to ½-inch cubes
1 potato, peeled and cut into ½-inch cubes
3 cups tightly packed, finely shredded cabbage
4 cups water or chicken stock
¼ teaspoon paprika, 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 shallots, garlic, and Italian sausage. Fry for about 8 minutes until the onions turn soft and the sausage is browned at the edges, covering rice cooker occasionally in the process of frying.
Add the potatoes and cabbage and continue to fry about 8 minutes until cabbage turns slightly tender, covering rice cooker occasionally in the process of frying.
Add water or stock to the pot, cover the rice cooker, and bring to a boil.
When the mixture is boiling, switch the rice cooker to Warm and simmer for 20 to 25 minutes until potatoes cook through. Sprinkle with paprika for added spice.
CHAPTER 5
The Mighty Rice
Seafood Tom Yum Rice
Japanese Chicken Donburi
Korean Bibimbap
Fragrant Coconut Rice
Indian Vegetable Biryani
Tomato Rice
Yellow Rice
Chicken Rice
Chinese “Clay-Pot” Rice
Asian “Risotto”
Pumpkin Rice
Savory Cabbage Rice
Seafood Fried Rice
Savory Taro Rice
Beef Fried Rice
Egg and Shrimp Fried Rice
Beans and Rice
Shrimp Pilaf
Rice Salad
Asian “Paella”
Easy Lemon Buttered Rice
Easy Spiced Rice with Peppers and Pine Nuts
Ground Beef and Rice Soup
Fish Kedgeree
Seafood Tom Yum Rice
This easy fried-rice recipe, characterized by the distinct, mildly spicy, and tangy flavors of fragrant Thai herbs, makes use of ready-made Tom Yum paste, which is available in the ethnic sections of many supermarkets. This bottled paste boosts the flavor of dishes almost instantly.
INGREDIENTS | SERVES 2
2 tablespoons vegetable oil
12 medium-sized peeled shrimps, deveined and diced
1 stalk lemongrass, bottom white part bruised
2 teaspoons Tom Yum paste
1 cup diced string beans
½ cup frozen corn
½ cup frozen green peas
½ cup diced green and red bell peppers
2 fresh red chili peppers, sliced thinly
3 tablespoons water, for frying with Tom Yum paste mixture
4 cups warm cooked rice
Add the oil to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the shrimp and fry for 2 to 3 minutes until cooked (turns pink). Dish out and set aside. Leave the remaining oil in the pot.
Add the lemongrass to the pot and fry for about 3 minutes until fragrant.
Add the Tom Yum paste, long beans, corn, peas, bell peppers, and red chilies. Fry for about 5 minutes.
Stir in the water gradually, cover the rice cooker, and allow to reach a simmer. Once the mixture is simmering, lift up the rice cooker lid and continue cooking until the vegetables become tender.
Return the shrimp to the pot and mix well. Make sure there is some gravy, but not too much, since you do not want the rice to become too soggy. Dish out mixture and set aside.
Add the cooked rice to the rice cooker. Return the Tom Yum mixture to the rice cooker and toss it with the rice, mixing thoroughly. Keep in the rice cooker on Warm until ready to serve.
Do You Know?
Lemongrass is also known as citronella grass or fever grass. The oil of citronella is commonly used as a mosquito repellent.
Japanese Chicken Donburi
Donburi and Don have been
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