6 Dishes You Can Cook with Your Rice Cooker
Yes, you can cook more than just rice!
The rice cooker can be your best friend! This versatile kitchen appliance can be used to cook more than just rice: think stews, pasta casseroles, and more:
Hainanese Chicken
A no-fuss recipe for those days when you need a meal in less than an hour.
Try this one! Combine all the ingredients in your rice cooker, switch it on, and let it do the work! In less than 20 minutes, lunch is served.
Serves 2
Prep Time 20 minutes
Cooking Time 20 minutes
2 chicken leg quarters or
4 chicken thighs
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons coconut oil, divided
3 cups uncooked rice
4 1/2 cups chicken stock
3 stalks cilantro (stems and leaves)
2 stalks green onion
1 pandan leaf
1/2 tablespoon grated ginger
4 cloves garlic, minced
salt and pepper, to taste
2 tablespoons sesame oil
2 tablespoons soy sauce
cucumber slices, to serve
sweet soy sauce (kecap manis) and chili sauce, to serve
chopped green onions and
cilantro leaves, for garnish
For the ginger sauce
2 tablespoons vegetable oil
1/2 cup grated ginger
salt and sugar, to taste
1/2 tablespoon sesame oil
1 Make two to three slits on each side of the chicken legs. marinate in sesame oil, soy sauce, and 1 tablespoon coconut oil.
2 Combine rice, chicken stock, cilantro, green onion, pandan leaf, ginger, garlic, and remaining coconut oil in the rice cooker. Season with salt and pepper. Place marinated chicken legs on top. Cover and switch on the rice cooker.
3 Make the ginger sauce: Heat vegetable oil in a small frying pan. Add grated ginger and cook over low heat just until fragrant. Season with salt and a pinch of sugar. Turn off the heat and mix in sesame oil. Transfer to a small bowl and set aside.
4 When the chicken is thoroughly cooked, switch off the rice cooker. Remove cilantro stems, green onion stalks, and pandan leaf from the rice. Drizzle rice with sesame oil and soy sauce.
5 Fill two serving bowls with rice. Arrange chicken quarters and cucumber slices on a platter. Serve with ginger sauce, sweet soy sauce, and chili sauce on the side. Garnish with cilantro leaves.
Oriental Pork Ribs with Mushrooms and Sausages
Cooking the rice together with the pork ribs, marinade, mushrooms, and sausages make this dish extra flavorful!
What's the secret to extra flavorful rice toppings? Cook the rice together with the pork ribs, marinade, mushrooms, and sausages. The result is a satisfying dish with delicious layers of flavor.
Serves 4
Prep Time 20 minutes, plus marinating time
Cooking Time 25 minutes
For the marinade
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon sweet soy sauce (kecap manis)
1 tablespoon Chinese cooking wine
1 tablespoon grated ginger
4 cloves garlic, finely chopped
1 teaspoon sesame oil
1 teaspoon baking soda
white pepper, to taste
1 teaspoon sugar
400 grams pork ribs,
sliced into 1 1/2-inch pieces
5 fresh or dried and soaked
shiitake mushrooms,
stems discarded and caps sliced into strips
1 1/2 tablespoons vegetable oil
2 Chinese sausages, sliced diagonally
about 3 cups water
2 cups uncooked rice
steamed or blanched bok choy, to serve
1 Make the marinade: Combine all ingredients in a large bowl.
2 Add pork ribs and mushrooms. Set aside and marinate for 30 minutes.
3 Heat oil in a wok and lightly fry the Chinese sausages. Set aside.
4 In the same wok, add pork ribs, mushrooms, marinade, and 1 1/2 cups water. Bring to a boil then simmer until pork is tender. Add more water if the mixture is drying out.
5 Remove meat and mushrooms; set aside. Add water to the sauce until it reaches 3 cups. This will be used to cook the rice.
6 Pour the liquid and the uncooked rice into the rice cooker. Top with the pork, mushrooms, and sliced Chinese sausages. Turn on the rice cooker. Cook until the setting turns to warm. Serve with bok choy on the side.
To be continued....
