Today we deal with the Second Workhorse of the Outlet Kitchen… the Rice Cooker. Now I know I’m going to hear all about what a waste they are… why can’t you just use a pot on the stove? You can of course, but like the Crockpot they can be bought cheap… again as low as $10 for a basic “Cook/Keep Warm” model and offer many of the same advantages.

If you’re a Dormie in School you can “cook” without breaking the “No Stove” rule… and while most schools now allow a Nuclear Oven (Microwave…) in the dorm cooking regular rice is a pain and I’ve never gotten it to come out right and buying the par-boiled “instant” type defeats the purpose… Instant Rice is an Expensive Convenience Food and not Frugal at all… and I HATE the texture.

Like the Crockpot the liner is removable from the base so it can go in the fridge with any leftover rice for use later. But by far the best advantage is the same as a crockpots… set it up, plug it in, and go away for up to an hour or two… it cooks the rice an shuts off automatically dropping to a “keep warm” status so you aren’t trapped in the kitchen watching the pot on the stove… I’ve never had any burned rice using one.

We actually have a $10 one I brought in at the place where I work. We’re not allowed a regular stove in the office (I brought in an Induction number but that stories for another post) and we cook rice a couple of times a week and people bring different things to eat with it… the only argument we have is over what kind of Rice to use… I like Three Ladies Thai Jasmine they like generic cheap long-grain… the winner is whoever brought in the current 50 lb sack that lasts about 6 weeks… LOL… the price difference between the two is minimal by the way at sacks that size, only about $3 more for the Jasmine, but its all about Taste and Texture… Jasmine stays firm and sticky the generic is soft and the grains split open.

One thing many people fail to realize about Rice cookers it that you’re not restricted to making “Plain Rice”. No one ever said you can’t add spices or veggies or use something other than water like broth or juice.

Though anything you add has to be able to be cooked in the 20 minutes or so the cooker will be on high so something like Raw Meat is a No-No. Rice cookers use a Thermocouple that senses an increase in the temperature of the liner as the cooking liquid boils off/is absorbed and automatically shunts to the Keep Warm mode.

Here is a Recipe I especially like with Chicken or Pork. It’s something different and the combination of spices is often referred to as “Warm and Sweet”.

~~~~~~~~~~

Spicy Rice

1 Cup Raw Rice..see note.

1/2 Cup Raisins

2 1/4 Cups Apple Juice

1/2 Teaspoon Ground Black Pepper

1/4 Teaspoon Ground Allspice

1/4 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Ginger

1/8 Teaspoon Ground Cloves

Optional: 1/4 Cup Chopped Fresh Onion OR 2 Tablespoons Dried

Put Rice and Raisins (and optional onion if used) into liner pot. Mix Ground Spices with Apple Juice and pour over Rice and Raisins and give all a quick stir.

Turn on the cooker and let cycle.

Allow to rest for about 15 minutes on the “Warm Setting” before dishing out.

You will find a slightly caramelized layer on the bottom of the pot…this is from the sugars in the Apple Juice… so don’t worry about it.

Variation: Substitute a Good Curry Powder, Mild or Hot, for the Ground Spices and be sure to add the Onions.

Variation: Same as above but delete the Raisins… good with Fried Fish.

Note on Raw Rice: The purpose of Washing Rice has been to remove Excess Starch from the surface of the grains so that it isn’t as Sticky when cooked. I usually don’t bother and for many brands of rice washing is discouraged as it removes a coating of vitamins used to “enrich” it. I just be sure to pick through looking for the odd stone or bit of chaff.

However it you want to wash it here is a VERY Simple way… put your rice into a quart size Sprouting Jar with a Fine Mesh lid and shake and rinse to your hearts content without any worry of your rice going down the drain.

Photo credit: wikipedia.