In the early 1990s, I was introduced to an appliance that changed my kitchen… the rice cooker. At that time, he only knew it to cook rice. Over the years I’ve experimented and felt safe plugging it in, adding rice and water and something creative and letting it do its own thing. After reading Katie Chin’s book, 300 Best Rice Cooker Recipes, my confidence has skyrocketed!
300 Best Rice Cooker Recipes has recipes that can be made exclusively in a rice cooker and some that are only partially made in the rice cooker. Either way, it’s easy and adds style to the rice. I have to love that.
One of the first things that captivated me about the book is that the recipes are very diverse. There’s something for any palate with Japanese, Malaysian, Brazilian and more. I was impressed by the selection.
It was those first months of marriage that made me realize that rice is a great kitchen staple. I also learned that it is somewhat temperamental… It seems easy to cook until you realize that it’s also extremely easy to ruin. Add too much or too little water and open the lid to discover something not worth eating. Then there’s the downside of not cooking it long enough or on the wrong heat setting and discovering crispy rice.
After perfecting the cooking of the rice on the stove, we received a rice cooker for Christmas. What a practical invention. No more riddles and the ability to serve perfect rice every time surprised me.
Don’t let the title, 300 Best Rice Cooker Recipes, make you miss the forest. Chin does an amazing job of taking a collection of recipes and expanding it into an informative guide to all things rice cooker. I suddenly realize that the appliance I loved has just rekindled the love story.
The first chapter discusses the types of rice cookers with features and tips for selecting one that works in your kitchen. They’ve come a long way since the first one I received that Christmas!
Next in the book, we are talking about rice. I had no idea that there were so many varieties, from exotic to grains and legumes; There’s a world waiting to be curled up in my rice cooker. In addition, Chin makes it easy to provide the recommended ration of water to the rice, cooking guidelines and optimal cooking time.
The chapters that follow pick up the title with recipe after recipe for breakfast, sushi, main courses, soups and desserts: rice pudding is my Cuban weakness!
There is a sneaky chapter called “Steam Cuisine” in the book. Take rice cooker cooking to a whole new level as you discuss how to turn your rice cooker into steam for preparing vegetables, custard, steamed fish, and more! Wow!
One of the must-see recipes is Cuban-style chicken (page 192). It’s pretty close to what I remember eating while living in Miami, Florida. Don’t let the long list of ingredients stop you, they all combine to make a remarkable meal!
The book offers photos compiled into two different sections. Trust me with your delicious water. I wish the book featured more photos: cookbooks with pictures tempt me and seem to bewitch me to try that dish. The photographs are stunning. They are warm and make me dream of such beautiful foods, all created in a rice cooker.
This book would be a great gift to complement the gift of a rice cooker, or to someone who, like me, uses a rice cooker. I have learned a lot about rice, the apparatus, and my understanding of what can be done with the appliance and rice has amazed me. Trust me, after reading this book, and you will no longer think of the rice cooker as a one-thing appliance. It deserves your attention!
Dust off the rice cooker and get this book. You will be surprised!
Resources:
https://bestsmallricecookers.com/best-aroma-small-rice-cooker/
* Received 300 rice cooker recipes to facilitate an honest review. The opinions, when expressed, are mine and were in no way influenced by the sponsor. Other experiences may vary.
