Rice Cooker Fish and Veggies

bonniec · Mar 4th, 2008, 02:34 PM

I would say with the Jambalaya recipe, it takes about 20 minutes preparation, but once I throw it into the rice cooker it takes maybe 45 min for the rest (I don't pay attention, my rice cooker automatically sets it to 'warm' once it's done). The first time I made the jambalaya (and with everything in it, my rice cooker bowl was almost filled to the top) it was done so quickly that I thought it hadn't cooked, but it was PERFECT.

For veggies, you just throw in chopped veggies about 10 min before the rice is done. Look into the rice cooker, and if the rice looks 'formed' but still very wet, this is a good time to throw it in.

For the sparerib in black bean sauce recipe(http://www.recipesource.com/ethnic/a...pareribs2.html)

(no MSG and just fresh tasting, not that leftover-from-the-day-before glutinous greasy globby mess you get at dimsum), just marinate it overnight, make the rice and throw it in about 15 min before the rice is ready. This is long enough for my rice cooker (I have a relatively expensive Zojirushi). But if yours isn't, then you can sometimes push a "reheat" button if you have one and cook it a little longer...

For rice porridge/congee, I use about 1 part rice and 6 parts water and put it on "porridge" setting. If yours doesn't have one, I think it takes about 1-2 hrs to have porridge. Once it's to the consistency you like, just add chopped raw meat to it (I've used ground meat, sliced meat, filet of raw fish), close the lid and wait about 10 minutes. Another instant meal.

Hi-ClassBaby · Mar 4th, 2008, 11:44 PM

thanks for the tip! I had the same problem with my over and stove and the electricity bills, I'll have to try this one out!

Mar 4th, 2008, 02:34 PM	#16
bonniec Neurotic SAHM by day	Re: Rice Cooker Fish and Veggies I would say with the Jambalaya recipe, it takes about 20 minutes preparation, but once I throw it into the rice cooker it takes maybe 45 min for the rest (I don't pay attention, my rice cooker automatically sets it to 'warm' once it's done). The first time I made the jambalaya (and with everything in it, my rice cooker bowl was almost filled to the top) it was done so quickly that I thought it hadn't cooked, but it was PERFECT. For veggies, you just throw in chopped veggies about 10 min before the rice is done. Look into the rice cooker, and if the rice looks 'formed' but still very wet, this is a good time to throw it in. For the sparerib in black bean sauce recipe(http://www.recipesource.com/ethnic/a...pareribs2.html) (no MSG and just fresh tasting, not that leftover-from-the-day-before glutinous greasy globby mess you get at dimsum), just marinate it overnight, make the rice and throw it in about 15 min before the rice is ready. This is long enough for my rice cooker (I have a relatively expensive Zojirushi). But if yours isn't, then you can sometimes push a "reheat" button if you have one and cook it a little longer... For rice porridge/congee, I use about 1 part rice and 6 parts water and put it on "porridge" setting. If yours doesn't have one, I think it takes about 1-2 hrs to have porridge. Once it's to the consistency you like, just add chopped raw meat to it (I've used ground meat, sliced meat, filet of raw fish), close the lid and wait about 10 minutes. Another instant meal.

Mar 4th, 2008, 11:44 PM	#17
Hi-ClassBaby ~Eastside~	Re: Rice Cooker Fish and Veggies thanks for the tip! I had the same problem with my over and stove and the electricity bills, I'll have to try this one out!