It's time to dust off your trusty rice cooker and unlock its hidden potential. We're about to embark on a culinary adventure that transcends perfectly steamed grains.
Forget "one-trick pony"; your rice cooker is a kitchen ninja in disguise. From savoury stews to decadent desserts, this humble appliance is ready to ditch the boxed rice routine and become your weeknight mealtime MVP. So, prepare to be amazed, whether you're a seasoned pro or a rice rookie. This blog post is your cheat code to unlock the boundless culinary horizons of your Mistral rice cooker!
So grab your spatula and a sprinkle of curiosity, and let's explore the versatile magic that awaits. Are you ready to break free from the tyranny of takeout and unlock the boundless potential of your rice cooker?
Buckle up, buttercup, because the feast is about to begin!
Begin by adding 2 cups of rice into your Mistral rice cooker.
Carefully pour in water until it reaches halfway up the sides of the cooker, ensuring the rice is adequately submerged.
Next, gently incorporate all the remaining ingredients into the cooker, ensuring they are evenly distributed.
Set your rice cooker to cook and allow the mixture to simmer until the dumplings within become tender and fully cooked through.
Mix the ‘fried’ rice mixture and cooked dumplings into a bowl, adding any additional condiments you desire.
1 cup quick-cooking oats
1 cup water
1 cup milk
2 tablespoons honey
1 tablespoon white sugar
1 teaspoon vanilla extract 1 pinch salt
In the bowl of your rice cooker, combine the following ingredients: a measured quantity of rolled oats, an equal mix of water and milk for creaminess, a spoonful of honey for natural sweetness, a sprinkle of sugar, a dash of vanilla extract for aromatic flavour, and a pinch of salt to balance the taste.
Gently stir the mixture to ensure all ingredients and the oats are fully submerged in the liquid.
Secure the lid of the rice cooker and set it to cook. Allow the oatmeal to simmer for approximately 10 to 15 minutes. The cooking time may vary slightly depending on the rice cooker model and your preferred consistency, whether you enjoy your oatmeal creamy and smooth or thicker and more textured.
Carefully open the rice cooker once the oatmeal has reached your desired consistency. Stir the oatmeal once more to ensure a uniform texture.
Serve the oatmeal hot, directly from the rice cooker.
Thai Chicken Noodle Soup
300g fresh egg noodles (or noodles of your choice)
Roughly chopped coriander
Roughly chopped spring onion
1 cup bean shoots
Thai chilli powder
6 garlic cloves
6 coriander roots
1 teaspoon black peppercorns
2 Marylands chicken
1 tablespoon fish sauce
1 teaspoon sugar
1 tablespoon sea salt
2 litres of chicken stock
1 long red chilli, thinly sliced
⅓ cup white vinegar
Begin by creating a flavorful base for the soup. In a mortar and pestle, thoroughly pound together peeled garlic cloves, fresh coriander roots, and whole peppercorns into a coarse paste. This releases the essential oils and flavours, laying a fragrant foundation for the dish.
Transfer this aromatic paste to the basket of your rice cooker. Add the chicken Maryland pieces, slices of fresh ginger, a splash of fish sauce, a hint of sugar, and a pinch of salt for seasoning. Pour rich chicken stock over the ingredients, ensuring everything is well submerged.
Close the rice cooker lid securely and select the 'SOUP' function. Allow the soup to cook for about 1 hour or until the chicken is thoroughly cooked and tender to the touch.
While the soup is cooking, prepare the chilli vinegar. Combine finely sliced chilli with vinegar in a small bowl, stirring well. Set this aside; it will serve as a tangy, spicy condiment.
Carefully use tongs to remove the cooked chicken from the rice cooker. Transfer into a bowl. When it's cool enough to handle, shred the chicken meat, discarding the bones.
Strain the soup broth through a sieve into a large bowl or pot to remove any solids. For added convenience, you can return the strained broth to the cleaned rice cooker bowl and keep it warm using the 'KEEP WARM' setting.
Fill the rice cooker with 6 cups of water to cook the noodles. Heat the water again using the 'SOUP' function until it simmers. Add your choice of noodles and cook them per the packet instructions until they are tender. Drain the noodles well.
Divide the cooked noodles among serving bowls. Top each bowl with a generous portion of the shredded chicken, fresh coriander leaves, and sliced spring onion.
Gently ladle the hot soup over the noodles, immersing them in the flavorful broth. Garnish each bowl with crisp bean shoots.
Serve the soup accompanied by Thai chilli powder (optional) and the prepared chilli vinegar, allowing each person to adjust the flavours to their liking. Enjoy this comforting and aromatic dish, perfect for a hearty meal.
⅔ cup sushi rice
2 litres chicken stock
Sliced fresh ginger
Trim 2 spring onions
¼ rotisserie chicken or leftover roast chicken, shredded, to serve
¼ cup finely julienned ginger
¼ cup finely sliced spring onion
Begin by adding the rice, fresh chicken stock, slices of ginger, and whole spring onions into the bowl of your rice cooker.
Securely close the rice cooker's lid and select the "porridge" cooking option. Allow the congee to cook for approximately 1 hour or until it reaches a delightfully smooth and soft porridge consistency.
Once the cooking is complete, carefully open the rice cooker. Remove and discard the ginger slices and spring onions, as they have imparted their flavours during cooking.
Gently ladle the warm congee into serving bowls. Garnish each bowl with freshly julienned ginger and finely sliced spring onions for a crisp, aromatic touch.
To enhance the flavours, lightly drizzle soy sauce and a few drops of sesame oil over each serving. Adjust the amount according to your taste preferences.