Perfect Rice

Brown rice is simply white rice that has not had the brown-colored bran covering removed. So brown rice is considered a whole grain. Why remove the bran? Because most people prefer white rice since it is fluffier and cooks faster than brown.Since brown rice still has the bran intact, it has more fiber than white rice. One cup of brown rice has 3 1/2 grams of fiber while the same amount of white rice has less than one gram of fiber. We all need from 25 to 38 grams of fiber in our diet everyday.

Brown rice also contains nutrients like magnesium, manganese, and zinc. White rice has reduced levels of these nutrients, but is often fortified with iron, and some B vitamins. Both can be readied in electric rice cookers.

One of the staples of the Mexican-American restaurant is the ever-popular Spanish Rice.  Making it isn’t too difficult.  All you’ll need is the following ingredients:

1/4-1/2 cup vegetable oil
1-2 cup long grain rice
1/4-1/2 teaspoon salt
1-2 tomatoes, diced
1/2-1 small onion, diced
3-6 cloves garlic, minced
1-2 teaspoons cumin
2-4 tablespoons tomato paste
2-4 cup water, boiled

Cook 2 cups of rice in a rice cooker.  Once it’s done, let it cool for 10 minutes. In a medium saucepan, over medium heat, fry rice in oil until slightly golden, about 3-5 minutes.

Add salt, cumin, onion and garlic and sauté 1 minute. Add tomato, tomato paste and boiling water. This should boil almost immediately; turn down heat to low, cover and cook for about 20 mins, or until water has evaporated.

Great for preparing chicken for salads and sandwiches.

2 boneless, skinless chicken breasts

kosher or sea salt and fresh ground black pepper to taste (optional)

Use a plate that fits into your rice cooker container with at least 1/2 clearance around it so steam can circulate.

Spray plate with cooking spray. Place the seasoned chicken breast on plate and cover with plastic wrap. Place covered plate in the steaming tray that comes with most rice cookers today. If your rice cooker does not have a steaming tray see note below*.

Add 1 cup of water to the rice cooker container, place steaming tray with plate in cooker, cover and start. Steam for at least 10 minutes after water comes to a boil. Chicken is done when firm to the touch. Carefully remove tray from rice cooker.

*If rice cooker does not have a steaming tray…. place a small rack or 8 oz. can with both ends removed in the rice cooker container. Place the covered plate with the chicken on top of this platform and steam as above. Use caution when removing plate, use a plate lifter.

Let cooked chicken rest for a few minutes before removing cover and cutting or serving.

Serve hot or cold.

A pot that stirs itself. Truly amazing and it really works, this self stirring cooker is well suited to preparing nutritious in minutes.

I have the ‘Cooking Master’ which is the first of the brand new ‘Thermostir’ line of counter top appliances that are being developed for todays busy consumers who still desire to prepare nutritious meals  but time is at a premium.

With this Cooking Master digital self stirring cooker, I can prepare a stir-fried meal in minutes. The paddle rotates and mixes the food and because the lid is on the pot , there is virtually no spatter. And with the unique venting system on the appliance it controls the odors as well.

It is very easy to program, easy to clean and dish-washer safe.

Simularities

Both require a liquid for the rice to absorb.

Differences

Cooking rice in a Rice cooker

• Shuts off autmatically when liquid is absorbed.
• Come in many sizes, from some that cook a few cups of rice to ones that can make enough for a restaurant.
• Forms a slight crust on bottom
• Drier, fluffier rice is produced

Cooking Rice in a Steamer.

• Slightly less liquid is required
• More time is required to cook rice.
• Rice and liquid are placed in a rice bowl, which is set inside the steamer.
• Need to set a timer to shut off.
• Rice bowls are small so limited to quanities
• Does not form a crust on bottom
• Moister rice is produced