Kitchen Geekery: Rice Cooker Love

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I like rice. A lot. Many meals in my household somehow involve it: rice and beans, fried rice, jumbalaya over rice, seasoned rice as a side dish, etc. Given that it shows up on the menu so often, it’s kind of silly that it took me until only a couple weeks ago to acquire a rice cooker.

On more than one occasion, other people who love rice the way I do have extolled the virtues of rice cookers. I’ll admit that at first I thought it was kind of silly to have a kitchen appliance for the sole purpose of making rice, but then this little beauty caught my eye:

Not only does it cook rice, but it also allows you to steam veggies or anything else that strikes your fancy at the same time. I know. This shouldn’t be such a shocking novelty, but both my mother and I were so charmed by the idea that we were convinced to buy the thing.

The first meal I made in it was simple: basmati rice with steamed mixed veggies (broccoli, carrots, mushrooms, red and green cabbage) and tofu cubes. For flavor, I whipped up a batch of Spicy Szechuan Sauce from Vegan Fire & Spice. Easy as pie and, best of all, next to no cleanup!

I’m fond of the fact that the cooker will keep rice warm for indefinite periods of time. I also like that it can be used as a crock pot for things like soups, stews, and chilis. I don’t think I’ll ever use it for sole purpose of making rice, but as a tool for throwing together a quick, simple dinner or one-pot meal, it will come in handy.

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About the Author:

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a member of Toastmasters International and currently serves as part of the Capital View Toastmasters club. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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