Back in the early 1990s, I was introduced to an appliance that changed my kitchen…the rice cooker. At the time, I only knew it to cook rice. Through the years I’ve experimented and felt confident in plugging it in, adding rice and water and a creative something and letting it do its thing. After reading through Katie Chin’s book, 300 Best Rice Cooker Recipes, my confidence has soared!
300 Best Rice Cooker Recipes has recipes that can be done exclusively in a rice cooker and some that are done only partially in the rice cooker. Either way, it is easy and adds flair to rice. Gotta love that.
One of the first things that captivated me about the book is that the recipes are so diverse. There is something for any palate with food from 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 it is somewhat temperamental…it seems easy to cook until you realize it is also extremely easy to ruin. Add to much or too little water and open the lid to discover something not worthy of eating. Then there’s the downfall of not cooking it long enough or on the wrong heat setting and discovering crunchy rice.
After I perfected the rice cooking on the stove, we received for Christmas a rice cooker. What a handy invention. No more guessing and the ability to serve perfect rice every time just amazed me.
Don’t let the title, 300 Best Rice Cooker Recipes, cause you to miss the forest. Chin does an amazing job at taking a recipe collection and amping it up to an informative guide on all things rice cooker. Suddenly I realize that the appliance I loved has just rekindled the love affair.
The first chapter discusses the types of rice cookers with features and advice to selecting one that works in your kitchen. They’ve come a long way since the first one I got that Christmas!
Next in the book, we’re talking about rice. I had no idea there were so many varieties-from exotic to grains and legumes; there’s a world waiting to be snuggled in my rice cooker. PLUS, Chin makes it easy providing recommended ration of water to rice, cooking guidelines, and optimal cooking time.
The chapters that follow pick up the title with recipe after recipe for breakfasts, sushi, main dishes, soups, and desserts–Arroz con leche is my Cuban weakness!
There’s a sneaky chapter called “Steam Cuisine” in the book. It takes rice cooker cooking to a whole new level as it discusses how to turn your rice cooker into steam for preparation of vegetables, custards, steamed fish and more! Wow!
One of the must-have recipes is the Cuban-Style Chicken (page 192). It’s pretty close to what I remember eating while living in Miami, Florida. Don’t let the lengthy list of ingredients deter you-they all combine to make a remarkable meal!
The book offers photos compiled into two different sections. Trust me their mouth-watering. I wish the book featured more pictures–cookbooks with pictures tempt me and seem to cast a spell on me to try that dish. The photographs are stunning. They are warm and have me dreaming of meals of such beauty all created in a rice cooker.
This book would be a great gift to compliment the gift of a rice cooker, or for someone who, like me, uses a rice cooker. I’ve learned a great deal about rice, the appliance, and my understanding of what can be done with the appliance and rice has me in awe! Trust me, after reading this book, and you’ll 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. It’ll amaze you!
Resources:*I received 300 Rice Cooker Recipes in order to facilitate an honest review. The opinions, where expressed, are my own and were in no way influenced by the sponsor. Others experiences may vary.