300 Best Rice Cooker Recipes: Also Including Legumes and Whole Grains Paperback – 13 Oct 2011
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The rice cooker conveniently yields perfect grains beyond simply rice. Wheat, barley, rye, quinoa, oats, millet, and more come out toothsome and never scorched. Beans, peanuts, and lentils also profit from the rice cooker's controlled heat. Recipes encompass all these grains as well as more complex soups, stews, and chili that use the appliance to ease both cooking and cleanup. Chin inventories and explains the array of rice cookers currently available.--Mark Knoblauch"Booklist" (12/15/2011)
About the Author
Katie Chin is a cookbook author, chef, television personality and entertaining and Asian-lifestyle expert, as well as a beverage and food consultant and spokesperson.
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My first three efforts included a risotto, a pilaf and a polenta. First, Lemony Risotto with Shrimp, pictured on the front of the book. I figured if it made the cover, it had to be good, and it was! Just the right hint of lemon along with a delicious, creamy risotto and perfectly cooked shrimp, all without the constant stirring usually required when making risotto. Next was Orange Pistachio Pilaf, made with plain old white rice. An easy and delicious side dish! Last was Polenta Primavera, a little more work, but a wonderful vegetarian entrée.
Pros: The beginning pages of this book are worth the price alone. The author starts with a discussion of rice cookers in general. There follow pages of descriptions of various rices (I had no idea there were so many different kinds of rice!), grains, and legumes that can be cooked in your rice cooker. Along the way, she educates about the proper way to prepare these foods. For example, she states that all rices should be rinsed before cooking, except Arborio and Carnaroli, and she explains why.
The index is very detailed and accurate. There are 2 small sections with color photographs tucked inside the book. There are recipes for breakfasts, desserts, and everything in between. Some of the recipes require a large-capacity rice cooker, and some require a unit that features fuzzy-logic. But most can be made in a medium size unit, even one that just has an on-off setting.
Con: My only disappointment is that there are a number recipes where the only use of the rice cooker is to cook plain rice, and then use it with the recipe--such as a stir fry, cooked in a wok, and served over steamed rice. To me, that isn't a rice cooker recipe. But they look so good, I still give this cookbook five stars!
However, I am perplexed at what some of the recipes have to do with rice cookers, especially since in the "How to Use This Book" section the author says "All of the recipes in this book can be made using an electronic rice cooker." Well, that's stretching the truth to say the least. Many recipes just take something that you are to previously have made presumably in the rice cooker, like cooked rice or chickpeas or lentils, and then are just a regular non-rice cooker recipe sometimes requiring various other equipment like skillets, food processors, ovens, broiling pan, etc. For example, recipes like quiche, pancakes, pate, bean dip, garlic steak...none of which have anything to do with a ricecooker. I think these recipes should be in their own section as horizon-expanding supplements since they are not made in a rice cooker and are just things you can do with rice and grains basically, and they shouldn't be part of the misleading 300 in the title!
Strangely, the top of the recipes are supposed to list in bold the equipment and/or type of rice cooker needed for the recipe (some require a fuzzy logic only), but some of the recipes are missing this information making quick browsing difficult. Last, the book's intro was very no-frills, and the design of the book is extremely basic and boring with only a few inserts of sumptuous color pictures.
So I give the book three stars because while it has a nice variety of recipes and basic rice cooker explanations and is a great addition for any rice cooker owner, it's frustrating to not be able to make many of the recipes because I don't have the equipment which I didn't think I'd need given the title of the book, although there are PLENTY for me to still try with my rice cooker. There are very few cookbooks out there on cooking with rice cookers, so this one is absolutely worth a buy along with "The Ultimate Rice Cooker Cookbook" (which is much richer in detail, background, and interesting tips and gives more nuanced instructions for the advantages of on/off machines vs. fuzzy logics).
This book is for medium rice cookers 14-16 cups, or large 19-22 cups.
And if its an on/off cheap model there aren't that many recipes for it either.
This book is a little deceiving....
The recipes don't always use the rice cooker exclusively.
It makes you cook a meal on the stovetop separately and then you add the rice from the rice cooker.
To me, that doesn't sound like a rice cooker recipe book.
I was expecting recipes that you could do by putting everything in the rice cooker.
The recipes look good, but I wish it would use the rice cooker as the main method of cooking.
I was looking for recipes where I could just throw everything in the rice cooker and come back 1 hour later and have dinner ready instead I was presented with recipes that required cooking ingredients in a separate skillet or in the oven and then add the pre cooked rice later.
Overall the recipes are not bad but they're nothing new and a lot of them can be found online or on other recipes book.
Sadly I cannot recommend it.