Do you want to know how to bake good coffee cake in a rice cooker?
Tired of messing with an oven that lacks a temperature control, my brilliant, intuitive wife has figured it out. Here's the recipe. Post a note if it works for you too. David
Rice Cooker Coffee Cake (25 minutes)
A/ Mix well the following dry ingredients:
1.25 cups Flour
3/4 cup sugar (brown and/or white)
1 pkg of 3-in-1 instant coffee mix (or 2 teaspoons of plain instant coffee)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
pinch of cinnamon
handful of raisins
B/ In a separate large mug/cup mix:
1/4 cup of salad oil
3/4 cup of milk
Combine wet and dry ingredients, mix well. Pour into a lightly greased, teflon-coated, medium-sized rice cooker bowl.
Push cooker button to ‘cook.’ In a few minutes, the rice cooker will automatically turn to 'warm' setting. When it does so, set timer for 12 minutes.
At the end of 12 minutes, open the cooker lid briefly to let out steam, then again push the 'cook' button. Reset timer. After 10 more minutes, extract the cooked coffee cake from the rice cooker.
(For a crustier cake, turn it out upside down into an oiled and heated frying pan to brown the top for 3-5 minutes)
Your cake should be quite moist already but a little butter would make it even better.
Hanoi 21 May 2009
Uh oh, really, am I being dumb arse - is it a joke???
Or are you concerned about the plethora of recipes that will flood in? I have been meaning to share a recipe I found recently that I think some NH would like and the ingredients are accessible - Choc cheesecake with crushed OREO base !
About time there were more things to do with Oreos, I think they breed in supermarkets here.
Now THAT is a can of worms ;-)
You can do risotto in a rice cooker...sooo much easier than standing over the saucepan for half an hour.
1. Cook up the ingredients you want in the risotto (eg. chicken/mushrooms/red onion)
2. Add 1 tblsp melted butter and 1 tblsp of olive oil to 2 cups of aborio rice in the rice cooker, mix.
3. Add three cups of stock and the cooked ingredients to the rice. Turn cooker on and have 3 (or more) glasses of wine while you wait for excellent risotto!
From Atomic's link in the Breadmaker Question, here's the video - Fantastic!
* Trying to insert the embeded code for the video didn't work for some reason. Think it might have messed up the page format on this Q...
Just thinking about the potroast instructions and funny enough I found a pig!
Baked in a Rice Cooker
1. What did the girls do with the pig?
2. What did they do with the final product?
This book is currently getting a big media push because it was written by Roger Ebert, the famous film critic. It is kind of a bizzare concept because Ebert got jaw cancer and can't actually eat anything he makes. He eats what he can through a straw.
But evidently, the recipes are very good. A cookbook by a guy who can't eat. Amazing.
Thought You guys might like this recipe:
Beer Braised Baby Back Ribs Recipe for the Rice Cooker
Yes! You can make great BBQ ribs in a rice cooker. Try this tasty baby back bbq ribs rice cooker recipe.
1 slab of baby back ribs -- cut in 4 pieces
1 teaspoon of your favorite seasoning salt
1 tablespoon olive oil -- optional
12 ounces beer
1 cup stock
1 1/2 cups barbecue sauce
1. Wash and pat dry the slab of ribs. Season ribs with salt rub.
2. Turn on rice cooker and add oil. Add ribs and brown on meat side.
3. Add beer, stock, and barbecue sauce. Press cook and let cook for 1 hour.
Put 4 ears of corn in your rice cooker steamer basket during the last 10 minutes of cooking. Corn on the cob and baby back ribs...what could be better?
Canned Chicken or beef "Broth" can be bought in many of the stores listed above, along with stock cubes and Knorr's tinned stock powders. On the odd occasion you might find something in a tetra brick, but it's in tins and "usually" available.
If you buy whole chickens from naturally Vietnam, it's easy enough to simmer the carcass overnight to make a nice chicken stock. Beef bones are next to impossible to get as the Pho shops seem to have some sort of monopoly on them. You can buy shanks, trotters, shin beef, ox tail etc, which can all be used for stock.
Shellfish and prawns are readily available which you can easily turn into a fish stock. And there are excellent organics around from which the trimmings make excellent vegetable stock.
...And stock pots are available in abundance.
But for the sake of this thread,
Basic Vegetable Stock
1/2 small onion roughly cubed
1 sprig celery chopped
1 small carrot peeled & cubed
1 bay leaf
8-10 black peppercorns
4-8 stems fresh parsley
5 cups water
1. wash and prep veggies
2. place all ingredients and water into the coking pan
3, place inner cooing pan into the rice cooker, close lid and push the "Cook" button to start
4. after cooker turns to warm, let stand unopened for 10-15 min
5. remove inner cooing pan, strain the stock and discard veggies
6. Use stock immediately, refrigerate for unto one day in an air tight container, or freeze.
Basic Chicken Stock
1/2 fresh chicken with skin and bones
10 cups cold water
1 bouquet garni (bay leaf, thyme, parsley)
6 -10 peppercorns
1 onion chopped
1/2 carrot chopped
1-2 rib celery chopped
1. wash and dry chicken, cut into pieces and set aside
2. place chicken pieces in the inner cooking pan, fill with cold water, place in rice cooker, close the lid and Press the "Cook" button to start
3. bag the bouquet garni in a spice bag with peppercorns
4. when the stock begin to boil, (10-15min) skim the top carefully add the bouquet garni and vegetables and top up with water if necessary to keep bones covered, close lid and click start again
5. when the cooker turns to Keep Warm mode, allow to stand unopened for 20 min.
6. filter stock through fine cheesecloth and discard solids
7. cool stock in an ice bath and refrigerate overnight
8. remove solidified fat from top of stock. Fat can be stored separately.
9. Stock will keep for up to two day in fridge, and 3-4 months in freezer. Defrost in refrigerator and boil for two minutes prior to use.
[source: Rice Cooker Creations.]
Thought I'd resurrect this thread, because this is what I'm making today:
Rice Cooker Kidney Bean & Lamb Stew
This recipe uses a simple rice cooker as the main cooking pot.
4 lamb chops on the bone
1 tin red kidney beans
½ red onion
6 dry shitake mushrooms
2 large cloves garlic
1 tsp Desert Flakes
1 tsp Savory (or Rosemary)
½ tsp crushed black pepper
1 tsp fish sauce
1 tsp soy sauce
1 tsp Worcestershire sauce
2-3 cups hot water
1 cup dry wine
1. Wash the lamb chops and pat dry with paper towel
2. Brown the chops well on both sides. You are not cooking them here, just aiming for a good crust
3. Slice the red onion and fry
4. Shred leak, and garlic and place into the rice cooker pan
5. Rehydrate the shitake mushrooms in one cup of hot water, remove from the water, add the water to the rice cooker pan, shred the mushrooms and also add to the pan
6. Open the tin of kidney beans and add the entire contents to the rice cooker pan
7. Add the wine, seasoning and sauces to the rice cooker pan and mix everything well
8. Place two chops into the rice cooker pan cover with some fried onions and then the next two chops and the rest of the onions, top up with hot water to cover the chops
9. Place the pan into the rice cooker and switch the cooker onto “High”
10. Bring the cooker to a boil and switch the cooker to “Warm” then, every 15 to 20 minutes switch the cooker back to “High” and bring to the boil again, switch back to “Warm” and repeat until the meat is done; OR after bringing to the boil, switch the cooker to "Warm" and leave unopened for 1 hour, open check adjust, bring back to boil then set to "Warm" for 30 min to 1 hour or until hunger takes over.
11. Serve with warm crusty bread, or rice, or mashed potatoes and a malty beer
Its been on for half an hour so far and its smelling real good right now.
Oh, it was good, very, very tasty.
Here's a picture...
You can see more, detailing the cooking at my blog, Rice Cooker Kidney Bean & Lamb Stew.