Rice Cooker Adaptations for Other Recipes

Rice cookers are wonderful appliances. The fuzzy logic switches stop things from cooking whenever the temperature goes over boiling- so it's nearly impossible to burn things. Since I've burned dry beans approximately seven million times this is wonderful. They're also safe to leave running alone and use a fraction of the power or gas that a burner does. I often leave the bean cooking part of a recipe cooking in the morning, and then return to add the final touches to the recipe. It's easy! It's cheap! It makes beans a reliable last minute meal! It's magical!

I should be getting paid to shill these.

The Moros and Cristianos recipe- black beans and rice cooked together- can be modified thusly: Cook one cup of black beans in the rice cooker with four cups of water for about an hour. (It might be more like an hour and a half.) When the beans are tender, add 1 cup of short grain brown rice and 1 and 3/4 cups water and cook again. (If you're using other rice, add a cup of that and as much water as your rice cooker recommends.) When it switches off, taste it. If something's not done, add another half cup of water and run the cooker again. The original recipe involved a mire poix and hours of simmering- now I usually garnish this with some kind of salsa cruda and an egg and call it dinner. (Serves two adults with a leftover breakfast. Adjust recipe accordingly.)

When I wrote the recipe for Annapurna dal, I complained that I took terrible photos. I haven't improved. Some things have changed: I'm now convinced that mung beans make the best dal- the very best- although lentils are fine too. I put a cup of legume into the rice cooker, I add several cups of water, and I wait about half an hour. While waiting, I chop an onion and saute it over low heat with half a teaspoon of salt and a good glug of oil. Near the end, I add half a teaspoon of curry powder and half a teaspoon of cumin. (One could caramelize five or six onions, and then keep them in the fridge for super simple- rice cooker only meals.) I mix everything together. There's no need to puree it, because things will handily reduce themselves to sludge. I eat it with leftover brown rice, yogurt, or lime pickles. (I have yet to learn to make these lime pickles) I often throw frozen or fresh broccoli into the steamer basket for five of the minutes that the beans are cooking. (Not the last five, because then I miscalculate and the broccoli turns to mush.)

Here are other rice cooker bean recipes that don't require adaptation: Chilean lentil soup and hummus.

Rice Cooker Hummus

Hummus intimidates me. My lovely former roommate (Hi A! I'm totally going to talk shit about your hummus!) used to make hummus. It was... not great? And somehow, no matter how few garbanzo beans she'd start soaking, there would always be a half gallon of hummus when she finished making it. It would eventually go bad. We'd eat it until it was obviously obviously bad, and then she'd make more. (Spoiled hummus tastes sparkley. Or it has blue fuzz.)

We were quite broke, and some of her relatives had given us ten pounds of dry garbanzo beans. Also, we had all of this disgusting bread.

So hummus intimidates me. However, I got my darling brother a rice cooker for holidays, and he expressed interest in cooking beans for hummus. I said I'd figure it out for him and then he could visit this blog and wish I had a copy editor.

Remember how I insulted A's hummus like two paragraphs ago? Did you think that I'd follow up by using a different hummus recipe? That's what the weak do, readers. I went ahead and used the exact same recipe and it was delicious. I have theories as to why.

1.) There was something wrong with the free garbanzos. It's unlikely that ordinary garbanzos octuple in size during the cooking process.
2.) My decade-old memory is fallible. The hummus was always delightful.
3.) An endlessly replenishing half gallon of any sandwich spread will eventually become disgusting.
4.) I'd always pressure her into including tahini. Tahini is possibly disgusting.
5.) Using a cheap and terrible blender is a bad idea. Food processors are better.
6.) I've learned to sneer at Laurel's suggestions about salt and seasonings.
7.) Look, the beans, the oil, and the garlic were scavenged. It's likely that at least one of them had spoiled.

Keep all of that in mind.

Take one cup of dry garbanzo beans, and soak them in cold water for at least five hours. (Or overnight) Discard the water, rinse the beans, and fill the rice cooker with five cups of water and the beans. Cook for about three hours, replenishing water as needed. Cook until beans are tender. (The beans may be old. Then, they will not become tender, even after four hours of cooking. Throw them away. Cry. Harangue your grocer.)

Peel three cloves of garlic (I don't actually know how much garlic is a good idea. I know six cloves is too much. Use less than six.) Throw them into the food processor with 1 tsp salt and 1/4 cup vegetable oil. (If you used canned beans instead of playing with the rice cooker, don't add the salt. If you used the rice cooker, you might have to add a lot more salt. Also, I used to be obsessive about using olive oil here. I made it with safflower oil because I was pretty sure this was a test run, and it was good. Go ahead, be cheap.) Puree that stuff. (Oh my, more notes. If you want to add 1/2 cup tahini, do it here. Or use a half cup of peanut butter! Or almond butter! Increase the rib sticking properties!)

Drain the garbanzos and add to the food processor. Puree the heck out of it. Make it as smooth as possible. Squeeze in the juice of 1/2 lemon. Taste. Add pepper, salt, and lemon to taste. You might have to add a lot of salt.

Makes about 3 cups, or about... six pitas? Enough. Don't go doubling this for no reason, guys. Make it once first.

Chilean Lentil End-of-the-Pay-Period Soup

I like the concept of meat as seasoning, but my world is short on recipes that make it work. I also like the concept of affordable, stick-to-your-ribs meals that use pantry staples, because every trip to the grocery store reminds me of all the things I want to cook. I like this recipe because C gets all nostalgic about it, most of it gets made in the rice cooker, and it's absolutely delightful.

I say 1/8 pound of lean ground beef, but really... I pinch off about a quarter cup and freeze it when I'm making some other ground beef rich recipe. I have also used a frozen hamburger patty, ground pork, chopped chicken thigh, and a slice of bacon. Versatility! End of the pay period meals!

Take a cup and a half of French lentils, and put them in the rice cooker with four cups of water until they are tender. (Or cook them on the stove, fine.)

Meanwhile, chop one onion, one peeled carrot, maybe a tomato if there's one in the fridge, and maybe a little cilantro. Saute in vegetable oil until the onion is translucent and salt vigorously. Add 1/8 cup ground beef (frozen is OK)and increase the temperature. Cook, stirring constantly, until the beef is cooked through. (This might involve stabbing frozen ground beef with a spoon. It helps with the aggression.) Add the vegetables and meat to the lentils and stir. Thin soup to desired consistency and simmer for 5-10 minutes to get a magnificent beefy flavor throughout.

I like it with a Chilean cabbage salad (I've been known to put the wonderfully sour salad into the soup), or just steamed broccoli or sliced tomatoes. It's also good for breakfast with a poached egg.

Serves 4.

Bad Idea Fridays - Rice cooker banana bread.

This is a guest posting from Mike- we've been chatting about rice cooker cuisine. He decided to take it to the next level.

Why rice cooker banana bread? Well, I like banana bread, and my current living arrangements have a communal kitchen, so we buy bananas in bulk - often resulting in extra bananas. I imagine you're probably more curious about the rice-cooker bit, though.

The reason is simple enough - I'm living in Japan, and western normal ovens are a rarity in kitchens here. I'd read of rice cookers being repurposed for non-rice dishes, however, and went looking to see if this extended to banana bread. Happily enough, it did.

The recipe I used is from here.

I've made banana bread a few times before, and this recipe is pretty standard; no complications there. Well, that would be the case except for the whole `in Japan' bit. Baking soda and baking powder are not common here (or I don't know the kanji for them). Fortunately, I know of a western-style supermarket that has them. Unfortunately, it's only halfway across Tokyo.

A friend wanted to visit the supermarket though, which was enough additional reason to go. Of course, at this point, the 'bad idea' has already began creeping in, as I've spent a couple hours and several times the worth of the bananas in other ingredients.

Still, part of it is for the challenge, so I proceed to the next step. After assembling all the ingredients (and having to purchase a measuring cup & spoons, and then look up conversions from imperial to metric), actually making the dough is simple enough. The ingredients combine fine, and the end result is within normal parameters. By this time, it's the middle of the evening, perhaps around 8:00. Now for the actual rice cooker part.

I added a thin layer of grease, dropped the dough in the cooker, turned it on and wandered off - no problem. I check back after an appropriate time later - not cooked. No worries, the recipe warned it might take another cycle. Reset the rice cooker, wander off again. When I came back, it's still warm dough. Rinse and repeat several times, until I finally had to go to bed, dough still uncooked.

After leaving it sitting in the fridge all day, the next evening I gave up on the rice cooker. Half a dozen cooking attempts had turned the dough it into bread pudding, from its original state, but it wasn't safe to eat. With nothing to lose, I took a last attempt and put it on tin foil in the toaster oven. After turning it on every fifteen minutes for an hour, it was finally done. Blacked, yes, but edible. After all it went through, I took what I could get.

I'm still not sure if the rice cooker wasn't strong enough, or if the electronics were too sophisticated, and calibrated for rice. What I do know is that I'll be getting a proper oven before I'll be using up any more extra bananas in bread.