Debbie
821 posts
Aug 29, 2005
8:23 AM
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Bryanna,
I made southern grits, steel cut oatmeal, and Japanese 'chicken and rice' from the cookbook you recommended to me. It was awesome! The rice cooker with Porridge button is great in making slow cooked porridge. The steel cut oatmeal was soaked first, overnight, in the rice cooker. Then, I just push the button.
The only drawback is that it takes a long time using the porridge button (45 min-1 hr) but the result is so great because of the slow cooking. My southern grits came out so creamy just like the ones my MIL made. Amazing! I will try making risotto next.
I really recommend the Zojirushi rice cooker (mine is not)if you are going to buy one. I saw one in the Asian market that cost $155. That one has a timer, brown rice button, porridge button, etc. Mine doesn't have a timer, too bad! I can't really buy another appliance...running out excuses and space...ha ha....
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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scj121
55 posts
Aug 29, 2005
9:00 AM
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Debbie you are really making me want a rice cooker!! Oh the appliances! I want a rice cooker and a soy milk maker... then a new set of knives and one of those special bread pans that Bryanna talked about on vegsource for making sandwich bread. This is such an expensive habit!!! :)
Steph
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JulieH
177 posts
Aug 29, 2005
10:06 AM
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Isn't it an amazing machine Debbie? I just love mine! My husband keeps asking me to make more congee. He loves it. Today I'm going to try making tapioca pudding wih the porridge cycle. I'm wondering if bread pudding would work in it as well. I made bread pudding in the crock pot this weekend and LOVE the way it comes out in it.
Also, which recipe did you use to make the chikn and rice? Did you you soy curls for the chickn? Did you use "quick cooking grits" for the grits? I'm so excited about all of the different things that can be made in the rice cooker.
Julie
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Debbie
825 posts
Aug 29, 2005
10:22 AM
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The recipe is the one titled Japanese Chicken and Mushroom, I think. The recipe asked for Aburage. Yes, I use Soy Curls marinated in the soy sauce first. Then, I made Kombu dashi for the broth and added some vegetarian broth powder ( I included the shiitake soaking water too). I dumped everything into the rice cooker (soycurls, Japanese rice, sliced shiitake mushrooms, dashi broth, slivered aburage) and just click. The only thing is that it was not salty enough so I added more salt and Japanese soy sauce (about 1 Tbsp soy sauce and 1/2 tsp salt). After it is cooked and waited for 15 minutes in Keep Warm (follow the recipe), I stirred it and added a little sesame oil (not in the recipe). I also sprinkled some sesame seeds when eating it.
I served this dish with your kimchee and seasoned seaweed on the side.
I want to try the onigiri stuffed with salmon, too, and use vegan salmon.
I bought the stone-ground corn grits from Bob Red Mill's when I went to Oregon last December. It is yellow. It is also called polenta. I added Earth Balance instead of butter. My husband loves BRM's grits. It is organic, too.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Debbie
826 posts
Aug 29, 2005
10:27 AM
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BTW, Julie, I also tried the Asian Multigrain recipe from this book in my rice cooker. This is the first time I combine white rice and multigrain rice in a rice cooker and had a success. The result was awesome. I buy the Asian multigrain rice (with barley, brown rice, etc. there are 5 different grains in it). Combining it with some Japanese white short grain rice was a great idea. I will use more multigrain and less white short grain rice next time.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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JulieH
178 posts
Aug 29, 2005
10:57 AM
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Thanks Debbie. Looks like I'll be making another trip out to Bob's Red Mill soon :) I'll have to try the Japanese chikn and rice too. It sounds yummy!
Aren't the mixed grains good? I started making after I had it in a Thai restaurant in Hollywood once. I love it. I also mix in some of the black or purple rice which colors everything a dark purple. It's both delicious and beautiful.
Julie
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Debbie
827 posts
Aug 29, 2005
12:31 PM
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Julie,
I love the multigrain rice. Yes, a view vegetarian restaurants in OC are using this kind of rice. We love it.
I would like to try wehani rice. There are a few recipes in that book. Wehani is supposed to be aromatic, too.
We eat the grits with pan fried gimme lean sausage and tofu scamble for breakfast. Bob Red Mill's is great. Even my MIL use this brand in Missouri.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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