No mono diet here. With a rice cooker, you can cook something other than rice! Even the simplest model can do this. Even the one that gathers dust on the shelf. His second life is now!
A giant pancake to share
In the bowl, pour 150 g of flour, 150 g of cornstarch, and 1 tbsp—of baking powder. In a bowl, beat two eggs with 20 cl of milk (your choice) and 3 tbsp—maple syrup. Pour everything into the bowl and mix with a wooden spoon. Launch a first cooking cycle, then a 2nd, and a 3rd if the dough is not cooked (prick the center with a toothpick to check). Leave to rest for 10 minutes (unit unplugged) before unmolding and coating with maple syrup.
When Did The First Rice Cookers Appear?
Before him, we had never succeeded in preparing perfect sushi rice. And just for that, a rice cooker was a good investment. And then it met the same fate as the popcorn and hot dog makers: the top of the cupboard. Because rice, even perfectly cooked, is bland… And to think that we, stupidly, thought that the “rice cooker” (rice cooker) was only used for cooking rice.
In Japan, in the 1950s, the first consumer rice cookers were marketed. At that time, women arrived en masse on the labor market and abandoned their kitchens. The Japanese consuming rice from morning to evening, the device quickly found its audience. It is then perfected, multiplying the cooking programs and functions (temperature adjustment, steam cooker, etc.).
Rice Cooker: How Does It Work?
With us, basic rice cookers (“cooking” and “keep warm” functions only) are the most common. Offered at the entry-level from around twenty euros, they have an average capacity of 1.5 liters. Enough to vary the preparations. In practice, we pour grains into the tank, the right volume of water, close, switch on the rice cooker, and wander around with peace of mind: the gadget turns off naturally when the rice is cooked.
But How Does He Know That The Cooking Is Perfect?
A basic rice cooker has a removable non-stick tank placed above a resistance connected to a thermostat. When the rice cooker is turned on (“cooking” mode), the temperature increases until the water boils. Steam is produced and falls back into the tank, closed by the lid.
The temperature is regulated. When the rice has absorbed all the liquid, no more steam is produced, and the temperature rises in the bowl. The thermostat switches to “keep warm” mode (approximately 65°C). To prolong the cooking, open the rice cooker’s lid and start a new cycle. It is then possible to prepare a tortilla, a compote, a porridge, and even cakes!
How To Make Sure To Cook Your Rice In The Rice Cooker?
It is the thermostat that determines the duration of cooking, and we do not launch a timer. Subsequently, the significance of estimating the water accurately: when it isn’t sufficient, the temperature expands in the tank. It makes the indoor regulator “hop” into “keep warm” mode, similar to opposition on an electrical circuit.
You can therefore miss cooking your rice if you put in too much water, for example. The rice will take longer to absorb the latter entirely, and the temperature will rise later in the tank. The result: overcooked rice. Some models have several cooking modes (rice, porridge…): it is easier to play indirectly on the duration (thermostat switching to keep warm at different temperature levels).
A Short Guide To Basic Rice Cooker Cooking!
- Long grain rice: 1 volume of rice for two books of water.
- Black rice: 1 volume of rice (well rinsed) for 1 3/4 volume of water or broth.
- Sushi rice: 1 volume of long-rinsed sushi rice for 1 volume of water. Once cooked, let the rice rest for 10 minutes, covered in the unplugged rice cooker before seasoning it (4 cl of white rice vinegar + 25 g of sugar + 3 g of salt for 350 g of rice).
- Quinoa: 1 volume of quinoa for two books of water or broth.
- Wheat semolina, bulgur, or pre-cooked wheat: 1 volume of cereals for 1 volume of water + 1 drizzle of olive oil.
- Cooked green lentils: 1 volume for two broth + one book of tomato sauce and herbs.
Good to know: the seeds must be rinsed with clean water before being placed in the rice cooker tank. The goal: is to remove some of the starch, which risks forming foam and causing the appliance to overflow when boiling (especially in the case of a large quantity of water).
The little thing that changes everything… We twist the plain rice (or other cereal) in the rice cooker by replacing all or part of the water with broth or coconut milk, adding crushed tomatoes, and spices (curry, paprika, turmeric, saffron…). It is made into a complete dish by adding diced marinated meat, shellfish, and a few chopped vegetables “”One p” t” style.
How To Make Homemade Black Garlic In The Rice Cooker?
This fermented garlic from Korea has multiple virtues (antibacterial, antioxidant, antifungal, and probiotic…). Its texture is soft, and its slight licorice taste is almost sweet (no risk of catching anti-vampire breath). Homemade black garlic! Instructions Fill the tank with whole heads of garlic (remove the first leaves) to 3/4 of its capacity (max).
Close, plug the rice cooker in a ventilated place (veranda or pantry): this is to ferment the garlic” “Forget” the rice cooker for 10 to 12 days in the” “keep warm” function (do not try to open it t” “check i”…”). Please take out the heads of garlic and let them dry for another ten days in a ventilated place. The pods are eaten like candy or slipped into salads.
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