How to Use a Rice Cooker, part 02: rice variations & scallion rice

December 21, 2011 § 33 Comments

So, in part one of the rice cooker series, I gave a basic overview of how to use a rice cooker in the most basic, straightforward way. And while I enjoy plain rice with flavorful, saucy dishes like stir-frys, sometimes plain rice is just, well, plain. Boring. Thoroughly unexciting. So the rest of the rice cooker series will be devoted to giving you ideas for how to expand on basic rice without putting out a lot of extra effort.

There is a basic formula for seasoning and enhancing grains, and rice is no different. Salt and pepper are always essential to bringing out the best flavor in grains. From there you can try substituting the water in your rice cooker with using stock or broth to cook your rice. Other options include substituting a small portion of wine or soy sauce for some of the cooking liquid to add a greater depth of flavor. You can also add a bit of oil or butter to your rice, if you are feeling really decadent. « Read the rest of this entry »

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