The Ultimate Rice Cooker (60 page)

Arrange the food in the steamer basket in a single layer, and leave space between the bottom of the next basket or lid, for proper circulation of the steam during cooking.

Do not allow the boiling water in the cooking bowl to touch the food or you will not have enough room for the steam to build up. The baskets should be at least 3 inches above the liquid; never fill the bowl more than two-thirds full of liquid. In the large cooker, we fill to the 4- or 5-cup line, which is about one-third full. With the cover on tight, you will lose about 1 to 1½ inches of water per half hour through evaporation.

Be certain that the liquid level is maintained during the cooking time. If the liquid evaporates, fill with more
boiling
water to maintain the cooking temperature.

Make certain the foods—meat, fish, vegetables, tofu, noodles, cold rice—are of a similar size so they will cook in the same amount of time.

Food from the upper basket will often drip below, so line the basket or place stronger-tasting foods on the lower level. Allow for at least an extra 5 minutes of cooking time for the upper basket since it is farther away from the source of the steam.

Check the cooked food for doneness. If it is not completely cooked through or to your liking, no matter what the time on the recipe says, continue to cook and check at 10-minute intervals until the desired degree of doneness is achieved.

DRESSING UP YOUR VEGETABLES

A little bit of a good sauce or marinade goes a long way toward enhancing a simple plate of steamed vegetables. Imaginative butters or oils from your pantry, or freshly made sauces and marinades, add flavor. The butters keep nicely in the freezer, the oils last for weeks, and the Balsamic Vegetable Marinade tastes good on hot or cold vegetables.

Wine Butter

YIELD: ½ cup

½ cup (1 stick) unsalted butter, softened

1 shallot, minced

2 tablespoons dry white wine or flat champagne

1 tablespoon minced fresh Italian parsley leaves

1. In a small saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallot and cook, stirring a few times, until softened, about 2 minutes. Add the wine and cook for 15 seconds. Add the parsley and stir. Remove from the heat and set aside to cool to room temperature.

2. In a food processor, combine the remaining 7 tablespoons butter and the wine mixture; pulse a few times to combine. Scrape the butter out onto a piece of plastic wrap and, using your hands through the plastic wrap, shape it into a thick log. Roll up and twist the ends to seal. Store in the refrigerator or freezer for up to 2 months.

3. Before serving, cut the log into ½-inch-thick slices to top hot steamed vegetables.

Orange-Chive Butter

YIELD: ½ cup

½ cup (1 stick) unsalted butter, softened

2 tablespoons finely chopped fresh chives

Grated zest of ½ orange

1. In a food processor, combine the butter, chives, and zest; pulse a few times to combine.

2. Scrape the butter out onto a piece of plastic wrap and, using your hands through the plastic wrap, shape into a thick log. Roll up and twist the ends to seal. Store in the refrigerator or freezer for up to 1 month.

3. Before serving, cut the log into ½-inch-thick slices to top hot steamed vegetables.

Fresh Herb Butter

YIELD: ½ cup

½ cup (1 stick) unsalted butter, softened

1 tablespoon finely chopped fresh herb leaves, such as marjoram, sage, rosemary, basil, tarragon, dill, or thyme

Grated zest of ½ lemon

1. In a food processor, combine the butter, herb, and zest; pulse a few times to combine.

2. Scrape the butter out onto a piece of plastic wrap and, using your hands through the plastic wrap, shape into a thick log. Roll up and twist the ends to seal. Store in the refrigerator or freezer for up to 1 month.

3. Before serving, cut the log into ½-inch-thick slices to top hot steamed vegetables.

Balsamic Vegetable Marinade

YIELD: 1 cup

⅓ cup balsamic vinegar

⅓ cup reduced-sodium soy sauce

⅓ cup cold-pressed or Asian sesame oil

Whisk the ingredients together in a small bowl. Pour over warm steamed vegetables and let stand for 1 hour at room temperature to meld the flavors. If not serving the vegetables within an hour, cover and refrigerate.

Cilantro Pesto

YIELD: ½ cup

2 cloves garlic, peeled

1 cup packed fresh cilantro leaves

4 fresh basil leaves

Salt

Freshly ground black pepper

½ cup light olive oil

1. In a food processor with the motor running, drop the garlic in through the feed tube to chop. Stop the machine and add the cilantro, basil, and a sprinkle of salt and pepper; pulse a few times to combine. With the machine running, slowly drizzle in the olive oil; the mixture will become smooth.

2. Right before serving, thin the pesto with a few tablespoons of hot vegetable steaming water. Serve the pesto drizzled over hot or cold steamed vegetables. Store, covered, in the refrigerator for up to 1 day.

Asian Spiced Oil

YIELD: 1 cup

1 cup cold-pressed peanut oil

1½ tablespoons Asian sesame oil

1 tablespoon red pepper flakes

4 cloves garlic, quartered

1 tablespoon peeled and minced fresh ginger

Grated zest of ½ lemon

Few grinds of freshly ground black pepper or ¼ teaspoon cracked black peppercorns

1. In a small saucepan, combine all the ingredients. Warm over low heat for 5 minutes. Do not overheat or let come to a boil.

2. Remove from the heat and let stand at room temperature for 30 minutes.

3. Place a fine strainer or double layer of cheesecloth over a 2-cup measuring cup; strain the oil into the cup and discard the solids. Pour the oil into a cruet with a cover or cork, or a pint spring-top jar. Store in the refrigerator for up to 3 months.

4. Drizzle the oil on hot or cold steamed vegetables.

Savory Vanilla Oil

While vanilla is usually associated with sweet flavors, it is a marvelous savory accent. Drizzle over your warm or room temperature steamed vegetables.

YIELD: 1 cup

1 cup light olive oil or canola oil

1 vanilla bean (3 to 4 inches), split lengthwise to expose the seeds