The Ultimate Rice Cooker (62 page)
MACHINE: Large (10-cup) rice cooker ;
on/off only
CYCLE: Regular
YIELD: Serves 4
2½ cups basmati rice or other aromatic long-grain rice, such as jasmine or Jasmati
Two 14-ounce cans unsweetened coconut milk (can be light)
¼ cup water
⅛ teaspoon salt (optional)
4 skinless, boneless chicken breast halves
1 pound thick asparagus spears, tough bottoms discarded, and/or 2 chayote squashes, peeled, seeded, halved, and cut into 1½-inch-thick slices
SAUCE
1 large ripe mango, peeled, seeded, and cut into neat ½-inch pieces
¼ cup dry white wine
2 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons peeled and minced fresh ginger
⅛ teaspoon ground allspice
Salt
Freshly ground black pepper
3 tablespoons minced fresh cilantro leaves, for garnish
1. Rinse the rice in a fine strainer until the water runs clear. Place the rice in the rice cooker bowl. Add the coconut milk, water, and salt, if using; swirl to combine.
2. Coat the steamer baskets with nonstick cooking spray and arrange the chicken in one basket. Place the asparagus and/or chayote in the other basket or arrange it around the chicken. Place the steamer baskets in the rice cooker. Close the cover and set for the regular cycle.
3. Make the sauce. In a medium-size sauce pan, combine the mango, wine, vinegar, sugar, ginger, and allspice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to low and simmer, uncovered, for 5 minutes. Remove from the heat and set aside.
4. When the machine switches to the Keep Warm cycle, check to make sure the chicken is no longer pink inside and the vegetables are tender. Fluff the rice with a wooden or plastic rice paddle or wooden spoon.
5. To serve, transfer the rice to a serving platter and top with the chicken. Arrange the vegetables around the rice and season with salt and pepper to taste. Reheat the mango sauce and spoon a small amount over the chicken. Garnish with cilantro. Pass the remaining sauce at the table.
steamed halibut steaks and scallops with sweet red pepper sauce
This is one of Beth’s catering entrées. The red pepper sauce is delightful on the halibut (it is also good on lingcod) and scallops. We like to use Della long-grain white rice here.
MACHINE: Large (10-cup) rice cooker ;
on/off only
CYCLE: Regular
YIELD: Serves 4
Four 6- to 8-ounce halibut steaks (1 inch thick)
¾ to 1 pound large scallops
2 tablespoons olive oil
Salt
Freshly ground black pepper
2 tablespoons dry white wine
1¾ cups domestic aromatic long-grain rice, such as Della or Jasmati
2¾ cups water
Pinch of salt
2 to 3 large chard leaves, stems discarded, or Napa cabbage leaves, for lining steamer basket (optional)
4 sprigs fresh thyme
1 pound fresh green beans, ends trimmed
SAUCE
4 large red bell peppers, seeded and cut into pieces
2 large yellow onions, chopped
3 to 4 tablespoons olive oil
3 tablespoons balsamic vinegar
Pinch of fresh or dried thyme leaves
Pinch of cayenne pepper
⅓ cup sour cream or crème fraîche Salt
Freshly ground black pepper
1. Rinse and pat dry the halibut and scallops. Place on a plate and sprinkle with the oil, salt and pepper to taste, and the wine. Refrigerate while preparing the rice.
2. Place the rice in the rice cooker bowl. Add the water and salt; swirl to combine.
3. Line the two steamer baskets with a single layer of chard or cabbage leaves or a sheet of parchment paper. Arrange the fish on two tiers (2 steaks per basket) of the steamer basket in a single layer and top with the thyme sprigs. Loosely arrange the green beans around the outside of the steaks. Place the steaming baskets in the rice cooker. Close the cover and set for the regular cycle.
4. Make the sauce. Combine the peppers and onions with the oil in a sauté pan over medium heat. Cook until soft, 5 to 10 minutes. Add the vinegar, thyme, and cayenne. Transfer the mixture to a food processor and process until smooth. Add the sour cream and pulse to combine. Season with salt and pepper to taste. Transfer the sauce to a saucepan and keep warm until serving.
5. When the machine switches to the Keep Warm cycle, let steam for 10 minutes. Check for doneness: The halibut and scallops should be opaque and firm to the touch, and the vegetables should be cooked through. Fluff the rice with a wooden or plastic rice paddle or wooden spoon.
6. Serve immediately. Divide the fish, rice, and beans among 4 dinner plates and pass the sauce at the table.
steamed salmon steaks with pineapple salsa
Salmon steaks, now readily available because of farm-raised fish, are a sure thing for a fast dinner. This marinade is wonderful; we keep sake around just for this. Serve with some hot jasmine rice.
MACHINE: Large (10-cup) rice cooker ;
on/off only
CYCLE:
Regular
YIELD: Serves 4
MARINADE AND SALMON
¾ cup dry sake
¾ cup reduced-sodium soy sauce
⅓ cup sugar
Four 6- to 8-ounce salmon steaks (¾ inch thick)
SALSA
1½ cups diced fresh pineapple
⅓ cup seeded and minced red bell pepper
¼ cup minced red onion
¼ cup minced fresh cilantro leaves
Juice and grated zest of 1 large lime
2½ teaspoons seeded and minced jalapeño chile
2 to 3 large chard leaves, stems discarded, or Napa cabbage leaves, for lining steamer basket (optional)
1.
Make the marinade:
Place the marinade ingredients in a shallow bowl; whisk to combine. Place the salmon in the marinade, coating both sides well. Cover and refrigerate for 1 to 2 hours; turn once.
2.
Make the salsa:
Place the salsa ingredients in a small bowl; stir to combine. Cover and refrigerate until serving.
3. Fill the rice cooker bowl one-quarter full of hot water, close the cover, and set for the regular cycle.
4. Line the steamer baskets with a single layer of chard or cabbage leaves or a piece of parchment paper. Remove the salmon steaks from the marinade and arrange on one or two tiers of the steamer basket. (If you are steaming vegetables with the salmon, you can arrange them around the sides of the tiers.) When the water comes to a boil, place the steamer baskets in the cooker and close the cover. Set a timer and steam for 18 to 23 minutes. Check for doneness; the fish should be opaque and firm.
5. Serve the salmon immediately, with the salsa.
steamed ginger salmon and asparagus in black bean sauce
A full Asian-style meal in the rice cooker! The rice is cooked below while the salmon and asparagus steam above.
MACHINE: Large (10-cup) rice cooker ;
on/off only
CYCLE: Regular
YIELD: Serves 3 to 4
2¼ cups (3 rice cooker cups) Japanese-style or domestic medium-grain white jasmine rice
3 or 3¼ cups water (see
directions
)
SAUCE
2 tablespoons black bean garlic sauce (available in Chinese markets or well-stocked super markets)
2 teaspoons sake
1 teaspoon sugar
1 pound fresh asparagus, bottoms snapped off and stalks cut on the diagonal into 1½-inch-long pieces
2 to 3 large chard leaves, stems discarded, Napa cabbage leaves, or lettuce leaves, for lining steamer basket
One ¾- to 1-pound salmon fillet, rinsed and patted dry
6 thin slices peeled fresh ginger
2 green onions, white and tender green parts, slivered, for garnish
1. Wash or rinse the rice, if desired. Place it in the rice cooker with the water; add 3 cups water for Japanese-style rice, 3¼ cups for domestic.
2. Make the sauce. In a small bowl, stir together the black bean garlic sauce, sake, and sugar. Place the asparagus in a medium-size bowl and toss with half of the sauce.
3. Line the steamer basket with a single layer of chard, cabbage, or lettuce leaves. Place the salmon in the center of the basket. Cut 6 slits in the fish; insert a ginger slice into each slit. Spread the remaining sauce over the fish. Arrange the asparagus around the fish. Place the steamer basket in the rice cooker. Close the cover and set for the regular cycle.
4. When the machine switches to the Keep Warm cycle, let steam for 10 minutes. Check for doneness; the salmon and asparagus should be cooked through. If not, cover again and allow the fish to finish cooking, checking at 10-minute intervals.
5. Garnish with the green onions and serve.
We always see these wonderful whole snappers at the Asian market and they look so inviting. Have the fishmonger clean, scale, and trim the fish, leaving the head and tail on. Here is the Chinese method for steaming a whole fish in the steamer basket; it retains the texture of the delicate flesh and the flavor is fantastic. If you are having more guests, steam two fish, one on each tier. Serve with hot Chinese-style long-grain rice.
MACHINE: Large (10-cup) rice cooker ;
on/off only
CYCLE: Regular
YIELD: Serves 4
1 yellow snapper, whitefish, or sea bass (2½ to 3 pounds)
Salt
3 tablespoons dry sherry or Shaoxing wine (available in Chinese markets)
½ teaspoon sugar
2 cloves garlic, minced
Freshly ground black pepper
1 heaping tablespoon peeled and grated fresh ginger
2 tablespoons Chinese fermented black beans
2 to 3 large chard leaves, stems discarded, or Napa cabbage leaves, for lining steamer basket (optional)
¼ cup chopped green onions, white and green parts, for garnish
3 tablespoons soy sauce mixed with 2 tablespoons red wine vinegar and ¾ teaspoon sugar, for serving
1. Place the fish in a shallow bowl large enough to hold it. Sprinkle salt on both sides. Cover and refrigerate for 1 hour.
2. Wash the salt off the fish with cold water and pat dry with paper towels. Rinse the bowl and place the fish back in it. Make diagonal slashes, 1 inch apart, down both sides of the fish to allow for even cooking with the steam.
3. In a small bowl, stir together the sherry, sugar, garlic, a few grinds of pepper, the ginger, and black beans in a small bowl. Pour over the fish. Cover and refrigerate for 30 minutes.
4. Fill the rice cooker bowl one-quarter to one-third full of hot water, close the cover, and set for the regular cycle.
5. Line the steamer basket with a single layer of chard or cabbage leaves or a piece of parchment paper. Place the fish on one tier of the steamer basket. (If you are having steamed vegetables, you can arrange them in the top basket.) When the water comes to a boil, place the baskets in the cooker and close the cover. Set a timer and steam for 18 to 23 minutes. Check for doneness; the fish should be opaque and firm to the touch when pressed.
