I will admit that I own a rice cooker and up until I read this book, I very rarely used it. I knew from the box that it could do some amazing things. However, it wasn’t the easiest appliance to use, so I only used it for cooking rice since it was the only thing that I had mastered. The Best of the Best Rice Cooker Cookbook written by Beth Hensperger was the answer that I needed to move to more experimentation. I have been having a lot of fun with this cookbook, and I have been learning just how much this appliance can do!
I started small to build up my confidence. There is a recipe for Lemon Rice which is just incredible. Simple ingredients, simple to make and it has an amazing taste. I’ve been using this rice for a lot of recipes to brighten things up. Next I moved up to a recipe that used wild rice. Wild Rice with Fennel and Dried Cranberries was an easy to understand recipe and I’m going to think about adding this to a Thanksgiving menu because it was so good.
Did you know that you can make oatmeal in your rice cooker?!? I found a recipe for Creamy Breakfast Oatmeal in this book that was so simple to make. And a bonus was that you could keep in on warm in the machine for up to an hour. So if you make it on the weekend and not everybody is ready for breakfast at the same time, they can help themselves when they get up. Hot Apple Granola was on the same page in this cookbook and personally I liked that even better than the oatmeal!
I love pineapple, so when I saw a recipe for Steamed Salmon Steaks with Pineapple Salsa I was intrigued to see how this could be done in a rice cooker. Picture this, you line the steamer basket with a single layer of chard or cabbage leaves, and then you put the marinated salmon fillets on top of the leaves and you steam them. Want to add steamed vegetables to your meal, just place them around the salmon. Easy as can be. It was so much fun, and such a great tasting meal.
The Best of the Best Rice Cooker Cookbook teaches you to cook; rice, rice and vegetables, rice and beans, pilafs, paella, risottos, barley, couscous, polenta, grits, hominy, rice pudding, porridge and yes even sushi! There are so many options in this cookbook, you will have a hard time choosing what to try next. I am saving the recipe for English Pudding with Cranberries and Walnuts for the holiday season. By that time I think I will be ready to graduate up to being able to make this steamed dish using my rice cooker. My poor rice cooker that had been neglected for so long. I know that you are going to love this cookbook, and all the possibilities it presents for making wonderful meals. I highly recommend this book!
Disclosure: Thank you to Quarto Publishing Group – Harvard Common Press for providing me with a complimentary copy of this e-book for review purposes. No other compensation was received, and all opinions are my own.