Best 2 Madame Soohoos Fish And Rice Rice Cooker Recipes

Indulge in the tantalizing flavors of Madame SooHoo's Fish and Rice, a delectable dish that combines the essence of Cantonese cuisine with the convenience of a rice cooker. This culinary masterpiece features tender fish fillets swimming in a savory broth, nestled atop a bed of fluffy Jasmine rice. The aromatic broth, infused with ginger, garlic, scallions, and a hint of sesame oil, elevates the fish to a symphony of flavors. Experience the perfect balance of textures as the flaky fish complements the soft, fluffy rice, creating a harmonious bite. This article presents two delightful variations of Madame SooHoo's Fish and Rice. The classic recipe introduces the traditional Cantonese flavors, while the Thai-inspired version adds a vibrant twist with lemongrass, galangal, and coconut milk. Both recipes are carefully detailed, ensuring a seamless cooking experience. Embark on a culinary journey and discover the secrets behind this beloved dish, whether you're a seasoned cook or just starting your culinary adventures.

Check out the recipes below so you can choose the best recipe for yourself!

MADAME SOOHOO'S FISH AND RICE (RICE COOKER)

Madame Soohoo's Fish and Rice (Rice Cooker) image

From The Ultimate Rice Cooker Cookbook. The authors call for a 6 cup rice cooker for this recipe, and I don't think it would fit in anything smaller than that. Serve this with a salad or steamed vegetable for a full meal. You can use whatever fish you like for this recipe, just be sure to break it into small pieces so that it will cook through in time your machine takes to cook the rice. Prep time includes marinating the fish.

Provided by IngridH

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs fish fillets, broken into 2 inch pieces
2 teaspoons minced garlic or 2 teaspoons minced ginger
3 green onions, sliced
1/4 cup cilantro leaf, chopped
1 tablespoon vegetable oil
3 tablespoons rice vinegar
2 tablespoons oyster sauce
3 tablespoons brandy or 3 tablespoons dry sherry
1/8 teaspoon sugar
1/4 teaspoon white pepper
1 1/2 tablespoons cornstarch
1 teaspoon sesame oil
1 1/2 cups medium grain white rice
1 3/4 cups water

Steps:

Place the fish pieces in a shallow bowl or baking dish.
Whisk together the marinade ingredients (garlic through sesame oil), and pour over the fish.
Marinate for 20-30 minutes at room temperature, or up to 4 hours in the refrigerator- no more than 4 hours, or the fish will get mushy.
Rinse the rice very thoroughly in a strainer, then place in the rice bowl.
Add the water, and stir to combine. Place the fish pieces on top of the rice, then add any remaining marinade.
Set the machine for the regular cycle.
When it switches to 'keep warm', let it sit for 5 minutes, then serve immediately.

CHICKEN RICE SOUP

Chicken Rice Soup image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 boneless, skinless chicken breasts
Olive oil, for drizzling
1/4 teaspoon ground thyme
Salt and freshly ground black pepper
2 tablespoons butter
3 stalks celery, finely diced
2 carrots, finely diced
1 onion, finely diced
1 red bell pepper, finely diced
2 sprigs fresh thyme, leaves only
Pinch turmeric
8 cups low-sodium chicken broth
2 cups long-grain rice
Minced fresh parsley, for serving

Steps:

Preheat the oven to 400 degrees F.
Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
Prepare the rice according to the package instructions; keep warm.
Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.

Tips:

Use high-quality ingredients: The fresher and better the ingredients, the better your dish will taste. Use fresh fish, vegetables, and rice.
Rinse the rice thoroughly: This will remove any excess starch and help the rice cook evenly.
Use the right amount of water: The amount of water you use will depend on the type of rice you are cooking. Basmati rice typically requires 1.5 cups of water for every cup of rice, while jasmine rice requires 1 cup of water for every cup of rice.
Do not open the lid during cooking: Opening the lid during cooking will release steam and prevent the rice from cooking evenly.
Let the rice rest before serving: After the rice is cooked, let it rest for 5-10 minutes before serving. This will allow the rice to absorb any excess moisture and become fluffy.

Conclusion:

Madame SooHoo's Fish and Rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The rice cooker does all the work, so you can relax and enjoy your meal. With a few simple tips, you can make sure that your rice cooker dish turns out perfect every time.