RICE AND WHOLE GRAINS FOR RICE COOKER
My family eats a lot of white rice as a staple. For years I've wished to work a few whole grains in the mix to increase the nutritional value, but didn't know how to manage the different cooking times in the rice cooker. I recently figured it out. Right now I'm using 1 part whole grains to 3 parts white rice. It tastes good and they're eating it! Maybe later I'll try increasing the proportion of whole grains--as long as the family still likes it. I've used millet, grits, brown rice, and buckwheat. I'm also thinking of trying red and purple and black and wild rice, barley, whole oats, buckwheat groats, coarse cornmeal, and quinoa. Maybe also sesame and sunflower seeds. At high altitude, lentils, split peas and black-eyed peas don't cook tender enough, but with a pressure rice cooker, or at low altitude, I think they might work. If anyone experiments and learns anything, let me know. This method yields a moister rice like the Chinese prefer, not chewy rice with distinct grains.
Provided by Kate S.
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In the morning, measure grains and lentils into rice cooker, adding water to cover. Vary whole grains as desired, to total 1/2 cup. Allow to soak all day. (The soaking will allow the whole grains to cook tender in the normal rice cooker cycle).
- About 45 minutes before dinner, drain off the soaking water (this is only necessary if your are using beans--to throw most of the gas-producing stuff down the drain). Add water to 3/4-inch above the surface of the grain. Measure by placing the tip of your index finger on the surface of the rice--water should be up to the first knuckle.
- Sprinkle in salt if desired. Start the rice cooker. It will be ready by dinner time.
Nutrition Facts : Calories 323.9, Fat 0.9, SaturatedFat 0.2, Sodium 5.9, Carbohydrate 70.7, Fiber 3.1, Sugar 0.1, Protein 6.5
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Jones Men
[email protected]This was my first time cooking rice in a rice cooker, and it was a total disaster. The rice was mushy and undercooked. I'm not sure what I did wrong.
Naeem Anjum
[email protected]I love this recipe! It's so easy to follow and the rice always comes out perfect. I highly recommend it.
Ontiretse Motsumi
[email protected]This recipe was a little too complicated for me. I think I'll stick to my old way of cooking rice.
Xavier Kirk
[email protected]I've made this recipe several times and it always turns out great. The rice is always fluffy and flavorful, and it's the perfect side dish for any meal.
Maili Tamang
[email protected]This is my go-to recipe for rice. It's always perfect and I love that I can just set it and forget it.
Irfan Changazi
[email protected]This recipe was a bit too bland for my taste. I think I'll add some herbs and spices next time.
The awesome feminine Whitty
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The rice was cooked perfectly and had a nice nutty flavor. I'll definitely be making this again.
Demi Navarette
[email protected]This recipe is a lifesaver! I used to always struggle to cook rice, but now I can just use my rice cooker and it always comes out perfect.
Safiulislam safi
[email protected]I've tried this recipe with both white and brown rice, and it always turns out great. The rice is always fluffy and flavorful, and it's the perfect side dish for any meal.
Ghulam Mohudin
[email protected]I love how easy this recipe is! I just throw all the ingredients in the rice cooker and let it do its thing. The rice always comes out perfect.
Biniyam Adane
[email protected]This was my first time cooking rice in a rice cooker, and it turned out great! The rice was cooked evenly and had a nice chewy texture. I'll definitely be using this recipe again.
Parvej Hasan
[email protected]I tried this recipe with brown rice, and it came out a bit dry. I think I'll try adding a little more water next time.
B Map
[email protected]This recipe was a breeze to follow, and the rice turned out perfectly fluffy and flavorful. I especially appreciated the detailed instructions for cooking different types of rice and whole grains, as I'm always looking for new ways to expand my reper