Balslev - Mini Rice Cooker Cookbook

contents introduction When it comes to easy cooking, the mini rice cooker is a no-brainer and should be on everyones must-have list. Not only will it hold its own next to kitchen heavyweights (move over slow cooker and instapot), its compact size makes it uniquely versatile and portable. Unlike feed-a-crowd appliances, a mini rice cooker is easy to tote and use in dormitories, small apartments, camping cars, even the office. Lightweight and simple to operate, it only needs an outlet plug and a push of a button to whip up a dizzying array of foodand we are not talking just rice. Yes, thats right: Theres more to these cookers than a pot of fluffy white basmati. Think soups, pasta, eggs, grains, beans, even dessertscheesecake or chocolate fondue, anyone? This cookbook is a perfect complement to a mini rice cooker and will inspire you with twenty creative recipes to tease the imagination and satisfy any craving, with a variety of recipes from breakfast to snacks to dinner, including gluten-free, vegetarian, and vegan options.

Just make sure to check the labels on all your ingredients to ensure they meet your dietary restrictions.

mini rice cooker tips

• Always read the care-and-use instructions that accompany your rice cooker.
• When cooking rice, use the manufacturers cup measurement provided with your rice cooker (not your kitchen measuring cup) and fill the water to the cup mark on the rice pot following the rice-maker instructions.
• To rinse or not to rinse: Yes, rinse the rice when using a rice maker to eliminate the excess starch on the grains, which will yield fluffy and not mushy grains. To rinse, pour the rice into a fine-mesh sieve and run under cold water until the water runs clear, about 30 seconds.
• When cooking rice by itself, the rice is finished when the cooking cycle is finished.
  When cooking rice with other ingredients (Sausage Jambalaya, Beef Taco Rice, Chicken and Broccoli Teriyaki Rice), the timing will vary, so be sure to follow the recipes in this cookbook.
• This simple cooker uses one button to turn the machine on and off, with no regulation in heat. For recipes that require a longer cooking time, such as a cake or a frittata, you will need to press the button for several cooking cycles. The cooking time for each cycle varies slightly because between each cooking cycle, the cooker will cool off for a few minutes before the push button can be reset. The ingredients will continue to cook and steam from the residual heat in the pot during this process.

  These cycles, including the time to reset, are factored into the total recipe cooking time.

• When handling the pot following a cooking cycle, be sure to use oven mitts, since it will be very hot.
• Use the plastic spoon provided with your rice cooker to prevent scratching the surface of the pot, and use a scratch-free sponge for easy cleanup.

red pepper, onion,
and parmesan frittata (gluten-free, vegetarian) Makes 1 to 2 servings Try making this fluffy baked-egg dish the next time you crave eggs. Goat cheese or cheddar cheese may be substituted for the Parmesan. The entire cooking time, from start to finish, will take about 20 minutes, or approximately 4 cooking cycles. You will need to let the cooker cool briefly in between each cycle before resetting the button. 1 teaspoon vegetable oil cup finely chopped yellow onion cup finely chopped red bell pepper 3 large eggs 2 tablespoons whole milk teaspoon sea salt teaspoon freshly ground black pepper cup finely grated Parmesan, plus extra for garnish

1. Coat the bottom and sides of the rice cooker pot with the vegetable oil.
2. Add the onion and red pepper to the pot. Cover the pot and cook until the vegetables are bright and begin to soften, about 7 minutes.

   Carefully lift the lid and stir once or twice during the cooking process.

3. While the vegetables are cooking, whisk the eggs, milk, salt, and pepper in a small bowl. Stir in the cheese. Add the egg mixture to the pot and gently stir to combine.
4. Cover and cook until the frittata is just set in the center, about 20 minutes, or approximately 4 cycles. Using oven mitts, carefully invert the frittata onto a serving plate, sprinkle with additional cheese, and serve.

maple-cinnamon oatmeal (vegetarian; gluten-free option, vegan option) Makes 2 servings Nothing beats a bowl of piping hot oatmeal to kick-start the day. Now you can have this wholesome breakfast with a simple push of a button. Feel free to adapt this oatmeal recipe to your taste.

Omit the raisins and almonds, or substitute other nuts, such as pecans and walnuts, and dried fruit, such as cranberries. Almond milk may be substituted for the whole milk for a dairy-free option. If youre gluten-free, make sure to use gluten-free oats. cup old-fashioned (rolled) oats cup whole milk or almond milk cup water 1 tablespoon maple syrup, plus extra
for serving teaspoon ground cinnamon teaspoon vanilla extract teaspoon sea salt 2 tablespoons raisins, plus extra for serving 2 tablespoons chopped almonds, plus extra for serving

1. Combine the oats, milk, water, syrup, cinnamon, vanilla, and salt in the bowl of the rice cooker. Cover and cook until the oatmeal is done, about 15 minutes. Unplug the machine to turn off.
2. Remove the lid and stir in the raisins and chopped almonds.

   Spoon into a serving bowl and serve with additional maple syrup for drizzling, and raisins and almonds for sprinkling.

lentil soup (gluten-free; vegetarian option, vegan option) Makes 2 servings Lentil soup is healthy, satisfying, and easy to make in a rice cooker. The legumes cook quickly, so the soup may be prepared in as little as 20 minutes. Balsamic vinegar and brown sugar add oomph to this soup, so be sure to include these ingredients. Pick through and rinse the lentils before using, and do not add the salt until the lentils are cooked to prevent them from toughening. 1 teaspoon olive oil cup finely chopped yellow onion cup finely diced peeled carrot cup finely diced celery 1 small garlic clove, minced 1 cups chicken or vegetable broth cup green lentils, rinsed teaspoon dried thyme 1 teaspoon balsamic vinegar 1 teaspoon brown sugar teaspoon sea salt teaspoon freshly ground black pepper Cilantro, for garnish