Pasta In The Rice Cooker Recipes
PASTA IN THE RICE COOKER
This simple recipe can be embellished upon, or just thrown together as-is. It's written for a ten cup cooker but can be cut down for a 5 or 7 cup. You can sub other pasta for the spaghetti, I just tried it with linguine. Members of the rice cooker cookbook group on yahoo also say this works with alfredo sauce too. From SallysKitchen.com.
Provided by Demandy
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- If you have raw meat or sausage you'd like to add, first cook them in the rice cooker pan on Quick Cook or Cook setting.
- If you have spaghetti or linguine, break it in half and layer the dry pasta in the rice cooker pan with the meat, if there is any. For other types of pasta you won't need to break it to fit it in the pot. Add water and sauce.
- Turn on rice cooker to cook. Stir frequently. When it shuts down to warm, check the pasta to be sure it's done. If it isn't quite done, add some water, stir and turn on to cook again.
- For Vegetarian omit the ground beef, meatballs and the sausage.
Nutrition Facts : Calories 573.2, Fat 6.6, SaturatedFat 1, Sodium 985.7, Carbohydrate 108, Fiber 4.5, Sugar 20.1, Protein 18.8
PASTA IN A RICE COOKER 2007
This is simple, while you are making your salad, slicing the bread, pouring your wine, and setting the table, your meal will be made all in twenty minutes. This does not come out starchy, it cooked exactly right. Give it a try in your rice cooker soon. Please remember the sauce you use should be the one that you like the best. Measure accurately the water, sauce, and the pasta. Do not think heaping is the same as two cups, if you do, then you are risking a starchy saucey result. Also I have used rigatoni and penne always with good result.
Provided by andypandy
Categories One Dish Meal
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Place all in rice cooker in order given, and stir once. Add the salt depending on the saltiness of the cheese you are using, salt is an option.
- Close lid and flip the switch to on.
- When cooker turns off, open stir, and close again leave on warm for two or three minutes or until ready to serve.
- I pan fry any bulk meat and freeze in 1/4 cup pack size, and also pack sauce into 1 cup size. Then if I want this I just take it out earlier in the day and defrost, that way this is always something to make.
Nutrition Facts : Calories 144, Fat 3.7, SaturatedFat 1.1, Cholesterol 25, Sodium 674.4, Carbohydrate 22.6, Fiber 2.1, Sugar 4, Protein 5.8
RICE COOKER SPAGHETTI WITH MEATBALLS
This is truly a one pot dinner. So quick, easy and tasty. The recipe is in the booklet that came with my 16 cup rice cooker. I used a store brand jar of spaghetti sauce that had garlic in it so I did not use the 2 cloves of garlic. I used whole wheat pasta so it took about 25 minutes to cook. I think regular pasta would cook in the 20 minutes that the recipe states.
Provided by A Pinch of This ...
Categories One Dish Meal
Time 30m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in cooking bowl in order listed.
- Place bowl into rice cooker and plug in the appliance; the warm light will come on.
- Push the on switch to cook and place the lid on the cooker.
- Set kitchen timer and cook for 20 minutes.
- Test pasta for doneness.
- Place the lid back on the cooker and if necessary, cook several minutes longer until pasta is tender,
- Serve immediately.
- If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast.
Nutrition Facts : Calories 303.4, Fat 3.6, SaturatedFat 0.9, Cholesterol 2, Sodium 422.9, Carbohydrate 57.3, Fiber 4.7, Sugar 10.4, Protein 9.5
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