Ricecookercreamynachopasta Recipes

Steps:

• Place the rice and heated chicken stock into the rice cooker.
• Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
• Sprinkle Parmesan cheese over the rice and stir.

Steps:

• Bring a large pot of water to a boil, then add rice. Lower to a simmer and cook, stirring occasionally, until rice is cooked through, about 11 minutes. Drain rice and return to the same pot. Cook rice over very low heat, stirring constantly, until excess water has evaporated, about 1 minute. Fluff with a fork and serve.

Steps:

• Add first two ingredients to rice cooker and mix.
• Add the remaining ingredients and turn on. I have an on/off rice cooker and it took about 25 minutes to cook.
• Let stand 5 minutes.
• Note: This recipe is spicy. If you prefer something less spicy you can use: 1 can condensed cheese soup, 1 can milk (use soup can), 1 can regular pinto beans, 1 package taco seasoning, 2 cups pasta.

Steps:

• Lightly coat the inner pot of a 10-cup rice cooker with nonstick cooking spray.
• Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Pour the batter into the prepared pot, place the pot into the rice cooker and seal the lid shut. Set the rice cooker on the standard white rice cycle and cook until the underside of the pancake is golden brown, the top is firm yet bouncy to the touch and a toothpick inserted into the center comes out clean, 35 to 50 minutes (see Cook's Note).
• Invert the pancake onto a plate. Cut into wedges and serve with butter and syrup.

Steps:

• Roast the chiles over an open flame or close up under a preheated broiler, turning them regularly, until evenly blackened and blistered, about 5 minutes for open flame, 10 minutes for the broiler. Place in a bowl, cover with kitchen towel and cool until handleable. Rub off the blackened skin, pull out the seed pod and scrape out the seeds. Rinse briefly to remove any stray seeds and bits of blackened skin. Cut into 1/4-inch pieces.
• Measure the olive oil into a rice cooker and add the onion. Set the lid in place and cook, stirring from time to time, for about 10 minutes or until the rice cooker turns to "keep warm" mode-the onions should be translucent and beginning to brown. If using a pressure cooker, cook the onion in it.
• Add the rice to the rice cooker and stir it with the onion for a minute. Stir in the broth, roasted chiles and salt (1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted broth). If making the smoky red chile version, stir in the chipotle, canning liquid and paprika. If making the garlicky tomato version, stir in the rehydrated tomatoes and roasted garlic.
• For all versions, cover the rice cooker, once again turn it to "cook" and let the rice cook for 10 minutes. Stir the mixture thoroughly, re-cover and cook for 10 minutes more. (For the pressure cooker, set over medium heat, time 7 minutes once full pressure is reached, then do a quick release.) Turn off the rice cooker. The rice will look soupy, but the grains should be cooked through and firm; the creamy rice will thicken considerably as you finish the recipe. (If you're craving a bit more richness, stir in a couple tablespoons melted butter or olive oil.)
• If making the herby green chile version, stir in the herbs (or Green Chile Adobo).
• Stir in the beans and cheese, then taste and add a little more salt if it needs it. Serve in warm, shallow bowls or pasta bowls, sprinkled with a little extra cheese.
• Green Chile Adobo:
• Set a large (10-inch) skillet over medium heat and lay in 1/2 head of garlic (separated into cloves but not peeled) and 4 to 5 fresh serrano chiles (stems removed). Roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic. Cool, slip off the garlic's husks and give it all a rough chop (no need to remove the chile seeds). In a blender or food processor, combine the garlic and chiles with 1 large bunch cilantro, 1 large bunch flat-leaf parsley, 1 cup olive oil and 2 generous teaspoons salt. Process, stopping to scrape down the sides if necessary, until nearly smooth (it should look a little like pesto).

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.

Steps:

• Melt butter in large skillet on medium-low heat, stirring occasionally. Add onions and corn; cook 5 min. Add chiles; cook 1 min.
• Stir in cream cheese and milk; cook 2 to 3 min. or until heated through, stirring occasionally.
• Remove from heat. Stir in rice; top with cheese. Serve immediately.