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The Ultimate Rice Cooker Cookbook - Rev: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, fro Paperback – January 17, 2012
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It's great to see a book dedicated to an appliance that is integral to creating the core of so many dishes, regardless of the origin of the dish. --Ming Tsai, host of East Meets West, co-author of Blue Ginger: East Meets West Cooking with Ming Tsai
Rice cookers are a must in Asian kitchens, and the Hensperger-Kaufmann book makes a convincing case to stock this easy-to-use appliance in every kitchen. --Arizona Republic --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
While the book is very good, and the recipes I have tried so far have all been quite tasty, there is a major consideration that you should be aware of when making many of the recipes in this book: residual odors.
Yes, when you use your rice cooker to make the delicious "creamy breakfast oatmeal" with steel-cut oats, bear in mind that your steamed white rice will smell of cinnamon for at least three or four batches afterwards. My 11-year old (a steamed rice 'purist') noticed the cinnamon 'essence' immediately and complained that 'something was wrong with the rice.'
Similarly with any of the dishes which call for sauteing onions in the rice cooker, or adding other strongly aromatic ingredients. If you use your rice cooker primarily for preparing perfect (and I mean PERFECT) steamed rice, you may not want any other flavors mingling in there.
Just something to keep in mind.
Otherwise, the book is a great resource. There are a few minor inconsistencies (try finding 'congee' in the index), and the resource materials can be a bit confusing (to be fair, the number of rice varieties is quite daunting). And if you are an experienced cook you may get tired of being told the exact procedure for washing rice in every recipe, but all in all, the sheer variety alone is easily worth the price.Read more ›
1. Measuring is a challenge! Depending on your rice cooker, liquids can be measured three ways: using the rice cooker cup, by the marks inside your rice cooker bowl, and by a standard measuring cup [8 fl oz.]. Dry ingredients can be measured by either the rice cooker cup or by a standard dry ingredients measuring cup. Before beginning any recipe, make sure you know what measures are being used, and do not make any recipe for the first time when company is coming over, in case you need to adjust it. Based on numerous recipe failures, I think the writers sometimes mixed up the measurements. They definitely could have made the information clearer in each recipe. How about a revised edition? ;)
2. Some recipes, polenta for example, have overly long cooking times, such as two porridge cycles back to back, or 90 minutes. Polenta cooks on the stovetop in 20 minutes; even a single porridge cycle is too long. Feel free to cut cooking times short.
3. When cooking oatmeal, polenta, grits, etc. with the porridge cycle, open the cover up, and leave it up, once the contents reach a simmer. If you don't, starchy lava will flow out of the vent and make a horrible mess, hot liquid may shoot out, and the recipe may be ruined as a result. If your rice cooker starts to spit, use extreme caution when you open the lid, as the hot contents may splash and burn you.
4. If a recipe says you can skip pre-soaking for tapioca, beans, etc., don't. Your final results will be much better using a traditional overnight soak in cold water.
5. When making risotto, don't perform the first step, briefly sautéing the rice in oil, in the rice cooker.Read more ›
However, the book is nearly useless to me. Every single recipe in the pudding section calls for using a "fuzzy logic only" cooker. I checked the oatmeal and porridge section as well -- and found the same.
So, it might be a good cookbook for people who own $200 rice cookers, but for the majority of us, the book is just not worth it. There are too few recipes for regular old rice cookers.
(And I find it disingenuous that, when the authors talk about the differences in cookers in the beginning, they fail to note that the majority of their recipes only work in the expensive machine.)
Most Recent Customer Reviews
Nothing in this book was new information for me - good if you know nothing about rice cookers and tice types.Published 19 days ago by Lin
This cookbook's thoroughness is rather impressive. The collection of recipes within scales extremely well for single people and smaller meals. Read morePublished 1 month ago by Harrison M. Parks
I have only tried a couple of the recipes, but those were good. I look forward to trying more.Published 1 month ago by Steph