300 Best Rice Cooker Recipes: Also Including Legumes and Whole Grains

Katie Chin
Robert Rose Publishing (2011)
ISBN 9780778802808
Reviewed by Irene Watson for Reader Views (10/11)


I just recently purchased a rice cooker so jumped with glee when “300 Best Rice Cooker Recipes” came in for review.  Anyone that has purchased a rice cooker knows that there are a limited number of recipes that come with it.  I knew it could do more and was experimenting blindly with fairly good results. I like to use a rice cooker because it doesn’t heat up the kitchen during the hot Texas summers.

For the purpose of the review we are asked to test three recipes.  The first recipe I tested was “Mexican Seafood Stew.”  I was thrilled to find out I could actually sauté in the bottom of the rice cooker!  Now I’m really sold on the rice cooker.  After sautéing the onions, garlic, celery and peppers, I added the rest of the ingredients, gave it a quick stir, and set the timer for 20 minutes.  Then I added the seafood, cilantro and lime juice and set the timer for another 10 minutes.  How easy was that!  The stew was delicious; the flavor was robust. I will make this one again.

The second recipe I tested was “Baby Artichokes with Lemon Aioli.”  I find the steamer basket too small so I use a steamer rack at the bottom of the cooker and it works just fine.  I can get a lot more veggies into the cooker than the steamer basket holds, as in the case with this recipe.  I liked the results of the texture after steaming the artichokes.  They were tender, yet they were firm.  The aioli sauce was pungent and went well with the artichokes.  I would imagine this same sauce would also work on broccoli.

The third recipe I tested was “Butternut Squash and Ginger Risotto.” I wanted to test this recipe because I don’t make risotto because of having to stand over the stove stirring for a half hour.  There again, I sautéed in the bottom of the cooker.  There was some initial stirring until the veggies were tender and the rice coated and wine evaporated but it was so much fun using the cooker the time went by very quickly.  I then set the timer for 25 minutes, thrilled that I only had to check on the rice several times, give a quick stir, and continue doing other things.  The end result was no different than it would have been if I stood over the stove during the whole time stirring and adding liquids.  I'm sold on making risotto in a rice cooker!  The flavor in this recipe was delicious; ginger and cinnamon added to the essence and made it a great fall dish.

I’m sold on a rice cooker!  It’s one of the best investments I’ve made in a long time.  And, now with Katie Chin’s cookbook “300 Best Rice Cooker Recipes” I’m set on being a very happy cook.  If you have a rice cooker or are contemplating getting one, I say “go for it” but I also say get this cookbook as well.  You’ll not be disappointed.

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