Blue Rice Rice Cooker Food

BLUE RICE (RICE COOKER)

Blue Rice (Rice Cooker) image

This is a unique dish and is Malaysian in origin. Normally a dish made during festive periods or celebrations. The blue is from very specific flowers, the Butterfly-pea flower. This flower grows on a vine in Thailand, and is common throughout Thailand, Asia and even in Australia, a very edible flower that is made into tea and...

Provided by Lee Thayer

Time 30m

Number Of Ingredients 5

Ingredients

1 c dry jasmine rice, rinsed
1 1/2 c water
1/4 tsp salt
6 butterfly-pea flowers
1/2 stalk(s) lemon grass, or 1/2 teaspoon powdered

Steps:

1. Rinse the rice and place in your rice cooker. If using 1/2 stalk lemon grass, bash that with a meat mallet to release the oils, and tie a string, tightly, around the middle, this is so you can remove it and it will not fall apart, and add to the rice cooker. If using powdered lemon grass, add that to the cooker. Add the flowers to the cooker.
2. Add the water, press Cook on the rice cooker and let it cook until it switches to Warm. For this trial I used powdered lemon grass, that was spot on.
3. Once the rice cooker switches to Warm, just let it sit for about 10-20 minutes covered on the Warm setting. Mix with a spoon, you can just mix the flowers in, or you can remove them. We left the flowers in.
4. Spoon some rice into a small bowl, place a plate on the top and flip the plate and bowl over, remove the bowl for a perfect serving portion. I served this with fish.

EASY CURRY RICE

Easy Curry Rice image

Simple and nice rice dish.

Provided by nickval2010

Categories Side Dish Rice Side Dish Recipes

Time 20m

Yield 5

Number Of Ingredients 3

Ingredients

2 cups uncooked white rice, rinsed
3 cups water
3 tablespoons mild curry powder

Steps:

Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 61.4 g, Fat 1 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 0.2 g, Sodium 9.9 mg, Sugar 0.2 g

MUSHROOM RICE I (RICE COOKER)

Mushroom Rice I (Rice Cooker) image

This is an excellent rice dish! Easy and delicious. I modified this to use my basic Cook / Warm 1 liter (1 quart) rice cooker.

Provided by Lee Thayer @LeeNST

Categories Rice Sides

Number Of Ingredients 8

Ingredients

6 fresh mushrooms, button or shiitake, coarsely chopped
1 clove(s) garlic, minced
1 spring onion, sliced
2 tablespoon(s) butter
2 cup(s) chicken broth
1 cup(s) dry jasmin rice
1/2 teaspoon(s) dried parsley
salt and pepper as desired

Steps:

I use a knifed slicer that slices a whole mushroom at once, then just chop them after. Here the mushrooms (I used Swiss Brown), spring onion, and garlic is ready.
Add the butter to your rice cooker pot and set to Cook setting. When the butter is melted, add the mushrooms, spring onion, and garlic.
Cook, stir often, the mushrooms will release water, cook until the liquid has evaporated.
Add the broth, parsley, and rice, stir together. Season salt and pepper as desired.
Now add the cover and let the cooker complete the cook cycle.
When the cooker switches to Warm, fluff with a spoon.
Serve as a side dish and enjoy.

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Add the water, press cook on the rice cooker and let it cook until it switches to Warm. For this trial I used powdered lemongrass, that was spot on.
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