The Best of the Best Rice Cooker Cookbook by Beth Hensperger

Author:Beth Hensperger
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2019-02-21T16:00:00+00:00

1. Preheat the oven to 325°F (170°C, or gas mark 3).

2. Set the rice cooker for the Quick Cook or Regular cycle. Place the butter in the rice cooker bowl. When melted, add the ginger and rice. Cook, stirring a few times, until the grains are evenly coated and hot, about 10 minutes. Add the curry powder and stir.

3. Meanwhile, in a large measuring cup, combine the stock, coconut milk, soy sauce, lime juice and zest, chile sauce, and salt. Add the stock mixture and raisins to the rice; stir just to combine. Close the cover and reset for the Regular cycle or let the Regular cycle complete.

4. While the rice is cooking, place the almonds on a baking sheet and bake until lightly toasted, about 6 minutes. Remove from the baking sheet and let cool to room temperature.

5. When the machine switches to the Keep Warm cycle, sprinkle the rice with the toasted almonds and green onions. Close the cover and let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. Serve immediately.

Note: This pilaf can be held for 1 to 2 hours on Keep Warm; however, do not add the almonds and green onions to the rice until 15 minutes before serving.

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