Pastainaricecooker2007 Recipes

20 BEST THINGS YOU CAN MAKE WITH A RICE COOKER

20 Best Things You Can Make With a Rice Cooker image

If you want a quick and delicious meal, look no further than these rice cooker recipes. From rice variations to soup to mac and cheese, the rice cooker does it all!

Provided by insanelygood

Number Of Ingredients 20

Ingredients

Teriyaki Shrimp and Rice
Easy Spanish Rice
Rice Cooker Chicken and Sausage Jambalaya
Spanish Rice With Chicken and Shrimp
Taco Soup in the Rice Cooker
Rice Cooker Asian Chicken Rice
Quick White Rice
Perfect Basmati Rice
Scallops and Rice
Rice Cooker Southwest Style Quinoa
Sushi Rice
Rice Cooker Coconut Rice
Rice Cooker Fried Rice
Rice Cooker Chicken
Rice Cooker Chicken Curry
Rice Cooker Vegetable Thai Curry
Rice Cooker Chicken and Mushroom Rice
Ginger Chicken and Rice
Rice Cooker Saffron Rice
Rice Cooker Mac and Cheese

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a rice cooker dish in 30 minutes or less!

Nutrition Facts :

PASTA AL FORNO

Pasta al Forno image

Provided by Food Network

Categories main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 19

Ingredients

Extra-virgin olive oil, for cooking
1 to 2 cloves garlic, minced
One to two 28-ounce cans marinara sauce
1 bunch fresh basil
Salt and pepper
4 cups all-purpose flour, or more as needed
6 eggs
1 pound ground beef
1 pound ground pork
1 pound ground veal
1/2 cup panko, or more as needed
1 tablespoon grated Parmesan
3 pinches kosher salt
3 pinches ground black pepper
2 eggs
Canola oil, for frying
2 cups fresh ricotta
2 cups shredded mozzarella
Kosher salt

Steps:

For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
For the pasta al forno: Preheat the oven to 350 degrees F.
Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.

PASTA IN A RICE COOKER 2007

Pasta in a Rice Cooker 2007 image

This is simple, while you are making your salad, slicing the bread, pouring your wine, and setting the table, your meal will be made all in twenty minutes. This does not come out starchy, it cooked exactly right. Give it a try in your rice cooker soon. Please remember the sauce you use should be the one that you like the best. Measure accurately the water, sauce, and the pasta. Do not think heaping is the same as two cups, if you do, then you are risking a starchy saucey result. Also I have used rigatoni and penne always with good result.

Provided by andypandy

Categories One Dish Meal

Time 25m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

2 cups water or 2 cups broth, of choice
1 cup homemade tomato sauce
1/4 cup cooked ground beef (optional) or 1/4 cup bulk cooked hot sausage (optional)
1/4 teaspoon salt
1 teaspoon olive oil
1/8 teaspoon dried oregano
1/8 cup romano cheese
2 cups uncooked rigatoni pasta or 2 cups penne

Steps:

Place all in rice cooker in order given, and stir once. Add the salt depending on the saltiness of the cheese you are using, salt is an option.
Close lid and flip the switch to on.
When cooker turns off, open stir, and close again leave on warm for two or three minutes or until ready to serve.
I pan fry any bulk meat and freeze in 1/4 cup pack size, and also pack sauce into 1 cup size. Then if I want this I just take it out earlier in the day and defrost, that way this is always something to make.

Nutrition Facts : Calories 144, Fat 3.7, SaturatedFat 1.1, Cholesterol 25, Sodium 674.4, Carbohydrate 22.6, Fiber 2.1, Sugar 4, Protein 5.8

PASTA IN THE RICE COOKER

Pasta in the Rice Cooker image

This simple recipe can be embellished upon, or just thrown together as-is. It's written for a ten cup cooker but can be cut down for a 5 or 7 cup. You can sub other pasta for the spaghetti, I just tried it with linguine. Members of the rice cooker cookbook group on yahoo also say this works with alfredo sauce too. From SallysKitchen.com.

Provided by Demandy

Categories One Dish Meal

Time 32m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb pasta
2 1/2 cups water
26 ounces marinara sauce
meatballs (optional) or sausage (optional)

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.

Nutrition Facts : Calories 573.2, Fat 6.6, SaturatedFat 1, Sodium 985.7, Carbohydrate 108, Fiber 4.5, Sugar 20.1, Protein 18.8

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