Rice Cookers: Great For Way More Than Rice

Inexpensive, Easy To Use, And As Versatile As Toaster Ovens; Epicurious.com's Tanya Steel Offers Buying Tips, Recipes

(CBS) 

STEAMED ARTICHOKES WITH SALSA VERDE

Ingredients:
1/2 teaspoon fennel seeds
1/2 cup fresh Italian parsley leaves
2 tablespoons drained capers, rinsed
3 tablespoons chopped shallot
2 garlic cloves, coarsely chopped
1 1/2 tablespoons fresh tarragon leaves
1 anchovy fillet
Pinch of dried crushed red pepper
1/2 cup extra-virgin olive oil
2 tablespoons whipping cream
2 teaspoons Sherry wine vinegar
4 medium globe artichokes
1/2 lemon

Method:
Heat small skillet over medium heat. Add fennel seeds and toast until aromatic and beginning to darken, about 2 minutes. Transfer seeds to processor. Add parsley, capers, shallot, garlic, tarragon, anchovy, and crushed red pepper to processor. Puree until coarse paste forms, scraping down sides occasionally. Transfer to medium bowl. Whisk in oil, cream, and vinegar. Season with salt and pepper. Salsa verde can be made 2 hours ahead. Let stand at room temperature.

Lay 1 artichoke on its side and cut off top third; cut off stem at base of artichoke. Using scissors, trim artichokes 1/2 inch down for them to fit in the rice cooker 2 at a time for small rice cookers, 4 at a time for large rice cookers. Rub all cut surfaces with lemon, squeezing slightly to release juice. Repeat with remaining artichokes.

Pour 1 cup of water into the rice cooker for 2 artichokes, and use 2 cups of water for 4 artichokes. Turn rice cooker on and allow to cook for 20 minutes, until tender.

Transfer 1 artichoke to each of 4 plates. Cool 10 minutes. Divide salsa verde among 4 small bowls and serve alongside artichokes.

SIMPLE POACHED SALMON

Ingredients:
1 cup water
1/2 cup dry white wine
1 yellow onion slice
1 lemon slice
1 sprig dill
1/2 teaspoon salt
1 large salmon fillet, with skin on

Method
Combine the water and wine in the rice cooker and heat for 20 to 30 minutes. Add the onion, lemon, dill, salt, and salmon.
Cover and cook for 18 to 20 minutes, until the salmon is opaque and cooked through, according to taste. Serve hot or cold.

Apple Raisin Bread Pudding

Ingredients:
8 slices cinnamon raisin bread, quartered
1 lb Golden Delicious apples (2 medium), peeled, halved lengthwise, cored, and thinly sliced crosswise
1/2 cup plus 3 tablespoons sugar
3 cups half-and-half
6 large eggs
1/4 teaspoon salt

Method:
Lightly toast bread until pale golden, then cool on baking sheet.

Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated. Cook in a dry 12-inch nonstick skillet over moderate heat, swirling skillet and turning slices over occasionally, until tender and pale golden, about 15 minutes.

Apply non-stick spray to interior of rice cooker. Layer bread and apples, alternately, in your rice cooker.

Whisk together half-and-half, eggs, and remaining 1/2 cup sugar with 1/4 teaspoon salt in a bowl, then pour mixture over bread and apples. Let soak in rice cooker at room temperature 15 minutes.

Close the lid, and set the rice cooker for white rice. Cook through one white rice cycle, checking for doneness and cook for a second white rice cycle, if necessary. Serve hot using the keep warm cycle, or allow to cool and serve as a whole.

[hennighg]

My rice cooker is more than 20 years old and a-goin'' strong. Love Asian ingenuity. The bread machine is Asian, also. Cooks more than bread, too.

[elliott1001]

This rice cooker is great, I own one. You can purchase it at cooking.com. See link below..

http://www.cooking.com/products/shprodde.asp?SKU=748075

I would also suggest SANYO''s Indoor BBQ Grill...

http://www.cooking.com/products/shprodde.asp?SKU=315062

I''ll take one of those Rice Cookers, and I know just which Rice I want in there for a Condi-mint.