I use the broth that comes in the boxes, and I used 2 cups of that
broth. The rice was cooked nicely and fluffed easily, and everything
was done.At 04:36 PM 1/16/2010, you wrote:
Is one can of broth the only liquid you use? Doesn't sound like
enough liquid for 1 and a half cups rice...v
On Sat, Jan 16, 2010 at 3:03 PM, Penny Reeder <[email protected]> wrote:
> Hi Sheila,
> I have the same kind of rice cooker because I couldn't find an accessible
> version of the more complicated model -- I had wanted one with a porridge
> setting, but none of those had an accessible way to set for various
> outcomes, so I settled for the one I have. Anyway, I, too, am very
> interested in other rice cooker recipes.
>
> This is the only one I've found. I've made it a couple of times, and it
> turns out well, although it's not as good as the kind one would take a
> longer time putting together and cooking. Still, it's a great week-night
> dinner on a busy day.
>
> I know there is at least one rice-cooker cookbook, but I have not found it
> in an accessible format and I'm not so interested that I want to buy or
> borrow it and scan it in.
>
> Penny
>
> RICE COOKER JAMBALAYA
>
> 1 lb. shrimp or crawfish
> 1 can broth (chicken)
> 1 med. onion
> 1 med. bell pepper
> 1 1/2 c. raw rice
> 1 pod garlic
> Parsley
> 1 stick butter
> Salt & pepper to taste -, i added 2 tsp of cajun seasoning
and 1 tsp of
> salt
>
>
> Mix all ingredients together in rice cooker and turn on. After bell
> rings, let stand for 10 minutes before serving. Works well with leftovers.
> Enjoy.
>
>
>
>
>
> At 01:32 PM 1/16/2010, you wrote:
>>
>> Hello Friends,
>> I am interested in other recipes for the rice cooker
>> Mine is small, the container holds only 4 cups cooked, and it has only
>> the on switch which pops up when the rice is cooked.
>> So far, I have only used it for rice and did not realise it could do other
>> thins.
>> Any useful suggestions please?
>> Many thanks.
>> Sheila,
>> Vancouver, Canada.
>>
>>
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