Rice Cooker Tamales

Tamales are the epitome of Mexican food and one of the classic tastes of the Hispanic kitchen. Tamales are “mother” food or comfort food, Latin style. The dough is made from masa harina or “masa flour,” the ground corn that has been soaked in lime, then dried for storage, to make the corn kernel softer and more digestible than regular cornmeal. It is the corn flour used to make tortillas and tamales have that wonderful strong corn flavor that is so characteristic in Mexican cuisine.

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Julia’s Aromatic Basmati Rice

Adding whole spices to rice while it is cooking is common in the warm pungent cuisine of India. The whole spices add a gentle scent and subtle flavor to the rice, especially apparent in the rice close to the spices. It is so addictive and yummy, while not being too spicy hot or different that kids won’t eat it.

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English Pudding with Cranberries and Walnuts and English Custard Sauce

This is one of my favorite steamed puddings and it couldn’t be easier. The cranberry and molasses combination is a great flavor. This is an Americanized version of the very traditional, very beloved English pudding called Spotted Dick, which originally…

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Steamed Persimmon Pudding with Brandy Sauce

The apple of the Orient is our orange globe of fall to harken the holidays here in California.  The neighborhoods are dotted with trees outfitted with the fetching pointed ovals.  I can beg a few because most trees are so…

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Fried Rice

Fried rice is considered the first step in learning Asian cuisine. Usually books only have one or two recipes at best, so we took it upon ourselves to gather a few favorite recipes from friends who are fried rice lovers for the Ultimate Rice Cooker cookbook. But first, here are some general tips for making fried rice.

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The Culinary Traveler: Indonesian Rice Bowl

Indonesia is the land of spices and herbs. This was the main reason the Dutch, Arab, Indian, Chinese, Portuguese, and British wanted to colonize Indonesia. This also meant that while they were there, they all have influenced Indonesian cuisine a lot as well in reverse cross pollination. The Dutch wanted a monopoly on the spice trade and conquered Indonesia for more than 300 years, exporting nutmeg, cloves, mace, ginger, and black pepper back to Europe.

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The Rice Cooker: Cilantro Lime Basmati Rice

I became enthralled with cilantro and lime rice after eating a burrito bowl at Chipotle’s Mexican Grill fast food restaurant. I had heard that people ate there just for the rice, it was that good. So off I went to give it a try. And I wasn’t disappointed.

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The Queen of Fragrance Rice In Your Kitchen

Just ten years ago, Indian-grown basmati white rice was virtually a culinary secret to American cooks unless they had traveled in India or had a palate for ethnic world cuisine. Basmati rice is the preferred choice of Indians everywhere in the world.

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The Rice Cooker: SooFoo® Whole Grain Mix

Some times during editing a book, our favorite recipes get cut by the ol’ editor. We live with the decision for the betterment of the book, but often not happily. One such cut was the grain mixture SooFoo®, a grain mixture we adore.

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What Rice Cooker Do I Want to Buy

The electric rice cooker is one of the hottest home kitchen appliances on the market today. American cooks, accustomed to stove-top cooking, have up to now been slow to take to this method of cooking rice to their hearts, but many cooks around the world find the rice cooker an essential commonplace appliance for everyday meal preparation.

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