Just what the title suggests, all I see on youtube is the Hainanese chicken rice recipes and even those that dont all include soy sauce, so I'm looking for a different flavor profile, but I'm not exactly sure how some of these recipes would pan out. Any advice would be appreciated!
I have a stainless steel rice cooker with the simple one push button, but I know that plain rice is not the absolute healthiest option for multiple meals a week. Here's a tiktok that suggested a mix of lentils, quinoa, and rice as a replacement that has more fiber and protein. It's become my go-to base for a budget meal.
In my rice cooker, I do:
1 part lentils
1 part quinoa
2 parts white rice
I use slightly more water than the typical "rice only" level because lentils take a little longer to cook.
Alternatively, I have started using pearled barley in place of the lentils, and I like the taste and consistency better, although it is less protein. This is a great combination with chili crisp or sriracha mayo along with tuna or rotisserie chicken or some other protein along with roasted broccoli or roasted brussels sprouts for the veggie.
Sidenote, if you eat tuna multiple times a week, my understanding is that "light" tuna aka skipjack is better than albacore due to having less mercury. Sardines and herring are also a good alternative with even less mercury.
Another great option for the vegetable is homemade fridge pickled cabbage. 1 part sugar, 2 parts white vinegar, 4 parts water with finely shredded cabbage (you can shred it yourself or you might find it pre-shredded for very little $). It stays good for a week+ and gives a nice sweet/sour crisp side along with providing complementary nutrients.
This was inspired by u/Floo76 ’s post here - https://www.reddit.com/r/RiceCookerRecipes/s/MzVYvcTk8A - since we were troubleshooting the coconut milk ratios and I ended up trying it out for dinner tonight. I’m allergic to shellfish so my version used tofu.
Ingredients with 1 cup rice:
- Garlic and ginger
- 1-3 tablespoons red curry paste
- 1/3 of a standard can of full fat coconut milk, divided (see notes)
- Vegetables
- Protein
Put in rice with the normal amount of water for whatever amount of rice you’re using (I did 1 cup of medium grain Calrose with a 1:1 water ratio).
Add garlic and ginger. I use the frozen cubes from Trader Joe’s and just dropped one of each in.
Add red curry paste. I used 1 tbsp and I wish I had done 2-3 because 1 wasn’t nearly enough. No need to mix it in, just drop it on top.
The original post also called for lemongrass, which I didn’t have, but of course you can add.
Add vegetables. I did frozen edamame.
Add about 2 tablespoons of coconut milk. Reserve the rest of the 1/3 can for the end.
Add protein on top, mine was a block of pressed extra firm tofu.
Run the rice cycle. When it’s complete, check that the rice is cooked and then add the rest of the coconut milk, mix, and let it sit on warm for a few minutes to heat through. I also added green onions at this stage. Add extra salt to taste.
Things I’ll do differently next time:
- Double or triple the red curry paste
- Add onions and some more vegetables
- Add a lot more green onions at the end
Kedgeree is a British curried rice dish, adapted and brought back to the UK from India by Scottish soldiers in the 1800s I think. It's usually made with Scottish smoked haddock and egg. I adapted it for my rice cooker, and to the fish I had in the freezer:
75g rice
Chicken or vegetable broth/stock
1tsp curry powder
1/2 tsp turmeric
Handful of frozen peas
Brocolli florets
1 chopped carrot
1 piece cod (smoked haddock is traditional)
Handful frozen cooked prawns
1-2 eggs (cooked from room temperature, we don't need to refrigerate eggs here)
Lemon wedges
Add the rice to the pot, rinse it, add spices and then broth/stock. Layer vegetables, then prawns and fish on top so that it steams.
Set rice cooker to "cook". After 8 mins, add the eggs and then leave it to cook until it flicks off -- my rice cooker takes about 6-7 more minutes (about 15 mins total) which gives you a perfect jammy egg. If you wanted the egg thoroughly hard boiled, just add it right at the beginning.
Serve it with a lemon wedge, and fresh coriander if you have it (I did not)
I recently got this rice cooker - with a simple cook or keep warm function - and it's been great for the past couple days, and I've been having some good success as I try out different recipes (mainly found on here, so thank you guys!)
But today I tried making a coconut prawn rice recipe and it didn't cook properly at all?
INGREDIENTS / INSTRUCTIONS:
- I defrosted prawns (ran under cold water for a few mins),
- added 2 cups rice,
- a small size tin of coconut milk
- topped up with some water to the correct marked rice line,
- spread the prawns, ginger, garlic, lemongrass and small amount of veg (frozen peas) on top.
- added 1 tsp Thai red curry paste, some sesame oil & some soy sauce before closing the lid and hitting 'Cook'
- When it was done cooking (it just clicks itself over to keep warm), the rice wasn't cooked properly, veg wasn't cooked, prawns were still kinda grey / raw.
Does anyone know what I did wrong here? Can I not use coconut milk, or maybe I need to use a different coconut milk to water ratio (it was mainly coconut milk; I didn't use coconut cream btw, it was the canned milk kind)
I got it across the line in the end, byt adding more water, and hitting the cook button a few more times / leaving it on keep warm. But it took ages and I still dont know what I did wrong, since all my previous recipe attempts worked great (all using just water or stock, rather than coconut milk though)