Creative Rice Cooker Recipes With A Steamer Basket

Rice cookers with steam baskets are incredibly versatile and can be used to cook a wide variety of dishes. While the primary function of a rice cooker is to cook rice, the steam basket accessory allows you to steam vegetables, meats, and even dumplings simultaneously. This not only saves time and countertop space but can also enhance the flavour and nutritional value of your meal. For instance, steaming vegetables in a tray above your rice can add flavour to your rice while preserving the nutrients and texture of the vegetables. You can also use the steam function to tenderize meat for pulled beef or pork, or cook chicken and fish. The possibilities are endless!

Steam chicken and rice together

If you're looking for a quick and easy one-pot meal, steaming chicken and rice together in a rice cooker is a great option. Here's a step-by-step guide to help you create a delicious and nutritious dish:

Ingredients:

• Boneless chicken thighs (or breast if preferred)
• Jasmine rice or short-grain rice
• Chicken broth or water
• Garlic and ginger
• Spices and seasonings of your choice
• Optional: Chinese sausage, sliced green onions, avocado oil, coconut aminos, soy sauce, etc.

Step 1: Prepare the Chicken:

Start by cleaning and preparing the chicken. If you're using chicken thighs, you can cut them into smaller pieces to ensure even cooking. You can also leave them whole and cut them later after cooking.

Step 2: Marinate the Chicken:

In a separate bowl, prepare a marinade for the chicken. You can use a mix of garlic, ginger, avocado oil, coconut aminos, soy sauce, and other spices. Marinate the chicken for at least 20 minutes to enhance the flavor.

Step 3: Prepare the Rice:

Wash the rice thoroughly and drain all the water. Add the chicken broth or water to the rice. The general ratio is 1 cup of liquid per 2 cups of rice, but you can adjust this slightly based on your preference for rice texture.

Step 4: Assemble and Cook:

Place the marinated chicken on top of the rice in the rice cooker. You can also add sliced Chinese sausage for extra flavor. Close the lid and set the rice cooker to the cook function. The cooking time will vary depending on your rice cooker, but it should take around 20-45 minutes for everything to cook thoroughly.

Step 5: Fluff, Rest, and Serve:

Once the rice cooker indicates that the food is ready, fluff the rice with a fork and let it rest for about 15 minutes. This helps the rice become more fluffy and moist. Then, mix the rice and chicken together, and serve it while it's still warm. You can garnish with sliced green onions if desired.

Tips:

• Always use a meat thermometer to check if the chicken is cooked to a safe temperature (165°F/74°C).
• If you want crispy skin on your chicken, broil it in the oven for a few minutes after steaming.
• Experiment with different seasonings and spices to find your favorite flavor combinations.
• You can also steam vegetables in the rice cooker at the same time to create a well-rounded and nutritious meal.

Steam frozen gyoza

Steaming frozen gyoza in a rice cooker is a great way to prepare this dish without needing a bamboo steamer. The process is straightforward and can be done in a few simple steps.

Firstly, preheat your rice cooker using the white rice mode. This is an important step as it ensures your rice cooker is at the right temperature to cook the gyoza through effectively. While the rice cooker is preheating, you can prepare the gyoza.

Take the frozen gyoza and arrange them in a single layer in the steaming basket, ensuring the flat side is facing down. It is important not to overcrowd the basket so that steam can escape properly. You can add a light coat of sesame oil to the steaming basket to prevent the gyoza from sticking.

Once the rice cooker is preheated, add water to the bowl of the rice cooker and place the steaming basket containing the gyoza inside. Close the lid and allow the cooking cycle to finish. The cooking time will vary depending on the specific rice cooker model and the number of gyoza being cooked, but it typically ranges from 10 to 20 minutes.

After the cooking cycle is complete, carefully open the rice cooker, as the steam will be very hot. Let the gyoza rest in the steaming basket for a few minutes to allow any excess moisture to evaporate. Then, transfer the gyoza to a serving tray and serve while hot.

You can garnish the gyoza with chopped green onions and roasted black sesame seeds, or serve them with a dipping sauce made from equal parts sesame oil and soy sauce. Enjoy!

Steam broccoli, carrots, and cauliflower

Rice cookers are incredibly versatile and can be used to cook a variety of dishes besides rice. They can be used to steam tender and flavourful vegetables, enhancing the nutrients and flavour of your meal. Here is a guide on how to steam broccoli, carrots, and cauliflower in a rice cooker.

Preparing the Vegetables

Firstly, ensure that your vegetables are clean. Rinse the broccoli, carrots, and cauliflower under running water to remove any dirt or residue.

Next, cut the broccoli into florets, the tree-like parts of the vegetable. Don't discard the stems, as they are full of flavour and nutrients. Slice each floret into smaller, bite-sized pieces for easier eating and even cooking.

Carrots can be peeled and sliced into thin, bite-sized pieces. If using larger carrots, cut them into smaller sections to fit properly in the steam basket.

Cauliflower can also be cut into florets, similar to the broccoli. Ensure all the vegetables are cut to roughly the same size to ensure even cooking.

Steaming the Vegetables

Pour water into the rice cooker. The amount of water required will depend on your rice cooker, but generally, about 1/4 to 1/3 cup of water is sufficient. Place the steam rack or basket into the rice cooker.

Arrange the sliced vegetables on the steaming rack or in the basket. Ensure they are neatly arranged and not overcrowded, allowing steam to escape properly. Close the lid securely.

Refer to your rice cooker's manual for specific cooking times, but generally, steaming vegetables takes around 5-15 minutes. Set the timer and turn on the rice cooker simultaneously.

Once the timer goes off, turn off the rice cooker and unplug it. Leaving it on a 'warm' setting will continue to cook the vegetables, which can lead to overcooking.

Serving the Vegetables

Transfer the steamed vegetables to a plate and serve immediately. You can enjoy them as a simple, healthy side dish, or add them to a salad for some extra crunch.

For a more indulgent option, drizzle the vegetables with melted butter or low-fat ranch dressing, and sprinkle with a little Parmesan cheese or salt and pepper to taste.

Storing Leftovers

Allow the steamed vegetables to cool completely, then place them in an airtight container and store them in the fridge for up to four days.

To reheat, place the vegetables in a microwave-safe bowl, add a tablespoon of water, cover, and microwave for about one minute or until hot. Alternatively, you can reheat them on the stovetop by placing them in a pot with an inch of water and heating until boiling, then reducing the heat and steaming until hot.

Steam chicken, fish, or tofu

If your rice cooker has a steam basket, you can steam chicken, fish, or tofu at the same time as your rice. This saves time and counter space. You can also steam vegetables, which can enhance the nutrients and flavour of your rice.

When steaming meat or fish, always use foil to prevent the flavours from seeping into the rice. You can also cut the chicken into pieces and cook it directly in the rice. If you do this, measure your rice and water first, and use a bit less water to account for the chicken's excess moisture.

It's important to monitor the temperature of your meat with a meat thermometer to ensure it reaches a safe cooking temperature. Chicken and other poultry should reach at least 165 F, while beef and pork must be cooked to at least 145 F.

Ingredients:

• 2 tbsp vegetable oil
• 4 garlic cloves, minced
• 2-3 tbsp red curry paste (use 3 if you like it spicy)
• 2 1/2 cups vegetable broth
• 1 1/2 tbsp brown sugar, or turbinado sugar
• 1/2 cup sliced bamboo shoots
• 1 red bell pepper, cored and julienned
• 1 block firm tofu (12-14 ounces), drained and cut into cubes
• 2-3 tbsp fresh lime juice (optional)

Instructions:

• Place the oil, garlic, curry paste, vegetable broth, fish sauce, and brown sugar in the rice cooker inner. Stir until the curry paste has combined with the broth.
• Add the bamboo shoots, bell pepper, and tofu cubes, and stir.
• Close the lid and select the Slow Cook function. Set the timer for 45 minutes and press start.
• When there's 15 minutes left, open the lid and stir in the coconut milk. Close the lid and continue cooking.
• When the cooking is done, open the lid and stir in the lime juice. Serve.

Steam artichokes

Steaming artichokes in a rice cooker is a great way to free up a stovetop burner and focus on other parts of your meal. Here is a step-by-step guide on how to do it:

Step 1: Prepare the Artichokes

Start by cutting off the stem and the top one-third of each artichoke. Then, trim the sharp tips of the leaves and peel off any tough outer leaves. You can also use scissors to cut off the thorned tips of all the leaves if they have thorns. This step is optional, as the thorns will soften during cooking and won't pose any threat when eating. Next, slice about 3/4 inch to one inch off the tip of the artichoke and remove any small leaves towards the base and on the stem.

Step 2: Cut the Artichokes

Cut the artichokes in a way that allows them to sit upright in the rice cooker. If you want to eat the stem, peel off the fibrous outside and set it aside to cook with the artichokes. Using a large knife, cut a hatch mark from the top of the artichoke to the bottom, reaching the heart in an X formation. This will help the inside and outside cook evenly.

Step 3: Place Artichokes in the Rice Cooker

Place one or two artichokes, stem side down, in the bowl of the rice cooker. Pour about 1/2 cup of water per artichoke into the cooker. The water level should reach about an inch at the bottom of the cooker.

Step 4: Cook the Artichokes

Close the lid of the rice cooker and turn it on. If your rice cooker has a "brown rice cooking mode," select that setting. Otherwise, use the regular rice cooking mode. Let the artichokes cook for 20 to 25 minutes. You can check if they are done by pulling a leaf from the center; if it comes out easily, they are fully cooked. Alternatively, slide a sharp knife into the stem end; if you feel no resistance, the center is soft.

Step 5: Serve the Artichokes

Use tongs to remove the artichokes from the rice cooker, as they will be extremely hot. Serve them immediately with your favourite dipping sauce, such as a vegan sauce made with Vegenaise, lemon juice, and pepper. Enjoy!

Frequently asked questions