We love our Rice Cooker. We bought int on a whim about five years ago because we were sick of scrubbing our pans, and we haven’t regretted it once. We even talked my sister into registering for one when she got married. They use it as much as we use ours. So when I found this recipe for a full meal cooked in a rice cooker in Food and Wine Magazine, I knew we had to try it. With fingers crossed. I was worried that the chicken wouldn’t be cooked through, or that the rice would be tough. No need to worry. The dish turned out perfectly. The chicken was tender, the rice was fluffy and it was really delicious. Next time I would add some crushed red pepper. We served it with soy sauce and hot sauce. And then we washed the rice cooker insert. And dinner was done!
After we realized the recipe worked, I started thinking about other combinations that could be done in the rice cooker. I bet I could use pork tenderloin or chicken breast, as well as hearty vegetables and other substantial greens. Maybe some red peppers and onions, with a bit of curry past. The options are endless. I’ll let you know how it turns out!
Rice Cooker Ginger Chicken and Rice
Ingredients
- 1 large chicken bouillon cube, preferably all-natural
- 3/4 cup hot water
- 1 cup jasmine rice
- 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
- One 2-inch piece of fresh ginger, peeled and cut into matchsticks
- 3 packed cups baby spinach
- 1 cup unsweetened coconut milk
- Kosher salt
Directions
- In a small bowl, dissolve the bouillon cube in the hot water. In a rice cooker, combine the rice with the chicken and ginger. Arrange the spinach on top. Pour the coconut milk and bouillon broth into the cooker and season lightly with salt. Turn the cooker on; the dish should be done in about 40 minutes (when the cooker turns itself off). Let stand for 5 minutes. Fluff the rice with a fork, spoon into bowls and serve.
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The Write Ingredients 