For something different, I decided to make a Thai-inspired recipe. It was pretty simple and tasted pretty good. I accidentally bought pre-cooked shrimp so I skipped the step where you cook & saute the shrimp (or made it really short so as not to overcook). Next time, if we make it again, I think we’ll saute vegetables to go with. The shrimp was good, but it’s a lot of shrimp.
This was the first time I made rice with a rice cooker. For this recipe I used jasmine rice. Dallas showed me how you have to rinse the rice a bunch of times first and that the rule is equal amounts of rice and water. And then how the cooker works. It turned out so well. I think I can finally understand why he’d never eat rice at my house before I got the rice cooker.
Spicy Shrimp in Coconut Sauce
From Cooking Light
Serve this dish with fresh mango and pineapple cubes. Add more or less crushed red pepper to make it as spicy as you like.
1/2 cup light coconut milk
1 tablespoon fresh lime juice
1 teaspoon bottled minced ginger
1 teaspoon soy sauce
1 teaspoon honey
1/2 teaspoon cornstarch
1/2 teaspoon chile paste with garlic (such as Sambal oelek)
1/2 teaspoon bottled minced garlic
1/4 teaspoon salt
2 teaspoons canola oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons chopped green onions (about 1 onion)
1/2 teaspoon crushed red pepper
2 cups cooked jasmine rice
Combine the first 9 ingredients in a medium bowl; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add shrimp, and sauté 2 minutes. Add green onions and red pepper; cook 1 minute. Add coconut milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until shrimp turn pink. Serve immediately with rice.
Yield: 4 servings (serving size: about 1 cup shrimp mixture and 1/2 cup rice)
NUTRITION PER SERVING
CALORIES 310(20% from fat); FAT 7g (sat 2.2g,mono 1.9g,poly 1.9g); PROTEIN 36.8g; CHOLESTEROL 259mg; CALCIUM 97mg; SODIUM 513mg; FIBER 0.7g; IRON 4.8mg; CARBOHYDRATE 23.2g
Michele Powers
Cooking Light, JULY 2005
I have that same rice cooker! It was given to me by a friend from Hawaii. And the rice that comes out of there is phenomenal.
Can you explain how Dallas showed you to rinse the rice? I always end up with a lot of rice stuck to the cooker at the end.
dallas said that the sticking isnt really from not rinsing, it’s just the pot. but for the rinsing he just put the rice in the metal container and then filled it up with water, then poured the water out. the water is all cloudy. he did that a bunch of times. it just gets rid of the junk out of the rice.. or rice that was pulverized in shipping or whatever. or sometimes there’s junk rice in there, bad pieces or brown pieces.
we got that rice cooker from danny & lori when they were moving. it was in storage, brand new. danny was like “throw it away, we already have one.” his mom said “don’t throw it!” and danny was like “well, everyone already has at least one rice cooker!” and i spoke up and said “we dont!” they were astonished. “how do you eat rice?” and i said “dallas refuses!” dallas’ aunt was like “so dallas doesnt have a rice cooker but he has standards!”
So he rinses it after the rice is already cooked, right? (Don’t mind me – I can’t cook.)
Dallas is right … once you eat rice cooker rice, you can’t really go back …
No. You rinse the rice before cooking it in the cooker. And for most varities of Asian rice, one rinses them to also remove excess starch, along with any debris that might be present.
yeah, a rice cooker is a great thing.
one thing i do miss from using an actual pot is the crispy rice at the bottom. that’s the best! although washing that pot afterwards is the worst.
Perfect Rice Recipe w/o a Rice Cooker
2 cups long grain white rice
1 tablespoon butter
1 teaspoon salt
2-3/4 cups water
Melt butter in pan over medium heat. Add rice and “toast” for 1-3 minutes stirring often. Add water and salt. Bring to a boil. Lower heat to a medium-low setting (I have an electric stove and set it on “2″) and place on a heavy lid (I like to put paper towels down before the lid to seal it well). Set the timer for 15 minutes (do not lift the lid). After 15 minutes, turn off the burner, set the timer for 15 more minutes (do not move the pot or lift the lid). After the timer goes off, remove lid and fluff with fork. Perfect rice everytime (recipe from Cooks Illustrated Magazine)