3 Amazing recipes made using a small rice cooker in under 20 minutes.

May 14, 2019 | Uncategorized | 1 Comment

I lived without a rice cooker for many years, and it is one of those things that, once I got one, I could not imagine my life without it. I used to struggle finding different things to cook for my son, many times skipping over the stir fried veggie option because of how long it takes to cook rice. These three recipes have all been tested and approved by my 9 year old son, and can be made in under 20 minutes. Traveling and living in south east Asia has really opened my eyes to a new style of cooking which is both healthy and also a lot less time consuming. Some of ingredients can be found at your local Asian market, I find the ready made packets for Nasi Goreng and Rendang to be extremely helpful in preparing the Indonesian dishes, they are traditionally made with meat but all ingredients are suitable for vegetarian dishes. The rice cooker I use and love is listed in the link below it is perfect for two people.

If you have a larger family or pets to cook for this is a great option:

Vata Soothing Lentils with Sweet Potato and Rice

In the science of Ayurveda the characteristics of Vata are dry and rough, usually people with naturally thin body types have this dosha. The way to correct this imbalance is to eat foods that are the opposite, well cooked, moist and a bit oily helps to aid the digestion. When I tasted this recipe I immediately felt the calm smoothing spices combined with a mild sweetness that really comforts an out of wack Vata and brings it back into balance.

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Prep Time 5

Cook Time 15

Servings 2

Ingredients

2 Tbsp Ghee
1 sweet potato
1 cup lentils (yellow or orange)
1 cup kale
1 cup rice
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 teaspoon tumeric powder
1 Tablespoon cumin powder
1 Tablespoon coriander powder

Instructions

Chop and prepare all ingredients. The sweet potato will need to be pre-cooked skinned and chopped into small squares (it does not have to be all the way cooked just enough to easily get the skin off). The kale will also need chopped into small bits. I like to start my rice in the rice cooker and prepare everything while the lentils are boiling.
Boil 4 cups of water, add lentils, sweet potato and salt
In a small skillet heat the ghee, add the mustard seeds first and wait until you hear them start to pop. Immediately add the other seeds, coriander and fennel, then add cumin powder and coriander, tilt pan from side to side to make sure its coated -you must work quickly to ensure the seeds do not burn, your flame should be low after the mustard seeds pop. add in the chopped kale and 1/4 cup water saute' the kale and then add the entire mixture to the lentils
Continue cooking on low for 10 min you can add more salt or cumin powder to taste. after lentils are completely cooked add chopped fresh coriander and serve over rice.

Jack Fruit Rendang

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Course Main Course

Cuisine indonesian

Ingredients

1 jackfruit
2 package rendang paste
1 cup rice

Instructions

Start rice in the rice cooker, cut jackfruit into quarters and place in large stockpot with water. Steam the jackfruit until it is soft enough to cut skin off and pull apart.
In a skillet put small amount of oil , when oil is hot add in jackfruit and one packet of Rendang curry paste
Add two cups of water, place lid on the skillet and simmer for 15 min. The jackfruit needs to boil so it becomes tender, but Rendang is served as more of a paste, so once it comes to the consistency shown in the photo, it is ready. You may need to add another packet of rendang curry paste depending on your taste.