Stupid Rice Cooker Tricks

A few weeks ago, I heard Merlin Mann and Dan Benjamin discussing rice cookers and how great they are on episode 294 of their Back to Work program. Because I am a ridiculous person who buys things on impulse, and because I am a vegan who eats a lot of rice and vegetables, I loaded up Amazon Prime Now and the next morning was the proud owner of a Zojirushi NS-TSC10. It wasn’t the least costly option, but I chose the Zojirushi because I wanted one that would be useful for doing things besides just cooking rice. Also it having a cute elephant on it, being from Japan, and playing “Twinkle Twinkle, Little Star” when it finishes cooking, might have had something to do with it. Hard to say.

I’ve used it a lot. I’m sure the thing I’ve cooked the most in it is rice, but that’s not the only thing by any stretch. I thought I’d share a few of the things I’ve made.

Chocolate Cake

The weirdest thing I’ve cooked in my rice cooker was a chocolate cake. It’s not actually that weird. The rice cooker I bought has a “cake” setting on it and if you search Google for rice cooker cake recipes you will find many. I used this recipe for the chocolate cake and it turned out great. It was a bit less mess and cleanup than when I’ve made similar cakes in the oven came out at least as well, or possibly better. It was moist chocolaty, and delicious.

Steel Cut Oatmeal

Ever since I saw the episode of Good Eats about oatmeal, I’ve preferred steel cut to the regular mushy kind. The problem is that when you make it on the stove it takes about 45 minutes to cook with semi-regular stirring involved. It’s sort of a pain in the butt. If you follow this recipe from Zojirushi’s own website, you’ll let the oats soak overnight and use the timer function to have the oatmeal be ready when you wake up. Steel cut oats way easier than cooking them on a stovetop and just about as good.

If you don’t wake up when you thought you would, the rice cooker can keep your oatmeal warm for a really long time, so it’s no problem.

Rice Porridge

My mom used to make something like this sweet rice porridge when I was a kid with left over rice from Chinese food, and I’ve made it a ton. It’s super easy to make.

Combine a cup of cooked rice (brown or white is fine) with one cup of soy/rice/cow milk, a dash of cinnamon and nutmeg, two tablespoons of brown sugar, a teaspoon of vanilla extract, and heat the whole thing up in a pot until it’s hot. Then you eat it. It takes a few minutes to make and is delicious. I’m not going to say it’s good for you, but, it’s got to be better than a pint of ice cream.

You can adjust the ratio of rice to milk to taste. I like it kind of thick, but you can also make it so it’s almost more like a hot beverage.

Collin Donnell @collin