Tuesday, February 16, 2010

Rice Cooker Magic

I love my rice cooker. Period.
The rice cooker that we have is a basic PHD (push here dummy) version, just an on/off switch. No fuzzy logic, bells or whistles.

In the past we used it about once a month whenever we made rice, but since last year we use it nearly daily, especially in the winter. That was when I discovered that I could use it to make our breakfast oatmeal. I dump steel cut oats, water, salt and dried cranberries in the night before and when I wake up in the morning I hit the switch and walk away. About 20-30 minutes later we have perfectly cooked oatmeal, ready to dress with maple syrup and eat! Love it!

Then this winter my insightful friend Maggie sent me a recipe for using the rice cooker for making polenta. Ohhhhhh...

I keep medium grind cornmeal for my bread baking, so I tossed it into the cooker and gave it a try. Cornmeal, water and salt, cooked for a little more than a full cycle, dressed with butter and BGF honey, be still my heart! It is my new favorite breakfast. If you have a rice cooker, give it a try!

Edited to add:
Should have included this to start with...

4 cups water
1 cup coarse grain yellow polenta
1/2 tsp salt

Place water in rice cooker bowl, add polenta and salt.
Stir 15 seconds with a wooden spoon or plastic rice paddle. cover and set for porridge or regular cycle. A few times (or once!) during cooking, open the cover, stir 15 seconds, then close cover. At the end of the regular cycle , taste the polenta and make sure the desired consistency has been reached. If not, push the button and let it go a little longer.

For breakfast I just dress with butter and honey. If serving at another meal, you can add in 2/3 c. shredded Parmesan at the end.


Claire MW said...

Ah hah! Convenience is the friend of the full time worker part time student part time farmer! I must acquire one of these!

Amanda Larson said...

How much cornmeal and water? Going to try it!!

BlueGate said...

Ooops, sorry Amanda, should have included that to start with. The post has been edited to include the recipe.