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, by Beth Hensperger

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Product details

File Size: 1616 KB

Print Length: 384 pages

Publisher: Harvard Common Press (February 13, 2003)

Publication Date: January 17, 2012

Language: English

ASIN: B00860Z13M

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There are few grains as versatile as rice and The Ultimate Rice Cooker Cookbook will have you marvelling at just how much there is to know about using your rice cooker to create everything from side dishes and breakfast porridges to steller main courses and even desserts. Recipes are nicely interspersed with running commentary about complementary ingredients and cooking processes and suggestions. The only negative is a lack of any photography but the authors are expert at painting gorgeous word pictures about every rice dish they describe.

This book appealed to me after I purchased a multi cooker machine. I expected it to be done well since I had previously had Beth Hensperger's book on bread machines and recipes. You WILL find rice and other (e.g. quinoa) ingredients to meet your diet and taste preferences. You have very valuable information in addition to recipes and procedures. Learn the types of rice, their uses and best practices (see the tips for making successful brown rice every time). My new regular is "Morning Rice Pudding." I now have this for my breakfast on Monday morning. I make a large batch and freeze individual servings. Taking out a serving the night before has it thawed and ready to warmup the next morning. The recipe calls for egg to be put into the pudding; however, I do not add an egg in the pudding, but I add a scrambled egg on top of the bowl of pudding. You can use almost any kind of dried fruit pieces as substitutes for the recipe's suggestions. Dried dates, blueberries, apples, peaches, etc. are great. I add double the amount the recipe calls for to enhance the flavor. For my low sodium lifestyle I always leave out the salt while cooking and mix in some salt substitute (potassium chloride) after reheating. The recipe calls for grated nutmeg on the serving - don't omit. It turns a good serving into a special morning treat! You will find many such interesting and motivating recipes to last a lifetime. Recipes from other sources calling for rice of any type will be made better with Beth's directions. The "Bejeweled Forbidden Rice Salad" from "The Healthy Mind Cookbook" is a favorite of mine. Beth's recommendations on preparing the "black" rice used in the recipe comes out far superior than the way the source cookbook suggests. So this book will multiply your success with cooking rice, other grains and other ingredients while working with other recipe sources.

I have owned this book for five years, and it is my go-to book for anything rice. And when we were remodeling my house (for TWO years - AAHH!), the book was in storage, and I sorely missed it.I unpacked it a few days ago, and I'm like a kid in a candy store. I'm making all my oldie fav's ----- Risi i Bisi (rice and peas) -- I tweak the recipe to make it with long grain brown rice (I'm a health but), and it tastes AMAZING. (I'm eating a second bowl of it now as I type) ;-p-- Vegetable Paella -- to die for. I tried many times to recreate the recipe while the book was in storage, and I failed utterly. I made it last night, and it was just as I remembered it.-- Mushroom and Asparagus Risotto -- I have the mushrooms and asparagus cut and cleaned, in the fridge, waiting to be made tomorrow.-- Italian sausage risotto -- I make this with Tofurkey brand vegetarian Italian sausage. Scrumptious.-- Thai curried rice -- I have NEVER tasted rice this good in a Thai restaurant. The flavors are exquisite.-- Moroccan Brown rice -- I love this, except that I convert it to an Indian dish: I add some Garam Masala and a bunch of veggies (carrots, onion, potatoes, as wells as peas and pan-seared cauliflower at the last minute) to turn it into the best vegetarian Biriyani I have ever had.There is a long list of recipes that I WANT to try, but I am so enamored with the ones that I mention above that I never get around to the other recipes. I mean, really, how much rice can a family eat? Excuses aside, I must discipline myself to try the other recipes....Can you tell that I like this book?!Oh, and although I have a fancy rice cooker, I usually cook the recipes in my cheapo Black and Decker rice cooker (also bought on Amazon.com). I have to catch it just as it clicks to "Keep-Warm" and take the bowl out of the cooker right away... otherwise, the bottom gets a bit browned. This is yummy in some recipes, but undesirable in others. However, this comment has nothing to do with this book, other than the fact that you don't need a $250 rice cooker to make these wonderful recipes. (I use my cheapo rice cooker because it's smaller, easier to get out of the cupboard and easier to clean.)= = = UPDATE 22 December 2012 = = =I have a large collection of cookbooks, but I rarely use them. There are, however, three cookbooks that I keep in my kitchen... and this book is one of them.As mentioned, I use a cheapo rice cooker, and I have no problem with the recipes. My only "gripe" is that the recipes use six-ounce "cups" -- I mentally convert each recipe to REAL cups, otherwise I can't "think" with the recipes. And yeah, sometimes I have to adjust the remaining ingredients of a recipe, but I've never had a problem. The recipes are really forgiving, and I've rarely had a dud. (The only duds have been when I had too much liquid in relation to the amount of rice. So I usually slightly underestimate the water. I can easily add more water, but I can't salvage a soggy batch of rice.)Some of my new "favs" are:-- French Pilaf (page 103) -- This produces the most AMAZING rice for when I serve vegetarian (or meat) shish-kabobs, and pairs EXTREMELY well with Middle-Eastern dishes such as Turkish lentil soup. Just make sure you saute the onions and rice long enough before adding the water. Also, slightly underestimate the water. This is way better when it is slightly a-la-dent.-- Mexican rice and beans (page 80-81). I add one chile in adobe sauce for added kick. Excellent one pot meal with a side salad, salsa and chips. (Add some cheese if you eat dairy)-- Butternut squash rissoto (page 120) -- OMG!! Did I die and go to heaven? I roast the butternut squash and then add it at the last moment. I also cook the rice with a little sage and thyme and a can of white cannellini beans for a one-pot meal (we are 80% vegan with the occasional lapse to keep our tummies happy)In all, this is a really useful book. Sometimes I use the recipes exactly, and sometimes I use them as a starting point. The important thing to keep in mind is the RATIO of rice to water. Usually, the ratio is 1 cup rice to 2 cups water... minus a little bit if you like your rice firm (which is how I like my rice), but the ratio can change a little depending on the type of rice. I always check the package of rice to see what the manufacturer recommends, and then I adjust a recipe accordingly.I've found the recipes to be really forgiving. I can have more or less of most any ingredient. The only thing that is CRUCIAL is the ratio of rice to liquid, and I solve that by slightly underestimating the liquids.And remember, vegetables are 70 - 80% water. Because I like to add lots of vegetables, I always subtract a suitable amount from the water/broth. If I add a cup of vegetables, I subtract 1/3 or 1/2 cups of water from the recipe. (I like to "overload" my rice dishes with vegetables -- it reduces calories... yay!)

I bought it for rice, and the occasional oatmeal. I've tried many of the rice recipes, and they've always turned out great. I routinely cook beans in the rice cooker now. I'd never made quinoa or buckwheat groats before having been inspired by the ease of prep and consistent outcome. Now I'm dabbling with the "whole meal" recipes. We have a small kitchen and the range of recipes in this book have helped me use space effectively by putting my cooker to work whenever I have a large meal to prepare.

I ordered this cookbook several days ago and then, after reading the negative reviews, was prepared to send this book back to Amazon. I should have known better. Beth Hensperger, who is one of my favorite cookbook authors, wrote this book and it is NOT just for fuzzy logic rice cookers. Some of the reviewers led me to believe that this book was useless and I took them at their word. Most of the recipes specify "fuzzy logic and on/off." Yes, there is a chapter devoted to puddings that indeed specify "fuzzy only" but for the most, this cookbook is good for all types of rice cookers. Lots of great recipes here and I am excited to try them as Beth Hensperger has never let me down.

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