The Everything Rice Cooker Cookbook Read Online Free Page A

3 cups
    1 tablespoon vegetable oil
    1 tablespoon finely chopped pancetta or bacon
    Heads, shells, and tails from 2 pounds shrimp (see note below)
    4 cups water
Add oil to the rice cooker, cover, and set to Cook. When the base of the inner pot gets warm, add the pancetta or bacon and fry for about 1 to 2 minutes, until fragrant. When fried, the pancetta or bacon will release more oil.
Add the shrimp heads, shells, and tails and fry in pot for about 2 to 3 minutes, covering rice cooker occasionally in the process of frying. Add the water, cover rice cooker, and allow stock to come to a boil.
Once boiling, switch the rice cooker to Warm, and simmer covered for 30 minutes. Remove the solids and discard them. Strain the stock before transferring to containers.
    Save Up for Shrimp Stock
    Whenever you eat shrimp, remember to save (and freeze) the leftover shells in small batches (sealed in airtight containers or bags). A family of two typically takes at least 2 months to accumulate enough leftover shrimp shells to make 3 cups of shrimp stock!
Vegetable Stock
    This stock is useful when preparing vegetarian dishes, and when cooking dishes that would be overpowered by the strong flavors of meat-based stocks.
    INGREDIENTS | YIELDS ABOUT 3 CUPS
    4 cups cold water or more as needed to immerse the vegetables
    3 stalks celery, stems coarsely chopped, retaining leaves
    1 medium-sized onion, sliced
    2 carrots, coarsely chopped into cubes
    2 bay leaves
    Salt, to taste
Add the water to the pot, cover, and set to Cook. When the water boils, add all the ingredients except salt; cover rice cooker, and bring everything to a boil again.
Switch to Warm, add salt to taste, cover rice cooker, and simmer for 1 hour. Remove the solids and discard them. Strain the stock before transferring to containers.
Soybean Stock
    Plain boiled soybeans are amazingly delicious and nutritious. The cooking liquid is another alternative to vegetable stock.
    INGREDIENTS | YIELDS ABOUT 4 CUPS
    ½ pound dried soybeans, soaked in water overnight, drained and rinsed before using (see note below)
    5 cups water
    Salt, to taste
Pour the 5 cups water into the rice cooker, cover, and set to Cook. When the water boils, add the prepared soybeans. Cover rice cooker and boil for 30 minutes.
    Stir occasionally and skim off the foam that rises to the surface of the water.
Switch the rice cooker to Warm and simmer to soften and cook the beans for about 1 hour, until tender.
Stir in salt, to your taste. Remove the solids and discard them. Strain the stock before transferring to containers.
    Cooking Tip
    Soaking the dried soybeans shortens the cooking time and improves their flavor and texture. Let the soybeans soak in water (about 5 cups water per ½ pound of beans) at room temperature for about 6 to 8 hours, or overnight. Before cooking, drain and rinse the beans. Or, to accelerate the soaking process, cook the soybeans in boiling water (about 5 cups water per ½ pound of beans) for 5 minutes, then allow the beans to soak in cooking water for about 1 hour. Before proceeding with the recipe, drain and rinse the beans.

CHAPTER 3
Sensational Starters
    Fish Cakes
    Tuna-Cheese Patties
    Salmon Patties
    Mini Fish Kebabs
    Fish Salad
    Chicken Satay
    Bacon, Onion, and Potato Hash
    Potato, Bell Pepper, and Mushroom Hash
    Mashed Sweet Potatoes
    Savory Taro Patties
    Mini Ham and Corn Omelets
    Stuffed Tomatoes
    Hotshot Sweet Corn
    Dim Sum: Steamed Meatballs
    Dim Sum: Healthy Chicken Siu Mai
    Dim Sum: Steamed Tofu
    Mini Indonesian Potato Cakes
    Seafood Napa Cabbage Rolls
    Tofu Cabbage Rolls
    Spicy Fish Custard
Fish Cakes
    A croquette is essentially a fried cake of mashed potato, meat, or fish, often coated with flour or bread crumbs before frying. You can use either cooked fresh fish or canned fish for this recipe.
    INGREDIENTS | YIELDS 4 TO 5 CAKES
    1 medium-sized potato, unpeeled
    1 fish fillet, snapper or sea bass
    ½ tablespoon butter
    1 teaspoon lemon juice
    ½ cup chopped parsley
    3 to 4