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Product Description
Product Description
Revised and updated edition of the best-selling rice cooker cookbook by the James Beard Book Award winner and "appliance book queen."
Rice cookers are perfect for how we cook today: Verdsatile and convenient, they have one-button technology, don't take up too much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans and grains. This new edition takes note of the whole-grain revolution in U.S. kitchens and offers recipes for a host of new (and rediscovered) grains, like quinoa, millet, couscous, kamut, and spelt, whose popularity is rising fast. It focuses on a wider variety of rices, too, with lots of ideas for red, black, basmati, jasmine, and Arborio rices, as well as partially milled white rice. The authors have also added a complete guide to the new rice cookers that have come to market.
Rice cookers are perfect for how we cook today: Verdsatile and convenient, they have one-button technology, don't take up too much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans and grains. This new edition takes note of the whole-grain revolution in U.S. kitchens and offers recipes for a host of new (and rediscovered) grains, like quinoa, millet, couscous, kamut, and spelt, whose popularity is rising fast. It focuses on a wider variety of rices, too, with lots of ideas for red, black, basmati, jasmine, and Arborio rices, as well as partially milled white rice. The authors have also added a complete guide to the new rice cookers that have come to market.
About the Author
Beth Hensperger is a passionate professional and home baker and cook who has been educating, writing, and lecturing about the art of baking for more than 30 years. She is the best-selling author of 12 cookbooks, including The Bread Lover's Bread Machine Cookbook and Not Your Mother's Slow Cooker. She lives in Mountain View, California.
Julie Kaufmann is an editor of the food section of the San Jose Mercury News. She lives in Palo Alto, California.
Julie Kaufmann is an editor of the food section of the San Jose Mercury News. She lives in Palo Alto, California.
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Most helpful customer reviews
5.0 out of 5 stars
Great resource,
By jfkinparis (Edmonton, Alberta Canada) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risotto, Polenta, Chillis, Soups, Porridges, Puddings, And More, from Start to Finish in Your Rice Cooker (Paperback)
Just bought a Zojirushi cooker and needed a resource for it. I had borrowed this book from the library before, and was impressed enough to buy a copy. Well worth it. A good general introduction to making your rice cooker into a real multitasker, and is a handy reference as well.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.6 out of 5 stars (25 customer reviews) 31 of 31 people found the following review helpful
5.0 out of 5 stars
Excellent rice cooker cookbook; just as good as the older edition,
By Kathleen San Martino - Published on Amazon.com
This review is from: The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risotto, Polenta, Chillis, Soups, Porridges, Puddings, And More, from Start to Finish in Your Rice Cooker (Paperback)
Pre-release customer review from the Amazon Vine™ Program
I personally own a 5-cup fuzzy logic rice cooker and in addition to this new edition of Beth Hensperger's and Julie Kaufmann's rice cooker cookbook, I also have the older edition of this book. Both books are excellent.The first few chapters describe in detail the various rice cookers available and the types of rice. In addition to the recipes that follow, there are various tips listed throughout the cookbook such as a section on "steaming in the rice cooker" located in the vegetable section. This new version claims to have over 50 new recipes compared to the previous book. What I did notice is that even though there are some new recipes such as: Beth's Golden Rice with Black Beans Basmati Rice with Asparagus Brown Jasmine and Globe Artichoke with Lemon Buttter Sweet Brown Rice with Curry, Carrots, and Raisins Greek Hot Rice Salad etc, etc. I found that some recipes from the previous version of the book are missing such as: Paella Saute with Saffron and Spanish Rice Salmon-Stuffed Japanese Rice Balls etc. This new book is about 1/4 thinner than the previous version, the format is not as colorful, and the index is missing (even though it's mentioned in the front), but that could be because the copy I received is a pre-release version. Many of the recipes are designed for the fuzzy logic rice cookers as well as for a medium rice cooker or on-off variety; however, most are for the larger size 6 or 10 cup rice cookers. On rare occasions there's a recipe for the small 3-cup rice cooker such as the Coconut Basmati Rice recipe which calls for a small (3-cup) or medium (6-cup) rice cooker, fuzzy logic or on/off. This book is 368 pages (currently 331 without the index) packed with wonderful recipes and tips about rice cookers, rice, and various other tips (such as "about quinoa"). Although most of the recipes are geared toward the larger or fuzzy logic rice cookers, there is enough variety to supply most people who have a smaller 3-cup fuzzy logic rice cooker with at least several recipes for their rice cooker. Also, who says you can't reduce the recipe to accommodate the size difference. The only thing I would not do is try a "fuzzy logic only" recipe in a non-fuzzy logic rice cooker. Those who have a fuzzy logic cooker will benefit most from this book. In my opinion, either this edition or the first edition are both equally good. I happen to prefer the formatting for the first edition because the recipes are in orange and the instructions in black whereas in this edition everything is in black ink; but that doesn't take away from this being a 5 star "rice cooker" cookbook. 15 of 15 people found the following review helpful
5.0 out of 5 stars
A Helpful Guide For Better Rice,
By Kent J. Smythe - Published on Amazon.com
This review is from: The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risotto, Polenta, Chillis, Soups, Porridges, Puddings, And More, from Start to Finish in Your Rice Cooker (Paperback)
Pre-release customer review from the Amazon Vine™ Program
Because of my diet restrictions, I had to switch over from the easy (but tasteless) instant rice to the wholegrain brown rice.Having only limited skills in the kitchen, I decided to get a rice cooker because I don't really know what to do with real uncooked rice, so I got a Black & Decker rice cooker. It was great at just cooking the rice and I never entertained doing anything with my rice cooker but making the plain stuff,till I saw this book. This book has given me a total wake up call with ways to make a much more exciting side dishes than I've ever had before. The book starts off by giving a simple education to all the different kinds of rice cookers that there are (I had no idea)and then it teaches you about all the different kinds of rice that are available (I had a slight idea about this), the book answers all of my questions that came to mind. The first thing I tried making was the Mexican Rice and Beans....WOW! Delicious and it was so simple and looks like something I get in a real restaurant, I will be making this one a lot (big Mexican food fan) it is so delicious and Easy. The next thing I made was the Indian Yellow Rice (I love Indian too), it was even easier than the Mexican and a total taste treat. This book is really great and I have several recipes that I will be doing over the next few weeks and will be repeating these two as well. I have limited skills in the kitchen but have eaten many different foods from around the world and have educated tastebuds and now I can make much better foods in my kitchen with this book. This book's a winner 16 of 17 people found the following review helpful
5.0 out of 5 stars
Yum. Recipes That Use a Rice Cooker to its Fullest (5- stars),
By Debbie Lee Wesselmann - Published on Amazon.com
This review is from: The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risotto, Polenta, Chillis, Soups, Porridges, Puddings, And More, from Start to Finish in Your Rice Cooker (Paperback)
Pre-release customer review from the Amazon Vine™ Program
Although I don't own the earlier edition of this cookbook, I had heard wonderful things about it, so when I learned of this 10th Anniversary Edition, I delved right in. With 250 recipes, authors Hensperger and Kaufman try to cover huge ground, and they succeed.The introduction provides excellent information about the different types of rice cookers and how they work. If you don't yet have a rice cooker, this is the place to start; although it doesn't give brand recommendations, it does explain the differences among types and will help you choose based on how you expect to use one. The next chapter provides 33 recipes on how to cook all the different kinds of rice, from converted to jasmine to black to red -- and everything in between. I especially appreciated the paragraph preceding each recipe that describes the type and its uses. These two basic chapters alone are worth the purchase. Note: Not all cookers work with all recipes, and some require a steamer insert. But it gets better. In addition to all sorts of rice-with-additions dishes (basmati rice with asparagus, Polynesian Tiki Rice, Purple Jasmine Rice with Ginger, butternut squash risotto), the authors supply whole chapters on grains, legumes, hot breakfast cereals, vegetables, sushi, one-pot meals, international recipes, and sweet puddings/dessert, with interesting and informative text on each. For example, the full page description of the basics of cooking risotto in a rice cooker is informative enough to understand both the dish and the how-tos, giving cooks confidence to experiment with their own recipes. None of the recipes I tried failed, although some take more effort than others to prepare. For instance, the risotto with wild mushrooms recipe requires sautéeing ingredients in the rice cooker bowl before adding stock and reconstituted mushrooms and using a timer to keep the risotto from overcooking/drying out. But you know what? The results are delicious and still easier than making risotto on the stovetop. My only criticism of this book is that many of the recipes are just as well suited to a crockpot or stove top. You won't necessarily save time or make it more convenient with these recipes, although, certainly, if you have ONLY a rice cooker (college students, take note!), you can make a variety of great tasting dishes without needing another appliance or even a stove. Vegetarians will find that most recipes are vegetarian- and even vegan-friendly, and those that are not can be easily adapted. (Use good vegetable stock instead of chicken stock.) The curried quinoa, lentil, and brown rice dish went over especially well with my vegetarian daughter. -- Debbie Lee Wesselmann |
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