Part 4 (1/2)

2. Place the drained rice in the rice cooker bowl. Cover with a clean, wet tea towel and let the rice rest for 30 minutes 3. Set a kettle of water on to boil. Meanwhile, rinse the fresh s.h.i.+take mushroom, if using. If using the dried mushrooms, place in a small bowl, cover with water, partially cover with plastic wrap, and microwave on high for 2 minutes, or cover with warm water and let soak for 30 minutes. Drain, pat dry, and thinly slice.

4. Break apart the s.h.i.+meji s.h.i.+meji mushrooms; trim and discard the ends. Wipe gently with a damp tea towel or paper towel to clean. Gently brush or wipe any dirt from the oyster mushrooms, then slice them, tr.i.m.m.i.n.g and discarding the ends. Put all the mushrooms in a medium-size bowl. Sprinkle the soy sauce over them and set aside. mushrooms; trim and discard the ends. Wipe gently with a damp tea towel or paper towel to clean. Gently brush or wipe any dirt from the oyster mushrooms, then slice them, tr.i.m.m.i.n.g and discarding the ends. Put all the mushrooms in a medium-size bowl. Sprinkle the soy sauce over them and set aside.

5. Place the tofu puff in a colander in the sink and pour boiling water over it to remove excess oil. Dry with a paper towel and cut into thin slices. Toss the tofu slices with the mushrooms and soy sauce.

6. Add the sake and das.h.i.+ to the soaked rice. The das.h.i.+ should not quite come up to the 4-cup level on the rice cooker bowl. (The mushrooms will contribute some moisture to the dish.) Add the mushroom mixture to the rice; stir to combine. Close the cover and set for the regular cycle.

7. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. Fluff with a wooden or plastic rice paddle or wooden spoon, mixing thoroughly but gently. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot, with some soy sauce on the side, if desired.

mexican rice and beans Rice and beans are partners in all ethnic cuisines-rice and lentils in India, sticky rice and red adzuki beans in j.a.pan, black rice and beans in Cuba. Here, rice, beans, chile peppers, and tomatoes, staples in the Mexican kitchen, are combined for a very simple all-in-one meal. Serve with warm corn tortillas. If you have an avocado tree or can find avocado leaves in a Mexican market, give that option a try.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 41 cup long-grain white rice1 cup chicken stockPinch of salt1 tablespoon olive oil, vegetable oil, or rendered chicken fat1 large yellow onion, chopped1 red bell pepper, halved, seeded, and sliced1 jalapeno chile, seeded and mincedOne 15-ounce can pinto beans, drained and rinsedOne 15-ounce can plum tomatoes (can be flavored with Mexican spices), with their juices1 teaspoon crumbled dried oregano leaves or 1 small avocado leaf, toasted and crumbled2 tablespoons capers, rinsedFreshly ground black pepper3 tablespoons chopped fresh cilantro leaves, for garnish cup creme fraiche, crema Mexicana crema Mexicana, or sour cream, for garnish cup crumbled queso fresco queso fresco (available in the dairy section in supermarkets) or feta cheese, for garnish (available in the dairy section in supermarkets) or feta cheese, for garnish 1. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Add the rice, stock, and salt; swirl to combine. Close the cover and set for the regular cycle.

2. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring, until softened, about 5 minutes. Open the cover of the rice cooker and add the jalapeno, onion-pepper mixture, pinto beans, tomatoes, oregano, capers, and a few grinds of black pepper; stir to combine. Close the cover and let the cycle complete.

3. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for up to 1 hour.

4. Serve hot, garnished with the cilantro, creme fraiche, and crumbled cheese.

chinese sausage and rice Food historian and cookbook author Barbara Grunes uses her rice cooker for her home meals. Her recipe for chewy medium-grain rice with spicy Chinese sausage and cilantro is good by itself or as a side dish to serve with other Asian-style foods. The sweet Chinese pork sausage is seasoned with sugar, salt, and wine (look for it in the refrigerator case in Asian markets). If you want to vary the flavor, use cooked Italian sausage and basil instead of the green onions, cilantro, and sesame seeds. The sausage gently flavors the rice as it cooks. Look for black sesame seeds in Asian markets. If you can't find them, use j.a.panese or regular white sesame seeds. The j.a.panese ones are more flavorful. This is a super-easy, satisfying dish.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 42 cups medium-grain white rice1 cup Chinese sausage (lop cheon) thinly sliced on the diagonal cup thinly sliced green onions, mostly green parts2 cups water cup chopped fresh cilantro leaves, for garnish2 tablespoons black sesame seeds (goma), for garnish 1. Place the rice in a fine strainer or bowl, rinse with cold water twice, and drain twice.

2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice, sausage, and green onions in the rice bowl. Add the water; stir just to combine. Close the cover and set for the regular cycle.

3. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon.

4. Serve immediately. Spoon the rice mixture into a deep serving bowl and sprinkle with the cilantro and then the sesame seeds.

super supper sausage and rice Here is another super-simple, delicious meal. There are many brands of lowfat gourmet smoked sausages on the market; we use the locally produced Aidells (the smoked duck sausage and the smoked chicken and turkey with artichokes are also favorites). Laying the ingredients on top of the rice to steam is a Chinese technique developed when rice was cooked in a wok and the meat or vegetables cooked at the same time. If you double the recipe to feed four, adjust the proportions to 2 cups plus 2 tablespoons rice and 2 cups water.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 21 cup long-grain white rice1 cups water2 smoked chicken-apple sausages (about 8 ounces total) 1. Place the rice in a fine strainer or bowl, rinse with cold water, and pour as much of the water off as you can, taking care to keep the rice in the bottom of the bowl.

2. Place the rice in the rice cooker bowl. Add the water; swirl to combine. Close the cover and set for the regular cycle. Set a timer for 15 minutes (or for 30 minutes if your rice cooker has a soaking period built in).

3. Cut the sausages into -inch-thick slices (slice completely through; you want separate pieces), leaving the sausage shape intact after slicing for easy transfer to the pot. When the timer sounds, open the cover and, holding the sausage at both ends, place the entire sausage on top of the rice, letting the slices fall open (sort of a fan design across the rice, but any way is okay). The sausages will cover the surface of the rice; press them slightly into the partially cooked rice. Close the cover and let the rice finish the cycle.

4. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. Serve immediately.

rainbow rice in a pot This fantastic recipe is from talented food writer and TV chef Martin Yan. It is a lovely dish redolent of his love for and expertise in Chinese cuisine. Rainbow rice gets its evocative name from the array of colors that will be apparent when you serve this dish. Be sure to use a medium-grain rice; you want the slightly moist texture so it is easy to eat with chopsticks. We also like this with edamame instead of peas.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 3 to 43 dried s.h.i.+take mushrooms1 cups medium-grain white rice4 ounces boneless, skinless chicken breast, thinly sliced2 tablespoons diced Smithfield ham cup diced carrot cup frozen peas1 cups water1 cups reduced-sodium chicken stock2 tablespoons Shaoxing wine (available in Chinese markets) or dry sherry1 tablespoons soy sauce teaspoon salt 1. Place the mushrooms in a small bowl, cover with hot water, and soak for 30 minutes. Or partially cover the bowl with plastic wrap and microwave on high for 2 minutes. Drain the mushrooms, remove the stems, and cut the caps into thin slices.

2. Place the rice in a fine strainer or bowl, rinse with cold water, and drain.

3. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the remaining ingredients; stir just to combine.Close the cover and set for the regular cycle.

4. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. Serve immediately.

j.a.panese rice with mushrooms and chicken In j.a.pan, there is an entire category of dishes called takikomi gohan takikomi gohan, or ingredients cooked together with rice. One of the simplest is rice and peas, a combination that is a favorite in many parts of the world (risi e bisi, anyone?). Rice with chestnuts and rice with bamboo shoots are j.a.panese seasonal favorites: bamboo shoots in the spring and chestnuts in the fall. The category continues to grow today, as inventive cooks combine Eastern and Western ingredients with rice in new ways. With an electric rice cooker, takikomi gohan takikomi gohan are easy, flavorful, and reliable one-dish meals-ca.s.seroles, essentially. are easy, flavorful, and reliable one-dish meals-ca.s.seroles, essentially.

This recipe, from Julie's friend Atsuko Is.h.i.+, is a traditional-style takikomi gohan takikomi gohan. It contains one ingredient that may be un familiar: konnyaku konnyaku, sometimes translated as devil's-tongue jelly. As the name implies, it's gelatinous and gray in color. It has little flavor on its own but a nice, chewy texture, and it gains flavor during cooking. Made from yams, it is usually sold in small blocks in plastic pouches. It must be boiled briefly before using. The day Atsuko shopped for konnyaku konnyaku, she found only tama konnyaku tama konnyaku, or konnyaku konnyaku shaped into little b.a.l.l.s. We just sliced the b.a.l.l.s and they worked out fine. shaped into little b.a.l.l.s. We just sliced the b.a.l.l.s and they worked out fine. Konnyaku Konnyaku is very low in calories and Atsuko says it's a favorite of dieters in j.a.pan. Sweetened, it's a popular low-calorie dessert. If you can't find is very low in calories and Atsuko says it's a favorite of dieters in j.a.pan. Sweetened, it's a popular low-calorie dessert. If you can't find konnyaku konnyaku in your local Asian market, just make the dish without it. in your local Asian market, just make the dish without it.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 4 to 62 cups (3 rice cooker cups) j.a.panese-style short- or medium-grain rice pound boneless, skinless chicken thighs2 tablespoons soy sauce4 medium-large dried s.h.i.+take mushrooms1 medium-size carrotAbout 4 ounces (125 grams) konnyaku konnyaku (optional) (optional)4 fried tofu puffs (abura age; optional)2 tablespoons sake1 tablespoon mirin (sweet rice wine) teaspoon salt2 to 3 cups Sharon's Das.h.i.+ or packet instant powdered das.h.i.+ 1. Wash the rice. Place the rice in a bowl (or use the bowl of your rice cooker) and fill the bowl about half-full with cold tap water. Swirl the rice in the water with your hand. Carefully pour off most of the water, holding one cupped hand under the stream to catch any grains of rice that are carried away with the water. Holding the bowl steady with one hand, use the other to rub and squeeze the wet rice, turning the bowl as you go, so that all the rice is ”scrubbed.” The small amount of water in the bowl will turn chalky white. Now, run cold water into the bowl, give the rice a quick swish, and carefully drain off the water as before. Repeat the scrubbing and pouring-off process two more times. By the third time, the water you pour off will be nearly clear. Place the drained rice in the rice cooker bowl.

2. Trim any fat from the chicken and cut it into small bite-size pieces, about 3.4 inch square. Put the chicken in a small bowl with the soy sauce. Mix well, using your fingers to gently but firmly ”ma.s.sage” the soy sauce into the chicken. Spend at least 1 minute doing this. It is an important step that ensures that the chicken will not give off the objectionable odor that sometimes results when chicken is cooked in water. Leave the chicken marinating in the soy sauce.

3. Place the dried mushrooms in a micro wave-safe dish just large enough to hold them in a single layer. Add water to the dish, 3.4 to 1 inch deep. Cover the dish tightly with plastic wrap and micro wave it on high for 2 minutes. Remove from the microwave and allow it to cool. (Alter natively, you can soak the mushrooms in cold water for several hours or in hot water for about 30 minutes.) 4. Slice the carrot into thin strips about 1 inches long by inch wide, sort of like a fat julienne. Set aside.

5. Bring a small saucepan of water to a boil. While you are waiting for the water to boil, slice the konnyaku konnyaku into pieces similar in shape to the carrot. If you are using into pieces similar in shape to the carrot. If you are using konnyaku konnyaku b.a.l.l.s, slice them about inch thick. When the water boils, add the b.a.l.l.s, slice them about inch thick. When the water boils, add the konnyaku konnyaku and boil, uncovered, for 1 minute. Drain and set aside. and boil, uncovered, for 1 minute. Drain and set aside.

6. Rinse out the saucepan, refill it with water, and bring it to a boil again.

7. By now, the mushrooms should be cool enough to handle. Remove them from the liquid (reserving the liquid) and gently squeeze out any excess liquid. Cut off the stems and discard. Slice the mushrooms thinly and set aside.

8. When the water boils, add the tofu puffs and boil them for 1 to 2 minutes to remove any excess oil. Drain the puffs in a colander. When they are cool enough to handle, slice them in half crosswise, then stack the halves and cut into thin strips.

9. Add the sake, mirin, and salt to the rice in the rice cooker. Add most of the mushroom soaking liquid to the rice, pouring slowly and carefully and discarding the last bit, which always contains some grit from the mushrooms. If you are using the das.h.i.+ powder, add it now, and then add water until the liquid reaches the 3-cup level on your rice cooker bowl. If you are using homemade das.h.i.+, add it until the liquid reaches the 3-cup level on your rice cooker bowl. Stir to combine. (Or use a U.S. measuring cup and combine the sake, mirin, salt, mushroom liquid, and das.h.i.+ to equal 3 U.S. cups. Add the liquids to the bowl and stir to combine.) 10. Add the chicken, mushrooms, carrot, konnyaku konnyaku, and tofu strips to the rice cooker. Stir gently but thoroughly to combine, but do not stir them down into the rice. Close the cover and set for the regular cycle.

11. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. Stir the rice thoroughly with a wooden or plastic rice paddle or wooden spoon to incorporate the chicken, tofu, and vegetables with the rice. Serve the rice immediately or hold on the Keep Warm cycle for up to 1 hour.

note:Abura age, or deep-fried tofu puffs, are sold fresh or frozen in j.a.panese markets or are available canned; fresh or frozen are preferred. If you buy fresh ones, you can keep them in the freezer so they'll be ready for takikomi gohan takikomi gohan, inari zus.h.i.+ inari zus.h.i.+, or other uses. One variety of frozen puffs is already seasoned; this is best for inari zus.h.i.+ inari zus.h.i.+. For this recipe and other rice dishes, use the unseasoned variety.

indonesian rice bowl From one of the Bay Area's favorite food writers, backyard gardeners, and seed pur veyors, Renee Shepherd, comes this satisfying one-dish meal adapted from her book Recipes from a Kitchen Garden Recipes from a Kitchen Garden (Ten Speed, 1993). This is a great recipe to use up leftover chicken. The popular peanut sauce is one of the definitive tastes of the Southeast Asian and Thai cuisines. This simplified version of the (Ten Speed, 1993). This is a great recipe to use up leftover chicken. The popular peanut sauce is one of the definitive tastes of the Southeast Asian and Thai cuisines. This simplified version of the rijsttafel rijsttafel table, a popular full-rice meal in Indonesia, looks incredibly festive served with all the condiments. table, a popular full-rice meal in Indonesia, looks incredibly festive served with all the condiments.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 4RICE1 cup Thai jasmine rice1 cup plus 2 tablespoons water2 cups fresh or frozen pet.i.te peas (2 pounds fresh unsh.e.l.led)2 cups shredded poached chicken breast cup hot chicken stockSAUCE cup creamy peanut b.u.t.ter cup chicken broth or water1 tablespoon dry sherry2 tablespoons rice vinegar2 teaspoons peeled and grated fresh ginger teaspoon cayenne pepper teaspoon sugar1 clove garlic, minced2 green onions, white parts only, minced (chop the green tops for garnish) cup chopped roasted peanuts, for garnishCONDIMENTSSeparate small bowls of chutney, sliced bananas, raisins, unsweetened shredded coconut, minced fresh cilantro leaves, mandarin orange segments, chopped apples, plain yogurt 1. Make the rice: Make the rice: Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water; swirl to combine. Close the cover and set for the regular cycle. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water; swirl to combine. Close the cover and set for the regular cycle.

2. Make the sauce: Make the sauce: In a medium-size sauce pan, combine all the sauce ingredients. Cook over low heat, stirring a few times, until the mixture achieves a saucelike consistency. Cover and keep warm. In a medium-size sauce pan, combine all the sauce ingredients. Cook over low heat, stirring a few times, until the mixture achieves a saucelike consistency. Cover and keep warm.

3. When the machine switches to the Keep Warm cycle, sprinkle the peas and chicken on top of the rice. Close the cover and let the rice steam for 20 minutes.

4. Transfer the rice mixture to a warmed serving platter with sloped sides. Pour the hot stock and peanut sauce over the rice. Stir gently to combine the peas and chicken with the stock and peanut sauce. Sprinkle with the green onion tops and peanuts. Serve immediately with a choice of condiments.

chicken donburi Donburi is a j.a.panese dish that is served in a special oversized rice bowl of the same name. Once Beth discovered how much she loved Calrose and Tamaki Gold rices, she had to have a special simple little meal with which to eat them. Here is one of her best and fastest. If you use the chicken stock, you can add a small piece of kombu dried seaweed (cut an inch-square piece with kitchen shears), if you like. Mirin is a low-alcohol sweet cooking wine (of which there is also a non-alcohol version available) that you can find in the Asian food section of the supermarket. is a j.a.panese dish that is served in a special oversized rice bowl of the same name. Once Beth discovered how much she loved Calrose and Tamaki Gold rices, she had to have a special simple little meal with which to eat them. Here is one of her best and fastest. If you use the chicken stock, you can add a small piece of kombu dried seaweed (cut an inch-square piece with kitchen shears), if you like. Mirin is a low-alcohol sweet cooking wine (of which there is also a non-alcohol version available) that you can find in the Asian food section of the supermarket.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 32 dried s.h.i.+take mushrooms (optional)1 cups (2 rice cooker cups) j.a.panese-style short- or medium-grain white rice (not Arborio or other risotto-style rice)2 cups water (1 cups for short-grain rice)Pinch of sea salt2 cups Das.h.i.+ or chicken stock3 tablespoons tamari soy sauce3 tablespoons mirin (sweet rice wine) or 3 tablespoons sake and pinch of sugar3 boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch strips6 to 8 ounces firm tofu, cut into cubes Chopped green parts of green onions or minced fresh chives, for garnish2 to 3 tablespoons toasted j.a.panese sesame seeds for garnish 1. Place the mushrooms, if using, in a small bowl, cover with hot water, and soak for 30 minutes. Or partially cover the bowl with plastic wrap and microwave on high for 2 minutes. Drain the mushrooms, remove the stems, and cut the caps into thin slices.

2. Wash the rice. Place the rice in a bowl (or use the bowl of your rice cooker) and fill the bowl about half-full with cold tap water. Swirl the rice in the water with your hand. Carefully pour off most of the water, holding one cupped hand under the stream to catch any grains of rice that are carried away with the water. Holding the bowl steady with one hand, use the other to rub and squeeze the wet rice, turning the bowl as you go, so that all the rice is ”scrubbed.” The small amount of water in the bowl will turn chalky white. Now, run cold water into the bowl, give the rice a quick swish, and carefully drain off the water as before. Repeat the scrubbing and pouring-off process two more times. By the third time, the water you pour off will be nearly clear.

3. Place the rice in the rice cooker bowl. Add the water and salt; swirl to combine. Close the cover and let the rice soak for 30 minutes to 1 hour. When the soaking period is finished, set for the regular cycle.

4. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. Fluff the rice gently but thoroughly with a plastic or wooden rice paddle or wooden spoon. Close the cover and let the rice steam for another 10 to 15 minutes.

5. Meanwhile, poach the chicken. In a medium-size saucepan, combine the das.h.i.+, tamari, and mirin. Bring to a simmer over medium heat. Add the chicken and mushrooms, if using, and cook, partially covered, until the chicken is cooked through, 5 to 7 minutes. At the very end, toss in the tofu and let it heat for a minute or so.

6. When the rice has finished steaming, fluff it with the paddle or spoon again. Spoon the rice into individual bowls and top each with a portion of the chicken and tofu mixture. Ladle some of the poaching broth over the top and garnish with the greens and sesame seeds. Serve immediately.

paella saute with saffron and spanish rice Beth's dear friend and consummate food writer Rick Rodgers serves this dish to his own weekend guests. It has all the elements of a cla.s.sic paella-rice, saffron, sausage, chicken, bell peppers-but is oh so much easier and so much quicker. It is adapted from his book, On Rice On Rice (Chronicle Books, 1997), and when we asked him what his favorite recipe was, this was it. We heartily agree. (Chronicle Books, 1997), and when we asked him what his favorite recipe was, this was it. We heartily agree.