Coconut Rice (in the ricecooker)

Before I start, I just have to show what DD8 made for me at woodwork… Cute, huh?! ;D You can see a photo of DD8’s ‘real’ Doggy righthere.

Anyway, it’s Saturday and I want to give you another recipe for your ricecooker. You all know how I l.o.v.e my ricecooker, don’t you?! If you look over at the list of lables on the right of the blog, you’ll find lots of other ideas for your ricecooker (scrambled eggs, ricepudding, etc). Today I give you…Yummy Coconut Rice! Great for serving with spicy meat or Caribean/Thai/Asian style dishes.

You’ll need:

  • any type of white rice (not brown), I used jasmine
  • coconut milk (full fat is best, bien sûr)
  • water
  • salt
  • dessicated coconut (the stuff you use for making cakes/muffins etc)

I’m going to give you the basic quantities for the rice because it will all depend on how many people you want to serve. For our family of four, I use two of the measuring cups that came with my machine. Wash the rice (2 measures) in hot water and let it drip off.

Put the washed rice into your ricecooker and add two measures of water, two measures of canned coconut milk, a half teaspoon of salt and three good tablespoons of dessicated coconut…

Give it a good stir (using the wooden spoon your sweetie wee DS10 made for you at woodwork?) and start your machine. Regular cycle – which on my machine takes about 20 minutes.

Give it a poke now and then if you want, or a good stir at the end. You’ll probably want to add more salt at the end and maybe sprinkle more dessicated coconut on the top. Bon appétit! [Ahem, yes, you’ve noticed? There is no picture of the final product because, after my long summer blog vacation, I forgot to take a pic…oopsie!]

Have a simply super Saturday! 🙂


Ricecooker Rice Pudding

This is another in my ‘things you can do with your ricecooker that aren’t plain old boiled rice’ series. And – once again – it’s for Heidi! xo

DD8 and two friends from school go to Scouts and hot rice pudding is one of the things they l-o-v-e to have as a snack before they go – doesn’t matter what the weather is! 😉 In Denmark it’s served with a knob of butter, cinnamon and sugar…

The following quantities makes just enough for 4 little mouths, though I tend to double the recipe…it disappears fast. In Denmark you only add the sugar when serving at the table. You can add it during the cooking process if you prefer. You’ll need:

  • 1/2 cup pudding rice
  • a little bit of water
  • approx 2 pints or 1 liter of milk

Start by putting the rice (no need to wash it) into the ricecooker bowl and covering with a little water. I do this so that the rice doesn’t stick to the bottom of the pot. Switch on and let it bubble for a little bit.

Then it’s time to add in the milk. Don’t pour the whole lot in at the start – just use about two-thirds.

Let the ricecooker work it’s magic for about 30 minutes. You can open the lid and give it a stir from time to time if you’re one of those types that likes to poke things 😉 Add a drop more milk if you like.

When the milk has almost been absorbed you can switch off the ricecooker – it will continue to cook in the pot – yay, we’re saving electricity! In the olden days, you would wrap the rice pudding pot in a blanket and put it in your bed… 😉 Again, you can add a bit more milk – depends on the consistency that you want.

After about another 15/30 minutes my rice pudding looks like this…

For real Danish style rice pudding serve with a good sprinkling of kanel (cinnamon), a teaspoon of sukker (sugar) and en smørklat (a knob of butter). Velbekomme!

Hope you have a simply super Saturday! 🙂


Ricecookers Rock (Around the Croque)

This post is for my sweetie friends Heidi (proud owner of a new ricecooker) and Sassy Jen (for challenging me)! 🙂

I love my ricecooker! Why? Mmm, how many reasons would you like..? Go look at my previous post Scrambled Saturday if you want a run down of what these dinky machines can do to make your life easier… Sassy Jen commented that it was possible to make a grilled cheese sandwich (toastie, as we say in the UK, croque monsieur, as they say in France) in a ricecooker. So I had just had to test that theory, didn’t I? 😉

Switch on your ricecooker, open the lid and make your sandwich while the pot heats up.

Take two slices of bread and pop in your filling (I did a classic ham and cheese). Butter the outside of the sandwich. Place in the ricecooker pot and – important part here – leave the lid open! Unless, of course, you want a soggy sarnie? 😉

Set your (Flylady) timer for 5 minutes and go declutter a kitchen drawer or wipe down one shelf of your fridge… When the 5 minutes is over, flip the sandwich over. Set your timer for another 5 minutes and go clean the next shelf of that fridge! 🙂

When the timer says ‘ding’ it’s luuuuuuunchtime! 🙂 Bon appétit! I have to say that it was delish, right down to the last buttery crumb…

Hope you have a simply (effortless) super Saturday! 🙂


Scrambled Saturday

Now, you all know how much I l.o.v.e my kitchen appliances. You met my new breadmachine yesterday, didn’t you?

Missus Smarty Pants, the style diva, is always talking about Cost Per Wear. Getting your money’s worth out of your clothes. Well today I’m going to show you how to get your money’s worth from your ricecooker.

Of course, you can use it for cooking rice. Basmati rice, jasmine rice, brown rice, brown rice, pearl barley, bulgur wheat, spelt and any other grains you can think of. (My menu plans – every Thursday here on the blog – are my witness.) I’ve even used it for cooking pasta (don’t tell the Italians!!) and boiling potatoes. And if you have a dinky steamer basket, you can steam veggies (maybe some chunked carrots) and fish (salmon fillets) on top of your rice and have an easy meal in 20 minutes flat.

A ricecooker is basically an electric cooking pot (a non-stick one…) with a lid. So you want to start thinking creatively. Here’s DS10’s favourite hot breakfast that he can prepare himself. Røræg (Danish scrambled eggs). Med ketchup. No need for me translate that, right? 😉

To make scrambled eggs (or an omelet) you’ll need:

  • eggs
  • milk
  • salt n’ pepper
  • and a ricecooker, obviously

Crack the eggs straight into the ricecooker pot.

Break the yolks up a bit with a wooden spoon (because the ricecooker pot is non-stick). And then add a spot of milk.

Freshly-ground salt n’ pepper. A dash of herbs, if you’re so inclined.

Clamp down the lid, plug in to the wall. Or kitchen worktop in our case 😉

Use either

  • a) the rapid cook function for scrambled eggs in 5 minutes
  • b) the normal cook function which will take about 15-20 minutes (great if you want to go shower and get dressed or…spend 15 minutes decluttering?)

Stir/break up the egg mixture with a wooden spoon a couple of times whilst cooking, or at least just before you serve.

Or you can be a real lazy bones – don’t stir it at all – and you’re non-efforts will be rewarded with an omelet! 🙂 When making an omelet for lunch, I like to add in some veggies like mushrooms, a handful of fresh spinach or some chopped red pepper. You can fry the veggies in the ricecooker pot in a little olive oil before you add the eggs. Yum! 🙂

Do you now understand why I love my ricecooker so much? Need an extra reason? Hmm, how about easy peasy clean-up thanks to that non-stick bowl?

Yes, I’ll also ‘come clean’… I love my ricecooker so much, I even took it with us on our summer holidays one year. All the way in the car from Denmark to the south of France and back. Oh, la, la… 😉

Hope you have an eggs-tra-special Saturday! 🙂