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The Best of the Best Rice Cooker Cookbook: 100 No-Fail Recipes for All Kinds of Things That Can Be Made from Start to Finish in Your Rice Cooker
This beautiful book will have you falling in love with your rice cooker as you use it every day for perfect-every-time rice and an incredibly surprising range of other foods.
Rice cookers are ideal for the way we cook today. They are versatile and convenient, with one-button operation and a conveniently small footprint on your kitchen counter—plus, they can be cleaned in a flash when you are done cooking. Rice cookers make foolproof rice and beans, of course; but, as Beth Hensperger shows in this collection of the 100 best recipes from her earlier Ultimate Rice Cooker Cookbook, they cook a whole lot more than you might have thought.
Here are all sorts of grains beyond rice, including quinoa, millet, and couscous, as well as all the popular pulses and legumes. In these pages, you will also find custards, hot cereals, and puddings, which, it turns out, cook up like a dream in the rice cooker. For substantial meals, there are a host of tasty and easy-to-make risottos, pilafs, chilis, stews, and soups, some with meats and some vegetarian.
Unlike the earlier book, this new book has beautiful color photos to inspire you, as you make a heartwarming Sweet Brown Rice with Curry, Carrots, and Raisins; a zippy Fiery Pineapple Rice with Cashews and Cilantro; or a comforting Millet, Squash, and Sweet Pea Pilaf. Never has such a humble and simple-to-use kitchen appliance seemed so powerful and full of promise.
Rice cookers are ideal for the way we cook today. They are versatile and convenient, with one-button operation and a conveniently small footprint on your kitchen counter—plus, they can be cleaned in a flash when you are done cooking. Rice cookers make foolproof rice and beans, of course; but, as Beth Hensperger shows in this collection of the 100 best recipes from her earlier Ultimate Rice Cooker Cookbook, they cook a whole lot more than you might have thought.
Here are all sorts of grains beyond rice, including quinoa, millet, and couscous, as well as all the popular pulses and legumes. In these pages, you will also find custards, hot cereals, and puddings, which, it turns out, cook up like a dream in the rice cooker. For substantial meals, there are a host of tasty and easy-to-make risottos, pilafs, chilis, stews, and soups, some with meats and some vegetarian.
Unlike the earlier book, this new book has beautiful color photos to inspire you, as you make a heartwarming Sweet Brown Rice with Curry, Carrots, and Raisins; a zippy Fiery Pineapple Rice with Cashews and Cilantro; or a comforting Millet, Squash, and Sweet Pea Pilaf. Never has such a humble and simple-to-use kitchen appliance seemed so powerful and full of promise.
176 pages, Paperback
First published March 19, 2019
15 people are currently reading
25 people want to read
About the author
Beth Hensperger
31 books54 followersBeth Hensperger is a passionate professional- and home- baker who is both extremely creative and extraordinarily prolific as an author and developer of quality recipes. Her training included a ten-year apprenticeship as a restaurant and hotel pastry chef as well as having her own custom wedding cake business and attending classes given by some of the top bakers in America. Though restaurant trained, she considers herself more of a dedicated home baker than a chef.
Beth’s writing career began when she was chosen as the Guest Cooking Instructor for the March 1985 issue of Bon Appetit. She is now the author of fifteen cookbooks, many of them best sellers. Her most recent books include: Williams Sonoma Breads (Weldon Owen), Bread For Breakfast (Ten Speed Press), and The Bread Lover's Bread Machine Cookbook (HCP). The Bread Bible (Chronicle Books) is the recipient of The James Beard Foundation Award for Baking in 2000. Beth's Basic Bread Book (Chronicle Books), a sequential text for the beginning home baker, published in the Fall of 1996, was chosen as one of the best baking books of the year by People Magazine. She has been nominated twice for the IACP Julia Child Cookbook Awards. Her books are all represented at the prestigious Culinary Collection of the Schlesinger Library at Radcliffe College in Cambridge, Massachusetts.
When she isn't up to her elbows in flour, Beth is a monthly food columnist with the San Jose Mercury News "Baking By the Seasons". She is a regular contributor to Cooking Pleasures, Food & Wine, Shape Magazine, Bon Appétit, Veggie Life, and Pastry Art and Design Magazines.
Beth’s writing career began when she was chosen as the Guest Cooking Instructor for the March 1985 issue of Bon Appetit. She is now the author of fifteen cookbooks, many of them best sellers. Her most recent books include: Williams Sonoma Breads (Weldon Owen), Bread For Breakfast (Ten Speed Press), and The Bread Lover's Bread Machine Cookbook (HCP). The Bread Bible (Chronicle Books) is the recipient of The James Beard Foundation Award for Baking in 2000. Beth's Basic Bread Book (Chronicle Books), a sequential text for the beginning home baker, published in the Fall of 1996, was chosen as one of the best baking books of the year by People Magazine. She has been nominated twice for the IACP Julia Child Cookbook Awards. Her books are all represented at the prestigious Culinary Collection of the Schlesinger Library at Radcliffe College in Cambridge, Massachusetts.
When she isn't up to her elbows in flour, Beth is a monthly food columnist with the San Jose Mercury News "Baking By the Seasons". She is a regular contributor to Cooking Pleasures, Food & Wine, Shape Magazine, Bon Appétit, Veggie Life, and Pastry Art and Design Magazines.
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Displaying 1 - 25 of 25 reviews
March 9, 2019
I’ve had a rice cooker for a few years but I have never used it for anything other than cooking rice. This book has a lot of ideas for things that I can cook in addition to plain white and brown rice. A lot of the recipes appealed to me and it would be nice to get more use out of my rice cooker. The book starts with descriptions of the types of rice cookers, how they differ and basic tips for their use. Some of the recipes can be made using only one type and/or size of cooker. Another chapter describes the various types of rice. Most of the recipes are meatless. The photos in the book are beautiful, but very few of the dishes are accompanied by photos.
The recipes are organized under the following headings:
Simple Rices and Small Meals. Including Lemon Rice, Saffron Rice, Brown Rice with Miso, Baby Artichokes and Arborio Rice and One-Pot Rice and Lentils, Indian Style.
Pilafs. Including Thai Curried Rice, Arroz Verde, Rice Cooker Paella (there is also a vegetarian version) and Arroz con Pollo.
Risottos. Including Asparagus and Mushroom Risotto and Italian Sausage Risotto. These are nice because they avoid all the usual stirring.
Sushi. These are definitely the longest and most complicated recipes.
Whole-Grain Cooking. Including Zucchini Couscous, Farro with Shitakes and Wild Rice with Fennel and Dried Cranberries.
Polenta, Grits and Hominy. Including Italian Polenta and Shrimp and Grits.
Hot Cereals. Including oatmeal and rice pudding (more variations of this appear later in the book).
Beans, Legumes and Vegetables. Including Hummus, Cauliflower with a Purée of Peas and Spiced Yams with Ginger and Pears.
Whole Meal Steaming. Including Steamed Chicken Breast on Wild Rice with Gingered Tomato Relish.
Puddings, Custards and Fruit Desserts. Including tapioca pudding, poached fruits and chocolate and lemon custards.
I received a free copy of this book from the publisher.
The recipes are organized under the following headings:
Simple Rices and Small Meals. Including Lemon Rice, Saffron Rice, Brown Rice with Miso, Baby Artichokes and Arborio Rice and One-Pot Rice and Lentils, Indian Style.
Pilafs. Including Thai Curried Rice, Arroz Verde, Rice Cooker Paella (there is also a vegetarian version) and Arroz con Pollo.
Risottos. Including Asparagus and Mushroom Risotto and Italian Sausage Risotto. These are nice because they avoid all the usual stirring.
Sushi. These are definitely the longest and most complicated recipes.
Whole-Grain Cooking. Including Zucchini Couscous, Farro with Shitakes and Wild Rice with Fennel and Dried Cranberries.
Polenta, Grits and Hominy. Including Italian Polenta and Shrimp and Grits.
Hot Cereals. Including oatmeal and rice pudding (more variations of this appear later in the book).
Beans, Legumes and Vegetables. Including Hummus, Cauliflower with a Purée of Peas and Spiced Yams with Ginger and Pears.
Whole Meal Steaming. Including Steamed Chicken Breast on Wild Rice with Gingered Tomato Relish.
Puddings, Custards and Fruit Desserts. Including tapioca pudding, poached fruits and chocolate and lemon custards.
I received a free copy of this book from the publisher.
September 7, 2019
Thank you Quarto Publishing for an e-galley of The Best of the Best Rice Cooker Cookbook.
I never considered ever using my rice cooker for anything but rice. The recipes in this book are foolproof and will save me lots of time. I love that the authors took the time at the start of the book to explain how rice cookers work and what the difference is between the two different types. It really makes me feel safe in the knowledge of what is going on inside the machine so I can trust a meal inside of it without timers or monitoring.
Plenty of good ideas and would be perfect for new cooks or college students with limited choices.
I never considered ever using my rice cooker for anything but rice. The recipes in this book are foolproof and will save me lots of time. I love that the authors took the time at the start of the book to explain how rice cookers work and what the difference is between the two different types. It really makes me feel safe in the knowledge of what is going on inside the machine so I can trust a meal inside of it without timers or monitoring.
Plenty of good ideas and would be perfect for new cooks or college students with limited choices.
February 28, 2019
There was a lot of information about ALL the different kinds of rice. I actually skimmed that. Looking at the recipes, personally there weren't many to appeal to me, but it was interesting to see what was available. The cookbook was very easy to use.
March 9, 2019
I received this book from the publisher via Netgalley.
I've owned and loved a Zojirushi rice cooker for years and rely on it almost weekly to make batches of sushi or brown rice, and I've made quinoa in it, too. I've heard rice cookers are capable of doing more, but wasn't sure how. This book outlines innovative new recipes in good detail, with some caveats: all cookers are different, and the book recommends manufacturer guidelines and tools (like the special rice measuring cup) be relied on foremost. I have never used the porridge setting on my cooker, and I was surprised to find that it can even make grits and beans. I'm very curious to try things like saffron risotto and forbidden rice in my cooker now, too.
The major fault I found in the book was that it lacked adequate pictures. Sure, photographs of plain white rice may not add a lot, but some how-to illustrations would be useful at points. There are more photographs near the end of the book as more elaborate recipes are presented, but it still didn't feel like quite enough.
I look forward to using this book to experiment with my cooker in the coming months.
I've owned and loved a Zojirushi rice cooker for years and rely on it almost weekly to make batches of sushi or brown rice, and I've made quinoa in it, too. I've heard rice cookers are capable of doing more, but wasn't sure how. This book outlines innovative new recipes in good detail, with some caveats: all cookers are different, and the book recommends manufacturer guidelines and tools (like the special rice measuring cup) be relied on foremost. I have never used the porridge setting on my cooker, and I was surprised to find that it can even make grits and beans. I'm very curious to try things like saffron risotto and forbidden rice in my cooker now, too.
The major fault I found in the book was that it lacked adequate pictures. Sure, photographs of plain white rice may not add a lot, but some how-to illustrations would be useful at points. There are more photographs near the end of the book as more elaborate recipes are presented, but it still didn't feel like quite enough.
I look forward to using this book to experiment with my cooker in the coming months.
March 8, 2019
I had never thought of making anything but rice in a rice cooker before, but this book makes it so easy to create full meals with one tool and I think it is the greatest thing, especially for small spaces. The recipes are easy to follow and delicious, the book includes recipes from basic rice, risottos, pilafs to vegetables with sauces, desserts, and complete meals. They include information on all different kinds of rice too, which is a nice addition. Would highly recommend.
I voluntarily read and received a free ARC copy of this title through NetGalley in exchange for a review. All thoughts and opinions are my own.
I voluntarily read and received a free ARC copy of this title through NetGalley in exchange for a review. All thoughts and opinions are my own.
March 8, 2019
I have had a rice cooker for years but never used it for anything other that rice.....well, that is about to change!
Informative book giving me lots of ideas for using this machine. Can't wait to get started.
Informative book giving me lots of ideas for using this machine. Can't wait to get started.
May 9, 2019
I was hoping for a little more from this book, specifically some recipes for dishes I could make in my rice cooker like how to make my own wild rice mix in the rice cooker or rice casseroles, along with foods besides rice that I could make and just basic easy-to-look-up charts and recipes for things like brown rice, millet, sorghum, etc. There are some of those types of recipes (like black beans) but not most of the ones I was looking for and I generally found that it seemed easier to do those the way I already am, like with my Instant Pot or on the stove. In some cases, it seems like the rice cooker is used as a bit of a stretch, like cook this in the rice cooker for one cycle and then check it and then add some more water and try it for another cycle, when it just makes sense to do it on the stove or in a slow cooker or Instant Pot. If you only own a rice cooker and not any of those other appliances, then this would be a fantastic book to use it.
The book gives excellent information on how rice cookers work, what the different kinds are, and what all the different types of rice are (seriously, there's 35 pages on how rice cookers work and how to cook various plain rice varieties). In a way, it was almost too much for me. There's just an overwhelming amount of information and it makes rice cooker cooking seem harder than I ever thought it was. Our 16 y/o son usually makes rice in our rice cooker about every other day so we have cooked rice for meals at the time and to use later. He just rinses it, adds water, pushes the button down and lets it go (I add a dash of salt or seasoning and some oil but am almost that cavalier myself). This book says he should be soaking it for an hour first and using this or that precise measurement, let it cook and then sit 15-20 minutes, stir, recover, etc. It also says that leftover rice is practically inedible but you can carefully reheat it a certain way in the rice cooker one time if you must. I use leftover rice all the time for fried rice, casseroles, soups, etc. and find it works great.
The book also provides a variety of recipes, although they didn't do a lot for me. Many were pretty basic (the impressive sounding Riz au Beurre is just white rice, butter, salt, pepper and soy sauce) and others seemed like they were trying too hard. Mexican rice and beans is such a classic staple but do we really need to add ingredients like capers? There is a chapter on puddings, custards and fruit desserts, but these can only be cooked in rice cookers with a porridge cycle.
Some color photos are given, but most recipes do not have photos. There is also lots of use of animal products, so vegans and vegetarians will need to substitute heavily. Almost all of the recipes are well suited for gluten free folks.
In all, it's a good read and provides lots of great information about rice cookers. If you have a Fuzzy Logic machine and are looking for ways to justify your purchase, this is likely to be a fun read. It will also be very helpful for folks who want to learn a lot more about types of rices and how to use their rice cooker for more than white rice.
My rating system:
1 = disliked it
2 = it was okay
3 = liked it
4 = really liked it
5 = love it, plan to purchase or would buy it again if it was lost
I read a temporary digital ARC of the book for the purpose of review.
The book gives excellent information on how rice cookers work, what the different kinds are, and what all the different types of rice are (seriously, there's 35 pages on how rice cookers work and how to cook various plain rice varieties). In a way, it was almost too much for me. There's just an overwhelming amount of information and it makes rice cooker cooking seem harder than I ever thought it was. Our 16 y/o son usually makes rice in our rice cooker about every other day so we have cooked rice for meals at the time and to use later. He just rinses it, adds water, pushes the button down and lets it go (I add a dash of salt or seasoning and some oil but am almost that cavalier myself). This book says he should be soaking it for an hour first and using this or that precise measurement, let it cook and then sit 15-20 minutes, stir, recover, etc. It also says that leftover rice is practically inedible but you can carefully reheat it a certain way in the rice cooker one time if you must. I use leftover rice all the time for fried rice, casseroles, soups, etc. and find it works great.
The book also provides a variety of recipes, although they didn't do a lot for me. Many were pretty basic (the impressive sounding Riz au Beurre is just white rice, butter, salt, pepper and soy sauce) and others seemed like they were trying too hard. Mexican rice and beans is such a classic staple but do we really need to add ingredients like capers? There is a chapter on puddings, custards and fruit desserts, but these can only be cooked in rice cookers with a porridge cycle.
Some color photos are given, but most recipes do not have photos. There is also lots of use of animal products, so vegans and vegetarians will need to substitute heavily. Almost all of the recipes are well suited for gluten free folks.
In all, it's a good read and provides lots of great information about rice cookers. If you have a Fuzzy Logic machine and are looking for ways to justify your purchase, this is likely to be a fun read. It will also be very helpful for folks who want to learn a lot more about types of rices and how to use their rice cooker for more than white rice.
My rating system:
1 = disliked it
2 = it was okay
3 = liked it
4 = really liked it
5 = love it, plan to purchase or would buy it again if it was lost
I read a temporary digital ARC of the book for the purpose of review.
March 19, 2019
Originally published on my blog: Nonstop Reader.
The Best of the Best Rice Cooker Cookbook is a tutorial guide for different types of rice cookers along with a selection of recipes for getting the most out of one's own rice cooker at home. Released 19th March 2019 by Quarto on their Harvard Common Press imprint, it's 176 pages and available in ebook and paperback formats. This book is a re-formatting and updating of the earlier volumes by the same authors. This volume contains 100 curated recipes from the earlier works along with new photography and updated content.
Author Beth Hensperger has decades of experience cooking and writing about cooking and it shows. This is a very well organized book with a good introduction of the various machines as well as a truly thorough treatment of different rices, methods of soaking and cooking, rinsing or not rinsing and other background info. In fact the introductory chapter represents about 30% of the page content.
The following chapters include a selection of pilafs, risottos, rice based dishes (of course), polentas, cereals, legumes, steamed dishes, and some desserts.
Many of the ingredients are seasonal, there's some emphasis on locally sourced produce and additions to the rices and grains, but I had no trouble sourcing ingredients for my test recipes.
All three of our tested recipes were delicious and we will be working our way through the cookbook in future.
Baby artichokes and Arborio rice (p. 64) was a hearty side dish. Served with roast chicken and crusty bread, it made a nice simple meal. The texture was very creamy and the tanginess of the grated Parmesan was a good counterpoint. Would make a lovely brunch buffet dish.
Arroz con pollo (p. 85) was probably not a good choice for me for a truly objective trial. I am a complete sucker for southwestern/Mexican recipes which pair chicken and lime. This one was lovely, with a mellow spiciness counterpoint. Next time, however I will try to add more lime, since we could smell a distinct lime note which seemed to be very subtle in the taste. Also beware of the cilantro if your family hates the taste (mine don't mind it, happily).
Butternut squash risotto (p. 89) is a lacto-vegetarian friendly dish which also has a very subtle lime counterpoint. My family called it 'comfort' food and it is.. very warm and filling.
Three good recipes. The ingredients were mostly on hand already (I used frozen artichoke hearts).
Four stars
Disclosure: I received an ARC at no cost from the author/publisher for review purposes
The Best of the Best Rice Cooker Cookbook is a tutorial guide for different types of rice cookers along with a selection of recipes for getting the most out of one's own rice cooker at home. Released 19th March 2019 by Quarto on their Harvard Common Press imprint, it's 176 pages and available in ebook and paperback formats. This book is a re-formatting and updating of the earlier volumes by the same authors. This volume contains 100 curated recipes from the earlier works along with new photography and updated content.
Author Beth Hensperger has decades of experience cooking and writing about cooking and it shows. This is a very well organized book with a good introduction of the various machines as well as a truly thorough treatment of different rices, methods of soaking and cooking, rinsing or not rinsing and other background info. In fact the introductory chapter represents about 30% of the page content.
The following chapters include a selection of pilafs, risottos, rice based dishes (of course), polentas, cereals, legumes, steamed dishes, and some desserts.
Many of the ingredients are seasonal, there's some emphasis on locally sourced produce and additions to the rices and grains, but I had no trouble sourcing ingredients for my test recipes.
All three of our tested recipes were delicious and we will be working our way through the cookbook in future.
Baby artichokes and Arborio rice (p. 64) was a hearty side dish. Served with roast chicken and crusty bread, it made a nice simple meal. The texture was very creamy and the tanginess of the grated Parmesan was a good counterpoint. Would make a lovely brunch buffet dish.
Arroz con pollo (p. 85) was probably not a good choice for me for a truly objective trial. I am a complete sucker for southwestern/Mexican recipes which pair chicken and lime. This one was lovely, with a mellow spiciness counterpoint. Next time, however I will try to add more lime, since we could smell a distinct lime note which seemed to be very subtle in the taste. Also beware of the cilantro if your family hates the taste (mine don't mind it, happily).
Butternut squash risotto (p. 89) is a lacto-vegetarian friendly dish which also has a very subtle lime counterpoint. My family called it 'comfort' food and it is.. very warm and filling.
Three good recipes. The ingredients were mostly on hand already (I used frozen artichoke hearts).
Four stars
Disclosure: I received an ARC at no cost from the author/publisher for review purposes
March 30, 2019
Great explanations and many appealing recipes. I was really excited to see this book, having already bought a new rice cooker. I found this book inspiring with it's presentation of easy recipes, as well as great explanation of different types of rice cookers and grains. I would have preferred a few more photos, and a few more classic recipe adaptations for the rice cooker, but overall I'm pretty impressed. I'm looking forward to trying out some recipes asap.
March 18, 2019
This book would be best read prior to purchasing a rice cooker. Why? Because Ms. Hensperger walks the reader through what different ones can offer, the pros and cons of each one, and then 100 recipes (as promised by the title) that use this often sidelines appliance. I have been the proud owner of a really basic Black & Decker steamer for a really long time. I am happy to say that I have stepped beyond cooking just rice with it to also steam vegetables. I know that my owner's manual has other recipes, but I have paper clipped the rice and veggie pages and that's as far as I have gone. Ms. Hensperger expands my options with recipes for side dishes, main courses etc, that can all be prepared in my rice cooker. There are also some recipes for full meals that can be prepared, but not in my basic unit. In a time where everyone is head over heels with their pressure cookers, the rice cooker is overlooked and Ms. Hensperger demonstrates why we are all missing out.
Thanks to NetGalley and Quatro Publishing Group for a copy of this book in exchange for an honest review.
Thanks to NetGalley and Quatro Publishing Group for a copy of this book in exchange for an honest review.
March 4, 2019
If you think your rice cooker is limited to making a perfect pot of rice, then you need this book.
I was a vaguely aware that my wonderful Zojirushi rice cooker could be used for other grains, but hadn't yet ventured into experimentation. I took this opportunity to try my hand at using it to cook couscous, quinoa, and garbanzo beans, and then I took it a bit further and tried it for some heartier meals. There is so much more you can do with your rice cooker! A lot of the recipes would work well in an electric pressure cooker, too, with some modification.
I thought the pictures were lovely and the recipes easy to follow. If you're short on time or a meal prepper, I think you'd find a lot of valuable resource in this cookbook.
Thank you Netgalley, Harvard Common Press, and Beth Hensperger for allowing me an advance copy in exchange for this honest review.
I was a vaguely aware that my wonderful Zojirushi rice cooker could be used for other grains, but hadn't yet ventured into experimentation. I took this opportunity to try my hand at using it to cook couscous, quinoa, and garbanzo beans, and then I took it a bit further and tried it for some heartier meals. There is so much more you can do with your rice cooker! A lot of the recipes would work well in an electric pressure cooker, too, with some modification.
I thought the pictures were lovely and the recipes easy to follow. If you're short on time or a meal prepper, I think you'd find a lot of valuable resource in this cookbook.
Thank you Netgalley, Harvard Common Press, and Beth Hensperger for allowing me an advance copy in exchange for this honest review.
March 9, 2019
I’ve owned Rice Cookers for years and if you’re like me you’ve always wondered how to cook various kinds of rice. Well look no further, your search is over! This cookbook is a goldmine of tips on preparing numerous rice types I didn’t know existed.
August 29, 2023
One to come back to if wanting to use your rice cooker for more. of course I just have the simple on/off rice cooker and no steamer trays so not all of these would work but a great idea for getting the most out of this kitchen appliance.
September 16, 2019
Good & bad
April 22, 2019
Harvard Common Press and NetGalley provided me with an electronic copy of The Best of the Best Rice Cooker Cookbook: 100 No-Fail Recipes for All Kinds of Things That Can Be Made from Start to Finish in Your Rice Cooker. I was under no obligation to review this book and my opinion is freely given.
This cookbook was compiled from the author's previous works, The Ultimate Rice Cooker Cookbook and its expanded edition, but was updated with new photographs and a new design format. Readers who only use this appliance to make rice will have their eyes opened to some new possibilities. I do wish that there were more varied recipes, as many of the pages are taken up with how to cook different grains plainly and simply.
Rice cookers can be used for more than just rice and are often used daily in cultures outside of the United States. This cookbook includes information on how to buy the appropriate rice cooker for your personal needs and also describes how to get the most out of your appliance.
The first section is devoted to explaining the different types of rice, from the classic American long-grain White to Black rice. There are useful charts detailing how much rice to make for your number of people, a handy reference that I would refer to time and time again. The most useful tip in this section is regarding the reheating of leftover rice in the rice cooker, a trick that took me by surprise.
The remaining sections are: Simple Rices and Small Meals; Pilaf; Risottos; Sushi; Whole Grain Cooking; Polenta, Grits, and Hominy; Hot Cereals; Beans, Legumes, and Vegetables; Whole-Meal Steaming; and Puddings, Custards, and Fruit Desserts. There are some outstanding recipes in many of these categories, including the classic Spanish dish Arroz con Pollo, Asparagus and Mushroom Risotto. Israeli Couscous with Orange, Shrimp and Grits, Maple-Cinnamon Rice Pudding, Spaghetti Squash Alfredo, Salmon Steaks with Pineapple Salsa, and Tres Leches Rice Pudding.
Main dish recipes are few and far between, which was a disappointment to me. I was hoping to find more ways of using my rice cooker for a one pot meal. Overall, the author does a good job of showing off the many attributes of the appliance. I look forward to using this cookbook for many years to come and I recommend it to readers who desire to learn more about rice cookers.
This cookbook was compiled from the author's previous works, The Ultimate Rice Cooker Cookbook and its expanded edition, but was updated with new photographs and a new design format. Readers who only use this appliance to make rice will have their eyes opened to some new possibilities. I do wish that there were more varied recipes, as many of the pages are taken up with how to cook different grains plainly and simply.
Rice cookers can be used for more than just rice and are often used daily in cultures outside of the United States. This cookbook includes information on how to buy the appropriate rice cooker for your personal needs and also describes how to get the most out of your appliance.
The first section is devoted to explaining the different types of rice, from the classic American long-grain White to Black rice. There are useful charts detailing how much rice to make for your number of people, a handy reference that I would refer to time and time again. The most useful tip in this section is regarding the reheating of leftover rice in the rice cooker, a trick that took me by surprise.
The remaining sections are: Simple Rices and Small Meals; Pilaf; Risottos; Sushi; Whole Grain Cooking; Polenta, Grits, and Hominy; Hot Cereals; Beans, Legumes, and Vegetables; Whole-Meal Steaming; and Puddings, Custards, and Fruit Desserts. There are some outstanding recipes in many of these categories, including the classic Spanish dish Arroz con Pollo, Asparagus and Mushroom Risotto. Israeli Couscous with Orange, Shrimp and Grits, Maple-Cinnamon Rice Pudding, Spaghetti Squash Alfredo, Salmon Steaks with Pineapple Salsa, and Tres Leches Rice Pudding.
Main dish recipes are few and far between, which was a disappointment to me. I was hoping to find more ways of using my rice cooker for a one pot meal. Overall, the author does a good job of showing off the many attributes of the appliance. I look forward to using this cookbook for many years to come and I recommend it to readers who desire to learn more about rice cookers.
October 21, 2019
A fantastic book which highlights the versatility of a rice cooker. Capable of so much more than just plain old rice, this book has made me realise that my humble rice cooker has been underachieving, things are certainly about to change after reading this.
The recipes here are interesting and easy, the deserts section was particularly impressive. Being a slave to my sweet tooth, I have already written a shopping list for a few recipes I want to try this week.
Thank you to Quarto Publishing and Netgalley for advance copy of this book in return for an unbiased review.
The recipes here are interesting and easy, the deserts section was particularly impressive. Being a slave to my sweet tooth, I have already written a shopping list for a few recipes I want to try this week.
Thank you to Quarto Publishing and Netgalley for advance copy of this book in return for an unbiased review.
April 9, 2019
A fantastic book which highlights the versatility of a rice cooker. Capable of so much more than just plain old rice, this book has made me realise that my humble rice cooker has been underachieving, things are certainly about to change after reading this.
The recipes here are interesting and easy, the deserts section was particularly impressive. Being a slave to my sweet tooth, I have already written a shopping list for a few recipes I want to try this week.
Thank you to Quarto Publishing and Netgalley for advance copy of this book in return for an unbiased review.
The recipes here are interesting and easy, the deserts section was particularly impressive. Being a slave to my sweet tooth, I have already written a shopping list for a few recipes I want to try this week.
Thank you to Quarto Publishing and Netgalley for advance copy of this book in return for an unbiased review.
June 7, 2019
Not many pictures, a lot of information on the different rice types that this book uses in their recipes.
Most of the recipes sound really yummy and seem to be easy to follow.
I received this ebook copy from the publisher and NetGalley for an honest review.
Most of the recipes sound really yummy and seem to be easy to follow.
I received this ebook copy from the publisher and NetGalley for an honest review.
March 11, 2019
A rice cooker is so handy have on hand even in a small kitchen. It's certainly worth giving up a square foot of cabinet or counter space this tool. This collection of recipes shows just how versatile this simple appliance can be. Sure, there are plenty of rice dishes here, but the recipes cover much more than just rice, including desserts.
Thank you to Quarto Publishing Group – Harvard Common Press and Netgalley for the ARC in exchange for my honest review.
Thank you to Quarto Publishing Group – Harvard Common Press and Netgalley for the ARC in exchange for my honest review.
March 13, 2019
I'm a natural cynic, so I wasn't sure Hensperger could live up to her claim about best of best. But, from my small sample of four rice cooker cookbooks, she does. This is a great source on using the rice cooker for a variety of dishes (mostly, maybe all, rice based.) The best part is that she goes through using the cooker for the dizzying variety of rices that exist. Good book.
Thanks NetGalley for the ARC in exchange for an honest review.
Thanks NetGalley for the ARC in exchange for an honest review.
March 14, 2019
This is a fab wee cookbook using the humble rice cooker. It gives a variety of ideas of how to spice up rice and is full of a wide array of different types of rice. It also has breakfasts and desserts which can made in the rice cooker as well. Proper versatility in a book.
March 17, 2019
My mother and grandmother never used a rice cooker so I was not familiar with the appliance or it's versatility. Traveling with my husband as active duty military, the Asian and Pacific Islander people we served and lived next door to taught me how to correctly cook rice and many, many more great meals in a rice cooker. They assured me that no kitchen should ever be without one and I learned to agree. This cookbook has given me so many more ways to use my cooker and different ways to cook some of the more conventional foods that I had not considered. Adding a rice cooker to your kitchen arsenal will help you give your family quick, nutritious meals, and isn't that what we wanted in the first place? Add the cooker and this well written and illustrated cookbook and you have a win, win.
March 24, 2019
Easy to follow recipes that actually turn out as good as they look. I found myself utilizing this book more than once when planning menus for the week.
April 6, 2019
I am reviewing this book for Beth Hensperger, Quarto Publishing and NetGalley who gave me a copy of their book for an honest review.
Not enough photos for me. I like to see everything I am cooking. I didn't realise so much could be done in the rice cooker though and mine is currently out of its box and on the side to use later this evening. I didn't see any recipes which I wouldn't try, which means they aren't too difficult to follow!
Not enough photos for me. I like to see everything I am cooking. I didn't realise so much could be done in the rice cooker though and mine is currently out of its box and on the side to use later this evening. I didn't see any recipes which I wouldn't try, which means they aren't too difficult to follow!
April 8, 2019
The Best of the Best Rice Cooker Cookbook: 100 No-Fail Recipes for All Kinds of Things, That Can Be Made from Start to Finish in Your Rice Cooker by Beth Hensperger, and a great addition to my cookbooks. I have had a rice maker for a couple of years, but I have only made rice in it, so I was excited to read this book. I have tried several recipes, and they turned out great. This book explains all about the different grains that can be cooked in a rice maker, and recipes you can make. I will be using my rice maker for a lot of things now. I recommend this cookbook to all Rice lovers, you will enjoy it.
I reviewed a digital arc provided by NetGalley and the publisher. Thank you.
I reviewed a digital arc provided by NetGalley and the publisher. Thank you.
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