YMCA Healthy Living Magazine, powered by n4 food and health SPRING 2019 | Page 12
MARNIE NITSCHKE, APD
Marnie is an Accredited Practising Dietitian at www.n4foodandhealth.com.
She also works in clinical nutrition at Epworth Healthcare, and in private practice
at Everyday Nutrition in Glen Iris. www.everydaynutrition.com.au
FIVE THINGS
YOU DIDN’T KNOW
YOU COULD MAKE IN
A RICE COOKER
Dietitian and avid home cook Marnie Nitschke shows us
that rice cookers can make a lot more than just rice!
ost of us have a rice cooker stashed away in the
cupboard. They’re indispensable when it comes to
‘set and forget’, perfectly cooked rice. They save
stovetop space, and their non-stick surface makes for a
quicker, easier clean up. But did you know that even the
simplest models have a myriad of other uses? Here are five
rice cooker dishes you can try at home.
M
Stewed apples
Have you ever ruined a saucepan in the process of stewing
apples? That won’t happen anymore in a rice cooker! Just
peel, core and chop your apples, and place them into the rice
cooker with any flavourings and enough water to cover the
pan (about ¼ cup for 4-6 apples). Replace the lid, wait until it
comes to the boil, then check every 5 minutes, until your
desired consistency is reached. If you leave the lid open,
evaporation will result in less moisture in the final dish – so play
around to suit your preferences.
Porridge
You can give porridge the old ‘set and forget’ treatment too.
This one is great for families where everyone’s up and leaving
at different times because the machine will keep it warm and
ready to serve. You can experiment and adjust to your liking,
but the ratio for cooking rolled oats in a rice cooker is the same
as on the stovetop - 1 cup of oats to 2 cups of water (or a
water and milk mixture if you like your porridge a little creamier).
A NOTE ON COOKING TIMES
Rice cookers stop cooking and click over to ‘warm’ function
when they sense all the moisture has been removed, so
you’ll often need to intervene when cooking steamed and
stewed dishes in your rice cooker. For example, for the
stewed fruit or the fish, you’ll need to stop the cooking
early, when the food reaches your desired texture.
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YMCA HEALTHY LIVING MAGAZINE SPRING 2019
Polenta
Polenta would have to be one of the messiest dishes to
cook on the stovetop (as seasoned polenta cooks will attest
to), and it’s also a really easy way to burn yourself! So this
recipe is one of my favourite new and lesser-known ways to
use a rice cooker.
Add 1 cup of polenta (not the instant variety) to 4 cups of
low salt liquid stock, close the lid, and switch on. Once it
clicks off, add 2 tablespoons of grated, salt-reduced cheese
and stir, for a deliciously creamy polenta, without the usual
arm strain or splatter burns!
Steamed fish
This is a great way to cook fish, without going anywhere near
the oven or stovetop! If you’ve still got your rice cooker
instructions, it might be a good time to refer to their suggested
cooking techniques and times.
Add around 3 cups of water to the pan, place the fish on the
steamer rack with lemon slices, sliced spring onion and a drizzle
of extra virgin olive oil, and cook for around 10-12 minutes.
Frittata
Frittata is another dish you’d never think to try in a rice cooker,
but this is an excellent idea, especially if you’re travelling or
camping and have access to a power supply.
You can use your favourite basic frittata recipe but I use 4-6
beaten eggs, a few tablespoons of cream or evaporated milk, a
few tablespoons of salt-reduced cheese, herbs, spices, and
whatever vegetables I have on hand. I also add a heaped
tablespoon of self-raising flour, for a fluffier, lighter end-product.
Then, simply whisk and combine all ingredients, tip it all into
the rice cooker and activate. You’ll need to check on your
frittata once the cooker clicks off, and you may need to wait
a minute before clicking it back on to continue until the top
is cooked. When it is cooked your frittata will spring back
lightly upon touching it.