The Ultimate Rice Cooker Cookbook Part 5

2. Set the rice cooker for the Quick Cook or regular cycle. Place the b.u.t.ter in the rice bowl. When melted, add the rice. Cook, stirring a few times, until all the grains are evenly coated, just ever-so-slightly golden, and hot, 10 to 15 minutes. Add the water and salt; stir just to combine. Close the cover and reset for the regular cycle or let the regular 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 pilaf will hold on Keep Warm for 2 to 3 hours. Serve hot.

brown rice pilaf Be sure to use long-grain brown rice in this recipe. We like to use organic, if possible, as the bran layers of brown rice can store the residue of any pesticides used in the growing. Keep your brown rice in the refrigerator, especially in the summer, as the good, nutritious oils can go rancid. We love to concoct the bouquet garni, especially nice if you have a small garden. If you don't, when you buy fresh herbs, air-dry some of the sprigs on a paper towel for a few days on the kitchen counter for later use in your herb bundles. The herbs and the olive oil cut the inherent sweetness of the rice perfectly.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regular/BrownRiceYIELD: Serves 42 tablespoons extra virgin olive oil1 cup long-grain brown rice2 cups water teaspoon saltBOUQUET GARNIFew sprigs fresh parsley1 bay leafFew celery leaves1 sprig fresh thyme, savory, marjoram, or rosemary 1. Set the rice cooker for the Quick Cook or regular/Brown Rice cycle. Place the olive oil in the rice bowl. When hot, add the rice. Cook, stirring a few times, until all the grains are evenly coated and hot, about 10 minutes.

2. While the rice is cooking, a.s.semble the bouquet garni. Tie the herbs into a bundle using a piece of chive or kitchen twine. Place the bouquet garni on top of the rice. Add the water and salt; stir just to combine. Close the cover and reset for the regular/Brown Rice cycle or let the regular/ Brown Rice cycle complete.

3. When the machine switches to the Keep Warm cycle, remove the bouquet garni and discard it. Close the cover and let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This pilaf will hold on Keep Warm for up to 2 hours. Serve hot.

riz au parmesan Whenever we have plain rice and want to make it special, out comes the Parmesan cheese. Parmesan is a very hard cow's milk cheese, so it needs to be finely grated or shredded to eat. Good domestic Parmesan is made in the United States and is an acceptable subst.i.tute for the more complex flavored, and more expensive, imported Parmigiano-Reggiano. Palate dictates here. Beth likes to stir in some shredded mozzarella cheese at the end as well.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 3 to 4 3 tablespoons unsalted b.u.t.ter 3 tablespoons unsalted b.u.t.ter cup finely chopped onion teaspoon minced garlic1 cup long-grain white rice1 cups chicken stock SaltFreshly ground black pepper3 tablespoons freshly grated Parmesan or Asiago cheese 1. Set the rice cooker for the Quick Cook or regular cycle. Place 2 tablespoons of the b.u.t.ter in the rice bowl. When melted, add the onion and garlic. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and cook, stirring a few times, until all the grains are evenly coated and hot, about 10 minutes. Add the stock and salt and pepper to taste; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

2. 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 pilaf will hold on Keep Warm for up to 1 hour.

3. When ready to serve, stir in the remaining 1 tablespoon b.u.t.ter and the cheese. Serve immediately.

indian yellow rice Turmeric is a rhizome, like ginger, and is grown in tropical areas, including India, the Philippines, Indonesia, and Taiwan. No surprise, it is used for its pungent flavor and dark yellow color in the cuisines of those regions. It is essential to some Indian spice blends, but is able to stand on its own in this simple aromatic rice that is perfect served with stir-fried vegetables.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 6 to 81 tablespoon olive oil2 tablespoons unsalted b.u.t.ter2 cups white basmati rice2 teaspoons turmeric2 cups chicken stock teaspoon salt 1. Set the rice cooker for the Quick Cook or regular cycle. Place the oil and b.u.t.ter in the rice bowl. When melted, add the rice and turmeric. Cook, stirring a few times, until the rice is shiny and hot, about 10 minutes. Add the stock and salt; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff with a wooden or plastic rice paddle or wooden spoon. This pilaf will hold on Keep Warm for 1 to 2 hours. Serve hot.

orange rice pilaf For the holidays, orange rice pilaf is good with roast turkey, capon, partridge, duck, or goose. The orange flavor ends up being quite subtle. Since citrus tends to harden the rice grain during cooking, it is best to keep the proportions small so that the dish cooks properly.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 41 tablespoon olive oil2 tablespoons unsalted b.u.t.ter or rendered duck fat2 tablespoons minced shallots cup minced celery, with some leaves1 cup long-grain white rice1 cups chicken stock cup orange juice teaspoon saltPinch of dried thymeGrated zest of 1 orange 1. Set the rice cooker for the Quick Cook or regular cycle. Place the oil and b.u.t.ter in the rice bowl. When melted, add the shallots and celery. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and cook, stirring a few times, until all the grains are evenly coated and hot, about 10 minutes. Add the stock, orange juice, salt, thyme, and zest; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

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

vintner's rice Vintner's rice, boros rizs boros rizs, is a variation on a Hungarian recipe for pilaf from food entrepreneur George Lang. Rice pilaf was another food, like coffee and langos langos flatbread, left over from the Turkish military occupation. It has the addition of some dry white wine, such as a Chardonnay or Chablis, along with the broth. flatbread, left over from the Turkish military occupation. It has the addition of some dry white wine, such as a Chardonnay or Chablis, along with the broth.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 3 to 42 tablespoons unsalted b.u.t.ter1 small white onion, coa.r.s.ely gratedDash of ground white pepper1 cup long-grain white rice3 thin lemon slices bay leaf1 cups chicken stock cup dry white wine teaspoon salt 1. Set the rice cooker for the Quick Cook or regular cycle. Place the b.u.t.ter in the rice bowl. When melted, add the onion and cook, stirring a few times, until softened, about 2 minutes. Sprinkle with the pepper. Add the rice and cook, stirring a few times, until all the grains are evenly coated and hot, about 10 minutes. Place the lemon slices and bay leaf on top of the rice. Add the stock, wine, and salt; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff with a wooden or plastic rice paddle or wooden spoon. Remove the bay leaf. This pilaf will hold on Keep Warm for up to 1 hour. Serve hot.

tomato-rice pilaf It is a long-forgotten food fact that the culinary artist Escoffier, the king of chefs and the chef of kings, invented the canned tomato in 1895 while he worked at his London Savoy restaurant kitchen. Tomato pilaf made with canned tomatoes, called riz et tomate riz et tomate in France, is good with roast beef and veal. It is similar to a favorite dish made in the Greek Peloponnesus, in France, is good with roast beef and veal. It is similar to a favorite dish made in the Greek Peloponnesus, spanakorizo spanakorizo, where it can have fresh spinach or sauteed leeks added in and cooked lightly with the rice. If you like pilaf with a bit more zing, add a few shots of your favorite south-of-the-border hot sauce or Tabasco sauce with the cooking broth. Serve topped with cold sour cream and minced fresh chives, or crumbled feta or goat cheese.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 63 tablespoons unsalted b.u.t.ter2 cups long-grain white rice2 cups or one 14-ounce can chopped tomatoes, with their juices1 cups chicken stock or water teaspoon salt 1. Set the rice cooker for the Quick Cook or regular cycle. Place the b.u.t.ter in the rice Add the tomatoes, stock, and salt; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff with a wooden or plastic rice paddle or wooden spoon. This pilaf will hold on Keep Warm for 1 to 2 hours. Serve hot.

rice pilaf with fresh peas Rice has a natural affinity for peas. Food writer Bert Greene once remarked that fresh peas in the pod will eventually be as rare and as expensive as truffles. With due respect, this wonderful recipe should be made exclusively when fresh peas. .h.i.t the market; frozen peas just will not taste the same. This recipe is made with two different rices, to give the pilaf a firmer texture than if it was made with all medium-grain rice, which is stickier.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 3 to 41 tablespoon unsalted b.u.t.ter1 tablespoon minced shallots2 tablespoons minced celery1 cups chicken stock1 cup fresh peas teaspoon salt cup long-grain white rice cup Italian Arborio or California medium-grain rice 1. Set the rice cooker for the Quick Cook or regular cycle. Place the b.u.t.ter in the rice bowl. When melted, add the shallots and celery. Cook, stirring a few times, until softened, about 2 minutes. Add the stock, peas, salt, and rices; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

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

carrot basmati pilaf The distinctly orange root of the carrot has been a common ingredient in both Eastern and Western kitchens for centuries. It has been a cultivated vegetable for 2,000 years. This Indian-style rice is slightly sweet and ends up looking like it is studded with vibrant jewels, with the bits of carrot strewn throughout. Serve with simple roasted meats.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 41 tablespoons unsalted b.u.t.ter or ghee (clarified b.u.t.ter;)3 tablespoons minced shallots1 cup white basmati rice2 to 3 carrots, cut into thin strips or very coa.r.s.ely grated1 cups chicken stock teaspoon ground cardamomPinch of red pepper flakesGrated zest of 1 small orange teaspoon honey teaspoon salt 1. Set the rice cooker for the Quick Cook or regular cycle. Place the b.u.t.ter in the rice bowl. When melted, add the shallots. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and carrots and cook, stirring a few times, until all the grains are evenly coated and hot and the carrots have softened slightly, about 10 minutes. Add the stock, cardamom, red pepper flakes, orange zest, honey, and salt; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

2. 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. This pilaf will hold on Keep Warm for up to 1 hour. Serve hot.

french pilaf Once the French decided they liked rice, they adopted the method of sauteing the rice first with shallots-one of the stalwart members of the onion family but less a.s.sertive than onions and garlic-then braising the rice in a rich broth. The result is sophisticated and heartwarming food at its best, characteristic of french cuisine in general. This is an all-purpose pilaf and this recipe can easily be cut in half for two people, with some leftovers to reheat the next day.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 6 to 7 cup ( stick) unsalted b.u.t.ter cup chopped shallots2 cups long-grain white rice3 cups chicken stock teaspoon salt 1. Set the rice cooker for the Quick Cook or regular cycle. Place the b.u.t.ter in the rice bowl. When melted, add the shallots. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and cook, stirring a few times, until all the grains are evenly coated and hot, about 10 minutes. Add the stock and salt; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

2. 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 pilaf will hold on Keep Warm for 1 to 2 hours. Serve hot.

riz persille Parsley, persil persil, is a Mediterranean herb that is cultivated literally all over the world and is a favored seasoning in many cuisines. Appealing to the palate, it is also appealing to the sense of smell, mildly refreshing without being overa.s.sertive. We prefer the Italian flat-leaf parsley, as it lacks the fibrous nature of curly-leaf parsley. Rice with parsley is good with all sorts of roasted meats and poultry. If you have an orange tree in the backyard, go ahead and grate a bit of the zest into the rice at the end when adding the b.u.t.ter and parsley.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 3 to 42 tablespoons unsalted b.u.t.ter2 tablespoons finely chopped shallots or onion1 cup long-grain white rice1 cups waterPinch of saltSplash of Tabasco sauce2 to 3 tablespoons chopped fresh Italian parsley leaves, to your taste 1. Set the rice cooker for the Quick Cook or regular cycle. Place 2 tablespoons of the b.u.t.ter in the rice bowl. When melted, add the shallots. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and cook, stirring a few times, until all the grains are evenly coated and hot, about 10 minutes. Add the water, salt, and Tabasco; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

2. When the machine switches to the Keep Warm cycle, stir in the parsley and the remaining tablespoon b.u.t.ter using a plastic or wooden rice paddle or wooden spoon. Close the cover and let the rice steam for 10 minutes. Fluff the rice with the rice paddle or spoon. This pilaf will hold on Keep Warm for up to 1 hour. Serve hot.

rice pilaf with fresh herbs If you like to cook, sooner or later you will experiment with growing your own herb garden, whether in a corner of the yard or in pots. In lieu of this, head on down to the supermarket or farmer's market, where an astounding array of nice fresh herbs in little bundles awaits your impulse to cook this rice. Summer or winter, beef stock or chicken stock, each time you make this rice, it will taste just a little bit different. If you find a favorite combination, be sure to jot it down in the margins so that you are able to re-create it at a moment's notice.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 3 to 42 tablespoons olive oil cup diced shallots1 cup long-grain white rice1 cups chicken, beef, fish, or vegetable stock teaspoon salt cup minced mixed fresh herb leaves (any combination of tarragon, dill, chives, Italian parsley, thyme, savory, oregano, marjoram, chervil, and watercress)1 large clove garlic, peeled 1. Set the rice cooker for the Quick Cook or regular cycle. Place the oil in the rice bowl. When hot, add the shallots. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and cook, stirring a few times, until the rice turns opaque, about 5 minutes. Add the stock, salt, and herbs; stir just to combine. Place the garlic clove in the center of the rice, close the cover, and reset for the regular cycle or let the regular cycle complete.

2. When the machine switches to the Keep Warm cycle, remove and discard the garlic. Close the cover and let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This pilaf will hold on Keep Warm for up to 1 hour. Serve hot.

arroz negro From a recipe in Jacquie McMahan's self-published book, Healthy Mexican Healthy Mexican, comes what we consider the original dirty rice. It uses leftover black bean liquid, slightly viscous and protein rich. As Jacquie describes it, be prepared for a delicious surprise. Use the liquid from cooking black turtle beans (with an extra cup of water added to the cooking pot) or the liquid drained from canned beans, thinned with a bit of water, although, as usual, homemade is best.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 41 tablespoon olive oil cup finely chopped onion1 large clove garlic, minced 1 cup long-grain white rice2 tablespoons tomato paste1 cups black bean liquid3 tablespoons cooked black beans teaspoon salt 1. Set the rice cooker for the Quick Cook or regular cycle. Place the oil in the rice bowl. When hot, add the onion and garlic. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and cook, stirring a few times, until it turns ever-so-slightly golden, about 10 minutes. Add the tomato paste, black bean liquid, beans, and salt; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

2. 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 pilaf will hold on Keep Warm for up to 1 hour. Serve hot.

green pilaf with baby spinach and endive The baby spinach that is available now in super markets is tender and sweet-and nice and clean. Belgian endive is a small, tightly packed head of pale, elongated leaves with green tips; it has a slightly bitter quality. If you can't find it, use watercress, with the stems removed. Gently cooked at the end of the cycle, the greens make a bright-colored, fresh-tasting pilaf.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 3 to 43 tablespoons unsalted b.u.t.ter1 cup long-grain white rice1 cups chicken or vegetable stock teaspoon salt cup packed chopped spinach leaves cup chopped endive3 tablespoons chopped fresh Italian parsley leaves.e.xtra virgin olive oil 1. Set the rice cooker for the Quick Cook or regular cycle. Place the b.u.t.ter in the rice bowl. When melted, add the rice. Cook, stirring a few times, until all the grains are evenly coated and hot, about 10 minutes. Add the stock and salt; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

2. About 10 minutes before the rice finishes cooking, arrange the spinach, endive, and parsley on top of the rice to steam.

3. When the machine switches to the Keep Warm cycle, stir the greens into the rice using a plastic or wooden rice paddle or wooden spoon. Close the cover and let the rice steam for 10 minutes. Fluff the rice with the rice paddle or wooden spoon. Serve immediately, drizzled with a bit of the olive oil.

riz a l ' indienne We don't know anyone who doesn't like the colorful, flavorful array of Indian food. The basis of the aromatic kitchen is spice blends, or masalas, selected and ground fresh for every dish. In the West, we have curry powder, a shortcut that evokes but does not equal real Indian spicing. Curry powder contains a blend of nine standard ingredients: turmeric, ginger, cardamom, coriander, c.u.min, nutmeg, cloves, black pepper, and cinnamon. This is a nice pilaf to serve with the simplest of roast poultry preparations and egg dishes.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 3 to 42 tablespoons unsalted b.u.t.ter2 tablespoons finely chopped shallots1 cup long-grain white rice1 tablespoon mild or hot curry powder cup peeled, cored, and chopped apple1 cups chicken stock2 tablespoons chopped fresh Italian parsley leavesPinch of salt1 small bay leaf 1. Set the rice cooker for the Quick Cook or regular cycle. Place the b.u.t.ter in the rice bowl. When melted, add the shallots. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and curry powder and cook, stirring a few times, until all the grains are evenly coated and hot, about 10 minutes. You will be able to smell the curry. Stir in the apple. Add the stock, parsley, and salt; stir just to combine, then tuck in the bay leaf. Close the cover and reset for the regular cycle or let the regular cycle complete.

2. 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. Remove the bay leaf. This pilaf will hold on Keep Warm for up to 1 hour. Serve hot.

brown b.u.t.ter apricot and pinenut pilaf "Oh phooey, an extra step!" you say when you read through this recipe. But we a.s.sure you that taking the time to saute the nuts and letting the b.u.t.ter get a bit brown will make a big difference in the final flavor. This pilaf, dotted with scrumptious dried apricots, is positively addictive and a real favorite.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 41 tablespoon walnut or vegetable oil3 tablespoons unsalted b.u.t.ter cup diced shallots1 cup long-grain white rice1 cups chicken stock teaspoon salt cup pine nuts cup chopped dried apricots 1. Set the rice cooker for the Quick Cook or regular cycle. Place the oil and 1 tablespoon of the b.u.t.ter in the rice bowl. When the b.u.t.ter is melted, add the shallots. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and cook, stirring a few times, until it turns opaque, about 5 minutes. Add the stock and salt; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

2. While the rice is cooking, melt the remaining 2 tablespoons b.u.t.ter in a small saute pan. Add the pine nuts and cook over medium heat, stirring constantly, until evenly browned. The b.u.t.ter should be richly browned but not burnt. Set aside.

3. When the machine switches to the Keep Warm cycle, add the pine nuts in their b.u.t.ter and the apricots. Close the cover and let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. Serve immediately.

note: If need be, this pilaf will hold on Keep Warm for 1 to 2 hours, but do not add the pine nuts and apricots until 10 minutes before serving. If need be, this pilaf will hold on Keep Warm for 1 to 2 hours, but do not add the pine nuts and apricots until 10 minutes before serving.

riz oriental Riz Oriental is a favorite in the Provence region of france. It takes its name from the faraway countries of the Orient, but also from the dictionary definition of oriental oriental, namely, something of superior value or the method of cooking rice from the East. Everything goes in the cooker at once, the way we like it.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 42 tablespoons unsalted b.u.t.ter3 heaping tablespoons finely chopped shallots or onion1 cup long-grain white rice1 cups chicken stock teaspoon salt1 tablespoon dried currants or golden raisins cup slivered blanched almonds 1. Set the rice cooker for the Quick Cook or regular cycle. Place the b.u.t.ter in the rice bowl. When melted, add the shallots. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and cook, stirring a few times, until it turns opaque, about 5 minutes. Add the stock, salt, currants, and almonds; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

2. 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 pilaf will hold on Keep Warm for 1 to 2 hours. Serve hot.

mexican rice Tomato-based Spanish rice, arroz a la Mexicana arroz a la Mexicana, is a real standard in every Mexican home or restaurant kitchen. There are as many recipes as there are cooks, so Beth went to Jacquie McMahan for advice. "Always fresh tomato," she canted, "and not too much." She uses pure ground New Mexico chile for a kick; in lieu of that, you can use a mixed chili powder, which also includes c.u.min and a few other spices. In central Mexico, this rice would be served with a topping of finely diced potato, carrot, and peas that have been tossed in a bit of vinegar and oil.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 41 tablespoon olive oil cup finely chopped onion1 teaspoon minced garlic1 cup long-grain white rice, such as Texmati or Uncle Ben's converted cup peeled and chopped fresh tomato1 cups water (2 cups for Uncle Ben's)2 teaspoons pure ground chile or chili powder (we use Grandma's) teaspoon salt 1. Set the rice cooker for the Quick Cook or regular cycle. Place the oil in the rice bowl.

When hot, add the onion and garlic. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and cook, stirring a few times, until it turns ever-so-slightly golden, about 10 minutes. Add the tomato and saute a bit longer. Add the water, chile, and salt; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

2. 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 pilaf will hold on Keep Warm for 1 to 2 hours. Serve hot.

rice and vermicelli pilaf The combination of rice and thin pasta in a pilaf has pure Middle Eastern roots and is the prototype for the commercial Rice-A-Roni mix. The secret is not to use too much pasta; just crumble some angel hair, vermicelli, or one little nest of pasta called a fideo fideo. Beth's friend graphic designer Cindy Lee still uses Rice-A-Roni in a pinch, a recipe she learned from her mother. "Well, you will laugh," said Cindy when Beth asked her how she makes it. "You basically use either the family box or the regular box of Rice-A-Roni, dump the rice into the rice cooker bowl, and do not use the flavoring packet at all. Then, as my mom always taught me, add enough water up to your thumb knuckle; it should be about inch of water above the rice."

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 41 tablespoon unsalted b.u.t.ter1 tablespoon olive oil or bacon drippings1 cup long-grain white rice cup vermicelli or 1 fideo fideo broken into 1- to 2-inch pieces broken into 1- to 2-inch pieces1 cups chicken or beef stock 1 teaspoon onion-flavored Mrs. Dashseasoning teaspoon salt (optional)Freshly ground black pepper 1. Set the rice cooker for the Quick Cook or regular cycle. Place the b.u.t.ter and olive oil in the rice bowl. When the b.u.t.ter is melted, add the rice and pasta pieces. Cook, stirring a few times, until the pasta turns golden brown, about 10 minutes. Add the stock, Mrs. Dash, salt, if using, and a few grinds of pepper; stir just to combine.

Close the cover and reset for the regular cycle or let the regular cycle complete. At the end of the cycle, the liquid should all be absorbed and the pasta tender.

2. 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. This pilaf will hold on Keep Warm for 1 to 2 hours. Serve hot.

cla.s.sic sopa seca Mexico's sopas secas sopas secas-literally dry soups-are soft and comforting rice or pasta dishes, sometimes served as a first course, sometimes alongside the entree. You'll notice that more liquid is called for in these recipes than in many other rice recipes. Generally speaking, broth is preferred over water. Also, the rice is always sauteed in oil before the liquid and flavorings are added. This technique produces a savory rice that is moist but not mushy. We've included a rainbow here-red (rojo), green (verde), and yellow (amarillo).

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 43 tablespoons vegetable oil1 cup long-grain white rice cup diced onion cup seeded and diced red or green bell pepper cup diced carrotOne 14.5-ounce can chicken broth, 2 cups homemade chicken stock plus teaspoon salt, or 2 cups water plus teaspoon saltHalf of a 6-ounce can tomato paste (5 tablespoons) teaspoon freshly ground black pepper2 to 3 cloves garlic, minced cup minced fresh Italian parsley leaves cup frozen peas 1. Set the rice cooker for the Quick Cook or regular cycle. Place the oil in the rice bowl. When the oil is hot, add the rice. Cook, stirring, until the rice turns opaque, about 1 minute. Add the onion, bell pepper, and carrot and cook, covered, until the vegetables soften and the rice begins to brown, about 15 minutes.

2. Meanwhile, pour the broth into a 4-cup gla.s.s measuring cup and add water to equal 2 cups. (Or place the homemade stock or water in a measuring cup.) Add the tomato paste and stir to dissolve completely. Add the black pepper. Add the broth mixture to the rice. Add the garlic and parsley; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

3. When the machine switches to the Keep Warm cycle, sprinkle the peas on top of the rice. Close the cover and let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This dish will hold on Keep Warm for up to 1 hour. Serve hot.

variation: To make enough To make enough sopa seca sopa seca to serve 8, use a large (10-cup) rice cooker and double everything except the liquid and oil. For 2 cups rice, use cup oil and 4 cups broth, water, or a combination of the two. to serve 8, use a large (10-cup) rice cooker and double everything except the liquid and oil. For 2 cups rice, use cup oil and 4 cups broth, water, or a combination of the two.

arroz verde Mexican cooks use their electric blenders frequently, for sauces, moles, and, here, to pulverize herbs and spinach in a flash. Verde Verde means "green" in Spanish. Don't be intimidated by the amount of herbs called for; their flavor mellows substantially during cooking and creates a dish that's perfect alongside grilled chicken or fish, or under a spicy stew. means "green" in Spanish. Don't be intimidated by the amount of herbs called for; their flavor mellows substantially during cooking and creates a dish that's perfect alongside grilled chicken or fish, or under a spicy stew.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 42 cloves garlic, peeled cup packed fresh Italian parsley leaves and small stems cup packed fresh cilantro leaves and small stems1 cup packed spinach leaves2 cups chicken or vegetable stock2 tablespoons vegetable oil cup finely chopped onion1 cup long-grain white rice teaspoon freshly ground black pepper, or to tasteSalt, if needed (omit if using canned broth) 1. Combine the garlic, parsley, cilantro, spinach, and 1 cup of the stock in a blender and process until smooth. Set aside.

2. Set the rice cooker for the Quick Cook or regular cycle. Place the oil in the rice bowl. When the oil is hot, add the onion. Cook, stirring a few times, until soft but not brown, about 5 minutes. Add the rice, stirring a few times, until all the grains are evenly coated and hot, about 10 minutes. Close the cover and allow the rice to cook, stirring a few times, until it smells toasty and begins to brown, about 5 minutes.

3. Add the herb and spinach puree, remaining 1 cups stock, the pepper, and salt to taste, if using. Stir well with a plastic or wooden rice paddle or wooden spoon. Close the cover and reset for the regular cycle or let the regular cycle complete.

4. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Stir well to incorporate the puree. This pilaf will hold on Keep Warm for up to 1 hour. Serve hot.

arroz amarillo (caribbean yellow rice) This makes a pretty accompaniment for many meat and poultry dishes, and is also lovely for soaking up the juices from highly flavored baked fish dishes. Achiote paste is found in Latin markets; it is sold in small, plastic-wrapped bricks.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 42 tablespoons vegetable oil1 cup long-grain white rice medium-size yellow onion, finely chopped1 teaspoon achiote paste, teaspoon Bijol seasoning, or teaspoon turmeric1 cups water or light chicken stock1 clove garlic, minced teaspoon salt, if using unsalted chicken stock2 tablespoons chopped fresh cilantro leaves (optional) 1. Set the rice cooker for the Quick Cook or regular cycle. Add the oil to the rice cooker bowl. When the oil is hot, stir in the rice and onion, close the cover, and cook, stirring occasionally, until the rice is opaque and the onion has begun to soften, about 5 minutes.

2. Meanwhile, dissolve the achiote paste in the water, breaking it up with your fingers and stirring with a spoon. Be careful, it can stain. (Or stir the Bijol or turmeric into the water.) 3. Add the dissolved achiote to the rice along with the garlic and salt, if using. Close the cover and reset for the regular cycle or let the regular cycle complete.

4. When the machine switches to the Keep Warm cycle, stir in the cilantro, if using. Close the cover and let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This pilaf will hold on Keep Warm for 1 to 2 hours. Serve hot.

thai curried rice This is a complex, spicy rice pilaf: it has spices, a bit of coconut milk, lime juice, soy sauce, ginger, raisins, almonds, and green onions. These recipe proportions are designed for American jasmine rice; if you use imported Thai jasmine rice, decrease the total liquid (some stock and some coconut milk) by cup. Serve with grilled or sauteed fish and poultry.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 43 tablespoons unsalted b.u.t.ter1 tablespoon peeled and minced fresh ginger1 cup domestic jasmine rice1 tablespoon mild or hot curry powder1 cup plus 2 tablespoons chicken stock cup canned unsweetened coconut milk (can be light)2 tablespoons soy sauce2 tablespoons fresh lime juiceGrated zest of 1 small lime1 teaspoon Chinese hot chile saucePinch of salt cup dark raisins, dried tart cherries, or dried currants cup slivered blanched almonds cup minced green onions, both white and green parts 1. Preheat the oven to 325F.

2. Set the rice cooker for the Quick Cook or regular cycle. Place the b.u.t.ter in the rice cooker bowl. When melted, add the ginger and rice. Cook, stirring a few times, until the grains are evenly coated and hot, about 10 minutes. Add the curry powder and stir.

3. Meanwhile, in a large measuring cup, combine the stock, coconut milk, soy sauce, lime juice and zest, chile sauce, and salt. Add the stock mixture and raisins to the rice; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

4. While the rice is cooking, place the almonds on a baking sheet and bake until lightly toasted, about 6 minutes. Remove from the baking sheet and let cool to room temperature.

5. When the machine switches to the Keep Warm cycle, sprinkle the rice with the toasted almonds and green onions. Close the cover and let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. Serve immediately.

note: This pilaf can be held for 1 to 2 hours on Keep Warm; however, do not add the almonds and green onions to the rice until 15 minutes before serving. This pilaf can be held for 1 to 2 hours on Keep Warm; however, do not add the almonds and green onions to the rice until 15 minutes before serving.

aromatic kalijira rice pilaw Pilaw or pilaf, as this rice-based dish is known in some parts of the world, is made in different ways in different regions of India. A rice reserved for special occasions, or pilaf, as this rice-based dish is known in some parts of the world, is made in different ways in different regions of India. A rice reserved for special occasions, pilaw pilaw is served with a generous sprinkling of almonds and raisins on top. But even without the embellishment, this is served with a generous sprinkling of almonds and raisins on top. But even without the embellishment, this pilaw pilaw is a pleasant change from boiled rice. This is a traditional northern Indian method of preparation, courtesy of Lotus Foods. is a pleasant change from boiled rice. This is a traditional northern Indian method of preparation, courtesy of Lotus Foods.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Quick Cook and/or regularYIELD: Serves 4RICE2 cups Kalijira rice1 tablespoon vegetable oil or ghee (clarified b.u.t.ter;)2 small white boiling onions, finely chopped2 cups water teaspoon turmeric3 cloves3 green cardamom podsOne 4-inch cinnamon stick1 teaspoon saltGARNISH (OPTIONAL)1 tablespoon vegetable oil or ghee2 tablespoons slivered blanched almonds2 tablespoons raisins 1. Place the rice in a fine strainer or bowl and rinse with cold water, rubbing the rice with your hands to remove any bits of dust; drain.

2. Set the rice cooker for the Quick Cook or regular cycle. Place the oil in the rice cooker bowl. When the oil is hot, add the onions. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and cook, stirring a few times, until the rice turns opaque, about 5 minutes. Add the water, spices, and salt; stir just to combine. Close the cover and reset for the regular cycle or let the regular cycle complete.

3. Make the garnish, if using. Heat the oil in a small skillet over medium heat. Add the almonds and saute until they are golden brown, about 3 minutes. Remove the almonds with a slotted spoon and drain on a paper towl. Add the raisins to the same oil and saute until they puff up, in about 1 minute or less. Remove the raisins with a slotted spoon and drain with the almonds.

4. 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 pilaf will hold on Keep Warm for 1 to 2 hours. Serve hot, topped with the almond-raisin garnish, if using.

fruited pilaf Fruited pilaf is pretty enough for a party and a smashing foil for grilled lamb chops. This pilaf combines an Indian spice blend called garam masala with dried cranberries-an Old World tradition with a New World flourish.

MACHINE: Medium (6-cup) or large (10cup) rice cooker; fuzzy logic or on/off CYCLE: Quick Cook and/or regular YIELD: Serves 8 3 cups white basmati rice 3 cups white basmati rice cup ghee (clarified b.u.t.ter;) or unsalted b.u.t.ter2 teaspoons garam masala 1 teaspoon salt 1 teaspoon salt3 tablespoons dried currants cup chopped dried apricots cup dried cranberries4 cups water teaspoon saffron threads (optional)2 tablespoons pine nutsCLICK TO SEE GARAM MASALA 1. Place the rice in a fine strainer or bowl, rinse with cold water, and drain.

2. Set the rice cooker for the Quick Cook or regular cycle. Add the ghee to the rice bowl. When melted, add the garam masala and salt. Cook, stirring, until the spices are fragrant, 1 to 2 minutes. Add the drained rice; stir well to combine. Cook, stirring a few times, until the rice is shiny, fragrant, and transparent, about 5 minutes more. Add the currants, apricots, and cranberries; stir well to combine. Cook for 1 to 2 minutes more. Add the water. Crumble the saffron threads, if using, into the water. Close the cover and reset for the regular cycle or let the regular cycle complete.

3. While the rice is cooking, toast the pine nuts in a small, dry skillet over medium heat until golden, watching carefully so they do not burn. Set aside to cool.

4. When the machine switches to the Keep Warm cycle, let the rice steam for 10 to 15 minutes. Fluff the rice well with a plastic or wooden rice paddle or wooden spoon. It will hold on Keep Warm for 1 to 2 hours.

5. When ready to serve, spoon the pilaf into a dish, sprinkle it with the toasted pine nuts, and serve immediately.

lamb biryani Biryanis are the deliciously complex layered rice dishes of India. In this rendition, the layers of saffron-streaked rice conceal tender pieces of boneless lamb cooked in a spicy yogurt marinade. Creating a are the deliciously complex layered rice dishes of India. In this rendition, the layers of saffron-streaked rice conceal tender pieces of boneless lamb cooked in a spicy yogurt marinade. Creating a biryani biryani is a three-step process. First, the rice and filling ingredients are each cooked separately. Then the dish is a.s.sembled and cooked again. This final step is usually done in a tightly sealed dish set in the oven (or sometimes on top of the stove). We found that a rice cooker set on the Keep Warm cycle accomplishes the final cooking beautifully, and with one less pot to clean. But for a more authentic, or more dramatic, presentation, the dish can be a.s.sembled in a pretty ca.s.serole, covered very tightly with aluminum foil and the lid, and baked for about 30 minutes at 250F. (If your rice cooker doesn't have a Keep Warm cycle, you will have to finish it in the oven.) Rose water is available in Indian, Middle Eastern, and gourmet markets. is a three-step process. First, the rice and filling ingredients are each cooked separately. Then the dish is a.s.sembled and cooked again. This final step is usually done in a tightly sealed dish set in the oven (or sometimes on top of the stove). We found that a rice cooker set on the Keep Warm cycle accomplishes the final cooking beautifully, and with one less pot to clean. But for a more authentic, or more dramatic, presentation, the dish can be a.s.sembled in a pretty ca.s.serole, covered very tightly with aluminum foil and the lid, and baked for about 30 minutes at 250F. (If your rice cooker doesn't have a Keep Warm cycle, you will have to finish it in the oven.) Rose water is available in Indian, Middle Eastern, and gourmet markets.

MACHINE: Large (10-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 6 to 8MARINADE AND LAMB1 medium-size onion, quartered4 cloves garlic, peeledOne 11/2-inch piece fresh ginger, peeled1 jalapeno chile, halved and seeded2 cups plain yogurt (don't use nonfat)1 tablespoon ground coriander2 pounds boneless lamb, trimmed of fat and cut into -inch cubes2 tablespoons ghee (clarified b.u.t.ter) teaspoon salt teaspoon freshly ground black pepperFILLING2 tablespoons ghee2 medium-size onions, halved and thinly sliced2 tablespoons slivered blanched almonds2 tablespoons dried currantsRICE3 cups white basmati rice5 green cardamom podsOne 4-inch cinnamon stick2 tablespoons ghee2 tablespoons rose water3 cups water1 teaspoon salt cup milk teaspoon saffron threads 1. Make the marinade: Make the marinade: Place the onion, garlic, ginger, and jalapeno in a food processor. Pulse 10 to 20 times, until everything is finely chopped. Add the yogurt and coriander; pulse until well mixed. Place the lamb cubes in a large bowl. Pour the marinade over the lamb and stir to combine. Cover and marinate for 1 to 2 hours in the refrigerator. Place the onion, garlic, ginger, and jalapeno in a food processor. Pulse 10 to 20 times, until everything is finely chopped. Add the yogurt and coriander; pulse until well mixed. Place the lamb cubes in a large bowl. Pour the marinade over the lamb and stir to combine. Cover and marinate for 1 to 2 hours in the refrigerator.

2. Meanwhile, rinse the rice in a bowl, let it soak for 15 minutes, drain well, and allow to dry, spread out on a clean tea towel.

3. Make the filling: Make the filling: In a large saute pan, heat the ghee over medium-high heat. Cook the sliced onions until they begin to brown, about 10 minutes. Add the almonds and currants; continue to cook, stirring occasionally, until they are well browned but not burnt, about 5 minutes more. Remove the onion mixture from the pan and drain on a double layer of paper towels. In a large saute pan, heat the ghee over medium-high heat. Cook the sliced onions until they begin to brown, about 10 minutes. Add the almonds and currants; continue to cook, stirring occasionally, until they are well browned but not burnt, about 5 minutes more. Remove the onion mixture from the pan and drain on a double layer of paper towels.

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