It's kind of embarrassing to admit that I've only ever used my rice cooker to make rice. After all we are supposed to be super creative chefs and we've used our pressure cookers to make almost anything you can think of. The rice cooker has occupied it's own little corner of the kitchen. I use it at least a couple of times a month for rice and not for anything else. Not only that, but I only use it for sticky rice. Occasionally I may mix some grains in for variety. In case you were wondering, we're partial to Tamaki Haiga. Other than that I've never even cooked any other variety of rice in my rice cooker. It finally occurred to me that this was insanity.
This week I decided to try out the porridge setting on my rice cooker with some Castle Valley grits. I used 1 cup of grits, 4.5 cups of water, and just under a teaspoon of fine sea salt. The grits were not done when the porridge setting came to an end so we took advantage of the keep warm setting to continue to cook the grits. Four hours later we were ready for dinner and the grits were silky smooth and just about perfect. All they needed were some butter and cheese to finish them off. We tested the temperature and it ranged from 157°F-159°F, well outside the danger zone through out the final cooking process. The first test was a success and I am ready to start exploring the possibilities of our trusty rice cooker. Any suggestions are welcome.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
