Celebrating the Rice Cooker

Today’s New York Times celebrates the multi-faceted appeal of the rice cooker and we couldn’t agree more. Admittedly we tend to stick to, well, rice when using ours but it consistently delivers with perfectly cooked non-glumpy rice – especially when we use Japanese sushi  or Thai fragrant rice.

Now that we’ve seen how to cook Bibimbap in the rice cooker however, it’s like a whole new avenue to single pan cooking has opened up.

That can only be good news for 40-minute family meals, can’t it?

- Matthew

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One Response to Celebrating the Rice Cooker

  1. Thanks for the link to the nytimes article. I’ve been looking for more rice cooker recipes.

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