My rice cooker rocks, I cook everything from beans to beef and the things in between.
I discovered this gem of a versatile lifesaver after wasting many months of paycheck cash on restaurant food which was and still is a nice way to take a break from cooking once in a while. The problem begins once that becomes a habit with cash flowing around and minimal financial wisdom for long term savings, another word for wealth. The one I liked was from  a brand called Optima. It comes in its signature color combo of orange and pale yellow. There are 3 fittings that don’t latch anywhere unlike a pressure cooker where things have to be airtight. So there is main bowl coated with non stick Teflon, a steam sieve for vegetables and eggs and a lid. They all weigh very light again unlike a weighty pressure cooker. There are 2 heating modes, one for cook and the other one for warm (down and up).

Rice cookers have a legacy and luxury niche market in oriental countries like Japan where there exists a demand and supply for exotic rice cookers even handmade carved carbon 10000 dollars types. Mine is a lot simpler yet fully functional. i use it to cook most Indian meals and like to mix and match combinations of food at will. The signature output of this cooking methodology involves zero additional oil of any kind.
So most of my recipes are oil less and more protein oriented. Rice itself is cooked with minimal quantity with every things else getting a larger chunk of cooking quantum.

Cooking in a rice cooker is much like single threaded programming. So very things is sequential. Now to make it multi threaded or parallel more likely, is to balance out the cooking times of each edible item and put ingredients in and out as they reach near their optimum levels.

Most of my diet would consist of eggs, cabbage, lentils, beans, meat of various sorts, brown rice, potatoes, tomatoes, broccoli. No cheese, butter, mustard oil etc.  So net calorie is all about fibers and protein. Add vitamin supplements and water and you have a pretty ok diet. Minimal time to prepare is 40 minutes.

The average time for Rajma or Kidney beans to cook is 35 minutes in my cooker, so I add the Rajma beans and the Kabuli Channa (grams) or Moong dal and let both boil for 35 minutes after which I add rice and let it boil for about 15 minutes. During the whole time other items like sweet potatoes, carrots and eggs are already long ready by this point. So just by careful timing it all cooks at most in an hour.

Meat cooking is nothing tricky at all. Make sure the meats are bone stripped and clean. Let the meat boil for 45 minutes. By the time it is fuming the 71 degree Celsius threshold is long passed for the deworming. For pork and other meats sometimes two consecutive sessions of boiling are required. The water gets evaporated very fast when meat is cooking unlike rice and lentils. So keep that in mind and every 20 minutes or so keep filling the bowl with water. The rest is really trial and error and just getting the hang of cooking. Don’t over boil or the nutrients will be lost. So its a balancing act.


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