Country-Style Ribs (Serves 3-4)
• 1kg pork ribs
• 2 tbsp olive oil
• 12oz dark beer or stout
• 3/4 cup brown sugar
• 2/3 cup thick and spicy BBQ sauce
• 1 tsp Worcestershire sauce
1. Add some olive oil to the bottom of the pan and turn on the heat.
2. Add all of the brown sugar to a bowl and roll the ribs around in it, making sure to coat them entirely.
3. Once coated, brown the ribs in the oil.
4. Add in all of the beer.
5. Add both of the sauces.
6. Secure your rice cooker's lid on, and press cook.
7. After about an hour, turn off the heat and let the ribs stand for about 15 minutes, or until the sauce thickens.
Frittata With Summer Vegetables (Serves 2-4)
Ingredients for Egg Mixture:
• 6 large eggs
• 1 tbsp olive oil
• 2 tbsp grated cheese
• Salt and pepper
Ingredients for Vegetable Mixture:
• 1 small red or yellow pepper, diced
• 1 whole garlic clove, peeled
• 1 small potato, peeled and finely julienned
• 1 small zucchini, thinly sliced into rounds
• 1 tbsp olive oil
• Salt and pepper
1. Add some olive oil to the bottom of a frying pan and start heating it up.
2. Add the garlic clove, and let the oil heat up until the garlic becomes lightly browned. Then, discard the garlic clove.
3. Add the vegetables, and season with salt and pepper. When ready, set everything aside.
4. Add 1 tbsp of olive oil to the rice cooker bowl and spread it around.
5. Add the entire egg mixture, and beat the eggs inside the rice cooker bowl.
6. Add the vegetable mixture evenly.
7. Switch the heat on, using the regular rice setting.
8. When the cooking cycle finishes, your frittata will be done!
Sausage Jambalaya (Serves 2-4)
• 1/2 cup water
• 1/2 cup French onion soup
• Half a pound of smoked sausage, thinly sliced
• 1 can diced tomatoes, undrained
• 1 can blackeyed peas, undrained
• 1 1/2 cups medium-grain rice, uncooked
1. Mix all of the ingredients in your rice cooker.
2. Switch on the heat, using the regular rice setting.
3. When done, allow it to rest for 5 minutes.
4. Turn the heat on once again. It should cook for a shorter cycle this time around.
5. When done, let it rest for around 10 minutes.
6. Stir and check the rice to make sure that it's been properly cooked. If not, add around 2 tbsp water, and turn the heat on once again.
Poached Pomegranate Spiced Pears (Serves 4)
• 2 firm pears, peeled, halved and cored
• 2 cups pomegranate juice
• One 3" cinnamon stick
• 2 cups apple cider
• 2 star anise
• 2 whole cloves
• The peel from one clementine
• 3 black cardamom pods
• One 1" piece of fresh ginger, peeled
• Orange cashew cream for serving (optional)
1. Place all of the ingredients (except for the cream) into the rice cooker bowl, making sure that the pear halves are completely covered.
2. Close the lid, and switch the rice cooker on, setting it to cook white rice.
3. Switch it off after about 50 minutes, or when the pears are tender.
4. Open the cover and turn the pears over, letting them sit for about an hour.
5. Turn them over again, and let them rest for another hour.
6. Serve with orange cashew cream, if desired.
Rice Pudding (Serves 4+)
• 2/3 cup uncooked rice, long or short grain
• 4 cups milk
• 1 tsp vanilla extract
• 1/3 cup sugar
• A dash of ground cinnamon (optional)
• A small amount of dried fruit (optional)
1. Put the milk and the rice into the rice cooker bowl and mix well.
2. Close the lid, and turn the heat on, using the porridge cycle.
3. When the rice cooker switches to the 'Keep Warm' cycle, add the vanilla extract and sugar and mix well.
4. Reset the rice cooker to begin a 2nd porridge cycle.
5. Stir every 15 to 20 minutes until your desired consistency is reached. If it becomes too thick, simply add some more milk.
6. Serve warm, or let it cool slightly and refrigerate for an hour.
7. If desired, you may add dried fruit and ground cinnamon on top, before serving.