This blueberry muffin cake is quick and easy with a moist and tender centre bursting with blueberries. Super easy to make in a rice cooker and can be vegan too! For this recipe we used an 8 cup capacity rice cooker but you can scale the ingredients accordingly to your rice cooker size. Fresh or frozen blueberries work in this ...

This popular Chinese dish from Sichuan province consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban and douchi pastes, along with minced meat, traditionally beef or pork. Adjust the spice on this one by carefully using less or more chillies and peppercorns. Obviously less will reduce the heat but try ...

Using tomato rice as a base with a pizza topping makes this hybrid recipe a winner An oven and pan cooking is really needed for parts of this recipe to get the crispiness associated with pizza to happen. This recipe is ideal for gluten free diets or anyone who wants to reduce the amount of bread / dough in their ...

Putting the pieces together of sushi is relatively simple but also considered a type of food art. Just remember to not go looking for sushi rice as there is fundamentally no such thing. This is because sushi rice is actually short grain rice which, in rice cookers, should be cooked on using the short grain function. In this article we ...

Kimchi is a Korean fermented dish that often uses red pepper powder, shrimp paste, and/or garlic for flavouring. Like a spicy and sour pickle, adding it to fried rice not only makes it flavourful but also vibrant in colour! Ideally kimchi is at least 2 weeks old. If not, add 1⁄2 tsp rice vinegar into the kimchi juice to make ...

This recipes turns your rice cooker into a tagine by using the slow cooking setting. A low calorie Moroccan fish stew flavoured with saffron, almonds, cinnamon, ginger and more. It’s ideal for entertaining- make a batch ahead and freeze. If you want your tagine to have a bit more kick then consider adding a couple of tbsp of harissa paste ...

Suman Malagkit is a Filipino dessert made from glutinous rice cooked in sweetened coconut milk with a pinch of salt until almost cooked. The mixture is wrapped in banana leaves and then boiled or steamed until soft and chewy. The sticky rice wrapped tight in banana leaves is usually served with brown sugar, latik, caramel sauce, or with juicy mangoes. ...

A fusion of three cuisine types merges together in this recipe. We mix south Asia with Moroccan and Caribbean blends to give a fresh flavourful pumpkin meat hit. Add grated coconut cream at the end or 100ml of coconut milk with the stock to give it a more coconut flavour. If you want less heat use 1 less Scotch bonnet. ...

Nasi Goreng, literally meaning ”fried rice” , is a filling main and works well with any protein of your choice. Use tofu if you want a vegetarian version or just go without meat for an equally tasty meal. To add texture to this beautiful dish, serve with prawn crackers on the sideand some diced cucumber to cleanse the palate between ...

Paella full of vegetables can be made quickly with the help of a rice cooker. A brief use of a pan after baking is the key to achieving a crispy rice crust on the bottom, often referred to as socarrat (meaning “burnt” in Catalan). For more crunch you can add some long thin green beans or tinned sweetcorn.Don’t stir the ...