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If you are Italian please forgive me for this, Cooking risotto is supposed to be done the old fashioned labour intensive way, slaving and sweating over a pan cooking an awesome risotto. I have family in Italy and I am sure that they will all throw stones at me in shame when they read this.
Cooking Rice in a rice cooker
The truth is that I actually don’t have the time or can’t be bothered to cook it this way all the time and also what is the point of coughing up for time saving gadgets if they are not saving you time.
It is actually quite easy to do this in a rice cooker but might require a little bit of trial and error to get the process spot on. When you do though, you will be a risotto super hero while at the same time actually being able to still be the life of the party.
It is important to note at this point that this will cook a good meal but actually doing it manually although far more difficult will (if done correctly) produce a better meal. If you are not too fussed or just a bit rubbish at cooking risotto then this is the better route to go.
Some people will actually fry the onions etc. that they are wanting to cook in the rice cooker, you can do this. I like to fry stuff in a pan and then add it to the mix so to speak, I Guess the simpler the risotto meal that you are making then the better the risotto will be and the less work you will have to do. I don’t want the machine to do everything for me so I opt to cook the stuff that needs to be fried in the pan then add it when needed
There are like a million risotto recipes so I will just give you the basic idea that you can then adapt for yourself
When you have your ingredients ready turn on the rice cooker (empty) to quick cook or regular, or whatever your setting is to heat it up the inner pan
When hot, add butter or olive oil and then when add onions, shallots or whenever you are cooking with so that they sauté, this will take about 4-5 mins.
Pour in the wine that you will be cooking with and let this cook for little to get rid of some of the alcohol.
Add your rice and stir so that the grains are coated with the wine and the butter and they will start to become a little translucent around the edges. When you see the white dot in the centre then you know that you are ready to add the stock.
If you are going to be adding your harder veggies like asparagus, butternut or squash you might want to add them now so that they have time to simmer and cook through.
Normally you add the stock in a bit at a time, but for this you will add it all in at the same time
Close the lid and let this cook for about 20 mins – if you have a porridge setting then you should use this, if not just set the timer.
After about 10 mins I would advise a check and a stir to make sure that everything is mixing properly and all of those lovely flavours are getting spread around.
After the 20 mins check again, if there is still some liquid remaining then you will need to leave it in a bit longer so that this can be absorbed
All the same rules apply:
- Rice should be tender with a little bit of al dente “bite” to it.
- Not too dry not too wet
- Use all of the quantities that you would normally use when making risotto
We also have some information on the best rice cookers on the market at the moment.
Remember that you may need a little bit of trial and error to get this right so don’t give up after the first time.
Here are some that I have found that you might like to have a look at:
I have found a few other recipes on Pinterest that you might be interested in:
About the author
Understanding the science behind cooking helps me to figure out which tools are best suited for a particular job.
I like to help people better understand exactly what it is that they need when it comes to buying for the kitchen.
Making the right choice is easier when you know what it is you need to get.