rice cooker recipes Archives - The Midnight Baker https://bakeatmidnite.com/tag/rice-cooker-recipes/ Easy to make main meal and dessert recipes. Wed, 09 Oct 2019 20:53:00 +0000 en-US hourly 1 Rice Pudding https://bakeatmidnite.com/rice-pudding/ Fri, 06 Dec 2013 00:00:00 +0000 http://bakeatmidnite.com/2013/12/06/rice-pudding/ Rice Pudding Comforting rice pudding–easy and quick if you have a rice cooker! Who doesn’t love old-fashioned rice pudding?  It’s a timeless dessert, and seems to be served world over.  My German mother-in-law called it milk rice. This was a staple in my house on a Friday night when I was growing up.  My mother...

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]]> Rice Pudding #ricecooker #dessert Rice Pudding
Comforting rice pudding–easy and quick if you have a rice cooker!

Who doesn’t love old-fashioned rice pudding?  It’s a timeless dessert, and seems to be served world over.  My German mother-in-law called it milk rice.

This was a staple in my house on a Friday night when I was growing up.  My mother always made the recipe, which STILL appears on the package, from Carolina Rice.  So rich and creamy, but with today’s energy costs, baking something for 3 hours is prohibitive for costs and energy consumption, so you just have to look for something a bit faster.
My husband was of German extraction and they call this “Milk Rice.”  My mother-in-law made “milk rice” on the stovetop, but again it required a longer cook time and constant watching.
This version does sacrifice the texture of the long-baked Carolina recipe, but is pretty close to my mother-in-law’s but slightly less creamy–however, you CAN add extra cream (which the Germans do anyway LOL)
I load this with raisins, dried cranberries and sliced toasted (you don’t have to toast if you don’t want to) almonds.  And of course the obligatory cinnamon and sugar.  You can add more sugar to your taste, or less if you wish.
Rice Pudding

  • 1 cup uncooked white rice
  • 2 1/2 cups water
  • 1 tsp butter
  • 1 cup heavy cream (you can substitute light cream or half and half, but it won’t be as good)
  • 1 cup milk
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 2 tbs raisins
  • 2 tbs dried cranberries
  • 2 tbs toasted almonds




Add rice, water and butter to rice cooker bowl.  Set rice cooker on COOK and cook until water is almost all absorbed.

Add the remaining ingredients and stir.  Set rice cooker to COOK, close lid and cook for about 5 minutes.  Once the milk/cream is reduced slightly and creamy, the pudding is ready to serve.

Serve with extra cream if desired.  If the pudding is chilled, you will need to reheat it with some half and half or cream as the rice will continue to absorb the liquid.

Serves 4

Rice Pudding
Rice Pudding


Rice Pudding
Rice Pudding
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]]> Classic Cheddar Bacon Macaroni & Cheese https://bakeatmidnite.com/classic-cheddar-bacon-macaroni-cheese/ https://bakeatmidnite.com/classic-cheddar-bacon-macaroni-cheese/#comments Thu, 16 May 2013 23:00:00 +0000 http://bakeatmidnite.com/2013/05/16/classic-cheddar-bacon-macaroni-cheese/ Classic Cheddar Bacon Macaroni & Cheese Cheddar cheese.  Bacon.  Macaroni.  Nothing more needs to be said. I am such a NUT for a GOOD mac & cheese.  Even better if it has bacon in it. The other night, I received some requests via email from a couple of fans of Amazing Recipes which is my recipe...

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Classic Cheddar Bacon Macaroni & Cheese | bakeatmidnite.com | #macaroni #cheese #bacon
Classic Cheddar Bacon Macaroni & Cheese

Cheddar cheese.  Bacon.  Macaroni.  Nothing more needs to be said.

I am such a NUT for a GOOD mac & cheese.  Even better if it has bacon in it.

The other night, I received some requests via email from a couple of fans of Amazing Recipes which is my recipe page on Facebook (hint—you can like the page from here——>) for recipes I make in my rice cooker since I have talked about the rice cooker on that page and on my regular Facebook Fan Page.
This is one of those recipes!  It’s totally ready to eat straight out of the rice cooker, but I like to put it in a casserole with buttered bread crumbs on the top and brown it off a bit.  More visually appealing, IMO.
The secret here to keep the sauce creamy so it doesn’t separate–even when reheated (what?  you had some left over????) is Velveeta.  You can make the sauce entirely with Velveeta if you like but I use half Velveeta and half of a good sharp yellow cheddar.
If you’re dieting, bypass this entirely because it’s chock FULL of fat and calories. Don’t let the nutrition information put you in a coma–I told you so.  But sometimes we just WANT IT and so I advise EAT IT, but control the portion.

Directions are for a 7-cup rice cooker, however I will note conventional cooking methods at the end.

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Classic Cheddar Bacon Macaroni & Cheese

Cheddar cheese.  Bacon.  Macaroni.  Nothing more needs to be said. I am such a NUT for a GOOD mac & cheese.  Even better if it has bacon in it.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Comfort Foods, Everyday Meals, pasta, side dishes
Cuisine: American
Keyword: bacon, mac and cheese
Servings: 4 -6
Calories: 984kcal
Author: Judith Hannemann

Ingredients

  • 2 cups uncooked elbow macaroni
  • Water to cover macaroni about 1/4-inch above the macaroni in the rice cooker pot
  • 1/4 tsp salt
  • 1 tsp oil or butter

FOR THE SAUCE

  • 1/2 cup heavy cream
  • 2 cups whole milk I generally mix 1 1/2 cups milk with 1/2 cup half and half cream
  • 1 cup cubed Velveeta
  • 8 oz shredded sharp cheddar
  • 2-3 strips of crisp bacon diced
  • 1/2 tsp freshly ground black pepper

FOR THE TOPPING

  • 1 cup soft breadcrumbs
  • 1 tbsp butter melted

Instructions

  • Place the macaroni, water, salt and oil in bowl of 7-cup rice cooker. Set rice cooker to COOK. Check macaroni in about 10 minute. If water is almost absorbed, switch cooker to WARM. When water is absorbed, the cooker will automatically switch to keep warm mode, but it’s better in this case to catch this before it does. However, if it has already gone to keep warm, it’s no tragedy, but some elbows on the bottom may have started to brown (which is perfectly OK). Leave the cooked elbows in the rice cooker’s pot.
  • Add sauce ingredients to cooked macaroni in the rice cooker’s pot. Switch cooker to COOK and with lid open, stir until cheeses are melted. Close lid and cook for about 5 minutes, or until sauce is reduced by 25%.
  • While sauce is reducing, mix breadcrumbs with the melted butter. Set aside.
  • Preheat oven to 350 degrees. Spray or grease a 1.5 quart deep casserole.
  • Add macaroni and sauce to prepared baking dish. Top with buttered bread crumbs.
  • Bake at 350 for 20-30 minutes or until sauce bubbles along the edges and the crumbs are nicely browned.
  • Serves 4-6
  • **For Conventional Cooking**
  • Cook elbows as per package directions; drain and set aside.
  • In a medium saucepan ,combine sauce ingredients, except for bacon. Stir constantly over medium heat until cheeses are melted. Reduce heat and stir constantly until sauce is slightly reduced (about 25%). Add the bacon and cooked, drained macaroni. Proceed from here as in the directions above.

Nutrition

Serving: 1serving | Calories: 984kcal | Carbohydrates: 86g | Protein: 44g | Fat: 51g | Saturated Fat: 29g | Cholesterol: 152mg | Sodium: 1799mg | Potassium: 674mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1873IU | Calcium: 970mg | Iron: 3mg

 

 

Classic Cheddar Bacon Macaroni & Cheese
Classic Cheddar Bacon Macaroni & Cheese

 

Classic Cheddar Bacon Macaroni & Cheese
Classic Cheddar Macaroni & Cheese

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