Can’t start my fall mornings without this:
Sanyo rice cookerBecause it makes it so easy to make this:
breakfast oatmeal
If you’re the type who would never burn oatmeal or rice while running around doing other things, maybe you don’t need this. But for me, the idea of never scorching another pot while trying to make brown rice or oatmeal is heaven! I just put in rice and water at night, set the menu to porridge and the timer to when I want the oatmeal ready, and there it is in the morning. It has a keep warm function so it can stay hot for later-rising members of your household, too. The titanium bowl behaves like non-stick but without the health concerns of non-stick.
Here’s a how-to video from The Dinner Table for making steel-cut oats in a Sanyo Rice Cooker. And more photos and info, using a Zojurishi rice cooker, at the Daily Garnish.
Steel-cut oats seemed like too much for me before I got this– all that stirring– but now it’s no problem. Warm spices like cinnamon or nutmeg or a chopped apple, raisins, or a few chopped walnuts are an easy way to jazz it up.
My rice cooker helped me today with both breakfast and dinner. The rice was already cooking when I came home from visiting a friend. It was done and holding on keep warm before I’d finished chopping and stir-frying a basic tofu-and-veggie stir-fry. Did I mention that I love my rice cooker?
Related Posts:
Baked Brown Rice Pudding This economical brown rice pudding is an easy dessert or even a stand-by dinner. Vary the spicing: nutmeg and cinnamon, saffron and turmeric, or cardamon and allspice. Add chopped fresh fruit like pear or apples, or dried fruit like raisins, dates, or cherries.
Sanyo rice cooker Sanyo rice cooker
Saffron Rice with Mango and Macadamia Saffron flavors the rice and gives it a beautiful yellow color that goes nicely with the yellow-orange mangos, while the macadamia nuts add richness and a little texture.
Chard, Kale and Fennel Salad with Wild Rice (Emerald City Salad) Chard, kale, fennel, parsley and scallion, tossed with wild rice, dressed with lemon juice and olive oil. make a hearty winter dinner salad good enough for a teenager to eat.
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