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The Ultimate Rice Cooker Cookbook (10th Anniversary Edition): 250 No-Fail Recipes for Pilafs, Risottos, Polentas, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker by Beth Hensperger and Julie Kaufmann

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Notes about this book

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Notes about Recipes in this book

  • American long-grain white rice

    • chiken on October 06, 2014

      Very nice one, thank you so much! I have never tried this recipe in my Redmond 4502 multicooker. My children tries it too very often - it is comfortable when you can put into multicooker all the ingredients that need and go for a work or school, when I with children at home there is perfect meal, like in your recipe.

  • Polynesian tiki rice

    • vikingcook on March 01, 2017

      Very pretty and delicious side dish. I substituted red seedless grapes for the green and sections of fresh mandarin oranges for the pineapple. Easy to do in the rice cooker.

  • Mexican rice

    • adrienneyoung on October 02, 2012

      a keeper! Went well with ropa vieja.

  • Butternut squash risotto

    • kjrogers on February 24, 2019

      This did not work at all as described, at least not in my Zojirushi. I had to stop twice because the Zo threw up a "too hot" error message. And then the liquid was not at all absorbed in the time predicted by the recipe. By the time it all came together, much of the butternut squash had disintegrated. It was good tasting, but I could have made real stove top risotto faster and with not a whole lot more trouble.

  • Traditional grits

    • cilantrolime on July 09, 2014

      Great basic recipe for grits!

  • Tapioca pudding

    • lisbet on January 16, 2015

      Cooking this particular tapioca pudding is now fondly remembered as the day we created the 'Tapioca Volcano' in our house - milk, tapioca, sugar, egg all spewing forth from the rice cooker and covering everything in its way - you get the picture - and it was quite funny at the time, though cleaning its aftermath was anything but. I now have an excellent recipe from chow.com which involves the stove and a saucepan!

  • Coconut tapioca pudding

    • anightowl on August 17, 2016

      The first time I made this, my husband's response was "Awesome!" and it's a sure hit every time I make it. To punch up the flavor I add 2 drops of coconut extract with the vanilla, and top with crushed pineapple and some shredded coconut. Any chopped fruit works as a topping. Leftovers are set pretty solid by the next day, so I chop it up a bit and add some juicy fruit and/or liqueur to each serving.

  • Homemade applesauce

    • AngelNewsi on September 19, 2010

      I used freshly-picked, Cortland apples bought at a local farm and instead of apple juice, I used apple cider. The Cortlands hold their shape, so I mashed them up. So good!

  • Persimmon pudding with brandy sauce

    • anightowl on August 17, 2016

      Beautifully moist and rich. I don't make the brandy sauce, but instead use lemon curd or homemade persimmon jam as a sauce.

  • Waldorf rice salad

    • sideshoes on April 14, 2011

      Very good. Makes a very nice side salad, and is substantial enough for a light lunch.

  • Buttermilk rice breakfast pancakes

    • GiselleMarie on November 12, 2017

      These go together quickly and have a pleasant buttery flavor.

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  • ISBN 10 1558326677
  • ISBN 13 9781558326675
  • Published Jan 17 2012
  • Format Paperback
  • Page Count 368
  • Language English
  • Edition 10th
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Harvard Common Press

Publishers Text

Rice cookers are perfect for how we cook today: Versatile and convenient, they have one-button technology, don’t take up too much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans, and grains. This new edition takes note of the whole-grain revolution in U.S. kitchens and offers recipes for a host of new (and rediscovered) grains, like quinoa, millet, couscous, kamut, and spelt, whose popularity is rising fast. It focuses on a wider variety of rices, too, with lots of ideas for red, black, basmati, jasmine, and Arborio rices, as well as partially milled white rice, which looks and cooks like white rice but has the nutritional value of brown rice.

The authors have also added a complete guide to the newer rice cookers that have come to the market since the original edition, including induction-cooking and pressure-cooking rice cookers and models that replace the old buttons-and-dials approach with more complex digital displays.

Alongside many favorites from the first edition, from Carrot Basmati Pilaf and Italian Sausage Risotto to French Polenta and Maple-Cinnamon Rice Pudding, the 10th anniversary edition serves up more than 50 tempting new recipes, from a rich and soothing Sweet Brown Rice with Curry, Carrots, and Raisins to a warm and satisfying Millet, Winter Squash, and Sweet Pea Pilaf.

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