Brown red rice, Mexican style from 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 (page 114) by Beth Hensperger and Julie Kaufmann

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Wlow on January 28, 2025

    Very good but kept overheating during sauté stage on Quick Cook cycle (Zojirushi) so I had to turn it off, let it cool down and start again on Quick Cook cycle to have it high enough heat to sauté. In future might do sautéing separately, then combine and set the machine for the regular cycle. With Vegetable Paella from same book, I had to use quick cook cycle for sautéing because the regular cycle starts with soaking not heat. Substituted roasted Piquillo pepper for the fresh red bell, and used canned fire roasted tomatoes. Half recipe in medium rice cooker. Enough for 4 plus small amount leftover.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.