Best Madame Soohoos Fish And Rice Rice Cooker Recipes

Chicken Rice Soup image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

3 boneless, skinless chicken breasts
Olive oil, for drizzling
1/4 teaspoon ground thyme
Salt and freshly ground black pepper
2 tablespoons butter
3 stalks celery, finely diced
2 carrots, finely diced
1 onion, finely diced
1 red bell pepper, finely diced
2 sprigs fresh thyme, leaves only
Pinch turmeric
8 cups low-sodium chicken broth
2 cups long-grain rice
Minced fresh parsley, for serving

Steps:

Preheat the oven to 400 degrees F.
Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
Prepare the rice according to the package instructions; keep warm.
Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.

Cheat's Easy Salmon Risotto (Rice Cooker) image

Provided by Chickee

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 onion, chopped finely
2 garlic cloves, minced
1 2/3 cups arborio rice (DON'T rinse)
200 ml dry white wine
2 tablespoons lemon juice
500 ml chicken stock
2 tablespoons shredded parmesan cheese
1 shallot (green part)
1 tablespoon capers
2 teaspoons dill
1 tablespoon balsamic vinegar
200 g fresh salmon, skin off and deboned
salt and pepper
dill, extra, to serve

Steps:

Chuck garlic, onion, rice, white wine, lemon juice and chicken stock in the rice cooker. Stir well.
Hit "cook".
Meanwhile, cover salmon with balsamic and marinate.
About 3/4 of the way through the cooking, open the rice cooker and stir the mix. Put the steamer rack on top of the rice and put the salmon in the steamer. (If your rice cooker doesn't have a steamer, cook the salmon in the microwave for a few minutes).
Once the rice cooker stops cooking, leave it on 'keep warm'; open it, take out the salmon, add the cheese, stir the rice and close the rice cooker again.
Flake the salmon into small chunks.
Cut the shallot into small slices.
Open the rice cooker, add the flaked salmon, shallot, capers and dill. Stir well to mix, season to taste with salt and pepper. Close the rice cooker again.
Get the plates ready to serve.
Serve, sprinkled with a little extra dill. Enjoy!

Nutrition Facts : Calories 480.7, Fat 4.9, SaturatedFat 1.4, Cholesterol 28.9, Sodium 326.9, Carbohydrate 77, Fiber 2.9, Sugar 4.5, Protein 20.4

Rice Cooker Bibimbap with Salmon and Spinach image

Provided by Julia Moskin

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 11

10 ounces leaf spinach, fresh or frozen
Roasted sesame oil
Rice vinegar
Salt and freshly ground black pepper
8 ounces salmon fillet, sliced 1/4 inch thick across the grain
1 cup rice, preferably medium- or short-grain, rinsed
1 long hot green pepper, thinly sliced
3 tablespoons kimchi, finely chopped
2 eggs
Gochujang or another Asian chile paste such as sambal or chile bean paste
Sesame seeds and finely chopped scallions, for garnish

Steps:

Using steamer function, steam spinach in rice cooker until tender, about 8 minutes. Remove to a kitchen towel, wring dry and thinly slice into a bowl. Season to taste with sesame oil, rice vinegar and salt. Sprinkle salmon with salt and pepper and steam until just cooked through, about 15 minutes. Break into large flakes. (See Note.)
Clean out cooker and cook rice according to instructions. When done (or when cooker switches to "warm" function), quickly stir in sliced pepper and kimchi, making sure to scrape and scoop up bottom layer of rice. Smooth top.
Drizzle 2 teaspoons sesame oil over rice and gently break eggs on top, placing one on each side of cooker. Cover and put cooker on ''cook'' function for 5 minutes.
Switch cooker to ''warm,'' arrange salmon and spinach next to eggs, cover and let steam just until egg whites are opaque (yolks should be runny). Place a teaspoon of chile paste in center.
At table, stir dish together. (A toasty crust may have formed on bottom of rice cooker: scrape this up and mix into dish.) Scoop into serving bowls, sprinkling each with sesame seeds and scallions. Pass sesame oil, rice vinegar and chile paste for seasoning.