I first posted this recipe in February of 2007. I've made it many times since then and still love it; I've adjusted the recipe ever-so-slightly in the interim. I usually use sweet brown rice (of the Japanese variety), but the white version is also great. it uses very little added sugar; the rice is truly what makes it sweet (not TOO sweet) and also thickens the milk nicely.
I use a rice cooker with a porridge setting to make rice and rice pudding, so I’m afraid that my instructions are specific to this type of rice cooker. you could probably cook the rice in water on top of the stove, then bake it in a covered casserole in the oven for about an hour to approximate the same thing, but I wouldn’t know the measurements for cert.
rice pudding
1 cup (8 ounces, not a smaller rice-cooker cup) uncooked Japanese sweet rice, either brown or white (sometimes called mochigome or sho-chiku-bai)
dash of salt
water to cook
combine the rice and salt in the rice cooker bowl, and add the amount of water called for by your rice cooker. cook on the appropriate cycle (brown or white, depending on what kind of rice you used), and when finished, take the cooking bowl out of the cooker and let it cool a bit.
2-1/2 cups whole milk (set 1/2 cup aside)
1/2 - 1 teaspoon cinnamon
1/4 - 1/2 teaspoon salt
2-3 tablespoons brown sugar or maple syrup
1/2 cup currants
to serve: a bit of butter and extra brown sugar or maple syrup to taste
stir the milk, cinnamon, salt, brown sugar (or maple syrup) and currants in to the rice in the bowl. taste and adjust seasoning, if needed. pop the bowl back into the rice cooker and set it for the porridge cycle. mine’s done when the little song plays! add the reserved 1/2 cup of milk after the cooking's done and adjust for salt. serve with butter and brown sugar &/or maple syrup as desired.
note: any other dried fruit can substitute for the currants -- cherries are nice, and make the pudding especially delicious if topped with toasted, slivered almonds at the end. if I wanted rice pudding with fresh fruit (like berries, bananas, etc.), I'd make a different version with vanilla, a bit of nutmeg and maybe an egg, minus cinnamon and currants, and serve the fruit over the pudding when it's done (rather than cooking it). I'll work on that recipe someday.
recipes from Diane H
Showing posts with label rice cooker. Show all posts
Showing posts with label rice cooker. Show all posts
Friday, March 04, 2011
Monday, February 19, 2007
teriyaki roasted chicken a roaring success; news at 11
the teriyaki chicken we had for dinner last night was hands-down the best roasted chicken I’ve made. since I didn’t write out the actual recipe before; I’ll attempt it now, but this is an approximation. a good approximation.
teriyaki roasted chicken
1 big ol’ chicken (this one was a bit over 6 pounds)
1 batch homemade teriyaki sauce (recipe below), made the night before
3 finely sliced green onions
1/2 teaspoon grated ginger
1 teaspoon (more?) toasted sesame oil
1 tablespoon black sesame seeds, + 1 teaspoon black sesame seeds set aside for roasting
combine teriyaki sauce with green onions, ginger, sesame oil and 1 T of the sesame seeds. marinate chicken in sauce in refrigerator for 2-6 hours, turning once midway.
preheat oven to 375° F. remove chicken from marinade and place in a lightly oiled roasting pan. pour about 1/2 cup of the teriyaki marinade over, and refrigerate the remainder of the teriyaki to glaze the chicken during roasting. roast for 30 - 40 minutes (depending on size -- 30 minutes is plenty for a 4-5 pounder; 40 minutes for a 6-pounder) then reduce heat to 300 °F and continue to roast for 40 minutes (for smaller chickens) to an hour (for the more zaftig chickens). glaze periodically with some of the reserved teriyaki sauce, and at the end of this hour, sprinkle chicken with remaining 1 teaspoon sesame seeds. increase heat to 425° F and continue roasting until skin is browned & crispy; about 15 minutes.
during the last roasting phase, take remaining teriyaki sauce and simmer for 15 minutes on the stovetop to cook thoroughly and reduce a bit.
when chicken is done and has rested, carve it and serve with the warm sauce. accompany with Japanese-style white rice (I heart good old Nishiki rice, prepared plainly with water and sea salt in the rice cooker) and veggies as desired (in this case, I glazed carrots with plain teriyaki sauce and roasted them during the last 40 minutes or so with the chicken).
teriyaki sauce
1/2 cup shoyu
1/2 cup light soy sauce (NOT low-sodium soy, but light soy sauce that you can find in the Japanese section of a good Asian market)
1 cup nigori sake
1/3 cup sugar
simmer ingredients briefly in saucepan to dissolve sugar. refrigerate to chill before using.
this recipe is deceptively simple -- and shockingly delicious. I added the aromatics (ginger, green onion and sesame) to the teriyaki because I wasn’t able to grill the chicken; if I had been grilling, I would have kept the sauce plain. it’s thinner than teriyaki sauce one buys, and you can thicken it with potato starch or cornstarch if you want, but please keep it on the thin side. you may want it thicker on a piece of fish, or chunks of chicken on skewers, maybe, but for a roasted chicken, un-thickened was the way to go. it somehow tenderized and amplified all of the flavors in a gorgeous yet subtle way, and the finished chicken was beautiful, shiny and reddish-brown. I’ll be making this again soon.
many recipes call for mirin, but I prefer sake, especially a rich, sweet nigori sake. I used the cheap stuff, and it was absolutely great.
and in this post, you get two (two! TWO!) recipes for the price of one, since tonight, I’m cooking rice pudding. I’ve made a slight change in an old recipe of mine -- I always made this with Japanese sweet brown rice before, and this time, I'm using the white variety of the same rice. it smells divine. I always use a neuro-fuzzy-logic rice cooker to make rice and rice pudding, so I’m afraid that my instructions are specific to this piece of kitchen equipment. you could probably cook the rice in water on top of the stove, then bake it in a covered casserole in the oven for about an hour to approximate the same thing, but I wouldn’t know for sure.
sweet rice pudding
1 cup uncooked Japanese sweet rice (sometimes called mochigome or sho-chiku-bai)
water to cook
add the amount of water called for by your rice cooker. cook on the white rice cycle, and when finished, take the cooking bowl out of the cooker and cool it a bit.
2 cups whole milk, + .5 cup set aside for after cooking
cinnamon (1/2-1 teaspoon, depending on strength and how you want it to taste)
1/4 teaspoon or more salt
2 tablespoons maple syrup
1/2 cup currants
add the milk, cinnamon, salt, maple syrup and currants to the rice in the bowl, and stir. taste and adjust seasoning, if needed. pop the bowl back into the rice cooker and set for porridge. it’s done when the little song plays! stir in the last .5 cup of milk and serve with a bit of brown sugar or more maple syrup.
teriyaki roasted chicken
1 big ol’ chicken (this one was a bit over 6 pounds)
1 batch homemade teriyaki sauce (recipe below), made the night before
3 finely sliced green onions
1/2 teaspoon grated ginger
1 teaspoon (more?) toasted sesame oil
1 tablespoon black sesame seeds, + 1 teaspoon black sesame seeds set aside for roasting
combine teriyaki sauce with green onions, ginger, sesame oil and 1 T of the sesame seeds. marinate chicken in sauce in refrigerator for 2-6 hours, turning once midway.
preheat oven to 375° F. remove chicken from marinade and place in a lightly oiled roasting pan. pour about 1/2 cup of the teriyaki marinade over, and refrigerate the remainder of the teriyaki to glaze the chicken during roasting. roast for 30 - 40 minutes (depending on size -- 30 minutes is plenty for a 4-5 pounder; 40 minutes for a 6-pounder) then reduce heat to 300 °F and continue to roast for 40 minutes (for smaller chickens) to an hour (for the more zaftig chickens). glaze periodically with some of the reserved teriyaki sauce, and at the end of this hour, sprinkle chicken with remaining 1 teaspoon sesame seeds. increase heat to 425° F and continue roasting until skin is browned & crispy; about 15 minutes.
during the last roasting phase, take remaining teriyaki sauce and simmer for 15 minutes on the stovetop to cook thoroughly and reduce a bit.
when chicken is done and has rested, carve it and serve with the warm sauce. accompany with Japanese-style white rice (I heart good old Nishiki rice, prepared plainly with water and sea salt in the rice cooker) and veggies as desired (in this case, I glazed carrots with plain teriyaki sauce and roasted them during the last 40 minutes or so with the chicken).
teriyaki sauce
1/2 cup shoyu
1/2 cup light soy sauce (NOT low-sodium soy, but light soy sauce that you can find in the Japanese section of a good Asian market)
1 cup nigori sake
1/3 cup sugar
simmer ingredients briefly in saucepan to dissolve sugar. refrigerate to chill before using.
this recipe is deceptively simple -- and shockingly delicious. I added the aromatics (ginger, green onion and sesame) to the teriyaki because I wasn’t able to grill the chicken; if I had been grilling, I would have kept the sauce plain. it’s thinner than teriyaki sauce one buys, and you can thicken it with potato starch or cornstarch if you want, but please keep it on the thin side. you may want it thicker on a piece of fish, or chunks of chicken on skewers, maybe, but for a roasted chicken, un-thickened was the way to go. it somehow tenderized and amplified all of the flavors in a gorgeous yet subtle way, and the finished chicken was beautiful, shiny and reddish-brown. I’ll be making this again soon.
many recipes call for mirin, but I prefer sake, especially a rich, sweet nigori sake. I used the cheap stuff, and it was absolutely great.
and in this post, you get two (two! TWO!) recipes for the price of one, since tonight, I’m cooking rice pudding. I’ve made a slight change in an old recipe of mine -- I always made this with Japanese sweet brown rice before, and this time, I'm using the white variety of the same rice. it smells divine. I always use a neuro-fuzzy-logic rice cooker to make rice and rice pudding, so I’m afraid that my instructions are specific to this piece of kitchen equipment. you could probably cook the rice in water on top of the stove, then bake it in a covered casserole in the oven for about an hour to approximate the same thing, but I wouldn’t know for sure.
sweet rice pudding
1 cup uncooked Japanese sweet rice (sometimes called mochigome or sho-chiku-bai)
water to cook
add the amount of water called for by your rice cooker. cook on the white rice cycle, and when finished, take the cooking bowl out of the cooker and cool it a bit.
2 cups whole milk, + .5 cup set aside for after cooking
cinnamon (1/2-1 teaspoon, depending on strength and how you want it to taste)
1/4 teaspoon or more salt
2 tablespoons maple syrup
1/2 cup currants
add the milk, cinnamon, salt, maple syrup and currants to the rice in the bowl, and stir. taste and adjust seasoning, if needed. pop the bowl back into the rice cooker and set for porridge. it’s done when the little song plays! stir in the last .5 cup of milk and serve with a bit of brown sugar or more maple syrup.
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