1 can (14 ounce) chicken broth 2 cups elbow macaroni (uncooked) 3/4 cup milk 2 cups shredded cheddar cheese ( I like a cheddar/jack blend)
My quest for easy, yummy, and healthy meals continues (as it probably does for anybody strapped for time). For some reason, this evening, I started to ponder the possibilities of rice cooker meals. Indeed, my rice cooker is one of my most treasured kitchen items. My aunty actually bought me my current one—a coveted Zojirushi—for me while I was pining for Asian food in college. And tonight it occurred to me that the appliance might work some magic again and produce some easy meals.
To be honest, I was initially seeking Asian recipes (one of the various ways my Chinese-ness expresses itself, I suppose). One of the few and very simple approaches I've seen before is putting your lapcheong (Chinese sausage) on top of the rice you're steaming. I've also seen someone make Hainan chicken using a flavor packet and her rice cooker. But I was delighted to find this mac and cheese recipe. On cold, San Francisco evenings, who could resist such a comforting favorite? The ingredients are above, and you can click through to see the directions.
Does anyone else have favorite rice cooker recipes?
I've found some other neat sites with rice cooker recipes:
- "5 New Cooking Uses for Your Rice Cooker" from Real Simple (and the rice cooker they picture is the same model as mine!)
- 7 more suggested dishes from Gapers Block
- If Martha Stewart were Asian, this is what you'd get
- A profile on the rice cooker by the New York Times—with links to recipes for rice cooker bibimbap with salmon and spinach and rice cooker chicken biriyani with saffron cream