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    rice cookers
  • (Rice cooker) A rice cooker or rice steamer is a self-contained tabletop kitchen appliance for cooking rice. There are electrical and gas powered versions. The term can also refer to a container designed for cooking rice in a microwave oven.
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  • bargain: an advantageous purchase; "she got a bargain at the auction"; "the stock was a real buy at that price"
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Seared Salmon and Spiced Rice
Seared Salmon and Spiced Rice
Stopped at the seafood market on the way home and they had some fresh wild salmon so I merrily bought some, raided my fridge and this was what I came out with..:P Salmon salmon 3 tbs oil 2 tbs butter onion powder garlic powder salt pepper Sauce 3 tbs butter 3 cloves of garlic (minced handful of fresh dill (chopped) 3 tbs (?) white onion (chopped) 1-2 tbs of flour 2 cups of sweet sparkly white wine..it's called moscato d'asti and I'm pretty sure I just butchered the spelling or pronunciation of that. 1 cup of milk (plain yogurt or heavy cream will work as an alternative) Spiced Rice 3 tbs butter 3 cups of rice (I use the Yogi brand but really, it's whatever kind you like, white, brown, wild, doesn't matter) enough water or chicken broth to cook said rice 3 cloves of garlic (minced) 3 tbs of onion (chopped) 3-5 thin slices of ginger salt Open a bottle of wine and turn on some good music while prepping making sure to save at least 2 cups of said wine for the sauce. Season salmon with salt, pepper, onion powder, and garlic powder. Let it marinate in the fridge while you prepare the rice. On medium heat, melt butter into a deep pan and fry ginger until slightly brown. Add onions and continue frying until translucent. Add minced garlic, careful not to let it it burn. Put uncooked rice and stir, stir, stir for at least 2-3 mins. Deglaze pan with water or chicken broth and pour everything into the rice cooker. (salt if using water) Press the shiny button and "Cook". Wash off the pan, dry it, and melt more butter and oil. The butter to oil ratio is entirely up to you, the oil just helps the butter from burning. How much you want to use depends on how clogged you like your arteries. I believe passionately in butter and come from the school of more is always better so yeah. :P Pan fry the salmon. 5 minutes on each side starting with the skin side down first. Try really hard not to mess with it and let it do it's thing or the salmon will start to flake off and disintegrate as you flip and flip and flip and readjust. This also seals the moisture and prevents the evil that is dried nasty fish. (When you flip it over the first time, use a pair of thongs to peel off the skin. It should, theoretically, peel right off, if you haven't messed with it. Flip it over the second time so both sides are nicely browned. ) In a separate sauce pan, melt more butter :) and brown onions till translucent. Add garlic and dill. Add flour and salt to make a nice pretty roux. Whisk in the wine and milk and let it simmer. Taste and add as necessary. Dish up!! :)
6-16-09 (16/365)
6-16-09 (16/365)
This is a dish I've been making a lot since I bought my rice cooker. It's fairly simple: short-grain white rice with chopped up Japanese sweet potato (satsumaimo). I also add a bit of soy sauce and mirin to it before cooking it all together in the rice cooker. Very yummy, very cheap and easy to make. :) It's going to be difficult to find Japanese sweet potatoes once I go back to the states.

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