Quick and Easy Curry Pilaf in a Rice Cooker – Deliciously Yummy!
A time-saving recipe for busy days. Using frozen mixed vegetables, this is an easy yet restaurant-quality pilaf. Whether you’re working, have a busy household, or a pile of chores, this is the ultimate recipe. Make a large batch, freeze it, and voilà – you have frozen pilaf ready to go!
Ingredients:
- 3 Cups Jasmine Rice
- 600ml Water
- 1 Carrot, Diced
- 1/4 Cup Frozen Pea
- 1/4 Cup Frozen Corn
- 2 teaspoon Chiken Buillon
- 2 teaspoon Curry Powder
- 2 tablepoon Butter(Optional)
- Salt to taste
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Instructions
- Rinse 3 cups of Jasmine rice and place them in the rice cooker. Add 600 milliliters of water, filling up to about 1/4 inch above the rice level.
- Cut the carrot and add it to the rice along with the frozen peas and corn. Mix in Chicken Bouillon and curry powder. Close the lid and cook the rice using the regular white rice mode.
- Once the rice is done, season with salt to your preference. Add butter, mix well, and your delicious Curry Rice Pilaf is ready to serve!
Suggestions and Tips for Using a Rice Cooker
Did you know that the flavor can vary based on the cooking technique, even when using the same type of rice? Remarkably, identical rice can undergo a distinct transformation in taste. The sweetness of the rice is brought out even more, and it becomes moist and incredibly delicious. In fact, after tasting it, I was so shocked by how amazingly yummy the plain rice was. It’s like enjoying a bowl of very expensive rice! I was truly taken aback by the incredible flavor.
Having grown up in Japan, I’ve had rice as a staple food. I’ve tried various rice cookers, from inexpensive ones without a keep-warm function to well-known Japanese brands. Currently, I use the Le Creuset Enameled Cast Iron Rice Pot. Since it can cook only 3 cups of rice, I still use my Zojirushi rice cooker for convenient occasions. Even though the lid of the Le Creuset Enameled Cast Iron Rice Pot is broken, it doesn’t affect its ability to cook rice, and in fact, it’s even more convenient without the lid.
As for cast iron, I originally bought the STAUB Cast Iron Dutch Oven 5.5-qt Round Cocotte to try making stew, and that’s what made me a big fan of STAUB. Although it’s expensive, considering that it lasts for 20 years, I find it worth the investment. I was thinking of getting the STAUB rice pot, but it can only cook up to 2 cups of rice in the smaller size, so I opted for the Le Creuset. I tried cooking rice with the STAUB Cast Iron Dutch Oven 5.5-qt Round Cocotte, but due to the relationship between the heat distribution and the size of the pot, the heat didn’t evenly reach all parts, resulting in unevenly cooked rice. It seems that there is a specific way to use each pot depending on its size and shape.
