Do you have a rice cooker? I do. I can’t live without it. I know some people think it’s unnecessary, because really, how hard is rice? Well, for me it was pretty hard. Plus it took up another burner on the stove. The rice cooker is kind of like the slow cooker to me. Dump all the stuff in it, push a button and check back when it’s done. Mine even switches to keep warm, so I totally don’t have to worry about it. Mine is a Zojirushi NS-ZCC18 10-Cup Neuro Fuzzy Rice Cooker and Warmer, Premium Whiteand I know what you’re thinking – $178!!! Me too. But I love it. It makes perfect rice everytime and don’t even get me started on overnight oatmeal.
So, what I’m trying to say with that intro is that Bittman’s original recipe from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living calls for baked rice. I didn’t bake mine, I dumped it in the rice cooker.
Curried Mango Rice
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 1 tablespoon minced ginger
- 2 rice cooker measuring cups brown basmati rice (rice cooker cups are about 3/4 cup)
- salt and black pepper
- 14 ounce can of coconut milk
- 2 mangoes, peeled and chopped
- 1/2 cup chopped fresh cilantro
Turn rice cooker on and add the oil to pan. When the oil is hot, add the curry powder and ginger, and cook stirring for about a minute. Add the rice and salt and pepper and stir until the rice is glossy, about a minute or two. Add the coconut milk to the rice cooker and add any water to bring it up to the 2 line on the pan.
Close lid, and reset cooker to beginning of cycle or just continue on the regular cycle. When the machine beeps, stir in the mangoes and the cilantro.