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 White
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
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.
Wearinbeads says
March 8, 2011 at 6:56 pmYup, Glen-the-engineer just HAD to have the Zo cooker. It really is the perfect appliance, isn’t it?
Lea Ann says
March 6, 2011 at 9:27 pmI have an expensive rice cooker that does just fine. This recipe sounds wonderful. I’ve got a counter full of mangos that were on sale, lots of curry powder…gotta give this a try. Rick Bayless has a baked rice technique that works like a charm too.
grace says
March 5, 2011 at 6:42 amat the risk of lowering your opinion of me, i must confess that i don’t like rice. at all. the texture’s never right, it’s always cold or lukewarm, and i’ve just never been satisfied by it. so there. 🙂
Cindy says
March 3, 2011 at 11:20 pmPam, would you mind sharing the original baked version? With 1 1/2 cups of rice I’m wondering if it calls for 10 ounces of water in addition to the 14 ounces of coconut milk to make 3 cups of liquid.
CC11 says
March 4, 2011 at 3:45 amI can’t believe I waited so long to buy one! They are great for the reasons you mentioned, you can completely forget about it and you don’t need to worry about timing too much as it keeps it warm, and you get perfect rice every time and never have to scrub it off the bottom of a pan.
Cindy says
March 3, 2011 at 8:40 pmSounds positively delicious! Guess I’ve been lucky that making rice has always come easy. Just discovered mangoes last year and love finding new ways to incorporate them into recipes. This one definitely goes on the to-try list. Thanks!
Deb in Hawaii says
March 3, 2011 at 8:21 pmI have one little rice cooker that I never seem to use (don’t tell anyone though–they will kick me out of Hawaii!) 😉 This looks delicious–curry and mango works for me.
Sassy Lassies Vintage Life says
March 3, 2011 at 5:06 pmGreat idea…my brother lives in Japan and bought me one many years ago. It is all in Japanese..but easy enough to work. I wish I had all the ingredients home right now, because I would make this for dinner tonight.
My Carolina Kitchen says
March 3, 2011 at 4:50 pmMangos and coconut milk. Sounds fantastic. I’ll be sure to give it a try. However I don’t have a rice cooker and have never thought I needed one. Good thing ’cause I don’t have room for one more appliance.
Bittman rocks.
Sam
Aurelia says
March 3, 2011 at 3:44 pmI’ve never used a rice cooker but I hate cooking rice…probably because I suck at it lol! So after I’ve moved I’ll take a look at investing in one as you rate them so highly 🙂
Great looking recipe, thanks for sharing it!
KarenP says
March 3, 2011 at 8:14 pmOh, I really want one of these rice cookers! This recipe sounds yummy!
Joan's Good Life says
March 3, 2011 at 1:39 pmSorry Pam. Having been brought up in a Japanese household, I can’t even begin to imagine putting anything in my Zo except rice and water! ACK! Any other rice recipes that I make, is made on the stove.
This recipe is definitely a stove top deal for me. And one I may actually try since I love mangos!
Marjie says
March 3, 2011 at 6:39 pmI just have plain old rice cooking pans. I race around like a madwoman while the rice is cooking anyway, so what’s the big deal?
chellebelle says
March 3, 2011 at 12:09 pmoh my yum… I just use my steamer for my rice.. I bet I can use this recipe in that too.. Although overnight oatmeal has me completely intriged… I eat it every morning and I’m thinking that could be done in a crock pot too.. recipe??
lisa is cooking says
March 3, 2011 at 4:47 pmEvery time I hear about rice cookers, I’m inspired to buy one. If only I could fit more appliances in my tiny kitchen! But, from a rice cooker or baked, this dish looks great!
Joanne says
March 3, 2011 at 11:24 amWe USED to have a rice cooker. Until one of my roommates moved and out and took it with her. Sigh. I guess I’ll have to just bake this until I muster up the funds to buy a new one…
June says
March 3, 2011 at 3:21 pmyum…again! Alas, no rice cooker here, but I’ll sure do this one on top of the stove. Thanks Pam.
Amy says
March 3, 2011 at 2:28 pmI’ve used/had my Zojirushi rice cooker for so many years, the interior bowl needs to be replaced. And you know how much I love any excuse to use my mango splitter. WIN.
Barbara says
March 3, 2011 at 1:07 pmI don’t have a rice cooker…but probably would if my family was still at home.
This looks marvelous, Pam. I have a similar recipe that includes veal. We all love it. Never thought to serve the rice alone.
Lydia (The Perfect Pantry) says
March 3, 2011 at 12:30 pmI have 2 rice cookers — one is a Zo, which I use all the time. It’s a 3-cup cooker which makes more than enough for 4 people with leftovers. And I use it to make perfect quinoa, too. Cannot live without it.