Brown Rice With Miso (Rice Cooker)

IngridH's Note:

From The Ultimate Rice Cooker Cookbook. You may use short, medium, or long grain brown rice in this dish. The authors call for a 6 cup rice cooker, but I've had no problem using a 3 cup model. Cook time includes resting time after the cycle finishes.

• Total Time: 1 hrs 22 mins
• Prep Time: 2 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Servings: 3

• 1 1/2 tablespoons miso (white or yellow)
• 2 1/4 cups water or 2 1/4 cups vegetable stock
• 1 inch fresh gingerroot, peeled
• 2 teaspoons lemon juice
• 1 cup brown rice

Directions:

1. Dissolve the miso in 1/4 cup of the water.
2. Combine the dissolved miso and remaining ingredients in the rice cooker bowl.
3. Set the machine for the regular or brown rice (if you have one) cycle.
4. When the machine switches to 'keep warm', set a timer for 15 minutes.
5. After 15 minutes, fluff the rice with the plastic paddle or a wooden spoon.
6. Discard the ginger and serve, or leave on the 'keep warm' setting for up to 2 hours.

Reviews

[magpie diner]

I like the idea of this recipe very much and plan to play around with the quantities a bit next time. The miso and ginger flavours didn't come through as much as I hoped they would. And i think using broth is a must. Still a nice change from plain rice. Mine happened to burn a bit on the bottom, most likely the fault of my rice cooker and not the recipe, altho normally I have no problems...so I'm wondering if the miso may have caused that.

[Goldwing nut]

I added 2 tsp veg bullion and some shiitake mushrooms

[White Rose Child]

For some reason, my rice was still crunchy at the end of the cycle – the machine usually works with brown rice, so I'm not sure why that is. Still, the flavours in this were nice and I like finding a different way to try rice! For the Asia stop on the ZWT 2010.