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Pasta in a Rice Cooker 2007

This is simple, while you are making your salad, slicing the bread, pouring your wine, and setting the table, your meal will be made all in twenty minutes. This does not come out starchy, it cooked exactly right. Give it a try in your rice cooker soon. Please remember the sauce you use should be the one that you like the best. Measure accurately the water, sauce, and the pasta. Do not think heaping is the same as two cups, if you do, then you are risking a starchy saucey result. Also I have used rigatoni and penne always with good result.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Place all in rice cooker in order given, and stir once. Add the salt depending on the saltiness of the cheese you are using, salt is an option.
  • Close lid and flip the switch to on.
  • When cooker turns off, open stir, and close again leave on warm for two or three minutes or until ready to serve.
  • I pan fry any bulk meat and freeze in 1/4 cup pack size, and also pack sauce into 1 cup size. Then if I want this I just take it out earlier in the day and defrost, that way this is always something to make.
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RECIPE MADE WITH LOVE BY

@andypandy
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@andypandy
Contributor
"This is simple, while you are making your salad, slicing the bread, pouring your wine, and setting the table, your meal will be made all in twenty minutes. This does not come out starchy, it cooked exactly right. Give it a try in your rice cooker soon. Please remember the sauce you use should be the one that you like the best. Measure accurately the water, sauce, and the pasta. Do not think heaping is the same as two cups, if you do, then you are risking a starchy saucey result. Also I have used rigatoni and penne always with good result."
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  1. CanadianEmily
    Not exactly gourmet but very quick and easy, and takes stuff you're likely to have on hand to make a meal that basically cooks itself. My husband said it tastes like Chef Boyardee (a compliment). I found the pasta was cooked perfectly and the sauce was good, I liked the way it coated every piece of pasta. I used macaroni and a soy version of ground "beef" since we are vegetarian. I also substituted half parmesan and half mozzarella for the romano cheese. I've also made it with old (sharp) cheddar, which is nice. I usually add about a cup of cheese. It always turns out really well. Thanks for sharing your recipe!
    Reply
  2. CanadianEmily
    Not exactly gourmet but very quick and easy, and takes stuff you're likely to have on hand to make a meal that basically cooks itself. My husband said it tastes like Chef Boyardee (a compliment). I found the pasta was cooked perfectly and the sauce was good, I liked the way it coated every piece of pasta. I used macaroni and a soy version of ground "beef" since we are vegetarian. I also substituted half parmesan and half mozzarella for the romano cheese. I've also made it with old (sharp) cheddar, which is nice. I usually add about a cup of cheese. It always turns out really well. Thanks for sharing your recipe!
    Reply
  3. HappySphinx
    Thanks for sharing this recipe! EXCELLENT recipe for the rice cooker! very quick, easy pasta. I've made it so many times I couldn't even hazard a guess at the number. My DH has decided its one of his favorite recipes for me to play with. I have taken to substituting/adding pasta-friendly bits from the fridge in need of consumption. successful so far: cooked & shredded chicken, corned beef, shitake mushrooms, olives, pesto sauce instead of tomato sauce.
    Reply
  4. HappySphinx
    Thanks for sharing this recipe! EXCELLENT recipe for the rice cooker! very quick, easy pasta. I've made it so many times I couldn't even hazard a guess at the number. My DH has decided its one of his favorite recipes for me to play with. I have taken to substituting/adding pasta-friendly bits from the fridge in need of consumption. successful so far: cooked & shredded chicken, corned beef, shitake mushrooms, olives, pesto sauce instead of tomato sauce.
    Reply
  5. larry 2
    Great easy
    Reply
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