By Beth Hensperger & Julie Kaufmann (Find this book)
Rice cookers are perfect for how we cook today: Versatile and convenient,
they have one-button technology, don’t take up too much counter space, and are a
breeze to clean. And they can do so much more than produce foolproof rice,
beans, and grains. This new edition takes note of the whole-grain revolution in
U.S. kitchens and offers recipes for a host of new (and rediscovered) grains,
like quinoa, millet, couscous, kamut, and spelt, whose popularity is rising
fast. It focuses on a wider variety of rices, too, with lots of ideas for red,
black, basmati, jasmine, and Arborio rices, as well as partially milled white
rice, which looks and cooks like white rice but has the nutritional value of
brown rice. The authors have also added a complete guide to the newer rice
cookers that have come to the market since the original edition, including
induction-cooking and pressure-cooking rice cookers and models that replace the
old buttons-and-dials approach with more complex digital displays. Alongside
many favorites from the first edition, from Carrot Basmati Pilaf and Italian
Sausage Risotto to French Polenta and Maple-Cinnamon Rice Pudding, the 10th
anniversary edition serves up more than 50 tempting new recipes, from a rich and
soothing Sweet Brown Rice with Curry, Carrots, and Raisins to a warm and
satisfying Millet, Winter Squash, and Sweet Pea Pilaf. -- Amazon
