The Best of the Best Rice Cooker Cookbook Review
|Title:||The Best of the Best Rice Cooker Cookbook: 100 No-Fail Recipes for All Kinds of Things That Can Be Made from Start to Finish in Your Rice Cooker|
|Published:||March 5, 2019, Harvard Common Press|
|No. of Pages:||176|
|Cover Price:||$24.99 Paperback, $14.99 Kindle|
Anyone who owns the bestselling Ultimate Rice Cooker Cookbook by Beth Hensperger which was published in 2012, knows a lot about good cooking in the rice cooker. However, with the Instant Pot and other modern appliances that have recently come out, Hensperger has updated her information in a new cookbook, The Best of the Best Rice Cooker Cookbook: 100 No-Fail Recipes for All Kinds of Things That Can Be Made from Start to Finish in Your Rice Cooker so that everyone can make perfect rice with their newer (and older) appliances.
The first chapter explains many different types of rice and how to cook them. Now that there are dozens of varieties available in mainline grocery stores all over the country, this is very helpful and will temp cooks to try different types that will improve their dishes. The chapter also explains the different types of rice cookers and whether to rinse, soak, or otherwise prep rice before cooking.
This book features flavored rice such as Lemon Rice, and Greek Lemon and Dill Rice with Feta, as well as several easy rice pilafs. The Asparagus and Mushroom Risotto is one that will be made over and over, not only because it is easy, but also because it is delicious. Another bonus is that there are recipes for other grains besides rice, such as barley, quinoa, bulgur, wild rice, millet, buckwheat groats, and others. With the emphasis on healthy grains, this cookbook is extremely timely. There are even recipes for polenta, grits, and hominy. The section on cereals is excellent, and there is another good section on vegetables, beans, and legumes.
As with Hensperger’s previous cookbooks, the recipes are easy-to-follow, concise, and mostly contain easy-to-find ingredients. One drawback (probably the only one), which is inexcusable in this modern day, is that there are only a limited number of photographs. The photos that are included are excellent, but there needs to be more. Most cooks like to see what their finished dishes will look like.
All told, this cookbook belongs on everyone’s cookbook shelf. Anyone who likes rice as an accompaniment to favorite dishes, or wants to branch out and try new grains, cereals, or beans and legumes will appreciate this excellent cookbook.
Special thanks to NetGalley for supplying a review copy of this book.
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