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Thursday, January 13, 2011

Rice Steamer Seafood Rice


Hi there! A new start ahead in year 2011. How was your new year celebration? What is your new year resolution? Mine is one of the simplest but important resolution, to keep staying healthy all the time. Recently, I had bought a new rice cooker, it is indeed a rice steamer which comes with a stainless steel pot separately. ANSHIN Rice Steamer is well-known for its safety, healthy and durable concepts. I have been eyeing for a stainless steel pot rice cooker for sometime when I heard of the risky issues of using a non-stick rice cooker. Until the end of 2010, finally I need to change a new rice cooker. Thus, I decided to buy this rice steamer with more cooking functions. You may get more information on the Khind ANSHIN Rice Steamer RCS518 (安心蒸飯鍋) here.


This rice steamer came with an Agnes Chang "Steam Up... For Health" mini recipe book. Those recipes are simple and easy to cook especially for those who loves one pot dish! It saves us a lot of time by using this rice steamer to whip up a healthy meal for the family. Moreover, it is using the steaming method which is healthier. It can also be used to steam meat, fish, chicken, vegetables and other foods. When it is used to steam soup, it can retain the original flavour & nutrients of the soup ingredients.

For this new year and a great year ahead, I would like to have more steaming dishes with less hassle, within short period and enjoy healthy meals at home. This recipe was adapted and modified from the Agnes Chang "Steam Up... For Health" mini recipe book. This steamed seafood rice is full of fragrant, aromatic and delicious. Every Grain of steamed rice is fully cooked to its core, making it soft and fluffy. Let's enjoy one of the steamed rice recipe and have a good year ahead!More reference here. You may find the benefits of this ANSHIN Rice Steamer here.


Serve : 4 servings
Water for steaming (for ANSHIN Rice Steamer RCS518) : 350ml
Cooking time : 35 minutes


Ingredients:
15 pcs of Big-sized prawns, removed shells and vein
3 pcs squid, washed and cut into pieces
200g rice, washed and drained
350ml water
2 star anise
3 cm cinnamon stick
3 cloves
3 tbsp golden raisin
2 cm fresh turmeric, crushed
1 tbsp sliced garlic
2 kaffic leaves
3 tbsp oil
Cashewnuts for garnishing

Seasoning:
1 tsp curry powder
1 tsp salt
1/2 tsp sugar

Method:
1. Clean and wash the squid, cut into pieces. Clean and remove prawn shells and veins. Set aside.
2. Heat up oil, saute garlic, turmeric, cloves, star anise and cinnamon stick until fragrant and aromatic.
3. Put rice in rice cooker ANSHIN stainless steel pot. Transfer the mixture to the pot.
4. Add in the remaining ingredients (prawns, squid, golden raisin, kaffic leaves and seasonings) to the ANSHIN stainless steel pot.
5. Add enough water just to cover the rice and ingredients, stir well.
6. Pour 350ml water into the ANSHIN Rice Steamer and switch on to cook. When the switch pops up, dish and garnish with cashew nuts.

Note:
• If you do not have ANSHIN Rice Steamer, you can also use the ordinary rice cooker.

14 Comentários:

Quinn said...

They look awesome and I am so making this tonight. Just need to get some ingredients and would like to clarify something with you. How many star anise did you use? Say 1 to 2 from the picture? It is not in the ingredient list :)

Thanks!

Bits of Taste said...

Sorry Quinn, I have forgotten to include the amount of star anise. It put 2. Good luck! Let me know your result ya!

Food For Tots said...

The rice looks so fragrant with the use of spices. I'm hungry looking at the photo now. Hehehe!

tigerfish said...

You know what? I am using similar rice cooker now, with a stainless steel inner pot. Yes! I use TATUNG brand. I use this rice cooker to cook my soups and love it. Because it "steams" the soup technically, I find that the flavors are retained much better and we don't lose all the liquid-soup due to evaporation while cooking over the stove top and direct heat.

Little Corner of Mine said...

Wow, a rice steamer pot, interesting. I also enjoy steamed rice.

noobcook said...

always love one-pot cooking. and your rice cooker looks neat!

Bits of Taste said...

FFT: Haha....

tigerfish: Oh! That's good!

LCOM: May be you should get one soon! *wink*

noobcook: Thanks!

Pam said...

The rice looks hearty and so flavorful.

Angela said...

Looks delicious. I'm glad you like your rice cooker.

Sue said...

Hi,
I am interested in the rice steamer. Would you please help me.
1) How long can the rice be in keep warm mode? Normal rice cooker can be in keep warm mode as long as we like. Have you tried letting it be in keep warm mode for more than 1 hour?

2) Have you tried using it to cook soup? In this case it will be like double boil. How much of water can be in the outer pot and how long will it take before it is all dried up?

3) Personally, do you think the pot you have is more practical or to get the smaller one? Because I was thinking if only for cooking rice, we only need to cook about 2 cups of rice, why need such a big pot?

Bits of Taste said...

Hi Sue,
I am glad that you too interested in the rice steamer.

1) So far I have kept it warm for an hour. According to the sales person, you can re-heat it anytime when you needed.

2) I haven’t use it for cooking soup but it is more like double boiling the soup hence it is more nutritious and delicious. According to the manual book it is 3 cups (cup provided together with the rice steamer). When the food is cook and the water has dried up, the rice steamer will automatically stop and notify you it is done.

3) For me I would prefer this size because we need to cook a lot during festival seasons. Moreover, this rice steamer is not only can be used for cooking rice but also many functions. For example, steaming cakes, making hainanese chicken rice, double-boil soup and many more. You may find it through a free cookbook attached with the rice steamer.

I hope this information is helpful for you. Feel free to contact me again if you have any further questions. You may email me at bitsoftaste@gmail.com.

Sue said...

Hi,
Thanks for your detail explanation. I will seriously think about this cooker. There are also buffalo brand rice cooker but not steamer. Also thank for your email address. I will definitely bug you again for more benefits of this rice cooker.

Anonymous said...

Yummy! Can we use chicken instead of seafood? Will the chicken cook together with the rice since seafood cooks faster than meat?

Tnx!

Bits of Taste said...

Yes, you can use chicken fillets instead and cut it into small cubes, the chicken fillets will get cook in the rice cooker.

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