Wednesday, March 30, 2011

Rice Cooker Oatmeal

I prefer steel cut oats to rolled oats because I find the texture to be more pleasing, however I hate that they take so long to cook. So one morning, I decided to try out the rice cooker. It worked beautifully, took about a third less time, and didn't require regular monitoring/stirring.


Rice Cooker Oatmeal 

To the bowl of your rice cooker, add 2 rice-cooker-cups of steel cut oats. Fill bowl with water to the 3 cup line. Add a pinch each of cinnamon, cardamom, and nutmeg, 2 tablespoons of brown sugar, and 2 tablespoons dried sour cherries (or, if you prefer, cranberries or raisins). Close lid and start rice cooker. After the first 10 minutes or so, open the lid occasionally to check the cooking. (Depending on the brand of oats you use, the oatmeal may bubble too much when boiling and ooze through the steam vent.). When the rice cooker flips from cook to "keep warm" mode, the oatmeal is pretty much done. If it's still too chewy for you, give it a stir and turn it back to cook for another 5 minutes or so.

Serve with chopped apple, butter, and a bit of cream or half and half.

YMMV depending on the make, model, and capacity of your rice cooker. (Ours is a National SR-SH10RN 5-cup.)

Posted by theminx on Minxeats.com.