Rice Cooker and freezing rice

For those of you who don't have a rice cooker I would highly recommend it.  I got mine as a wedding gift.  My Mom never had one, so I thought...that's silly, who needs a separate appliance to cook rice?  Just use a pan.

I was unable to find the store where it was purchased to return it, so I ended up keeping it and trying it.  Now I love it.  I never do rice any other way!

Mine is about the size of a 5 qt crock pot.  It has an insert that slides in (like a crock pot does).  You measure the rice and water, stir, and press the cook button.  It takes about 20-25 minutes to cook.  It senses when it is done and switches from cook to warm.  Mine suggests letting it sit on warm for 5 minutes before serving.

It cooks the rice perfectly every time.  You can also do brown rice or other varieties.  Although I usually do my brown rice in a pressure cooker because it is so much faster.  (brown rice seems to take a lot longer to cook than white).

My rice cooker is an Aroma brand.  But I'm sure other brands are just as great.  Mine also came with 2 trays I can fit on top to steam things.  So I could cook the rice and have veggies steaming on top.  But I have never used them.

When the rice is done cooking you pull the insert out and clean it in soap and water.  Easy Peasy!

The one complaint I have is that the very bottom layer of rice does seem to scorch a bit, so I just scoop right above it and leave a layer of rice in the bottom each time.

I always make extra rice and either refrigerate or freeze the extra.

To freeze it I just put the extra in a ziploc, then throw it in the freezer.  Sometimes I do individual portion sizes, and sometimes I do family size portions.  When I am ready to use it I pull it out push the frozen blob out of the baggie into a bowl.  Start microwaving, stirring every few minutes.  Within a few minutes I have hot cooked rice.  I find it especially helpful for brown rice.

Salsa Chicken

 Today for dinner I'm making Salsa Chicken.  We have been making this recipe for a few years now.  We love it.    I originally got it from one of the recipe cards at Macey's, and I think they got it from Pace.

1 1/2 C. Pace Picante Sauce

3 T. light brown sugar

1 T. Dijon Mustard

4 boneless skinless chicken breasts

3-4 C. hot cooked rice

Mix salsa, sugar, and mustard.  Place chicken in baking dish.  Pour sauce over top.  Bake at 400 for 20 min or until chicken is done.  Serve over rice.  I usually double the sauce for all of my recipes.