[A Tomato Rice Dish]
Recently, to make it easier for people staying at home, I've made countless rice cooker recipes. It can't help but remind me of those days after graduation, living in a rental, relying on a rice cooker. Some rice cooker recipes require pre-boiling or stir-frying ingredients beforehand, so strictly speaking, they can't be considered purely rice cooker recipes. However, the three dishes I made today are truly 'pure' rice cooker recipes—from start to finish, only a rice cooker is used. Have you ever tried a tomato rice dish? If not, you really struck gold by clicking in today. It only takes a few steps more than cooking plain rice, and the result is a sweet and tangy tomato flavor that is both nutritious and delicious. You can pair it with rice cooker chicken wings, which are richly flavored and fall off the bone at a touch. The highlight at the end is the wildly popular rice cooker cake. We tried it numerous times and finally perfected a recipe that is fluffy, soft, and hard to mess up. However, note that you need a high-powered rice cooker to achieve the fluffiness. A mini rice cooker at home may not yield the desired results. A meal with rice, a dish, and dessert that's tasty and nutritious—doesn't that sound like a dream meal? Enjoy your meal today! :)
Ingredients
Steps
Make an X-shaped cut on the surface of 1 tomato for later use.
If you want a richer dish, you can prepare more ingredients: Peel and cube 1 potato, peel and dice half a carrot, dice 100g of ham, slice 2 Chinese sausages, and set aside 80g of green peas and 80g of corn kernels.
Rinse 150g of rice, add water until it is about 1/2 a knuckle above the rice. Mix in 2 tbsp of black pepper, 3 tbsp of cooking oil, 6 tbsp of soy sauce, and 2 tbsp of salt.
Layer the prepared ingredients (corn, peas, ham cubes, potato chunks, sausage slices, and carrot cubes) on top of the rice. Leave a small empty space for an egg later, and place the tomato in the center with the cut side facing up. Close the lid and press the cook button. When the timer shows 15 minutes remaining, open the lid, crack in an egg, close the lid, and continue cooking.
When the cooking cycle ends, peel the skin off the tomato (it comes off easily thanks to the X cut), then stir everything together well. For a special touch, sprinkle with seaweed flakes and toasted sesame seeds before serving.
Tomato rice dish is ready to serve Tangy, appetizing, and delicious!
Separate the whites from the yolks of 7 eggs into clean and dry bowls. *Make sure there is no oil or water in the bowls, and be careful not to get any yolk into the whites, as this can affect whipping.
Add 30g of sugar to the yolks and whisk until the color lightens slightly.
Mix in 60g of salad oil and 75g of milk, and continue whisking until well combined.
Sift in 120g of cake flour and whisk into a smooth batter without lumps to complete the yolk mixture.
Add 1/4 lemon juice to the egg whites, then gradually add 100g of powdered sugar in three additions, and whisk to stiff peaks (when you lift the whisk, there are firm, small peaks).
Combine the egg white meringue with the yolk batter in three additions. Mix gently using folding motions in a circular direction. Be careful not to overmix or mix too vigorously, as this will deflate the meringue and affect the cake's rise.
Preheat the rice cooker for 10 minutes, then pour the batter into the inner pot (lightly grease with oil if necessary for easy removal). Tap the pot lightly on the counter to release air bubbles, cover with the lid, and place a damp towel over the steam vent.
Cook on the rice setting for 40 minutes. Once done, keep warm for another 20 minutes before inverting and removing from the pot.
The rice cooker cake is complete!