rice cookery

I think this is going to be a week of baking, and really, is there anything wrong with that? A while back I read about baking bread in a rice cooker. It sounded so weird that it intrigued me, and today I finally tried it out.

rice cooker bread.JPG
See? Pretty weird. It is more labor intensive than the no-knead bread, but it’s hard to compare the two, since they produce vastly different breads. The rice cooker bread is more spongy (but not spongy like injera, so Melissa, you don’t have to freak out) and chewy. It’s not like a rustic artisan loaf at all. I found it kind of a hassle to knead the dough in the rice cooker pot, so I did a half-hearted job, but the thing still rose. I also had to cook it a bunch of times, since my rice cooker, which uses fuzzy logic, thought it was a really small batch every time and thus timed it accordingly. In the end, though, it produced a pretty tasty, edible little puck. Kind of a fun experiment. You can find recipes and instructions here and here.

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4 Responses to rice cookery

  1. melissa f. says:

    you and your freaky multi-use gadgets… i love how you make work for yourself.
    can you save the sunday paper so i can look at it? i missed mine.

  2. suzy says:

    Lots of Nova teachers would swap rice cooker cooking tips, because the company apartments didn’t have ovens. One of the girls in my branch used to make really good banana cake in hers.
    Here are some other ideas…

  3. Phyllis says:

    Capresso is a really, really upright company. Call them and they will repair it for next to nothing. I have had one of their expresso machines for years and it broke this summer – I think it was $65 for a rebuilt one that they send out. It would have been $400 to replace it.

  4. Mary says:

    Your Rice Cookery reminded me of my time on the um, placid seas of Mexico…it’d get too hot to turn on the oven, so I’d bake bread via the pressure cooker. Not the best use of propane, but sometimes a loaf of bread was really needed.

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