Rice Cooker: A Home Cook’s Secret Weapon
Unlock the full potential of your trusty rice cooker with the delightful combination of pork ribs and rice. While the flashy multi-purpose models may catch your eye, it’s the simplicity and precision of a basic rice cooker that truly shines. With clear inner markings guiding you to achieve the ideal rice-to-liquid ratio, preparing a mouthwatering feast of tender pork ribs and fragrant rice becomes an effortless task. Embrace the convenience and culinary excellence of cooking pork ribs and rice in your rice cooker.
In our home kitchen, the rice cooker is the appliance we use most often, aside from our beloved coffee machine. One critical tip: always utilize the measuring cup that accompanies your rice cooker for precise rice measurements. If it goes missing, the old-school finger trick will do. Simply level out the rice in the cooker, measure the height with your index finger, and then pour in an equal amount of water.
Creating Your One-Pot Magic: Ribs and Rice
Now, let’s dive into this delectable one-pot dish. Use this recipe as a blueprint to inspire your culinary creativity. Swap pork with chicken, incorporate additional veggies, or devise your unique version. The goal here is to harness the power of your rice cooker, enabling a multitude of effortless yet tasty meals for you and your loved ones.
Selecting and Preparing Ribs
Choose well-marbled ribs and ask your butcher to slice them into 1.5″ to 2″ lengths. If you have a hefty Chinese cleaver, it can make the job easier. However, avoid using a regular chef’s knife for this task as it could potentially damage the blade.
A helpful tip for preparing your ribs is to place a damp kitchen towel under the cutting board. This hack ensures a non-slip surface and cushions your countertop from the forceful chopping motions.
Rice Cooker Ribs & Rice: Ingredients
For the Rib Marinade:
- 1 lb pork ribs (cut into small pieces)
- 1/3 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon dark soy sauce
You’ll Also Need:
- 2 tablespoons oil
- 8 dried shiitake mushrooms (cleaned, soaked, drained, and halved)
- 3 slices of ginger (finely chopped)
- 3-5 cloves of garlic (minced)
- 1/2 teaspoon sugar
- 1/2 cup diced carrots
- 2 teaspoons light soy sauce
- 1/2 cup water
- 2 cups uncooked rice
- Water (the quantity depends on your rice type and your rice cooker’s instructions)
- 1 teaspoon salt
- 1/4 cup peas (fresh or frozen)
- Combine the ribs and marinade ingredients. Let this sit for an hour.
- Heat 1 tablespoon oil in a wok over medium heat. Sauté the mushrooms until caramelized. Remove and set aside.
- In the same wok, add another tablespoon of oil and brown the marinated ribs over high heat. Lower the heat to medium, add the ginger, garlic, and sugar. Stir-fry for a minute before adding the carrots, light soy sauce, and ½ cup of water. Let this simmer for about 5-10 minutes until most of the liquid has evaporated.
- Meanwhile, add rice to the rice cooker and pour in the appropriate amount of water. At this point, you can add the mushroom soaking liquid for additional flavor. Alternatively, consider using chicken, pork, or vegetable broth.
- Mix in the shiitake mushrooms and 1 teaspoon of salt. Ensure an even layer of rice and liquid in the pot. Layer the rib mixture over the rice. Insert the pot into the rice cooker and let the cooking begin.
- If your rice cooker has a timer, when there are only 5 minutes left, quickly open the lid, scatter the peas on top, and promptly cover. Once it’s done, you have a hearty one-pot meal ready to serve! Enjoy this easy, flavorful dish that leaves minimal cleanup and maximum satisfaction.