Another rice cooker recipe is here!
I love pasta, but, admittedly, it took me a lot of attempts to finally find a rice cooker pasta method that I liked. The first attempt was a dry bland mush. The second was slightly better and less overcooked but still much too dry. I tried again and again, and I am happy to say that a palatable rice cooker pasta method is finally here. And now it is my time to share.
It is surprisingly simple: 1 lb pasta + 2 1/2 cups water + white rice setting stirred every 3-5 min until done = amazingly tasty pasta
I will say, however, there is one small downside to rice cooker pasta. The pasta, rather than having that deliciously smooth shine on every piece is coated with a thin layer of starch that normally would disperse throughout the large pot of water when cooking it on the stovetop.
My solution? A sauce that’s made tastier by that starchy coating!
With some traditional methods, macaroni and cheese would be made starting with a roux, of butter and flour, and then milk would be added and left to simmer, with frequent mixing, until a sauce of desired consistency was reached. After this, cheese, noodles, and whatever else would be added to finish off the dish. When I normally make mac n cheeze (with access to a stove and more ingredients), I usually roughly follow this method (with vegan ingredients of course), but, in my dorm room with only a rice cooker and a microwave, I had to get a little more creative. It occurred to me that the starch on the pasta could, in some capacity, thicken the sauce like the flour in a roux, so I simply skipped the flour, added the plant milk, and my final cheeze sauce came out just fine! No weird starchiness (as was the case with other sauces) and a sauce consistency almost identical to one made with flour. My mac n cheeze was a success!!
Now that I’ve finished rambling about cultural food norms and cooking pseudoscience, here’s the recipe:
Vegan Rice-cooker Mac n Cheeze:
(By the way, here’s a video of this recipe if you haven’t already seen it)
- 1 lb pasta (I recommend macaroni, shells, or rotini)
- 2 1/2 cups water
- chopped veggies (optional – I used garlic, red onion, spinach, mushrooms, and broccoli)
- 2 cups plant milk (I used soy)
- 1/4 cup nutritional yeast
- 2 tsp seasoning mix (I used Bragg Sprinkle Seasoning but garlic powder, onion powder, salt, black pepper, paprika, and/or dried rosemary would all be good here)
- 1 tbs mustard (yellow or Dijon)
- black pepper for serving (optional)
- Add pasta and water to rice cooker and cook on white rice setting, stirring every 3-5 min until pasta is about halfway cooked (around 6-10 minutes).
- Add chopped vegetables and thoroughly mix (or skip this step if not using veggies).
- Close lid and continue cooking until veggies and pasta are fully cooked (6-10 minutes), stirring every 3-5 minutes.
- Turn off the rice cooker, add nutritional yeast, seasoning, and mustard, and mix everything together.
- Serve topped with black pepper if desired.