Hey girls... I've always used my rice cooker for basic rice but since I started dating a Chinese guy I'm really working it overtime!! Mine has a little steamer pan that fits on top, so sometimes I steam things like bok choy or frozen dumplings on top while we're cooking the rice underneath. The one thing we found was the Chinese buns with the "bread"-like dough (like the bbq pork buns you get at yum cha) tend to stick to the bottom of the metal steamer, so I need to find something to lay down on top of the holes that still allows the steam to go through. But things that are done with a "wonton" or "dumpling" type of dough usually don't stick if you spray them with a bit of oil and stir them around while they're steaming.
Anyway I'm excited because I worked out how to do Mexican rice the other day in the rice cooker! So I thought I would share how it's done and see if anyone else has any rice cooker tricks!
Basically you put as much rice & water as you normally would (I put in 1 cup of rice and 2 cups of water usually), then you put in:
1 can of diced tomatoes
1 sachet of tomato paste
1 x 35g packet of taco seasoning (or make your own - for chili seasons I used garlic, chili and cumin powder and paprika to taste)
1 small diced capsicum
1 tablespoon jalepeno peppers (optional)
You might need to add more water throughout the cooking, my rice cooker seems to switch itself off before it's done, but I just put more water in and switch it back to "cook". So it's kind of like a risotto I guess. Anyway it tastes great and is really easy to make so give it a go if you like this sort of thing.