Ideahom Mini Rice Cooker

Ideahom mini rice cooker are specially made for small family and individual who like to eat their own cooked food. Due to the increase of unhealthy food problem.

Wolfgang Puck 1.5 cup portable rice cooker

This rice cooker is for one and a half cups of rice or other food item. It's great for traveling, taking to work, or just using when you want to make a single or double.

How to use a rice cooker

A simple, fast and easy instructional video on how to use a rice cooker . For a list of the best small rice cookers on the market, check out.


Saachi SA-1215 1.5 Cup Automatic Electric Rice Cooker , Small, White
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FUKAI Electric Rice Food Cooker Cooked FRC-550 Small Cool Aluminum 1.5Cup Japan

Latest News

  • What's on the menu today?

    06/11/16 ,via The Hindu

    Channa Rice. Channa is a good source of protein. Always have frozen boiled chickpea on hand to make this easy dish. Ingredients. Raw rice – 1 cup. Boiled channa – 1 cup. Onion, chopped – half, medium. Tomato – 1 small. Ginger-garlic paste – half tsp

  • Review: At Village Social in Mount Kisco, Making Some Noise

    06/10/16 ,via New York Times

    Or should I have opened with this: that the executive chef and the other co-owner, Mogan Anthony, has created a broadly appealing menu and a rotating roster of market-driven specials that make me wish I had discovered his cooking in 2011, when he first

  • Amish Cook: Hobo delight snacks

    06/11/16 ,via Logan Daily News

    Preparing and serving food for guests is a pleasure; yet I find myself questioning whether or not it'll be what they will like eating or not. For that reason I have found “stacks” such as haystacks, hobo delight, breakfast haystacks, or even expanded

  • Single Adult Diner: Give Sloppy Joes a Thai twist

    06/11/16 ,via Toronto Star

    This is my lazy riff on it, flavouring it with fish sauce and shrimp paste as a small douse of each instantly imparts a wallop of the salty, fermented flavours that make Thai cooking brilliant. In lieu of rice, or the time to boil it, I subbed in whole

  • The man behind the pancakes

    06/10/16 ,via Montgomery Advertiser

    “You gotta learn how to cook.” While other boys his age might be stretched out on a living room carpet watching cartoons on television, Doug might be in the kitchen making poached eggs for breakfast. “I'd hop up on a small wooden stool we had, boiled

Amish Cook: Hobo revel in snacks - Logan Daily News

Stacks do incriminate using more dishes, but the trade-off of more happy guests is worth it. With a stack meal each person has the liberty to choose what they want to eat. No one needs to want bad if they choose to not add onions or kidney beans on their hot taco salad stacks and neither does the hostess need to feel offended in any way if several of her toppings are less than stock. Well, I can tell you of one young lady who was getting rather nervous as the 120 people at church began to file by, filling their plates to the brim. Everyone started out with only a small stack but unfortunately the stacks tend to grow incredibly fast and large people end up with more than they had planned on getting. Hobo delight is similar to haystacks, only a bit more basic. The rice, beans, and meat mixture is all combined into one dish. While we do duty as cheese sauce with haystacks we use a homemade sweet and sour sauce with hobo delight. On my visit to my uncle’s farm several weeks ago Hobo Excite was served for supper. Source:

Distinct Adult Diner: Give Sloppy Joes a Thai twist - Toronto Star

Portion McMuffin, part pad ka prao, this 15-minute meal looks like brunch but is good any time of day. Pad ka prao is a Thai stir-fry consisting of dregs pork, chilies and Thai basil served with a fried egg on rice. This is my lazy riff on it, flavouring it with fish sauce and shrimp paste as a small douse of each instantly imparts a wallop of the salty, fermented flavours that skedaddle Thai cooking brilliant. In lieu of rice, or the time to boil it, I subbed in whole-wheat English muffins to make a Sopping Joe of sorts. When making any kind of stir-fry, pack it with chopped vegetables for added crunch, colour, a hint of sweetness and, of undoubtedly, nutrition. Red peppers and kale are added here but grated carrots, zucchini, cherry tomatoes and bean sprouts would also work. The egg is uncoerced—the sandwich is already pretty filling—but why not. Thai Stir-Fry Sandwiches. 1/3 cup (80 mL) diced onion. 6 oz (170 g) terrain pork. 1/2 cup (125 mL) diced red pepper. 1 cup (250 mL) finely chopped kale leaves. 1 tsp (5 mL) shrimp paste. 2 tsp (10 mL) fish disrespectfulness. Salt and pepper, to taste. 2 whole wheat English muffins. In a medium skillet over medium-high hotness, heat 1 tsp oil. Sauté onion and garlic until onions soften, 2 minutes. Add pork, pepper and kale. Be prolonged to cook until pork is no longer pink. Add shrimp paste and fish sauce. Add salt and pepper and Sriracha to drop. In another small skillet, heat remaining oil and fry eggs. Place eggs on top of split English muffins on a serving plate. Divide pork miscellany evenly between two English muffins. Makes 2 sandwiches. Source:

The 40 most indispensable DC restaurant dishes of 2016 - Washington Post

What was the solitary most memorable dish you ate in the past year. That’s the question we put to a broad survey of the Washington area’s chefs, restaurateurs, mixologists, commons writers and other culinary cognoscenti in compiling our fifth annual list of the most essential eats in and around the nation’s superb. Because the food community is tightly knit, with once-and-former collaborators ever eager to reciprocate praise among labour friends, all submissions were to be presented anonymously. The resulting nominations spanned our rapidly maturing dining scene, with time-tested resonant cuts joining stunning newcomers and inviting curiosities — head-on horse mackerel isn’t the most common menu detail — from across the menu, and the globe. The Washington Post independently reviewed each dish to affirm its presence on the list, which is presented in no exacting order. Dear Michelin inspectors (who have recently started combing Washington’s restaurants for the first time): You might want to start here. [ Checklist: How sundry of these dishes have you tried. Fried chicken and bread at Maketto. Never before has D. C. had so many diverse options for juicy, crispy fried chicken, but based on the size of this Taiwanese fried chicken server, you might think Erik Bruner-Yang is serving ostrich. The large-format dish can easily feed three. Bear a bite and your first impression might be the dish’s sweetness, but hold tight: It won’t be long before you feel the unmistakable numbing spice of Sichuan peppercorns. It’s served atop slices of French bread to sop up the condiment, which gives it a chicken-and-waffles vibe. Maketto, 1351 H St. NE. 202-838-9972. www. [ Maketto review: The H Street hangout looks, acts and tastes like a social gathering ]. Gougères at Garrison. These bite-size cheese puffs constitute a bread basket worth both the cash and the calorie dissipate at chef Rob Weland’s Barracks Row restaurant. The baked-to-order gougères are tender, light and airy, with a bit of crunch from the dustings of poppy seeds and flaky sodium chloride that adorn them. Restrain yourself from eating all dozen at once, because they make an ideal vehicle for scooping up every last bit of sauce and vegetables from the sleep of your meal. Garrison, 524 Eighth St. SE. 202-506-2445. garrisondc. [ Garrison review: A chef finds his groove on Barracks Row ]. Wonton soup at the Informant. We’re pretty sure this will be the most expensive bowl of wonton soup you’ve ever had, but it probably will also be the best. Determined to upgrade the wet broth of the Chinese American staple, the Source executive chef Scott Drewno has created a 20-hour “triple property,” which is built in layers with chicken, pork and beef. Rich in color and flavor, it’s poured tableside over a hearty array of egg noodles, cilantro, scallions, roast pork, shrimp and pork dumplings and a tea-and-soy-brass-poached egg. [ The Source review: Renovations brighten the room — and the menu ]. Torchon of white mushroom at Alliance. Leave it to chef Eric Ziebold to substitute mushrooms for foie gras in a classic French dish, without us even missing the fatty liver. Served in a turn along with house-made brioche, celery root and mushroom salad and huckleberry gastrique, this dish has earned its way to bestseller, and eat one's heart out-term, status. Source:

Bing news feed

  • How Much Arsenic Is in Your Rice?

    06/10/16 ,via Yahoo Finance

    Regular exposure to small amounts of arsenic can increase the risk of ... to cut your exposure to inorganic arsenic in any type of rice by rinsing raw rice thoroughly before cooking, using a ratio of 6 cups water to 1 cup rice, and draining the excess ...

  • Mommy Tang Ketchup fried rice when there is nothing to eat

    06/01/16 ,via Examiner

    When you cut things up you do not cut consistently and you end up with some things big and somethings small and somethings are ... are evenly cooked then add the rice to the onion and potatoes. As you are cooking add some water instead of adding more ...

  • What’s on the menu today?

    06/11/16 ,via The Hindu

    Divide into small-sized balls. Divide the dough into equal ... but tastes good without the sauce as well. Wash and soak the rice in water for 10 minutes. Heat a pressure cooker with oil and ghee. Add all the whole spices and sauté well.

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