Mexican Rice (Rice Cooker Method)
This is a goof-proof, self contained method for making Mexican-style rice from a rice cooker.
This is an alternate recipe to Mexican Rice (Stovetop and Oven Method) that is truly “set it and forget it,” made in a Japanese-style rice cooker. And like its stovetop and oven preparation counterparts, this recipe is not to be confused with Spanish Rice, an altogether different style of preparing rice.
The Required Appliance
Like a dog who chases a car, and then isn’t too sure what to do with it when the car stops, I asked for a rice cooker for Christmas one year—then waited months before deciding to take it for a test drive. After all, I had been cooking rice on the stovetop for years, and then, in the last couple of decades, the microwaveable pouches and cups of par-cooked rice have made enjoyment of this grain hugely convenient. So why bother? Really, the honest answer was culinary adventure. My Number One Fan gave me a very popular Japanese brand of rice cooker, most of which are actually made in China, called Zojirushi, translated as “Elephant Mark.” Zojirushi says the elephant was adopted as the corporate logo in 1961, with the elephant meant to suggest strength, intelligence, and familiarity.
A rice cooker is one of those things that looks like a niche gadget in the US, but in Japan it is closer to a serious household-appliance. In fact, given a choice between having a rice cooker or a microwave, most Japanese would choose the former. An American kitchen without a microwave would seem inconvenient, but a Japanese kitchen without a rice cooker would seem incomplete. Zojirushi has a very strong reputation among Japanese consumers, much like KitchenAid as an appliance brand in the US. Bon Appétit called Zojirushi a company with a reputation for quality appliances and says many of its rice cookers are among the best on the market, so My Number One Fan chose my Christmas gift wisely. The near goof-proof style of the appliance structure and control makes cooking rice as easy as it gets and I was successful at cooking a Mexican style of rice in a Japanese appliance. That’s not just culinary adventure. That’s culinary diversity!
The Required Ingredient
As with the stovetop and oven methods, Mexican Rice in a rice cooker derives its tomato flavor from tomato bouillon and a bit of tomato sauce. You can find tomato bouillon, which also contains chicken flavor, in the Hispanic section of your neighborhood grocer if you have a large enough Hispanic population nearby to support it; otherwise, it is easily available online. Knorr is the most readily available and recognized brand for this unique style of bouillon.
The main thing about cooking in a Zojirushi is simply to follow directions. While the cooker qualifies itself as having a volume of 3-cups, use the cup that is provided with the unit, which is not, in fact, a US cup. It is closer to ¾ cup in US volume measurement. Secondly, it is important to rinse your rice before cooking it. This is easily done by measuring your rice into a colander and rinsing thoroughly under cold running water to remove all surface starch. Lastly, precise measurements matter. Fill the provided cup even with the brim, and then put liquid into the rice cooker to the exact level marked for the number of cups you’re preparing and for the kind of rice you’re cooking. Long grain rice is my preference. All you need do then, is ensure the setting on the cooker is set also to the kind of rice you’re cooking. Close the lid and press the “Start” button and you’re on your way. Just be sure you allow an hour or so—or in the case of long grain rice, 64 minutes to be precise.
One Final Tidbit…
The kind of rice you use matters. Do not use any rice labeled “par-cooked,” par-boiled”, or what used to be called “converted” rice, including the popular and familiar orange box of Uncle Ben’s Original. Although fine for the stovetop and oven methods, par-cooked rice is not for this method of cooking. Mahatma is a popular and readily available brand of uncooked rice, and I prefer the extra long grain for this recipe. This brand of rice is a staple in my pantry and perfect for the rice cooker.
Mexican Rice (Rice Cooker Method)
This is a goof-proof, self contained method for making Mexican-style rice from a rice cooker.
Ingredients
- 2 measured "cups" from a Zojirushi rice cooker, approximately 1.5 US cups (like, Mahatma Extra Long Grain Enriched Rice) - do not use "converted" or "par-boiled" rice
- 1 14.5-oz can chicken broth (like, Swanson's)
- 4 tbsp tomato sauce (like, Hunt's), or substitute tomato juice
- 1-1/2 tbsp granulated tomato bouillon (like, Knorr's)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/8 teaspoon fine sea salt
- additional water if needed to reach the "2" tick mark on the scale inside the cooking bowl
Instructions
- Carefully measure the two "cups" of rice into a colander. Thoroughly rinse the rice under cold running water for 1-2 minutes until the water runs clear. Allow to drain.
- In the mean time, pour the chicken broth into a container or large measuring cup. Add the tomato sauce (or juice), the bouillon, garlic powder, onion powder and salt. Use a small whisk to thoroughly blend.
- Place the rice in the cooking bowl of the rice cooker, then add the prepared chicken stock. Add enough additional water, if needed, to reach the "2" tick mark under the heading "Long Grain" inside the bowl. Use a spoon to mix everything and level it off if needed.
- Close the lid and use the settings to ensure the cooking function is set to "Long Grain."
- Press the "Start" button. The timer will automatically set to 64 minutes. Like a lot of Japanese appliances, the cooker will play a tune when it has finished. In the case of my cooker, the tune is "Twinkle, Twinkle Little Star."
