Introduction

When I lived in Japan, my 'oven' was just the microwave with a red light- reminiscent of an EZ Bake Oven- so I used my rice cooker frequently for baking.

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I liked it because it would steam things and I would be able to cut the fat content of most recipes without losing moisture. It was also ridiculously easy and didn't heat up my already boiling hot apartment.

My first rice cooker

When I moved back to the states, I loved my full-sized oven but still missed my rice cooker. Now, almost 4 years later, I have replaced my basic cooker with a super fancy, amazing one: a Zojirushi 5 1/2 Cup NS-TSC10. I have established that it can make delicious rice but I want to see what else I can make with it!

My new lovely

Whenever I make something more interesting than rice, I will post here with the recipe and my results!