Sunday, July 24, 2011

Ricer Cooker Mac and Cheese

This recipe was found over at Lynn's Kitchen Adventures.  It was adapted, slightly for our family.  I purchased a rice cooker and I'm loving it both for rice or great dishes like Jambalaya.  If you have a rice cooker, make this and if you don't...go and get one...this is amazing and simple mac and cheese without all the preservatives of the boxed stuff.

1 3/4 cup homemade chicken broth or 1 can store bought
2 cups any type of pasta, I used a tri-color pasta
3/4 cup skim milk
1 1/2 cups mozzarella cheese

Place the broth in the rice cooker and add the dry pasta.  Set rice cooker on "cook", after about 15 minutes all the liquid should be absorbed.  Turn it to "warm".  I think it's automatically supposed to do this like it would with rice but it made me a little nervous, so I just did it by hand.  Add about half of the milk.  Then the cheese.  Stir.  Add the remaining milk to the pasta. Stir.  Allow to sit on warm until cheese it fully melted and ready to serve.


  1. I keep wondering if I need a rice cooker... (I generally cook rice on the stove top- I was taught how by a japanese friend while I lived in Hawaii) and then I see recipes like this that make me think maybe I should go buy one. I'm not sure I can find room for another small kitchen appliance.

  2. I like mine a lot. Whenever I make rice in the pan I always seem to burn the bottom (or at least start to). I usuaully make long cooking brown rice so to stand in front of the stove to monitor for 45 minutes drives me bonkers. With the rice cooker it frees me up and I am leave the kitchen to do some laundy, serf the net, water the garden, or anything just not watching the rice cook. It does need some attendtion from time to time but really it's like a crockpot, set it and forget it. I feel you on the no more space for any applicances.

  3. I'm pretty sure you should give me credit for introducing you to the rice cooker...just sayin :)