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Top 5 dishes made from shredded Tasty Cheese (Cheddar) *OR Cheese of your choice
1 . Rice Cooker Bacon & Potato Frittata
Rice Cooker Bacon & Potato Frittata
You can use leftover Roasted Potatoes OR Chips to cook this Frittata. Today I boiled 2 Potatoes. I always add some Flour to the mixture, so that it cooks better in the rice cooker. If you are going to purchase a rice cooker, I recommend to invest a little more money and get one has ‘Cake’ setting. Food preparation would become so much easier.
Ingredient
15 g (1 tablespoon)
Butter OR Oil
1 clove
Garlic *finely chopped
4
Eggs
1/2 cup
Self-Raising Flour
Cooking instructions
* Step 1
Line the base of rice cooker’s inner pot with baking paper. *Note: It might be unnecessary depending on the condition of your inner pot.
* Step 2
Peel Potatoes, cut into small cubes, cook in salted water until just soft enough, then drain. *Note: If you use already cooked Potatoes, just cut them into small pieces.
* Step 3
Melt Butter in a frying pan over medium heat, cook Onion, Garlic & Bacon until Onion is soft.
* Step 4
Combine Eggs, Self-Raising Flour, Salt & Pepper in a mixing bowl. Add Onion & Bacon mixture, Potato and shredded Cheese, and mix to combine.
* Step 5
Pour the mixture into the prepared rice cooker’s inner pot, spread evenly, and start cooking at ‘Cake’ setting.
* Step 6
If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. Turn out on a plate, and carefully peel away baking paper. Serve hot or cold.
* Step 7
*Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes for my rice cooker to cook it.
Note: if there is a photo you can click to enlarge it
2 . Rice Cooker Spring Vegetable Frittata
Rice Cooker Spring Vegetable Frittata
First of all, all my Rice Cooker Frittata can be baked in the oven. However, if you have a rice cooker that has ‘Cake’ setting, it is super easy. You can use any vegetables that you think are suitable to cook with Egg and Cheese. Today I used Asparagus, Green Beans, Broccoli, Broad Beans, Sugar Snap Peas and Peas, 500g in total.
Ingredient
4
Eggs
1/2 cup
Self-Raising Flour
3/4 teaspoon
Salt *alter the amount to suit your taste
Cooking instructions
* Step 1
Line the base of rice cooker’s inner pot with baking paper. *Note: It might be unnecessary depending on the condition of your inner pot.
* Step 2
Most vegetables need to be pre-cooked. Today I steamed all vegetables. You can boil, stir-fry with a little Butter, OR cook in microwave. Cut into small pieces.
* Step 3
*Note: If you have already cooked vegetables, that would be perfect to use. If the vegetables are cold, warm in the microwave.
* Step 4
Mix Eggs, Self-Raising Flour, Salt & Pepper in a mixing bowl. Add shredded Cheese and cooked vegetables, and mix to combine.
* Step 5
Pour the mixture into the prepared rice cooker’s inner pot, spread evenly, and start cooking at ‘Cake’ setting.
* Step 6
If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. Turn out on a plate, and carefully peel away baking paper.
* Step 7
*Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
Note: if there is a photo you can click to enlarge it
3 . Rice Cooker Broccoli & Cauliflower Frittata
Rice Cooker Broccoli & Cauliflower Frittata
If your rice cooker has ‘Cake’ setting, it is easy to cook Frittata OR crust-less Quiche. I have shared some my Rice Cooker Frittata recipes. Today I want to share another super easy one. If you have some leftover cooked Broccoli & Cauliflower, it is absolutely quick and easy. You can add other cooked vegetables such as Carrot, Potato, etc.
Ingredient
30 g (2 tablespoons)
Butter
1/2-1
Onion *finely chopped
1 clove
Garlic *finely chopped
4
Eggs
1/2 cup
Self-Raising Flour
3/4 teaspoon
Salt
1/4 cup
chopped Parsley
Cooking instructions
* Step 1
Line the base of rice cooker’s inner pot with baking paper.
* Step 2
Cut Broccoli and Cauliflower into small bite-size pieces, and cook them until firmly cooked. You can steam, boil OR microwave.
* Step 3
Melt Butter in a frying pan over medium heat, cook Onion and Garlic until soft.
* Step 4
Combine all other ingredients in a mixing bowl, add the vegetables, and mix to combine.
* Step 5
Pour the mixture into the prepared rice cooker’s inner pot, spread evenly and flatten the surface, and press ‘Start’ button at ‘Cake’ setting.
* Step 6
If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. Turn out on a plate, and carefully peel away baking paper. Serve hot or cold.
* Step 7
Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 35 minutes to cook.
* Step 8
Oven Baking: Pour the mixture into a buttered baking dish, and bake in the oven at 200℃ for 30-40 minutes or until cooked.
Note: if there is a photo you can click to enlarge it
4 . Rice Cooker Beef Mince & Potato Frittata
Rice Cooker Beef Mince & Potato Frittata
My rice cooker has ‘Cake’ setting. I have found it is the best way to cook Upside-down Cakes, but it is perfect for cooking crust-less Quiche and Frittata as well. I have shared my ‘Rice Cooker Zucchini Frittata’ and ‘Spinach and Ham Frittata’ recipes on this website. Here is another one for you to try. Rice cooker doesn’t do everything for you. You need to precook Beef Mince, Onion and Garlic, and also Potato as well. While your rice cooker is cooking Frittata, you can make a salad, clean up the kitchen, and relax.
Ingredient
4
Eggs
1/2 cup
Self-Raising Flour
30 g (2 tablespoons)
Butter
1 clove
Garlic *finely chopped
250 g
Beef Mince
1/2 teaspoon
Salt
Cooking instructions
* Step 1
Line the base of rice cooker’s inner pot with baking paper. *Note: It might be unnecessary depending on the condition of your inner pot.
* Step 2
Peel Potato, cut into small cubes, cook in salted water until just soft enough, then drain. *Note: If you use an already cooked Potato, just cut it into small pieces.
* Step 3
Melt Butter in a frying pan over medium heat, cook Onion and Garlic, add Beef Mince, and cook until Onion is soft and Beef is cooked. Season with Salt and Pepper.
* Step 4
Place Eggs, Self-Raising Flour, Salt & Pepper in a mixing bowl, and mix well. Add shredded Cheese, Parsley, Onion & Beef mixture and Potato, and mix to combine.
* Step 5
Pour the mixture into the prepared rice cooker’s inner pot, spread evenly, and start cooking at ‘Cake’ setting.
* Step 6
If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. Turn out on a plate, and carefully peel away baking paper. Serve hot or cold.
* Step 7
*Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. I took it out after 35 minutes.
Note: if there is a photo you can click to enlarge it
5 . Rice Cooker Eggplant & Mushrooms Frittata
Rice Cooker Eggplant & Mushrooms Frittata
My Rice Cooker Frittata recipe is very versatile. You can add any ingredients of your choice to the Egg Mixture. Today I added Eggplant & Mushrooms. Red Capsicum OR Tomatoes can be a good addition to this Frittata. You need to precook Vegetables, but once you combined all ingredients and placed the mixture into the rice cooker’s inner pot, all you have to do is to choose the ‘Cake’ setting and press ‘Start’ button. It’s so easy and energy efficient.
Ingredient
2 tablespoons
Olive Oil *plus extra
1 clove
Garlic *optional, finely chopped
4
Eggs
1/2 cup
Self-Raising Flour
1/2 teaspoon
Salt
Cooking instructions
* Step 1
Line the base of rice cooker’s inner pot with baking paper. *Note: It might be unnecessary depending on the condition of your inner pot.
* Step 2
Heat Olive Oil in a frying pan over medium heat, cook Eggplant pieces until nicely browned. You don’t need to cook them until soft. Season lightly with Salt & Pepper. Transfer to a plate.
* Step 3
Add some extra Oil to the pan and cook Mushrooms until nicely browned. Season lightly with Salt & Pepper.
* Step 4
*Note: If you add other vegetables such as Capsicum, cook them as well.
* Step 5
Place Eggs, Self-Raising Flour, Salt & Pepper in a mixing bowl, and mix well. Add shredded Cheese, Parsley and precooked Vegetables, and gently mix to combine.
* Step 6
Pour the mixture into the prepared rice cooker’s inner pot, spread evenly, and start cooking at ‘Cake’ setting.
* Step 7
If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. Turn out on a plate, and carefully peel away baking paper. Serve hot or cold.
* Step 8
*Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. I took it out after 35 minutes.
Note: if there is a photo you can click to enlarge it
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