5 recipes found
Whisk soy sauce, garlic, ginger, monosodium glutamate, salt, black pepper, and sesame oil together in a bowl until salt dissolved; pour into a large resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Remove thighs from marinade and shake off excess. Pour marinade into a programmable electric rice cooker.
Whisk 2 tablespoons water and cornstarch together in a small bowl until smooth; whisk into marinade. Add thighs and just enough water to barely cover; stir.
Seal rice cooker and select regular rice setting according to the manufacturer's instructions. Cook until steam comes out of cooker's top, about 20 minutes. Set cooker's timer for 10 minutes; cook. Unlock cooker; stir. Set cooker's timer for 10 minutes; cook. Switch cooker to keep warm setting; rest chicken in cooker for 20 minutes.
Place the rice and heated chicken stock into the rice cooker.
Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
Sprinkle Parmesan cheese over the rice and stir.
Cover black beans with 3 cups water in a large bowl; let sit for 5 minutes. Discard anything that floats to the surface. Drain.
Cover black beans with 3 cups fresh water in a large bowl; cover. Let soak, 4 hours to overnight. Drain.
Combine soaked beans and 3 cups fresh water in a rice cooker. Cook on "Porridge" setting, adding more water if needed, until tender, about 2 hours. Drain.
Spray rice cooker bowl with cooking spray.
Mix flour, sugar, baking powder, baking soda, and salt together in a bowl. Combine bran flakes, milk, cinnamon, nutmeg, and vanilla extract together in a separate large bowl; allow bran flakes to slightly absorb the milk, about 5 minutes. Add egg and oil to bran mixture; stir to combine. Stir flour into bran mixture until just combined.
Gently fold apple, banana, and raisins into batter. Pour into sprayed rice cooker.
Cook in the rice cooker for 3 cycles or until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
Mix macaroni, broth, and almond milk together in the rice cooker; cook according to the manufacturer's instructions until macaroni is tender yet firm to the bite, 30 to 40 minutes.
Stir Cheddar cheese, mozzarella cheese, Parmesan cheese, paprika, salt, and pepper into macaroni mixture until cheeses are melted.