Pink Rice Cooker Cake

Recipe if you want to try: I used 16oz of pancake mix, 1 cup of water and 1/4 cup of heavy cream, 3 eggs, some vanilla and all natural food coloring. I greased the pot with vegetable oil but heard butter is better. My white rice setting had to be restarted several times and then someone told me to keep it on the warm setting after running one white rice cycle. Keep it on warm until it fluffs up and toothpick comes out clean. Took about 40 minutes but I kept checking so it wouldn’t overcook.

 

Rice Cooker Cheesecake

 In March of 2026, Twitter somehow crossed-over with Japanese Twitter and shared cooking recipes for 3 weeks (as of writing this). I'm going to begin saving some of these recipes in hopes that they're good enough for antiquity. 

 Link to original post (new window)

I want to share this too.
Rice cooker cheesecake.
I'm using a 3-cup capacity rice cooker.
This is also incredibly delicious.

Ingredients:
Cream cheese: 200g
Eggs: 2
Sugar: 70g
Heavy cream: 200ml
Cake flour: 2 tablespoons
Lemon juice: 1 tablespoon

Directions:

1. Put the cream cheese in a bowl, heat it in the microwave for about 30 seconds to soften it, and mix with a whisk until smooth.

2. Add the eggs, sugar, heavy cream, cake flour, and lemon juice to the bowl with the mixed cream cheese, one by one, and combine.

3. Pour the batter into the inner pot, set it in the rice cooker, and press the cook switch.

4. Once the rice cooking is finished, pierce the center with a bamboo skewer and repeat the rice cooking process several times until the batter no longer sticks to it. (In my case, I did the rice cooking twice.)

5. Once the batter no longer sticks, use oven mitts to remove the inner pot and let it cool until the rough heat is gone. (Freshly baked, it's soft and prone to crumbling.)

6. Once cooled, flip it onto a plate and chill it in the refrigerator. It's tastier when chilled.

Curry Lentils w/ Rice+Couscous in Chicken Gravy w/ Chicken

You might be wondering, "brtw, why are you posting to your cooker blog?"

Because I'm trying to a) eat less meat and b) eat healthier overall, so here is me muck banging my cabinets and making what I can with what I know I have:

Made this as the base for some lentils 

    curry & bay leaf with 1 cube of BOU Chicken Gravy

        1-1/4 dry cups goya lentils simmered for 25 minutes

        4 cups water

        1 bay leaf (or 3 small ones in my case)

        1 tsp of curry powder (1 tsp is generous imho, when you boil curry, it goes far)

133 calories

1 piece of marinated chicken, no sauce for 60 calories

So all together 477 calories if you don't add olive oil or butter, it's a dry combination even if you have plenty of lentils sauce, so I recommend at least 1 tsp of oil oil mixed into the rice+couscous combo to help loosen it up and give it some extra flavor.

550 calories

8 out of 10 - I'm looking forward to eating my leftovers

Lite Thai Red Curry with Chicken

Lite Thai Red Curry with Chicken

Blatantly stolen from livestrong.com member Wolfheads Tree
Brown the chicken in a pan using the olive oil. Add the curry paste, onion (chopped), jalapeno (chopped), red bell pepper (chopped), and any other desired vegetables. Cook and stir for a few minutes.

Dissolve the corn starch in the coconut milk and pour in to the pan with the chicken and vegetables. Bring to a boil and simmer for a minute over medium heat. Add the basil before serving.

Serve with rice.

Preparation time: 15 minutes (20 if you’re slow)
Cook time: 12-15 minutes, depends on your rice cooker.  Don’t have a rice cooker you say? WHY NOT!

THEY’RE 10$! 

Thai: Red Curry Chicken

With the impending snowathon, I figured I'd splurge a little and go food shopping for something different.  In mind, I had Indian Chili Chicken, but sadly Trader Joe's does not carry corn starch OR any types of hot peppers (fresh).

Recipe

So I made this instead (cooking for engineer's style recipe, hope it's not hard to follow)

Trader Joe's Thai Red Curry sauce is very nice to cook with, smells and tastes amazing.

Notes
 This is one VERY big serving, so if you'd like a link to the actual recipe, I can send you it in google docs so you can change the scale, thus changing the recipe.

Calorie wise, if this is eaten as two servings (highly recommended), it comes in around 537 calories per serving.  A breakdown can be found at http://www.livestrong.com/recipes/thai-red-curry-chicken-4/

The Bread to Stuffing Race

So for the cheese t-gives dinner, I'm making bacon stuffing and BORING stuffing.  The first bread has been completed

What is this you may ask? Saurkraut Sourdough Bread!  Yet to taste it, but it'll be the main ingredient in my stuffing if it doesn't suck.  The other component will of course be pumpernickel, cause whats stuffing without pumpernickel? Shit, thats what!

So here's the recipe I found: http://www.cookingbread.com/classes/class_sauerkraut_rye.html
And here's what I actually did:

• 
  
  

  Day Before:

  
  
  
  • 1 cup bread flour
  • 1 cup more flour!
    
  • 1/4 teaspoon instant yeast
  • 1 cup water
  
  
  

• 
  
  

  Day Of:

  
  
  

• 4 cups bread flour
• 2 cups more flour!
  
• 2 tablespoons sugar
• 3 teaspoon salt
• 4 teaspoon instant yeast
• 28.8 oz Sauerkraut
• 1 3/4 cups water
• 4 tablespoons olive oil

 Followed the same basic recipe, 'cept I topped mine with sesame seeds and dill.

 Note: this recipe will try to escape if not carefully watched!  Always watch it!

Tuna Cassarole

The Meal

Today I attempt my first cassarole!  Tuna!  
 
 







So in order to accomplish this lovely feat, I will be combining old world knowledge (my madre) with my love of mayo <3



Recipe (13x9 glass pan)

• 3x5oz cans Albacore tuna in water, drained
• 1 can Cream of Mushroom Soup, condensed
• 1 can Golden Mushroom Soup, condensed (not a fan of the tomato version? use 2 cans of Cream of Mushroom Soup)
  
• 1 cup Mayo
• 2 cups Bell Peppers, diced
• 1/2 Onion, diced
• 1.5 cups of celery (about 3 ribs), diced
• 1 cup Frozen peas
• 1 12oz Box Noodles
• 2 wine coolers

Open 1 wine cooler, trust me, making a casserole requires you drink wine coolers, beer will not do.

Prepare pasta according to provided directions, UNDER-COOK BY 2 MINUTES.

Drain off the water and put the pasta back in the pot (hopefully it is big enough for everything you are about to add).  For my experiment, I used Hodgson Mill Whole Wheat Medium Shells.

Chop everything.  When you only have 2 more things to chop, heat oven to 350 F.

Combine all ingredients in pot and mix thoroughly, ensuring the tuna is broken down (unless you like chunks and poor flavor dispersion).

Apply non-stick spray to baking pan if you're into that kinda of thing (I prefer not to as the casserole should not stick to the glass pan).  Pour pot into baking pan, or scoop carefully as I did.

Bake for 40 minutes.  Turn off oven, leave until needed.  Do not worry, it will not dry out, this casserole is expected to be slightly wet at the bottom, increase cooking time by 10-20 minutes for complete dry, horribleness.

Also, you may apply french's french fried onions to the top, every casserole should have them on top.  If you don't have those, any dried onion chips (minced onion, dried) will do.