This is a fab wee cookbook using the humble rice cooker. It gives a variety of ideas of how to spice up rice and is full of a wide array of different types of rice. It also has breakfasts and desserts which can made in the rice cooker as well. Proper versatility in a book.

A rice cooker is so handy have on hand even in a small kitchen. It's certainly worth giving up a square foot of cabinet or counter space this tool. This collection of recipes shows just how versatile this simple appliance can be. Sure, there are plenty of rice dishes here, but the recipes cover much more than just rice, including desserts.

Thank you to Quarto Publishing Group – Harvard Common Press and Netgalley for the ARC in exchange for my honest review.

I received this book from the publisher via Netgalley.

I've owned and loved a Zojirushi rice cooker for years and rely on it almost weekly to make batches of sushi or brown rice, and I've made quinoa in it, too. I've heard rice cookers are capable of doing more, but wasn't sure how. This book outlines innovative new recipes in good detail, with some caveats: all cookers are different, and the book recommends manufacturer guidelines and tools (like the special rice measuring cup) be relied on foremost. I have never used the porridge setting on my cooker, and I was surprised to find that it can even make grits and beans. I'm very curious to try things like saffron risotto and forbidden rice in my cooker now, too.

The major fault I found in the book was that it lacked adequate pictures. Sure, photographs of plain white rice may not add a lot, but some how-to illustrations would be useful at points. There are more photographs near the end of the book as more elaborate recipes are presented, but it still didn't feel like quite enough.

I look forward to using this book to experiment with my cooker in the coming months.

I’ve had a rice cooker for a few years but I have never used it for anything other than cooking rice. This book has a lot of ideas for things that I can cook in addition to plain white and brown rice. A lot of the recipes appealed to me and it would be nice to get more use out of my rice cooker. The book starts with descriptions of the types of rice cookers, how they differ and basic tips for their use. Some of the recipes can be made using only one type and/or size of cooker. Another chapter describes the various types of rice. Most of the recipes are meatless. The photos in the book are beautiful, but very few of the dishes are accompanied by photos.

The recipes are organized under the following headings:

Simple Rices and Small Meals. Including Lemon Rice, Saffron Rice, Brown Rice with Miso, Baby Artichokes and Arborio Rice and One-Pot Rice and Lentils, Indian Style.

Pilafs. Including Thai Curried Rice, Arroz Verde, Rice Cooker Paella (there is also a vegetarian version) and Arroz con Pollo.

Risottos. Including Asparagus and Mushroom Risotto and Italian Sausage Risotto. These are nice because they avoid all the usual stirring.

Sushi. These are definitely the longest and most complicated recipes.

Whole-Grain Cooking. Including Zucchini Couscous, Farro with Shitakes and Wild Rice with Fennel and Dried Cranberries.

Polenta, Grits and Hominy. Including Italian Polenta and Shrimp and Grits.

Hot Cereals. Including oatmeal and rice pudding (more variations of this appear later in the book).

Beans, Legumes and Vegetables. Including Hummus, Cauliflower with a Purée of Peas and Spiced Yams with Ginger and Pears.

Whole Meal Steaming. Including Steamed Chicken Breast on Wild Rice with Gingered Tomato Relish.

Puddings, Custards and Fruit Desserts. Including tapioca pudding, poached fruits and chocolate and lemon custards.

I received a free copy of this book from the publisher.

I have had a rice cooker for years but never used it for anything other that rice.....well, that is about to change!
Informative book giving me lots of ideas for using this machine. Can't wait to get started.

I remember long ago a Chinese housemate making daily use of a basic on/off rice cooker. Today I have Sakura fuzzy logic cooker that produces excellent rice and keeps it warm. I was keen though to exploit it further.

Beth Hensperger produced the first edition of this book back in 2002 and it was subsequently expanded. This edition includes 100 of the best recipes with added pictures, and her expertise is evident. About those pictures, if they are important to you beware, they only accompany maybe a third of the finished dishes.

The book begins with an intro to rice and rice cookers. Then, rice of all types. Rice dishes are covered next: pilafs, risottos and sushi. Then follow recipes involving other whole grains such as pearl barley and couscous..I was pleased to then find recipes for polenta and the like. The remaining sections span hot cereals, legumes and vegetables, whole meal steaming, and puddings and custards. Occasionally there is cooking outside the rice cooker involved, particularly for those involving chicken.

It's a very comprehensive book with attractive recipes. I have earmarked a number to try e.g. vegetable paella, old-fashioned rice pudding and the Italian polenta of course.

Finally the book is well-organised with a list of recipes at the start of each chapter. Though written for the American market it's largely just a matter of having something that measures in cups.

A fantastic book which highlights the versatility of a rice cooker. Capable of so much more than just plain old rice, this book has made me realise that my humble rice cooker has been underachieving, things are certainly about to change after reading this.

The recipes here are interesting and easy, the deserts section was particularly impressive. Being a slave to my sweet tooth, I have already written a shopping list for a few recipes I want to try this week.

Thank you to Quarto Publishing and Netgalley for advance copy of this book in return for an unbiased review.

If you think your rice cooker is limited to making a perfect pot of rice, then you need this book.

I was a vaguely aware that my wonderful Zojirushi rice cooker could be used for other grains, but hadn't yet ventured into experimentation. I took this opportunity to try my hand at using it to cook couscous, quinoa, and garbanzo beans, and then I took it a bit further and tried it for some heartier meals. There is so much more you can do with your rice cooker! A lot of the recipes would work well in an electric pressure cooker, too, with some modification.

I thought the pictures were lovely and the recipes easy to follow. If you're short on time or a meal prepper, I think you'd find a lot of valuable resource in this cookbook.

Not many pictures, a lot of information on the different rice types that this book uses in their recipes.
Most of the recipes sound really yummy and seem to be easy to follow.

I received this ebook copy from the publisher and NetGalley for an honest review.

Back around the turn of the millennium, I purchased nearly every book that Beth Hensperger came out with. I enjoy her in-depth research and relatively foolproof and tasty recipes. This book takes 100 recipes out of the I believe two editions of the original Best Rice Cooker Cookbook. An introduction says that these recipes are curated choices, but I'm curious as to who does the curating on something like this because, with recipes, best is relative.

But I digress. This book has a generous front section that gives information about the various types of rice cookers available today and how they work.

The recipes start off easy, with the first recipe chapter, Rice Made Perfectly, giving detailed information about the types of rice (from American Long Grain to Black Rice), simple instructions, and basic recipes. The book then branches out into other simple rices, small meals, pilafs, risottos, and sushi rice. Then the author gives you more bang for your buck by providing information about how to how to cook different grains (including quinoa, farro, polenta, and hot cereals) and other ingredients in your rice cooker. Not just side dishes are represented, but whole meals and even desserts! Some are quite inventive.

Dishes are prepared both solely in the rice cooker as a one-pot meal and with some outside cooking or preparation. Some recipes tantalize your taste buds include Wild Rice with Fennel and Dried Cranberries, Asparagus & Mushroom Risotto, Vanilla Oatmeal creme brulee with Berries, and Steamed Lemon Custards.

If you have a rice cooker and want to do more than just the basics, this book could be a worthwhile addition to your library. It'll help you get your money’s worth out of what can, in fact, be a kitchen workhorse.

I found some recipes I’d love to try in this book! However, I would really love to see more pictures. Pictures draw me in when looking for a recipe to make. Overall though, I’m sure many people would enjoy this.

Great book! Includes basics and advanced recipes about rice making.
You will learn so much from this book! How to and what to do or not do.
I loved the fact that the book allows you advance from simple basic recipes to more complicated.
Learn how to make simple 2-step rice in your rice maker to 20 step more complicated recipes.
Learn about all types of rice and how to use them. Make your own sushi! YUM!
I am buying this book in print for my Zajirushi rice cooker!
Books written as such - will make you professional chef!

The Best of the Best Rice Cooker Cookbook expanded my knowledge of rice cookers. I was given a rice cooker as a gift and wasn't sure what to do with it other than basic white rice. I learned a lot about the different kinds or rice as well as ways to cook it in different presentations. I wish there were more pictures. It helps me understand consistency better when I can see pictures of the rice dishes.

There was a lot of information about ALL the different kinds of rice. I actually skimmed that. Looking at the recipes, personally there weren't many to appeal to me, but it was interesting to see what was available. The cookbook was very easy to use.