I am Asian.. So rice gets made almost everyday. We cook a variety of different rice, basmati, brown, Thai red, indian short grain etc. I used to cook in the pressure cooker like my mom for years but I bought a zojirushi 15yrs ago and never looked back. I now have a smaller 3 cup unit and it makes perfect rice. The fuzzy logic or whatever works. The cleanup is a cinch with the non-stick. The GABA rice setting is great for Thai red rice (our current favorite). I also use it for soft biryanis, pilafs, quinoa etc. I love the timer feature on Zoji - set it up in the morning and it is ready by dinner. A side of dal in the mini slow cooker and dinner is done . The rice cooker is really good in getting the exact consistency I want- harder for stir fried rice, softer for other dishes etc.

I've posted this one many times before but it sticks in my memory because it was offered at a dinner party by a very busy lady, head of a university department, who came home after work to prepare this dish for her guests. We were all so impressed that she managed to make something tasting so good without working at it all day. She had made mimeographed copies of the recipe beforehand as she said everyone asked for it when she served this dish. This was before the days of photocopiers ! LOL. This was a simple but prize winning recipe in a cross country cooking contest sponsored by a Canadian womens' magazine in the 1960s. Tastes better if made one day ahead. 1 kilo of veal shoulder steak, cut into small bite-size pieces 2 medium onions, sliced 1 cup water 1/2 cup ketchup or tomato sauce 3 cloves garlic, chopped 1 teasp salt 1/2 teasp pepper 1 1/2 cups cashews (rinse if they are salted) 2 TBS butter Worcestershire sauce 1). Grind garlic, salt and pepper together in mortar and pestle. 2). Roll veal pieces in this mixture in the mortar and then on a clean plate, being sure pieces are well coated. 3). Brown veal in butter in a saucepan. When brown, add onions, water, tomato sauce and cashews. 4). Simmer slowly until meat and nuts are both tender. About 40 minutes. It may need a bit of water added. 5). Thicken with a bit of flour and a few drops of Worcestershire sauce. 6). Best served the next day. Goes well with rice and a crisp green salad. SharonCb

You reminded me that I cut that out from cooking light, too. Glad to hear first hand that it is a winner. I have a roast waiting in the freezer. Thanks!

Here is another that I think Lynda (Bunnylover) shared and is good! Cheesy Ham Chowder 10 bacon strips 1 large onion, chopped 1 cup diced carrots 3 TBSP flour 3 cups milk 1 1/2 cups water 2 1/2 cups cubed potatoes 1 can (15 oz) whole kernel corn 2 tsp chicken bouillon granules 3 cups shredded cheddar cheese 2 cups fully cooked ham In Dutch oven or large pot, cook bacon until crisp. Remove to paper towels to drain. In the drippings, saute onion & carrots until tender. Stir in flour until blended. Gradually add milk & water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes, corn, & bouillon. Reduce heat & simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham & heat until cheese is melted. Stir in bacon. *****I used frozen cubed hash browns, a chicken bouillon cube and frozen corn. Turned out just fine!****