The Ultimate Rice Cooker Cookbook, by Beth Hensperger, is a great compilation. I have a rice cooker myself- so convenient. This book includes 250 recipes for every kind of rice dish imaginable. There is a table of contents, which makes the recipes easy to find. I love that this book begins with a Japanese nursery rhyme. I didn't know that rice cookers have been available since the 1950's, interesting fact.
I like that the first chapter is step-by-step how to make rice in your rice cooker. The basics are always important. The breakfast and porridge section is really neat- rice cookers aren't for rice only. There is also a section on vegetables that can be cooked, or steamed, in a rice cooker.
I wish there would have been a few pictures. In that aspect this cookbook is sorely lacking. Pictures would have made this a perfect cookbook. I love the mail-order section toward the end and the measurement equivalent section too. The explanation on how to make Ghee was a favorite of mine:
*Cut 1/2 cup of unsalted butter into quarters,
*Heat slowly in a small, heavy saucepan set on the lowest heat- do not stir
*Allow to simmer gently about 20 minutes
*It will smell nutty and the milk solids, which will settle to the bottom, will turn golden brown
*The transparent butter will float on top- this is the ghee
*Strain the butter through cheesecloth into another container without disturbing sediment
*Store ghee in a covered container in the refrigerator- it will solidify
Rice cookers are perfect for how we cook today: Versatile and convenient, they have one-button technology, don't take up too much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans, and grains.This new edition takes note of the whole-grain revolution in U.S. kitchens and offers recipes for a host of new (and rediscovered) grains, like quinoa, millet, couscous, kamut, and spelt, whose popularity is rising fast. It focuses on a wider variety of rices, too, with lots of ideas for red, black, basmati, jasmine, and Arborio rices, as well as partially milled white rice, which looks and cooks like white rice but has the nutritional value of brown rice.The authors have also added a complete guide to the newer rice cookers that have come to the market since the original edition, including induction-cooking and pressure-cooking rice cookers and models that replace the old buttons-and-dials approach with more complex digital displays. Alongside many favorites from the first edition, from Carrot Basmati Pilaf and Italian Sausage Risotto to French Polenta and Maple-Cinnamon Rice Pudding, the 10th anniversary edition serves up more than 50 tempting new recipes, from a rich and soothing Sweet Brown Rice with Curry, Carrots, and Raisins to a warm and satisfying Millet, Winter Squash, and Sweet Pea Pilaf.