Thursday, January 6, 2011

Pasta in a Rice Cooker

I love my rice cooker. It makes it so easy to whip up a cup or three of rice to go with beans or curry or anything else. I'd heard that you can cook other things in a rice cooker besides just rice, but hadn't branched out and attempted any. That is, not until a good friend of mine shared with me his method of cooking pasta in one. It's so easy, I've been doing it several times a week. Thanks, Pug! If you have a rice cooker, give this a try. And if you don't, start dropping the hints for a birthday present. :3

Rice Cooker Pasta
2 Cups water
1 Cup tomato sauce
2 Cups pasta (any type except for spaghetti)
1 tsp olive oil
1/8 tsp salt
(optional) 1/4 tsp Italian seasoning (or whatever you enjoy)
(optional) minced garlic or garlic powder to taste
(optional) 1/2 to 1 Cup "add-ins" of any sort. (I use 1/2 Cup of TVP chunks.)
(optional) 1 Tbsp nutritional yeast flakes (makes it so creamy)

Combine everything in the rice cooker, and press the button! Towards the end, I get up and stir everything a bit because some of it tends to get stuck to the bottom of the pot. Just be careful not to burn yourself, or tip the bowl too much if you have to scrape - you risk lifting it off of the pressure sensor too soon and turning off the cooker. I highly recommend including the nutritional yeast. It gives the sauce a creaminess that is wonderful. You could probably replace the tomato sauce with any other sort of sauce or water-and-seasonings you can think of, too.



  1. The nutritional yeast also gives an almost-cheesy flavor that I love! Plus, it's packed with Vitamin B-12 and is one of the few sources vegans have for that vit.

  2. I found out a little bit ago that the nutritional yeast flakes at Mother Earth do not contain B12! I was really disappointed to learn that.