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NUTRITIOUS RECIPES FOR BABIES AND TODDLERS

Today, I’ve got a fantastic rice cooker hack for you that’s not only colorful but also incredibly delicious. Picture this: tender beef, vibrant peas, carrots, and potatoes mingling with fluffy rice, all cooked to perfection in one pot.

Older Chinese people say eating multi-color veggies is great for your health! Plus, kids absolutely love the tangy and yummy flavor of this dish, making it a lunchbox or picnic favorite. And guess what? If your little one happens to be a pea-hater like little B, no worries at all! This rice cooker hack is versatile, allowing you to swap out the peas for any other veggies your kiddo loves. Whether it’s corn, broccoli, or even colorful bell peppers, feel free to customize the dish to suit your family’s preferences. The key is to keep it colorful and nutritious while ensuring that every bite is a delightful experience for your little food critic.

So, let’s get cooking and enjoy this delightful and nutritious meal that covers meat and veggies in all the colors of the rainbow!

Ingredients

Suitable for 2 pax, aged 12 months and up

  • 200g beef, cut into small cubes
  • 1 cup rice, washed thoroughly
  • 1/2 large potato, diced
  • 1/2 cup mixed peas and carrot corn kernels
  • 1/2 whole tomato
  • 1/2-inch ginger, sliced
  • 1 1/2 cups water
  • 1 tablespoon dark soya sauce
  • 1/2 tablespoon light soya sauce
  • 1 tablespoon oil

Step By Step

  1. In a bowl, soak the beef cubes with sliced ginger and enough water to remove any unwanted smells. Let it sit for about 10 minutes, then drain and set aside.
  2. In a large skillet, drizzle the oil and add the soaked beef cubes. Fry them over medium heat for about 2-3 minutes, stirring constantly. Pour in the dark soya sauce and continue frying for another 2 minutes. Be careful not to cook the beef fully at this stage to prevent it from becoming dry in the rice cooker later. Set the beef aside.
  3. Place the washed rice in the rice cooker and add the diced potatoes, mixed peas, and carrot corn kernels on top of the rice.
  4. Next, place the fried beef cubes on the vegetable layer, and make a cross slit on the bottom of the half tomato. Add the tomato in the middle of the rice cooker.
  5. Drizzle 1/2 tablespoon of light soya sauce over the ingredients.
  6. Pour 1 1/2 cups of water into the rice cooker and cook the rice as you normally would.
  7. Once the rice cooker completes its cooking cycle, carefully remove the tomato’s skin and mix the rice well to distribute the flavors.

Beyond Beef – Explore other meat alternatives

While beef is the star, there are some seriously delicious alternatives that are worth giving a shot! Think juicy chicken, tender pork, or even plant-based proteins like tofu or tempeh. They all have their own special flavors that can take this dish to a whole new level of deliciousness.

For those looking to cut down on red meat, succulent chicken makes a fantastic substitute. Its tender texture soaks up the tangy tomato sauce just like beef, creating a flavor explosion with every bite. Oh, and here’s a fun fact: chicken is a great source of lean protein and essential vitamins, making it a healthy swap for your tomato beef rice cooker hack.

Now, if you’re feeling adventurous or catering to vegetarian friends, go for plant-based proteins like tempeh or tofu. They’re like little sponges, absorbing the rich flavors of the tomato sauce beautifully and adding a satisfying depth to the dish.

Note: Remember to marinate the tofu or tempeh for at least 30 minutes before adding it to the rice cooker

  1. Sweet and Spicy Sesame Marinade: In a bowl, whisk together soy sauce, maple syrup or honey, a dash of sesame oil, minced garlic, and a pinch of red pepper flakes. Marinate the tofu or tempeh in this delectable mixture before adding it to the rice cooker.
  2. Tangy Balsamic Marinade: Combine balsamic vinegar, Dijon mustard, minced shallots, a drizzle of olive oil, and a sprinkle of dried thyme in a bowl.
  3. Teriyaki Marinade: Mix some soy sauce, garlic, ginger, and a splash of honey


Feel free to customize the sauce according to your liking and create a dish that suits your taste perfectly.

Rice Cooker Renaissance

Gone are the days when rice cookers were just for cooking rice. Now they’re like all-in-one kitchen wizards, tackling everything from steaming delectable dumplings to simmering hearty soups and even whipping up mouthwatering desserts, the rice cooker has become our trusty kitchen companion, simplifying meal prep and surprising us with its versatility.

As a busy home cook, I must confess that the rice cooker renaissance has been an absolute game-changer. With a hectic schedule and limited kitchen space, having a single appliance that can effortlessly transition from rice to savory stews or fragrant curries has saved my sanity and time.

With the vibrant tomato beef rice cooker hack added to my repertoire, I find myself exploring endless possibilities – each creation more delightful than the last.

Look at more Rice Cooker Hack Recipes!
1. Yummy Sausage, Mushroom, Potato, and Veggie Fried Rice
2. Pumpkin and Chicken Leg Stewed Rice

Frequently Asked Questions

Can I make this dish in a regular pot instead of a rice cooker?

Absolutely! If you don’t have a rice cooker, you can still make this dish in a regular pot. Simply follow the same steps, but adjust the cooking time and water quantity as needed to ensure the rice and ingredients cook properly.

For cooking in a regular pot, you’ll typically need a 1:2 ratio of rice to water. So, for 1 cup of rice, you’ll need 2 cups of water. However, since this recipe includes additional ingredients, To ensure everything cooks well and doesn’t dry out, you can try using approximately 2 1/4 to 2 1/2 cups of water for 1 cup of rice when cooking in a regular pot.

Once it reaches a boil, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15-20 minutes. This time will allow the rice to cook and the flavors to meld together.

Is this dish suitable for babies or young children?

Absolutely! With a few simple tweaks, you can make this dish suitable for babies 6 months and up, and adults too. Here’s how:

For Babies (6 months and up):

  1. Start by omitting the soy sauce and any other seasonings that may not be suitable for young ones.
  2. Once the dish is cooked, carefully scoop out a small portion of the cooked vegetables (e.g., diced potatoes, peas, and carrot corn kernels) and beef from the pot.
  3. Add a little water to this portion, and then bring it to a boil over low heat, stirring occasionally until it turns into a smooth, congee-like consistency.
  4. Let it cool down to a safe temperature before serving it to your baby.
  5. For added flavor, you may drizzle a little sesame oil or sprinkle some dried herbs like basil or thyme, which are gentle and suitable for babies.
  6. You may choose to blend the congee further for a finer puree.

For Adults:

  1. After setting aside the baby’s portion, you can continue with the rest of the dish in the pot for the adults.
  2. Add back the soy sauce and any desired seasonings or spices to enhance the flavors for the adult portion.
  3. Stir and let it simmer for a few more minutes until the flavors meld together.

By preparing a baby-friendly portion first and then adding seasonings for the adult portion, you can cater to both baby’s needs and the adult’s taste preferences in one go. It’s a convenient and thoughtful way to share a delicious meal together without having to cook separately. Just remember to adjust the seasoning according to each individual’s preferences.

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