I take it as my personal mission to prove to the world that Aroma rice cookers can truly do amazing things. Even the most basic one-touch models can cook pretty much anything (though it might take a bit more creativity and patience).
I used to be just like you and thought, “yeah, ok… rice cookers can make rice.” But I am telling you, I have been developing rice cooker recipes for 2 years now and there hasn’t been much I haven’t found a way to cook.
I’ve done deep dish pizza, candied pecans, cake, a lemon pepper chicken dinner, pulled pork, fish tacos, and of course my favorite ever macaroni and cheese (and I swear I’m not bragging when I say it most likely is the best mac and cheese on the planet). I mean think about it… the basic premise for all cooking is, on one level or another, to heat food up. And what does a rice cooker do? Heats food! It’s just a matter of learning to work with your cooker and finding the right heat and time for different foods.
So now just to once again prove the versatility of a rice cooker, I’ve made chicken alfredo stuffed shells completely, 100%, in a rice cooker. I used the cooker to boil the shells, cook the chicken (which if your unit doesn’t have STS®, a little secret is you can use the Steam function to cook at a high heat as well), and then bake the stuffed shells to perfection.
I challenge you: give me any dish and I bet I can find a way to make it in a rice cooker.
14 jumbo shells (about ½ of a 12 ounce box)
1 tablespoon olive oil
1 chicken boneless skinless chicken breast, cut into small pieces
15 ounces ricotta cheese
1 tablespoon Italian seasoning
1 teaspoon oregano
¾ cup parmesan cheese, grated
salt & pepper, to taste
15 ounce jar alfredo sauce (roasted garlic if you can find it)
½ cup mozzarella cheese, shredded
20-cup Digital Multicooker with Sauté-Then-Simmer STS® (reduce the ingredients for smaller cookers)
about 7 servings
Prep Time: 10 minutes
Cook Time: 1 hour
1. Fill the inner pot of the rice cooker about halfway with water (roughly to the 6 line). Close the lid and set the cooker to Steam with a time 12 minutes (or 3 minutes longer than the cooking time on the package instructions).
2. Once the cooker time starts counting down, it means the water has come to a low boil. Open the lid and add the shells; stir well ensuring they are all submerged in the water. Again close the lid and let cook, while opening the lid to stir occasionally, until the time reaches 0 and the cooker beeps.
3. Turn the cooker off. Use oven mitts and CAREFULLY lift the inner pot out of the rice cooker. Drain the pasta and set aside to cool. Without rinsing or wiping down, replace the inner pot to the cooker.
4. Set the cooker for Sauté-Then-Simmer STS® and add the olive oil to the inner pot. Close the lid and let the oil heat for 5 minutes.
5. Add the chicken and cook while stirring frequently with a long-handled wooden or heat safe spoon until done, about 7 minutes. Season with salt and pepper and turn the cooker off, leaving the pot in the cooker. Scoop out the chicken into a large bowl.
6. To the chicken, add the ricotta, egg, Italian seasoning, and ½ cup parmesan cheese. Stir the mixture well to fully combine, then set aside.
7. Spread about half of the alfredo sauce into the bottom of the inner pot of the rice cooker.
8. Put about 2 tablespoons of the ricotta mixture into each shell and place on top of the alfredo sauce in the inner pot. Repeat until all of the ricotta mixture is used and the rice cooker is full. Fit in as many as you can without stacking on top of each other; they can be squished together.
9. Spread the remaining alfredo sauce on top of the filled shells. Sprinkle with the remaining parmesan cheese and mozzarella.
10. Close the lid and set the cooker for the White Rice function. Cook the shells until the cooking cycle ends.
11. When done, turn the cooker off. Scoop out the shells and serve. Top with fresh parsley, red pepper flake, and fresh cracked black pepper.
Recipe inspiration from Like Mother Like Daughter