Friday, June 10, 2011
sweet or savory mush
I have been working on making a dent in my huge container of oats, and have found that my fuzzy logic rice cooker does a really good job of making delicious mush for me, ready whenever I want it. I can put all the ingredients in before I go to bed and tell it to cook them on the porridge cycle, and that I'd like it to be done right at 5:30 when I plan to get out of my bath, and it's done! I tried making savory mush in my proto-crock-pot (an experiment on behalf of my readers who don't have fancy rice cookers)and it worked nearly as well, but stuck to the bottom a little: I think I would add a little extra water in the future.
With the rice cooker, I just put in one part oats to three parts water (1/3C cup oats and 1C water should be about right for a hearty eater), and then various fruity or vegetably additions to suit my anticipated morning mood. For the above-pictured savory mush, I added a couple of slices of kabocha (you don't even have to peel it, as the peel softens sufficiently with cooking), a couple of thin wedges of cabbage, and a big pinch of Tianjin preserved vegetable or nutritional yeast. You can add a tablespoon or so of adzuki beans to the oats if you're using a crockpot; I don't think they would get thoroughly cooked in the rice cooker unless you pre-soaked them. Add a little salt if you're not using the preserved vegetable. I like it served with lots of pepper, but no milk.
For a sweeter version, add whatever fresh or dried fruits you have on hand that appeal to you and seem like they will hold up to being well cooked (not strawberries!). I usually use an apple, quartered and cored; a banana, peeled and quartered; and a handful of raisins. I like to eat this version with milk, mainly because it seems to stay too hot longer than the savory version.