Foodie Friday: Rice Cooker Kitchari

Since the house is on the market I haven’t been cooking much. I planned to do this Spring Cleanse. I know I swore I was never going to do a cleanse, it wasn’t necessary, I just got dizzy. I looked into an ayurvedic cleanse, and according to books and websites like lifespa.com you shouldn’t put stress on your body and should eat three light meals. So I was going to eat kitchari for three days, but didn’t want to mess up the kitchen.

I thought what if I made it in the rice cooker. That would be ideal, and I could keep it warm for the whole day. I did a quick google search and found this on Lisa Snowden’s blog. It was possible!

The first day I followed her recipe using Japanese brown rice. It came out to fluffy and not soupy enough.

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The next day I tried with 1/2 cup basmati rice and 1 cup yellow split peas. I first dry roasted 2 tsp ginger, 1/2 tsp coriander, fennel, 1 tsp turmeric, cumin, garlic and onion powder and then added the washed rice and split peas. I put the cooker on the porridge setting. After it was done I stirred in cilantro. This version was quite tasty and just the right consistency, but the peas were a little underdone.

For the third try, I did the same as the second day, but put the cooker on the white rice setting. The consistency was the same as the first day and not soupy at all.

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I will have to give this some more thought and experimenting. The more I can cook in my rice cooker the easier my life will be. And “If I can do it with ease, I’m pleased.”

And can you believe how empty my counters are? I hate it.

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