Thank you for this recipe, Hetty! I love my Tatung (I have a vermilion one!) and I use it almost every day for making rice, but in the year or so since I bought it from @YunHai, I haven't yet tried making anything else--and will be making tomato egg rice tonight, yay! (Another thing I appreciate about the Tatung is that it's stainless steel rather than having a non-stick coating like all the other electric rice cookers, fwiw)
Hi Christy and Hetty, the stainless caught my eye, too! Our current rice cooker is the last vestige of non-stick we’ve been trying to get out of our kitchen. Do you find that the stainless is a bear to clean or get food out of? Any tips or tricks? Very intrigued by the Tatung :)
Hi Juliana, I worried about the cleanup before i got it and decided to go for it anyway, and am really glad I did! Freshly cooked rice scoops out easily and the starch that's left behind is easy to wash out. If we leave it on Warm too long and there are dried rice grains we soak it overnight and that makes it easy to clean the next day.
The tomato egg rice is so delicious!! Thank you again, Hetty! I did end up adding more steaming time, because the rice took longer than usual to absorb all that liquid - maybe my tomatoes were too juicy? Have you seen that happen before? Anyway, it turned out great in the end!
Delicious! I just did a post on pantry items and how important rice is to me. My mom grew up in Shanghai (not Chinese) and we always had rice! I brought her small rice pot with me to italy after she passed away.
Rice is a central ingredient to so many cultures. it is an ingredient that binds us. I'm sorry to hear of your mom's passing but I am happy to hear that you have her small rice pot. Treasures like this are priceless.
That looks like the rice cooker my family had 40 years ago! Is it vintage? I had a fancier Taiwanese cooker that also made bread when I married 14 years ago but then started cooking mostly quinoa and bulgur stovetop so we gave it away before even attempting bread (I’m too lazy to wait for dough to rise anyway. I only make soda bread) after that, I got an InstantPot and have used it since. We barely eat rice at home these days since we’re trying to be lower carb…..how do you say keto in Cantonese anyway?
It’s a vintage design, but it’s new. I was low carb too a few years back but once I started eating rice regularly again, i realized how important it is to me and my culture. My kids love rice too.
I'm not sure because I didn't have a regular rice cooker to test in. I would say yes, the only tricky bit is when you add the egg, you will need to cook it for another few minutes, and without the outer pot to add more water in, I'm not sure how you could make that happen. I guess you could add more water to the rice just so the cooker will turn on again? Sorry I'm not an expert on other brands. I think it will be a bit of trial and error.
In the past, I've drizzled egg over the rice once the cooker switches to the "keep warm" function, but it's not hot enough to cook the eggs efficiently, and they don't cook fully or you wait forever. I think what I would try is the "reheat" function or just "cook" again for a few minutes with, like you said, maybe a few spoonfuls of water so that the bottom doesn't scorch. This is such a great idea that I'm sure one of us readers will make it work! <3
Yes they all sound like viable options! I tried to use the "warm" function too and it was definitely not hot enough. Let us know about your adventures.
Hi! Wondering if you happen to have any tips for making this in an instant pot? I actually tried this last week but with oats for breakfast and got a “burn” alert haha it was still delicious!! Wasn’t sure if anyone had tried the rice and tomatoes in an instant pot yet!
Thank you for this recipe, Hetty! I love my Tatung (I have a vermilion one!) and I use it almost every day for making rice, but in the year or so since I bought it from @YunHai, I haven't yet tried making anything else--and will be making tomato egg rice tonight, yay! (Another thing I appreciate about the Tatung is that it's stainless steel rather than having a non-stick coating like all the other electric rice cookers, fwiw)
Christy, I agree wholeheartedly about the stainless steel. I hope you enjoy this recipe!
Hi Christy and Hetty, the stainless caught my eye, too! Our current rice cooker is the last vestige of non-stick we’ve been trying to get out of our kitchen. Do you find that the stainless is a bear to clean or get food out of? Any tips or tricks? Very intrigued by the Tatung :)
Hi Juliana, I worried about the cleanup before i got it and decided to go for it anyway, and am really glad I did! Freshly cooked rice scoops out easily and the starch that's left behind is easy to wash out. If we leave it on Warm too long and there are dried rice grains we soak it overnight and that makes it easy to clean the next day.
The tomato egg rice is so delicious!! Thank you again, Hetty! I did end up adding more steaming time, because the rice took longer than usual to absorb all that liquid - maybe my tomatoes were too juicy? Have you seen that happen before? Anyway, it turned out great in the end!
Hi Hetty Liu, thank you for this post and for the second option to cook this dish 🤗
Delicious! I just did a post on pantry items and how important rice is to me. My mom grew up in Shanghai (not Chinese) and we always had rice! I brought her small rice pot with me to italy after she passed away.
Rice is a central ingredient to so many cultures. it is an ingredient that binds us. I'm sorry to hear of your mom's passing but I am happy to hear that you have her small rice pot. Treasures like this are priceless.
That looks like the rice cooker my family had 40 years ago! Is it vintage? I had a fancier Taiwanese cooker that also made bread when I married 14 years ago but then started cooking mostly quinoa and bulgur stovetop so we gave it away before even attempting bread (I’m too lazy to wait for dough to rise anyway. I only make soda bread) after that, I got an InstantPot and have used it since. We barely eat rice at home these days since we’re trying to be lower carb…..how do you say keto in Cantonese anyway?
It’s a vintage design, but it’s new. I was low carb too a few years back but once I started eating rice regularly again, i realized how important it is to me and my culture. My kids love rice too.
I can't wait to make this!! So cozy.
Hi! Could this be made in a rice cooker from a different brand that only has one internal pot?
Hi Rhianna
I'm not sure because I didn't have a regular rice cooker to test in. I would say yes, the only tricky bit is when you add the egg, you will need to cook it for another few minutes, and without the outer pot to add more water in, I'm not sure how you could make that happen. I guess you could add more water to the rice just so the cooker will turn on again? Sorry I'm not an expert on other brands. I think it will be a bit of trial and error.
If you get to try it, let me know how you go.
In the past, I've drizzled egg over the rice once the cooker switches to the "keep warm" function, but it's not hot enough to cook the eggs efficiently, and they don't cook fully or you wait forever. I think what I would try is the "reheat" function or just "cook" again for a few minutes with, like you said, maybe a few spoonfuls of water so that the bottom doesn't scorch. This is such a great idea that I'm sure one of us readers will make it work! <3
Yes they all sound like viable options! I tried to use the "warm" function too and it was definitely not hot enough. Let us know about your adventures.
Echoing Sally Burke’s thanks for giving non rice cooker instructions. It makes my job easier to just divide the ingredients to make it for two.
Thank you for the information about the Tatung. I have been looking for a ride cooker for some months. Ordered the Tatung today.
Hi! Wondering if you happen to have any tips for making this in an instant pot? I actually tried this last week but with oats for breakfast and got a “burn” alert haha it was still delicious!! Wasn’t sure if anyone had tried the rice and tomatoes in an instant pot yet!