Cooking with Dads: Paella Made Easy with Zojirushi Rice Cooker

For countless Asian households, rice isn’t just another dish; it’s an everyday essential. That’s why owning a trustworthy rice cooker, like those from Zojirushi, is vital. Revered for its advanced technology, Zojirushi ensures every grain is cooked to perfection, making it a kitchen favorite for years. Whether it’s brown, basmati, or the traditional white rice, Zojirushi’s microprocessor-controlled settings deliver impeccable results every time.

We recently experimented with the Zojirushi NL-BGQ05 Micom Fuzzy Logic Rice Cooker, which boasts:

• Advanced Fuzzy logic technology
• Multiple settings, including those for white rice, sushi, congee, long grain, and brown rice
• Functions for automatic warming, extended warming, and reheating
• An energy-efficient LCD with clock and timer capabilities (up to a 13-hour delay)
• A removable inner lid
• A robust 5mm non-stick “kuroatsugama” inner pot
• Uniform heating for consistent cooking, thanks to the spherical cooking pan
• A sleek, stainless steel exterior that’s easy to clean
• A built-in retractable power cord

Its compact, stylish design seamlessly merges a white and champagne gold exterior. The Fuzzy logic technology ensures precise temperature control, while the quick cooking feature makes for a swift meal prep. The display conveniently shows the time, and there’s even a pleasant chime when the rice is ready.

Our family chef, David, decided to give a classic Paella a twist using the Zojirushi Rice Cooker. It was a hit, with the kids devouring every grain. Given the success, we’re sharing the recipe as the debut dish for our ‘Dad Can Cook Series’.

Rice Cooker Paella Recipe:

Ingredients:

• 2 cups white jasmine rice
• 1/2 Tbsp. olive oil
• 2 minced garlic cloves
• 1/2 cup minced onion
• 1 crushed bay leaf
• 1/4 tsp. saffron
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/2 cup fresh diced tomatoes
• 100ml chicken broth
• 500g mussels, clams, and peeled, deveined shrimp
• 1/2 cup frozen green peas
• Garnish: chopped parsley and lemon wedges

Instructions:

1. In a sauté pan, warm the oil. Add garlic and onions, browning them slightly. Incorporate salt, bay leaf, saffron, and paprika.
2. Add tomatoes and chicken broth to the mix, then bring to boil. Introduce the mussels and clams.
3. After steaming for 2 minutes, introduce shrimp and peas.
4. Once the seafood is cooked, drain the liquid into a bowl.
5. Move the seafood to a large bowl, letting it sit at room temperature while the rice cooks.
6. In the rice cooker, add 2 cups of rice. Rinse until the water runs clear. Combine with the reserved liquid from step 4 to the “2” mark on the scale. Use the “Mixed” setting to cook.
7. After the rice cooks, warm the seafood for a few minutes using a microwave or steamer, then mix with the rice.
8. Add chopped parsley for garnish and serve with lemon wedges in warm bowls.

Tip: You can find saffron at NTUC Finest and Cold Storage Supermarkets.