Rice is a tricky thing to cook no matter how you plan to make it. The easy rule to remember is the 1:2 ratio, 1 measurement of rice to 2 of water, but let's be honest, half the time it never works. We all wish we could create that flavor-packed rice you get straight off the grill at a hibachi grill and still struggle to recreate it.
Why won't rice cook?
Here at Hot Logic, we have a common rule: raw rice DOES NOT work in the Hot Logic. Trust me, we know, we have many out there who try to trick the system and find ways to make it work but our conduction plate only reaches the temperature of 165 degrees F so it won't overcook your food.
So what does this temperature mean for rice? Well, we all know rice needs to be boiled. Let's take a trip back to science class. Water must reach a temperature of 212 degrees F to boil and rice most often takes 10 plus minutes when boiling. Since the Hot Logic never gets that hot, rice just cannot get to cooking temperatures.
What rice will work in the Hot Logic?
In order to better serve the rice lovers abroad, we have tested many ways to get the perfect rice in the HLM.
- Leftover rice
- Frozen rice
- 6-minute rice
Both leftover and frozen rice turn out AMAZING in the Hot Logic. If you don't believe us, go get your favorite Chinese takeout and reheat it in the Hot Logic for lunch the next day, it will not disappoint!
Navigating 6-minute rice
6-Minute rice is a great option if you do not have time to boil your own rice or try to make quick and simple meals on the road. 6-minute rice is semi cooked and finishes off nicely in the Hot Logic with the help of water or even better, vegetable, chicken or beef stock. Add about a cup to your rice when cooking and open it up to a flavorful meal.
Here are some recipes from simple to a little more prep time.
- Chicken, Rice, Canned tomatoes
- One Pot Mushroom Rice (throw all of her ingredients in the Hot Logic & let it cook)
- Vegan Red Beans and Rice (below)
Vegan Red Beans and Rice
- 2 Tbsp olive oil
- 1 medium yellow onion
- 1 medium bell pepper
- 4 stalks celery
- 4 cloves garlic
- 2 cans red beans
- 6 cups vegetable broth*
- 1 tsp thyme
- 1 tsp oregano
- 1 whole bay leaf
- 1/2 Tbsp smoked paprika
- Freshly cracked pepper (about 10-15 cranks of a pepper mill)
- pinch cayenne pepper
- 6 cups cooked rice or minute rice
- 1 bunch green onions, sliced
- When you're ready to cook, finely dice the celery, bell pepper, and onion, and mince the garlic.
- Open, drain and rinse beans.. Add the rinsed beans to the dish with the vegetables. Also add the vegetable broth, thyme, oregano, bay leaf, smoked paprika, some freshly cracked pepper, and a pinch of cayenne pepper.
- Place a lid on the dish and cook for 2 hours. Stir the dish occasionally to make sure nothing is sticking to the bottom. Keep the lid in place the entire time to keep the beans from drying out.
- After two hours (or longer if desired) the beans should be soft and tender. Mash some of the beans against the side of the dish with the back of a spoon. This will thicken the pot and make the classic, creamy texture of the dish. Remove the bay leaf and allow the dish to cook for about 30 minutes more (after smashing) to help it thicken.
- To serve, add a scoop of red beans to a bowl and top with a scoop warm, cooked rice. Sprinkle sliced green onions over top and add a dash of hot sauce if desired.
Rice is tricky to cook from scratch but these simple and easy tricks will give you a flavor-packed meal with simple to little effort.
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