Ingredients (serves 4-6):
To Cook in the Rice Cooker:
To Prepare Separately:
1 (24 oz.) can mild flavored cream soup (such as potato, leek or celery), not condensed
12 oz. milk
1/2 cup parmesan cheese, grated
1 Tbsp. extra virgin olive oil
1 tsp. salt
To Top Rice Before Baking:
This recipe was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.
Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan.
water to the corresponding water level for “WHITE RICE,” and salt to the inner cooking pan and stir well with rice using the rice spatula. Cook the rice using the “WHITE RICE” setting.
While the rice cooks, combine cream soup, milk and 1/2 cup of parmesan cheese together in a small bowl.
Lightly coat the inside of each ovenproof dish with a small amount of olive oil. Reserve the rest for later.
When rice cooker begins to count down for completion, preheat oven to 450°F.
When rice completes cooking, add cream soup mixture and salt to cooked rice. Mix well using the rice spatula.
Place the rice mixture into each oiled dish. Top with breadcrumbs and remaining parmesan cheese and drizzle remaining olive oil.
Place dishes in heated oven and bake for 20-30 minutes.
Carefully remove each dish from oven. Serve immediately and enjoy!