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Rice Cooker Recipes Hotel recipes 4x3



Grand Velas Los Cabos Oatmeal and Banana Pancakes; Alyssa Powell/Business Insider


  • Self-isolation guidelines have caused massive disruptions across both the restaurant and hotel industries, inspiring home chefs around the world to roll up their sleeves and get busy cooking.
  • Hotels across the globe are making it easy to cook at home by sharing everything from wow-worthy signature dishes to easy-to-follow favorites that you can recreate in your own kitchen.
  • Whether you’re looking for cooking inspiration to up your dinner game or just want to reminiscence on a favorite trip, these recipes, along with the tools you’ll need to make them, will certainly help.
  • Read all Business Insider travel reviews.

Like most people these days, I’ve been spending a lot of time in my kitchen. With the majority of restaurants closed due to shelter-in-place guidelines, I’ve learned to roll up my sleeves and get creative.

But it can be hard to break out of old patterns. While my cocktail game has improved significantly, I often find myself preparing the same meals on repeat.

To flip that switch, I decided to seek inspiration from beautiful hotels around the world. When I close my eyes I can still taste that black pepper venison and kanpachi crudo that chef Sunny Jin prepared one night at The Resort at Paws Up on my last trip before quarantine in February.

It’s amazing the power that memories and a well-cooked meal in a beautiful setting can have on your psyche. Luckily, many hotel chefs around the world have opened up their hearts, and kitchens, by sharing signature recipes that even a novice home cook can follow.

Try, for example, Palmetto Bluff’s low country shrimp pilau, which is the type of dish that feeds the soul. Or executive chef of Monteverdi Tuscany’s Giancarla Bodoni’s slow-cooked “Taste Of Tuscany Beef ragout,” a mélange of tomatoes and spices that will surely transport you to the land of all things bella vita.

Rice Cooker Recipes Need to buy groceries to whip up these recipes?

Other days, you just need a quick fix that’s easy to whip up in a pinch, and Chatham Bars Inn’s “Fridge Cleaner Frittata” is a great standby with minimal ingredients. When you’re sick of banana bread, executive pastry chef of Ashford Castle’s Paula Stakelum’s “Perfect Irish Soda Bread” recipe is delightfully user-friendly, and Palmer House Hilton’s “World Famous Brownie” recipe claims to be the first iteration of the beloved confection, invented over a century ago.

Whether you fancy yourself an aspiring chef, are an apprentice in the kitchen, want to reminisce over travel memories, or simply inspire a post-quarantine vacation, these hotel chef recipes are all worth trying out. Complete the mood by throwing on a travel-themed Zoom background or by giving your space a hotel-inspired refresh. Buon Appetito!

Rice Cooker Recipes Get the right tools for cooking at home

Rice Cooker Recipes Read on for 20 signatures recipes from hotel chefs around the world.

Rice Cooker Recipes Grand Velas Riviera Maya’s Mexican Fish Papillote

Rice Cooker Recipes 1. Grand Velas Riviera Maya_Pescado con jitomate y cebolla 2048x1349



Grand Velas Riviera Maya


Rice Cooker Recipes From Grand Velas Riviera Maya – Playa Del Carmen, Mexico

A simple and straight-forward fish recipe that’s wrapped in parchment paper (papillote). Choose any fish that you like or is available at your local market and cook it up over a skillet or on a hot griddle to steamy and flavor-packed perfection.

What you’ll need: 

Instructions:

Cut the tomato and onion using a julienne peeler and set aside. Finely chop the garlic and brown in olive oil. Set aside. Cut the zucchini into slices. To assemble the wallpapers cut pieces of parchment or foil to approximately 30 x 20 centimeters. Place a few slices of zucchini on each foil. Season the fish fillets with salt and pepper and place on the zucchini. Add the minced onion and tomato and then add the tablespoon or cube of butter. Place a sprig of epazote on top of each and pour a drizzle of olive oil along with garlic and salt and pepper. Fold the aluminum foil as an envelope and close with small folds, until it is completely closed. Place on a hot griddle or skillet and cook for approximately 12 minutes or until the paper is inflated. (Steam helps to cook both sides). Serve with care when opening, as the steam will be very hot. 

Rice Cooker Recipes Puntacana Resort & Spa’s Ceviche

Rice Cooker Recipes 2. Puntacana Resort & Spa’s Ceviche



Puntacana Resort & Spa


Rice Cooker Recipes From Puntacana Resort & Club – Punta Cana, Dominican Republic

Transport yourself to this sunny island getaway with chef Santiago Salamanca’s easy to create ceviche. One of the hotel’s signature dishes, this recipe requires fresh seafood (chef recommends grouper for this) and vegetables. It only takes 40 minutes to prep and cook. Serve it up on some fun dishware and you’ll be well on your way to paradise.

What you’ll need:

Instructions:

Cut the grouper into ½ inch cubes. In a large bowl proceed to marinate the grouper with 4 oz of lemon juice for 30 minutes and let it stand by until you finish with the next step. In a second bowl, mix together the onions, tomatoes, and diced green olives. Then, drain the fish in a strainer and proceed to mix both bowls adding salt, pepper, olive oil, and cilantro. If you wish, add more lemons to taste. Take the prawns and clean them one by one. Then apply salt and cook for three minutes on the grill. Garnish your ceviche and enjoy. 

Rice Cooker Recipes The Ivy Hotel’s Signature Ricotta Pancakes

Rice Cooker Recipes 3. The Ivy Hotels Ricotta Pancakes_The Ivy Hotel (1)



The Ivy Hotel


Rice Cooker Recipes From Magdalena at The Ivy Hotel –  Baltimore, Maryland

Nothing beats a good hotel breakfast and without a doubt, chef Mark Levy’s signature ricotta pancakes are a guaranteed crowd-pleaser start to finish.

What you’ll need:

Instructions:

Combine ricotta, milk, egg yolks, and vanilla in a large mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Beat the egg whites with a handheld electric mixer or by hand until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula. Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3 cup measure to pour batter onto the hot griddle. Cook the pancakes for about three to four minutes, or until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook for another two to three minutes until golden. Repeat with the remaining pancakes and serve immediately with maple syrup and homemade berry preserves.

Rice Cooker Recipes Four Seasons Signature Black Truffle Mac and Cheese

Rice Cooker Recipes 4. Four Seasons Signature Black Truffle Mac and Cheese



Four Seasons


Rice Cooker Recipes From Four Seasons Hotel – Washington, DC

Created by Chef Michael Mina for The Four Seasons in Washington DC, this extra cheesy uber dreamy mac and cheese with black truffle is pure decadence.

What you’ll need:

Instructions: 

Cook the pasta in boiling water and then let cool. Warm the cream and the velouté separately. In a pot, mix all of the ingredients together. Stir over the heat to let flavors come together and get hot. Portion out and serve with finely grated parmesan on top.

Rice Cooker Recipes The Resort at Paws Up’s Drunken Beef and Pineapple Brochettes

Rice Cooker Recipes 5. The Resort at Paws Up’s Drunken Beef and Pineapple Brochettes



The Resort at Paws Up’


Rice Cooker Recipes From The Resort At Paws Up – Greenough, Montana

When it comes to beef, Montana doesn’t mess around. And neither does this savory drunken beef and pineapple brochette recipe courtesy of the brilliant chefs over at Montana’s The Resort At Paws Up.

What you’ll need:

For the Guajillo Romesco:

  • 4 whole dried guajillo peppers, rehydrated in hot water and deseeded
  • ½ cup toasted almonds
  • 2 whole garlic cloves
  • ½ cup sun-dried tomatoes, rehydrated in hot water
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 red onion, sliced thin and grilled until softened and slightly charred
  • 2 tsp kosher salt
  • 1 cup Spanish olive oil 
  • sherry or red wine vinegar

Instructions for the beef: 

Combine all prepared brochette ingredients into a nonreactive mixing bowl and toss to coat evenly. Marinate for at least 30 minutes, and up to two hours. Preheat a gas or charcoal grill and begin assembling brochettes by placing an even amount of each ingredient on the prepared skewers. Place brochettes directly over the hottest spot of the grill and cook 1–2 minutes on each side. Finish with coarse sea salt and fresh cracked pepper. Serve with Guajillo Romesco.

Instructions for the Guajillo Romesco:

Combine all ingredients except vinegar and oil into a blender or food processor. Blend ingredients together and slowly drizzle in the olive oil until the sauce comes together and ingredients are finely ground. Season to your liking with vinegar.

Rice Cooker Recipes Andaz Seoul Gangnam’s Pot Steamed Korean Mussels In Asian Style Curry Broth

Rice Cooker Recipes 6. Andaz Seoul Gangnam’s Pot Steamed Korean Mussels In Asian Style Curry Broth



Andaz Seoul Gangnam


Rice Cooker Recipes From Andaz Seoul Gangnam – Seoul, South Korea

One dish I’ve been desperately craving is mussels. I’m a regular at my neighborhood bistro for mussel Monday, so when I found this recipe for garlicky mussels by Executive Chef Hamish Neale of Andaz Seoul Gangnam, I couldn’t resist.

What you’ll need:

For the curry paste (blend all together) : 

  • 6 red chili’s
  • 12 Korean chili’s
  • 3 shallots
  • 14 garlic cloves
  • 1 ½ cups onion, sliced
  • 3 Tbsp shrimp paste (or prawn sauce)
  • 3 Tbsp fresh ginger
  • 2 Tbsp fresh turmeric
  • 3 Tsp coriander powder 
  • 1 ½ Tsp sea salt
  • 1 ½  tsp black pepper 
  • 6 Tbsp lemon juice
  • 6 Tbsp lime juice
  • 6 Tbsp vegetable oil
  • 3 Tbsp sugar

For the Mussels:

  • ½ cup  olive oil 
  • 12 chili peppers sliced
  • 6 red chili sliced
  • 20 cloves garlic sliced
  • 2 leeks 
  • 5 shallots Slice
  • 3 limes cut into wedges
  • 1 cup coriander sliced
  • 3 Tbsp coconut cream
  • 2 liters mussel stock or clam stock

Instructions:  

Heat up a large pan, add oil and mussels and sauté. Add mussel stock or clam stock, leeks, and sliced garlic then cover. Once cooked, strain and reserve stock. Remove mussels from shells. In another large pan add oil. Sweat garlic, shallots, and red chili. Add in blended curry paste and cook until aromatic. Deglaze with mussel stock. Add in Korean chilies and cover with lid for one minute. Remove lid and add coconut cream, lime juice, coriander, and mussels. Add salt and pepper to taste. Transfer to a bowl and garnish with coriander leaves, sliced chili, and a lime wedge. Enjoy with steamed rice or noodles.

Rice Cooker Recipes Rosewood Miramar Beach’s Dungeness Crab Cannelloni

Rice Cooker Recipes 7. Rosewood Miramar Beach’s Dungeness Crab Cannelloni by Chef Massimo at Rosewood.JPG



Rosewood Miramar Beach


Rice Cooker Recipes From Rosewood Miramar Beach – Montecito, California

Executive Chef Massimo Falsini brings a taste of Southern Italy to coastal Montecito at Rosewood Miramar Beach with his signature Dungeness Crab Cannelloni. This recipe is straightforward and the end result will impress even the pickiest eater. 

What you’ll need:

  • A creuset like this one
  • 2 lbs green asparagus
  • 3 crushed fresh garlic cloves
  • 2 shallots
  • 2/3 cup EVOO
  • 1 tsp sweet paprika
  • Pinch of sea salt
  • 1 lb Dungeness crab meat, drained
  • 1 lb sheet ricotta
  • 1 can shrimp bisque
  • Cannelloni

Instructions:

Cut asparagus and blanch quickly in saltwater. Cut them in quarters. Place the EVOO, garlic, and shallots in a small bowl and sweat them well. Then, deglaze with white wine. Once the alcohol has vanished, let chill and add the asparagus. Let chill again. Fold in crab first, then ricotta. Add the paprika. Stuff the cannelloni (should be 3 ½ in long and 1 ½ in diameter). Place them in the creuset with butter and bake them with the shrimp bisque. Serve with some grated Piave on top.

Rice Cooker Recipes Chatham Bars Inn’s Fridge Cleaner Frittata

Rice Cooker Recipes 8. Chatham Bars Inn’s Fridge Cleaner Frittata



Chatham Bars Inn


Rice Cooker Recipes From Chatham Bars Inn – Chatham, Massachusetts

Few things can beat a frittata straight out of the oven and this quick and easy recipe courtesy of the chefs at Chatham Bars Inn can be a quick hearty breakfast or a dinner that can be easily accompanied by a simple side salad or steamed vegetables.

What you’ll need:

Instructions:

Slightly sauté until tender and chill before adding eggs. Use a well-oiled cast iron skillet and bake at 350 degrees for 15-20 minutes. One frittata makes plenty for four to six people.

Rice Cooker Recipes The Cove at Atlantis’ Lobster Quesadilla

Rice Cooker Recipes 9. The Cove at Atlantis’ Lobster Quesadilla



The Cove at Atlantis


Rice Cooker Recipes From The Cove at Atlantis – Paradise Island, Bahamas

Chef Julie Lightbourn from Atlantis Paradise Island’s Sip Sip Restaurant brings it with this eclectic “Caribterranean” combo quesadilla. Best served hot with a rum punch on the side.

What you’ll need:

  • A mixing bowl like this
  • A griddle similar to this one
  • Small bowls found here
  • 1 cup grated Monterey jack cheese
  • 1 cup grated provolone cheese
  • 3 scallions, thinly cut on a diagonal, divided
  • 2 10-inch flour tortillas
  • 2 tbsp olive oil
  • 1 tbsp chili powder 
  • 1 cup cooked lobster meat, in chunks
  • ¼ cup sour cream
  • Half a lime, zested and juiced 
  • 1 tsp canned sauce of chipotles en adobo
  • 1½ Tbsp diced red bell pepper 
  • 1½ Tbsp diced yellow bell pepper
  • 1½ Tbsp diced green bell pepper 
  • 1½ Tbsp diced apple 
  • 1½ Tbsp diced jalapeño 
  • 1½ Tbsp pomegranate seeds 
  • Kosher salt, to taste

Instructions:

For the quesadilla: Combine cheeses together in a mixing bowl with half of the scallions. Brush one side of both tortillas with olive oil and sprinkle with chili powder. Flip one tortilla over and cover un-oiled side with cheese and scallion mixture. Generously dot chunks of lobster all over the cheese-scallion mixture. Place the second tortilla on top of lobster–cheese topping, oiled-side up. Set quesadilla aside.

For the chipotle-lime crema: In a small bowl, combine all ingredients and stir well to combine. Set aside. 

For the salsa: In a small bowl, combine the peppers, apple, jalapeño, and pomegranate seeds. Drizzle with the lime juice and stir well to combine. Season with salt to taste and set aside. 

To serve: Heat a griddle or frying pan over medium heat. Slide lobster quesadilla on the hot surface and toast, turning down the heat so as not to over-brown and peeking under the top tortilla to ensure cheese is melting. When the bottom tortilla is well browned, flip quesadilla and repeat browning process on the other side. Once cheese is melted and the bottom tortilla is browned, remove from the pan and cut into eight slices. Drizzle with chipotle-lime crema, garnish with salsa and remaining scallions, and serve.

Rice Cooker Recipes Palmetto Bluff’s Lowcountry Shrimp Pilau

Rice Cooker Recipes 10. Palmetto Bluff’s Lowcountry Shrimp Pilau



Palmetto Bluff


Rice Cooker Recipes From Palmetto Bluff – Bluffton, South Carolina

In the spirit of tradition, which is so important to this dreamy South Carolina hotel, this shrimp pilau (rice) recipe by Chef Nathan Beriau’s is inspired by the grandmother (or, as he would call her, Nanny) of Palmetto Bluff’s Conservancy Director, Jay Walea. It’s a true Lowcountry delicacy. Featuring shrimp, rice, bacon, and more, Nanny prepared her shrimp pilau for special occasions. Now you can too. 

What you’ll need:

Instructions: 

This recipe is more of an art than a science. Cook the rice first, then fry up the bacon. Set aside, or don’t. Sauté the holy trinity: celery, onion, bell pepper. Add the flour, butter, and Worcestershire. Let it simmer. Add the rice. Have a beer. Throw some beer in the pot. Add the shrimp last and enjoy.

Rice Cooker Recipes Grand Velas Los Cabos Oatmeal and Banana Pancakes

Rice Cooker Recipes 11. Grand Velas Los Cabos Oatmeal and Banana Pancakes (1)



Grand Velas Los Cabos


Rice Cooker Recipes From Grand Velas Los Cabos – Los Cabos, Mexico

What you’ll need:

Instructions:

Peel and mash the banana with a fork. If you prefer, you can use a mixer. Add the eggs. Crush the oats in a blender. Add the vanilla to the mixture. Add a tablespoon of butter to a hot skillet and let melt. Add a portion of the mixture with a ladle. Cook and brown lightly on both sides. Serve warm and garnish with jam, compote, honey, or fruit of your choice. Serves eight.

Rice Cooker Recipes Big Cedar Lodge’s Fried Chicken and Waffles

Rice Cooker Recipes 12. Big Cedar Lodge’s Fried Chicken and Waffles



Big Cedar Lodge


Rice Cooker Recipes From Big Cedar Lodge – Ridgedale, Missouri

Set in the heart of Missouri’s Ozark Mountains, Big Cedar Lodge’s scrumptious Southern-style fried chicken and waffles are a hotel guest favorite. 

What you’ll need for chicken: 

  • Two pans like these
  • 2 ½ cups flour
  • 2 ½ tbsp salt 
  • ½ tbsp medium ground black pepper
  • 2 cups buttermilk
  • 1 (3 ½ lb) chicken cut into 8 pieces
  •  2 ½  quarts peanut or vegetable oil (for frying)

Instructions for chicken

Mix the flour, salt, and pepper together, then separate into two pans. Lightly dredge the chicken in the seasoned flour, shake slightly to remove excess flour. Submerge the chicken into buttermilk, then slightly shake the chicken to remove excess buttermilk. Dip the chicken into the other pan of flour ensuring the chicken is completely covered in flour. Shake the chicken lightly to remove any excess flour. Heat oil to 310F, cook for approximately 15-20 minutes until the internal temperature is 165F.

What you’ll need for waffles: 

Instructions: 

Beat egg whites until stiff. Mix egg yolks and granulated sugar until combined. Mix in the rest of the ingredients except the flour. Mix in the flour until there are no bumps. Fold in ½ egg whites, mix, then fold in the remaining egg whites. Cook in waffle maker.

Rice Cooker Recipes The Palmer House’s World Famous Brownie

Rice Cooker Recipes 13. The Palmer House’s World’s Fair Famous Brownie



The Palmer House


Rice Cooker Recipes From The Palmer House Hilton – Chicago, Illinois

You’ll be taking a bite out of history with this recipe. As the story goes, this delightfully sweet treat was invented in the kitchen by Bertha Palmer and was served at the 1893 World’s Fair. Now over a century later, the original recipe has been replicated around the globe and serves as one of the Palmer House Hilton’s most time-honored traditions.

What you’ll need: 

Instructions:

Preheat oven to 300F. Melt chocolate and butter in a double boiler. Mix the sugar and flour together in a bowl. Combine chocolate and flour mixtures. Stir 4 to 5 minutes. Add eggs and continue mixing. Pour mixture into a 9×12 baking sheet. Sprinkle walnuts on top, pressing down slightly into the mixture with your hand. Bake 30-40 minutes. Brownies are done when the edges begin to crisp and has risen about 1/4 of an inch. Note: When the brownie is properly baked, it will remain “gooey” with a toothpick in the middle due to the richness of the mixture.

Rice Cooker Recipes Commodore Perry Estate’s The Peoples Biscuits

Rice Cooker Recipes 15. Commodore Perry Estate’s The Peoples Biscuits



Commodore Perry Estate


Rice Cooker Recipes From Auberge Resorts Collection – Austin, Texas

Husband-and-wife team Bradley Nicholson and Susanna Querejazu crafted this simple approach to classic, comforting biscuits, by the people for the people.

What you’ll need:

Instructions:

Combine all dry ingredients and mix well. Grate in chilled butter. This can be chilled overnight if desired. Mix in buttermilk until combined but still chunky. Flour surface of table and add a book fold. Rest for one hour, then portion. Egg wash and then bake at 375-400F with fan. Finish with honey butter and salt.

Rice Cooker Recipes Anantara Chiang Mai Resort’s Khao Soi Khai

Rice Cooker Recipes 16. Anantara Chiang Mai Resort’s Khao Soi Khai



Anantara Chiang Mai Resort


Rice Cooker Recipes From Anantara Chiang Mai Resort – Chiang Mai, Thailand

There is no dish more typical to Northern Thailand than Khao Soi, and this recipe courtesy of Anantara Chiang Mai Resort is rich and deeply fragrant. Don’t let the ingredient list discourage you. The effort will be well worth the reward once you take that first slurp. Paired best with a few Chang beers.

What you’ll need:

  • A bowl like this
  • 7 oz chicken thighs
  • 2 cups coconut milk

  • 2 oz red curry paste
  • 1 ¼ tsp ground turmeric

  • 1 ½ Tbsp ginger, peeled, finely chopped 
  • 2 tsp palm sugar
  • 2 Tbsp fish sauce
  • 5.3 oz khao soi noodles 
  • 3.5 oz crispy egg noodles 
  • ¼ cup mustard leaf pickle 
  • 1 lime

  • 2 ¼ tsp fried chili powder
  • 2 shallots, finely chopped 
  • 2 tbsp vegetable oil 
  • 2 tsp sugar

  • 2 spring onions finely chopped

  • 1 tsp curry powder 
  • 4 cups water 

Instructions:

Fry the red curry paste in cooking oil on medium heat, until fragrant. Add the chicken thighs, ginger, curry powder, and turmeric and stir. Pour coconut milk into the pot and heat until boiling until chicken is cooked. Add fish sauce and sugar to taste. Meanwhile, blanch khao soi noodles in boiling water until al dente. Place cooked khao soi noodles into bowls. Add chopped spring onions and crispy egg noodles on top. Pour coconut milk mixture into bowls with the noodles. On the side, serve fried chili powder, diced shallots, and mustard leaf pickle in a bowl like this. Squeeze half a lime over the dish immediately prior to eating. 

Rice Cooker Recipes Sonesta Maho Beach Resort’s Caribbean Jerk Chicken

Rice Cooker Recipes 17. Sonesta Maho Beach Resort’s Caribbean Jerk Chicken (1)



Sonesta Maho Beach Resort


Rice Cooker Recipes From Sonesta Maho Beach Resort – Sint Maarten

The most popular dish from Sonesta Maho’s “BBQ beach party under the stars,” this Caribbean jerk chicken and marinade is best cooked on a grill, and is an easy one to grill up in a pinch. Do yourself a favor and let the chicken marinate overnight in the fridge for best results. You won’t regret it.

What you’ll need:

  • A food processor like this one
  • Gallon size ziplocks found here
  • Optional gas grill like this
  • 10 chicken pieces, thighs and legs 
  • ⅓ cup fresh lime juice
  • ¼ cup soy sauce
  • 1 ½ Tbsp brown sugar or honey
  • 2 habanero peppers with stems removed – more if you like it spicy! 
  • 6 scallions trimmed and chopped 
  • 4 peeled garlic cloves
  • 1 ½ tablespoon of fresh chopped ginger
  • 1 tablespoon fresh thyme or dry version if you can’t find fresh 
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Instructions:

Jerk marinade instructions: Blend ingredients in a food processor until it becomes a coarse mixture. Place chicken pieces in a gallon size ziplock bag and pour marinade over the chicken. Press out excess air, seal the bag and rub the marinade over the chicken making sure it’s well distributed.  Marinate in refrigerator for at least 5 to 24 hours.

Oven-Baked jerk chicken: Preheat oven to 375F. Line a large baking sheet with aluminum foil and lightly grease the foil so the chicken won’t stick. Place chicken on the sheet allowing for space between the pieces. Bake for 45 – 50 minutes or until cooked through. You can broil at the end for a few minutes for better browning. 

Grilled jerk chicken: Preheat gas grill to medium-high heat (400F). Cook for about 30 minutes, turning occasionally until chicken is cooked through. Reduce heat if it’s charring too quickly.  

Rice Cooker Recipes Monteverdi Tuscany’s Taste of Tuscany Meat Ragout

Rice Cooker Recipes 18. Monteverdi Tuscany's Beef Ragout



Monteverdi Tuscany


Rice Cooker Recipes From Monteverdi Tuscany – Castiglioncello del Trinoro, Italy

Tucked away in the foothills between Florence and Rome is an exquisite property. Monteverdi Tuscany’s Executive Chef Giancarla Bodoni, who is also the head of the hotel’s on-site Culinary Academy, shared one of her all-time favorite recipes for those at home longing for a little taste of Tuscany. Pro tip: cook the sauce a day in advance for ultimate impact. 

What you’ll need:

Instructions:

Place a bottom-heavy saucepot over medium heat and coat the bottom with olive oil. Add the meats and cook until fully browned. In a separate sauté pan coated with olive oil, cook the carrots, celery, and onion at medium heat until golden. Add your sautéed vegetables to the browned meat. Add the tomato concentrate. Cook at medium heat until the tomato coats the meat and vegetables and begins to caramelize. Add red wine and cook down until the wine and tomato coat the meat and vegetables, almost like a glaze. Make sure you scrape off all the meat along the saucepot. Cover the meat with beef stock, season with salt and pepper, and add the herbs and juniper berries. Cook for at least three hours, covered and on low heat, stirring occasionally. Add more beef stock only if necessary. Warm the milk and add to the ragout. Cook an additional 40-minutes. Adjust seasoning if necessary. This sauce is best when prepared one day ahead of time as the flavors will concentrate overnight. Serve with fresh tagliatelle and a sprinkle of parmesan cheese and a bottle of chianti. Belissima! 

Rice Cooker Recipes Ashford Castle’s Perfect Irish Soda Bread

Rice Cooker Recipes 19. Ashford Castles_Irish Soda Bread



Ashford Castle


Rice Cooker Recipes From Ashford Castle – Ireland

The award-winning executive head pastry chef at the iconic 800-year-old Ashford Castle in Western Ireland, Paula Stakelum, said she draws her inspiration from the estate’s seasonal bounty. Traditionally, Irish soda bread was made with only four ingredients including flour, baking soda, sour milk, and salt, but chef added a few more ingredients to this tasty recipe. The key is using organic wholemeal flour and good creamy butter.

What you’ll need:

Instructions:

Stakelum suggests leaving your butter out overnight as it’s perfect at room temperature. The next day preheat your oven to 350F. Place the flour in a bowl and sieve in the baking soda, cream of tartar, and salt. Add the butter and honey and begin to mix with a wooden spoon or spatula. Slowly add the egg and buttermilk while mixing to a smooth dough. The dough will be very wet. Prepare your baking tin by brushing it with melted butter and dusting with flour. Place all your bread dough into the tin, ensuring it is all level. Bake for one hour.

Rice Cooker Recipes Capella Ubud’s Turmeric Jamu

Rice Cooker Recipes Capella Ubud's Turmeric Jamu



Capella Ubud


Rice Cooker Recipes From Capella Ubud – Bali

Transport yourself to Bali’s lush green forests with Capella Ubud’s signature juice, Turmeric Jamu. Jamu is an anti-inflammatory juice that has been a known tonic in Indonesia for centuries and used to boost immunity.

What you’ll need:

Instructions:

Place all ingredients into a hot pan. Add 1 cup of water. Boil until the tamarind and brown sugar melt and the color is bright yellow. Stir until all ingredients are thoroughly blended. Let cool and strain into a bottle. Refrigerate and serve cold or over ice with garnish of your choice.

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