Saving Money with a Rice Cooker (How to Make Cream Soup)

Last time I talked about using a rice cooker to cook tomato pasta in lieu of eating out.  This time I’ve dug up an old cream soup recipe from my friend Brian that I thought I’d share with you.  Enjoy!  

How to Make Cream Soup

I’ve got a friend who is a vegan and very busy, so I set out to try and find a dish that she might like that could be prepared in the morning and, setting the timer on a rice cooker, be ready when she got home.

Pre-Cooking

strip1Yesterday I picked up a “batata” (1) from H-mart.  I wasn’t entirely sure what that was, but it looked like the type of sweet potato used for tempura dishes.  My original idea was to take what might normally be used in tempura, and throw it in the rice cooker, and maybe add some soy sauce* for flavoring.  What I actually ended up with was a little different.

I sat looking at the unimpressive, uncooked food in the rice cooker’s bowl: Broccoli, carrots, and the mystery potato—I wasn’t going to be winning any hearts with this one.  My friend would be perfectly happy to eat the broccoli and carrots raw, so I was basically turning my precious NS-JCC10 (2) into a fancy potato steamer.

The vegan thing was obviously not going to work very well.  Since I was eating alone, I decided it was time to add some animal by-products to my meal, and with the vegan restrictions lifted, I checked the pantry and refrigerator again, and came up with a packet of ramen, milk, butter, and flour.  I would try to eke out a Cream Stew.

I stole the flavor packet from the ramen and added it to the vegetables, along with the appropriate amount of water enough water so that the vegetables were about 3/4 submerged.  I changed the setting on my rice cooker to “Quick Cooking,” pressed the start button, and waited.

…and waited.

Pre-Eating

strip2After it dinged.  I put the butter, flour, and milk with the ingredients, added some additional water and garlic salt, stirred everything up, and let it sit on “Keep Warm” for about 10 minutes.

It was delicious!  I’ll definitely try this one again once it starts to cool down outside—I like to avoid hot soups in the middle of summer.

Ingredients:

  • 1 peeled batata
  • 2 chopped carrots
  • ¼ head of broccoli
  • About 1 cup of milk
  • About 1 additional cup of water
  • 1 ramen flavor packet
  • About 2 tablespoons of flour
  • About 2 tablespoons of butter
  • Garlic salt to taste

Other notes:

(1)    A batata is a sweet potato.  It is usually brown or purple on the outside, and very light on the inside… Don’t confuse it for what you eat at Thanksgiving.

(2)    The rice cooker I use has been discontinued.   Zojirushi’s updated model is the NS-ZCC10.**  There is also a larger model, the NS-ZCC18.  They rock.

*Note that if you happen to purchase through any of the links on this page, this blog will get a small referral commission from Amazon.

**Brian’s rice cookers are a bit fancier than what I’m used to.  You can likely accomplish the same results with a classic rice cooker like this.



2 thoughts on “Saving Money with a Rice Cooker (How to Make Cream Soup)

  1. This looks delicious. My wife and I have a rice cooker but don’t nearly use it enough. With the weather getting cold we will definitely incorporate this into our food rotation. Thanks for sharing!!!

    1. Thanks for reading! This was a remnant of an old blog dedicated to rice cooker dishes. I’ll try and revive some of the other recipes that we created 🙂

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