[Recipes] Citrus Rice Cooker Cake
Citrus Rice Cooker
By
Ethan Miller
Thu, Jun 6, 2024
PHOTO: Yueke
This citrus cake is one of the moistest desserts you'll ever taste! It's super easy to make, perfect for dinner parties or summer get-togethers, and it only takes 30 minutes from start to finish. Plus, it's baked in a rice cooker! Yep, you heard that right. Just a heads-up: this recipe is made for a small rice cooker, so if you have a bigger one, just double the ingredients. Inspired by the delightful Rice Cooker Orange Upside Down Cake, this treat is sure to be a hit!
Ingredients
for 6 servings
¼ cup sugar, plus more for sprinkling
2 tablespoons cream cheese, room temperature
1 large egg
1 mandarin orange, zested
½ tablespoon lemon juice
½ cup dry pancake mix
2 tablespoons melted butter, plus more for brushing
4 mandarin oranges, sliced into ¼-inch rounds
Ingredients
for 6 servings
¼ cup sugar, plus more for sprinkling
2 tablespoons cream cheese, room temperature
1 large egg
1 mandarin orange, zested
½ tablespoon lemon juice
½ cup dry pancake mix
2 tablespoons melted butter, plus more for brushing
4 mandarin oranges, sliced into ¼-inch rounds
PHOTO: Yueke
Preparation
In a medium bowl, mix together the sugar and cream cheese with a rubber spatula until they’re best buddies and well combined. Whisk in the egg until it’s all mixed in.
Add the zesty orange zest and a splash of lemon juice; whisk to combine. Now, whisk in the pancake mix and melted butter until just combined—no need to overmix!
Brush the bottom of your rice cooker bowl with a little melted butter. Sprinkle a thin layer of sugar and turn the bowl to spread it evenly. Arrange the sliced oranges all around the bottom and sides of the bowl in a cute pattern.
Pour the batter into the prepared bowl, pop it into the rice cooker, and cover with the lid.
Cook for about 20 minutes, or until the center of the cake springs back when gently pressed.
Enjoy your delightful citrusy creation!
In a medium bowl, mix together the sugar and cream cheese with a rubber spatula until they’re best buddies and well combined. Whisk in the egg until it’s all mixed in.
Add the zesty orange zest and a splash of lemon juice; whisk to combine. Now, whisk in the pancake mix and melted butter until just combined—no need to overmix!
Brush the bottom of your rice cooker bowl with a little melted butter. Sprinkle a thin layer of sugar and turn the bowl to spread it evenly. Arrange the sliced oranges all around the bottom and sides of the bowl in a cute pattern.
Pour the batter into the prepared bowl, pop it into the rice cooker, and cover with the lid.
Cook for about 20 minutes, or until the center of the cake springs back when gently pressed.
Enjoy your delightful citrusy creation!
This one-pot chicken and rice dish is a kitchen lifesaver! When you're super busy, this recipe can save the day by delivering a delicious meal with minimal fuss. Start by seasoning chicken thighs and searing them in a hot pan until they’re golden and juicy. Next, sauté some garlic and onions in the flavorful drippings left in the pan, letting them soak up all that deliciousness. Then, add the rice, broth, and those beautifully browned chicken thighs back into the pan. Cover it up and let everything simmer together, allowing the rice to absorb all the deep, savory flavors. If you're a fan of crispy skin, pop the chicken thighs under the broiler for a bit to add a delightful crunch. When the dish is ready, carry the pan to the table and unveil it to a chorus of “oohs” and “aahs.”
Ingredients for 5 Servings
5 chicken thighs
1 teaspoon salt, plus more to taste
1 teaspoon pepper, plus more to taste
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon minced garlic
½ cup diced red onion (75 g)
1 cup long grain rice (200 g)
1 ½ cups chicken broth (360 mL)
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