Reddit mentions: The best rice & grains cooking books
We found 76 Reddit comments discussing the best rice & grains cooking books. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 31 products and ranked them based on the amount of positive reactions they received. Here are the top 20.
1. The Pot and How to Use It: The Mystery and Romance of the Rice Cooker
- Used Book in Good Condition
Features:
Specs:
Height | 8.9 Inches |
Length | 7.5 Inches |
Weight | 0.56 Pounds |
Width | 0.5 Inches |
Release date | September 2010 |
Number of items | 1 |
2. The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
- Built In Mic and Speaker for 2 way Audio
- Built In PIR for True Motion Detection
- Built-in Wi-Fi; Requires 12V DC Power (Power Supply not Included), Can also be used POE
- Full HD1080p Video @ 30 FPS; 3MP @ 20 FPS; 2.8mm lens; Infrared night vision
- Support On-board Storage, up to 64GB (SD Card Not included)
Features:
Specs:
Height | 9.25 Inches |
Length | 7.5 Inches |
Weight | 1.41977696728 Pounds |
Width | 1.25 Inches |
Release date | January 2012 |
Number of items | 1 |
3. The New Book of Middle Eastern Food: The Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations on Old Themes
- Alfred A Knopf
Features:
Specs:
Color | Multicolor |
Height | 9.72 inches |
Length | 7.9 inches |
Weight | 3.25 pounds |
Width | 1.66 inches |
Release date | September 2000 |
Number of items | 1 |
4. OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain
Specs:
Height | 8.96 Inches |
Length | 8.03 Inches |
Weight | 1.48591564588 Pounds |
Width | 0.62 Inches |
Release date | September 2014 |
Number of items | 1 |
5. The Pot and How to Use It: The Mystery and Romance of the Rice Cooker
Specs:
Release date | May 2022 |
6. Roasted: A Homebrewer's Guide to Home Roasting Grain
Specs:
Release date | February 2013 |
7. Homegrown Whole Grains: Grow, Harvest, and Cook Wheat, Barley, Oats, Rice, Corn and More
Used Book in Good Condition
Specs:
Height | 9.0625 Inches |
Length | 7 Inches |
Weight | 0.75 Pounds |
Width | 0.4375 Inches |
Release date | August 2009 |
Number of items | 1 |
8. Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables: A Cookbook
Specs:
Color | Multicolor |
Height | 9.3 Inches |
Length | 7.7 Inches |
Weight | 1.75928885076 Pounds |
Width | 0.9 Inches |
Release date | January 2016 |
Number of items | 1 |
9. Homegrown Whole Grains: Grow, Harvest, and Cook Wheat, Barley, Oats, Rice, Corn and More
- Two Thunderbolt 2 ports for lightning fast speeds up to 20Gb/s
- Two eSATA host ports (up to 6Gb/s)
- One 7 watt bus-powered FireWire 800 host port
- Two bus-powered USB 3.0 host ports (supports UASP)
- Supports 4K monitors and displays
Features:
Specs:
Release date | August 2009 |
10. Rice and Beans
- Used Book in Good Condition
Features:
Specs:
Height | 9.21 Inches |
Length | 6.1401452 Inches |
Weight | 1.17065461122 Pounds |
Width | 0.62 Inches |
Release date | August 2012 |
Number of items | 1 |
11. Lucky Peach Presents 101 Easy Asian Recipes: The First Cookbook from the Cult Food Magazine
- Fortifies thinning hair
- Nourishes scalp
- Paraben-free; sulfate-free; natural botanicals
Features:
Specs:
Release date | October 2015 |
12. 5-Ingredient Plant-Based Cookbook: 76 Easy & Delicious High-Protein Recipes
- Vintage, A nice option for a Book Lover
- It comes with proper packaging
- Ideal for Gifting
Features:
Specs:
Release date | December 2019 |
13. 300 Best Rice Cooker Recipes: Also Including Legumes and Whole Grains
- Robert Rose
Features:
Specs:
Height | 10 Inches |
Length | 7 Inches |
Weight | 1.6 Pounds |
Width | 0.81 Inches |
Number of items | 1 |
14. Seductions of Rice
- Used Book in Good Condition
Features:
Specs:
Height | 10.5799001 Inches |
Length | 7.999984 Inches |
Weight | 3.196702799 Pounds |
Width | 1.0999978 Inches |
Number of items | 1 |
15. Rice Cooker Recipes Made Easy: Delicious One-pot Meals in Minutes (Learn to Cook Series)
- In the Breeze Item #3637 - 16' heavy duty telescoping pole. This sturdy pole is a great way to proudly display your Outdoor décor!
- The pole, when fully extended, measures 16' long. When it is collapsed down, it measures 45 inches. Easy assembly makes using this pole a breeze.
- Made out of durable, reinforced blue fiberglass. Pole sections slides out and you use a twist-to-tighten method to quickly lock sections in place.
- Reusable bag for convenient transport and storage. Telescoping poles are great for on the go usage or static placement.
- Ground mount sold Separately. Fiberglass poles are meant to flex and bend in the wind.
Features:
Specs:
Height | 8.25 Inches |
Length | 6.25 Inches |
Weight | 0.75 Pounds |
Width | 0.6 Inches |
Release date | June 2011 |
Number of items | 1 |
16. Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More [A Cookbook]
- Used Book in Good Condition
Features:
Specs:
Color | Multicolor |
Height | 10.3 Inches |
Length | 8.35 Inches |
Weight | 2.2928075248 Pounds |
Width | 0.91 Inches |
Release date | April 2011 |
Number of items | 1 |
17. Riso: Undiscovered Rice Dishes of Northern Italy
Specs:
Release date | March 2012 |
18. Seductions of Rice: A Cookbook
Used Book in Good Condition
Specs:
Height | 10.740136 Inches |
Length | 8.4200619 Inches |
Weight | 3.15040572398 pounds |
Width | 1.36999726 Inches |
Number of items | 1 |
19. The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, fro (Non)
Specs:
Release date | January 2012 |
20. Easy Beans: Fast and Delicious Bean, Pea, and Lentil Recipes, Second Edition
ISBN13: 9780969816232Condition: NewNotes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Specs:
Height | 9 Inches |
Length | 6 Inches |
Weight | 0.54233716452 Pounds |
Width | 0.33 Inches |
Release date | March 2008 |
Number of items | 1 |
🎓 Reddit experts on rice & grains cooking books
The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where rice & grains cooking books are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
I'm a bit of a cookbook junkie, so I have a bunch to recommend. I'm interpreting this as "good cookbooks from cuisines in Asia" so there are some that are native and others that are from specific restaurants in the US, but I would consider these legit both in terms of the food and the recipes/techniques. Here are a few of my favorites:
Pan-Asian
Burmese
Cambodian
Chinese
Indian
Indonesia
Japanese
Korean
Malaysian
Middle Eastern
Philippine
Russian
Sri Lankan
Taiwanese
Thailand
Turkish
Vietnamese
(edit: screwed up a couple links)
As someone with too many cookbooks for her own good, here are some of my favorites.
I am not a vegetarian, but Deborah Madison's Vegetarian Cooking for Everyone is the book that made me love vegetables. She doesn't approach vegetarian cooking in the way lots of people do, where you just substitute or omit meat from a dish, but creates recipes that center around and bring out the best from vegetables.
Gourmet Today is a huge book culled from the now-defunct Gourmet magazine. It's a good all-around resource with (as the title implies) a modern American bent to its recipes.
Steven Raichlen's How to Grill transformed me from a charcoal-shy indoors-only kind of cook into an aspiring grillmaster last summer. He lays the basics out in a very straightforward manner with lots of pictures and excellent recipes. It includes the basics of smoking as well.
I like reading cookbooks that blend recipes with a broader scope of information related to them, so I enjoy anything by Jennifer McLagan (I started with Odd Bits). She writes about ingredients that are less typical or even looked down upon, making the case that these are overlooked culinary treasures. Her chapter introductions include tidbits like history, cultural impact, and science behind the ingredients. The recipes are great but tend to be highly-involved.
For specific cuisines, a couple of my favorites are Bill Neal's Southern Cooking (the recipe for Shrimp & Grits is mind-blowingly good), The New Book of Middle Eastern Food, and Madame Wong's Long-Life Chinese Cookbook.
TL;DR: the first three are what I'd consider must-haves, the remainder are interesting and might broaden your culinary horizons.
Hey, glad to help. I had the same epiphany a few months ago. The food really is designed for it. If you live somewhere with any sort of international market, go there and grab some Indian spices in bulk. I drive half an hour to closest one for black peppercorns, coriander seeds, cumin seeds, mustard seeds, turmeric, green cardamom pods, and garam masala. It's so so cheap and totally worth it. Also brown rice and whatever special lentils they have like unsplit black lentils. Oh man are those foods cheaper and better than I imagined.
I also have this great book about instant pots by Roger Ebert. I'm also a U of I alum, and just found it fascinating. It's a great read and it's really interesting to read a short book by someone that is so incredibly passionate and funny about a subject like this.
Closed cycles are a nice idea but in practice you are always losing nutrients through leaching, crop export and mineralisation of nitrogen back into the air. Cropping spaces can't support themselves in terms of fertility, and while cover crops can help with a lot soil carbon and to a lesser extent nitrogen the minerals are going to become a limiting factor in time if you are taking a crop off the land. Often things seem to be going fine for years until some key mineral runs short. Traditionally land was in fallow about 4/5 of the time as weedy pasture over a long period does a lot more good for the soil than a cover crop of 2-3 species for one short season. Trees are important for bringing up minerals as well but difficult to incorporate directly with cropping spaces (animals that browse trees then transport manure like goats are ideal for that). The modern biointensive methods like Jeavons rely on heavy imports of fertility as manure/compost/mulch plus irrigation. The older methods that aren't so input intensive are mostly lost today it seems. I'm experimenting with zero/low input systems here and it is doable but requires more skill than just pumping everything up with water and fertiliser.
There are a few books on growing grains on a small scale
https://www.amazon.com.au/Homegrown-Whole-Grains-Harvest-Barley-ebook/dp/B003PGQK50
https://www.amazon.com.au/Small-Scale-Grain-Raising-Processing-Nutritious-ebook/dp/B005OCTJ3S
The trouble with grains is how dependent they are on local seasonal cycles since they need moisture to grow but dry weather to ripen and harvest successfully. Each species has its own specific preferences for soil and climate (with specific strains for low input conditions necessary beyond that, with the genetics of those old landraces mostly lost as well) and then on top of that each species has its own tricks and equipment for sowing, growing, harvesting, processing and storing. There is a reason why most traditional agricultural regions had just one dominant staple crop and maybe one or two minor ones to complement it.
If you live in a warm humid zone like I do then grains are pretty much off the menu since we get rainy weather at pretty much any time of year, so half the time the crop is ruined (if the birds and rats don't get it first, another disadvantage of growing grains on a small scale). Tuber crops are our better bet but outside the warmer zones the species choice is a lot more limited. With increasing climate instability grain growing might become more marginal even for the industrial farmers.
Keep dreaming and planning- I redesigned my place a few dozen times for years before I moved onto it full time and could put things into practice, but the plans are still changing on a regular basis.
As an addition to the other great answers: I know of two cookbooks that are aimed at making food that is cheap and good (as in healthful and tasty). One is Good and Cheap by Leanne Brown, available for free from her website. The other is More-With-Less, which is published by a Mennonite group. I have never used Good and Cheap (it was in the news after it was published), and I've only used a few things from More-with-Less, so I can't really speak to their overall quality.
My personal favorite simple, cheap, tasty, and versatile dish is beans and rice. I typically combine equal amounts black beans and brown rice (I'm glossing over cooking them), season with cumin, garlic, and salt, add some diced tomatoes and lime juice, and top with fresh cilantro, cheese, and avocado (and hot sauce).
Using brown rice instead of white rice adds minerals and fiber, but isn't necessary. Avocados and cilantro are delicious, but aren't necessary (and can be expensive). Note that dried black beans require several hours of soaking before they can be cooked (and about an hour of cooking time). You can use things like canned beans, minute rice, canned tomatoes or salsa, and guacamole to make this basically effortless (though probably a little more expensive). There are lots of ways to combine beans and rice (there's even an academic book about it).
An even easier version, which I've only ever served as a side dish but is nutritionally acceptable as a main dish is: combine a can of beans with a can of corn (both drained), spice to taste (I use salt, cumin, garlic, etc), and add some fresh cilantro. Optionally add a drained can of diced tomatoes.
You need to moisten and sprout the grains for a particular length of time- too short and your malt will be enzymatically poor, and you'll need extra mashing steps to break down protein; too high, and you'll get seedlings instead of malt.
Then there's drying- it's very easy to overkiln your malt and make malt that's too dark, or underkiln and not dry in enough. Or you can kiln inconsistently- some may be too dark, some may be too light. This after taking the time to harvest all that grain.
All this inconsistency means your beers are inconsistent- you have no idea how they will turn out, even with the same recipe. That's fairly troubling.
These are things that commercial malt producers, with their industrial machinery, perfectly controlled processes, and hundreds of years of experience, have perfected. And they can get you wonderfully consistent malt for less than $40 for a 50-55 lb bag. If you want to give it a go and experiment, who am I to stop you? I welcome the voice and experience of someone who does their own malting- not many do their own. However, sometimes, some things are better left to the pros.
However, home-toasting commercial malt is easy, quick, and I'm told contributes greatly to flavor. There's little issue with consistency, since you're usually talking a couple pounds or less per batch. There are some books out there like The Homebrewer's Garden and Roasted, which comes from this great blog post
Congratulations! Learn to cook at home, and start paying your bills through your bank's online bill pay. If your bank's online bill pay service is any good, you can have the bills sent electronically right to your bill pay, and get an email reminder. Then you look at the bill, find out when your next payday is, and set the bill to be paid then. It keeps you from losing bills, and if you move a lot at first, you won't have to worry quite so much about being late due to forwarding your mail and changing addresses and such.
Put a little table close to your door where you can dump your stuff when you come in. Purse/wallet/keys etc so you don't have to chase them down when it's time to leave in the morning.
Use your deadbolt and security chain.
Scan your birth certificate, drivers license, Social Security card, passport, college diploma, and any other ID, and keep the scans on a thumb drive in a safe location. Will make it easier to replace if lost or stolen.
Open a Google Doc and list out all the places you've ever lived, and the dates you lived there. Keep updating it as you move, because if you ever apply for a job that needs a security clearance, you'll need that. I got a Coast Guard application back in the day, then pitched it because my family moved A LOT when I was a kid. No way I'd ever be able to remember them all.
Hit thrift stores for kitchen essentials like dishes, glasses, silverware, spatula, colander, etc and then upgrade the ones you use a lot at some point down the road. When you go to the grocery store, pick up a pack of disposable plastic storage bowls for leftovers. Don't buy a hundred at once, just every now and again buy a new set for a few bucks. And it'll be easier to store if you get all round ones, or all rectangles.
Have a "fridge party" where people can come and bring you a bottle or jar of their favorite condiment, salsa, olive oil, Sriracha, or whatever. That stuff can get expensive, and it's a fun party idea.
Put a rice cooker on your Amazon wish list. Those fuckers can be used for SO MUCH.
No worries. The main difference between what you are doing and what I did is brown or black (yes black) rice. Black rice has a nice nutty flavor to it. I usually mix it 50/50 with brown rice. It's very filling, and great for weight loss. Keeps well in the fridge for a few days and can be microwaved warm for a meal. Invest in a really good rice cooker to make it taste even better! If you're in the states, zojirushi make the best rice cookers you can buy. You can also use the rice cooker for a great breakfast of steel cut oatmeal, which usually takes ages to cook, but with the rice cooker, set the timer and it's ready whenever you want. I really do credit my rice cooker with my weight loss, along with vaping, which allowed me to excercise my heart. Here's a book with 250 recipes for stuff you can cook with a rice cooker : http://www.amazon.com/The-Ultimate-Rice-Cooker-Cookbook/dp/1558326677
You might find these two books interesting:
http://www.amazon.com/Homegrown-Whole-Grains-Harvest-Barley/dp/160342153X/ref=sr_1_1?ie=UTF8&qid=1377128301&sr=8-1&keywords=home+grown+grain
http://www.amazon.com/Small-Scale-Grain-Raising-Processing-Nutritious/dp/1603580778/ref=pd_bxgy_b_text_y
Main thing to watch out for is picking varieties that make it alright to process them yourself - grains that don't have to be de-hulled to be useable are much easier to process without specialized equipment.
Get a proper mill of some kind if you're interested in wholegrain flour. There's reasonably priced options out there that do it alright, and the taste of stuff made with freshly milled wholegrain flour is awesome.
Take a look at ancient grains & older varieties of the usual grains. (a few examples & more info here: http://www.islandgrains.com/how-do-i-thresh-grain-on-a-small-scale/)
Personally I have a tiny plot of flax, that I'm hoping to get some tasty seeds out of. If I were to grow my own grains I'd focus on the ones that are interesting taste-wise. I'd probably go for Hull-less emmer, and rye.
i've found you can steam most asian style-dishes in a regular steamer basket and a regular pot. Just spray it with cooking spray so dumplings and stuff doesn't stick.
As for other equipment, having a rice cooker makes cooking rice easy and you can get them pretty inexpensively (every east asian family I know has one). A wok is nice to have but if you know how to use a skillet it's fine. Instead of cooking equipment, go down the rabbit hole of buying ingredients.
I highly recommend Lucky Peach 101 Easy Asian Recipes for non-authentic but still delicious Asian-influenced food.
full recipe: http://happyhealthygreen.life/2019/11/14/5-ingredient-lemon-pie-bars
This is one of the recipes we created for our upcoming '5-Ingredient Plant-Based Cookbook: 76 Easy & Delicious HIGH PROTEIN Recipes'. We hope you like it! 💚
It cooks all rice (white, brown, sushi, wild, long grain, etc) perfectly without having to measure everything out correctly. I just fill up the provided cup with rice and water up to the appropriate fill line and hit go. It does everything for me and once it's complete, it sets it to warm. Any rice cooker with Fuzzy Logic will perform the same task.
This rice cooker also does oatmeal/porridge and steams. I bought a rice cooker cookbook and have been experimenting successfully with different recipes.
This rice cooker also has the ability to play different songs when your rice is done cooking! A silly feature but I think it's cute.
A basic rice cooker will suffice but this one yields perfect rice every time with very little effort.
I am not a huge Roger Ebert fan ("video games aren't art", etc.), but I have to admit that he sells the benefits of owning a rice cooker best:
http://www.rogerebert.com/rogers-journal/the-pot-and-how-to-use-it
I have made soups and stews, rice (of course) with various flavors, oatmeal, etc. Slow cookers are nice, too... but if I only had room for one or the other, I would choose a rice cooker.
PS: Plus he did a whole friggin cookbook: http://www.amazon.com/The-Pot-How-Use-It/dp/0740791427
Looks like a perfectly good rice cooker to me. I have a super-basic Aroma that I got for $15 about 10 years ago and it's still working great.
Here's a handful of things to start: http://www.organicauthority.com/17-rice-cooker-recipes-that-dont-include-rice/
If you're interested in betting a cookbook, try this one: https://smile.amazon.com/300-Best-Rice-Cooker-Recipes/dp/0778802809
I am going to echo sentiments here and advice you to get a small rice cooker. It makes life really easy. Also; Roger Ebert wrote a book of Rice cooker recipes:
http://www.amazon.com/The-Pot-How-Use-It/dp/0740791427
The main thing to remember about Rice Cookers is to use the cup that comes with it. If you lose it the equivalent is 6 oz. NOT 8 oz. This is why a lot of people screw up by using the regular 8oz. measure in the Rice Cooker.
The last advice I have is to use different kinds of broth instead of water to make the rice. I personally use the Better then Bouillon brand Mushroom broth as my base and the rice is really umami tasty errytime. Also, Miso paste is a good base for making dashi to cook the rice.
Experiment. Rice is a really good carbohydrate that absorbs a great variety of flavors.
But the main thing is to get yourselves a Rice Cooker. It will make your life really easy.
Indian, stiff and 'pointy', you want basmati. Thai, more perfume and a bit sticky-er-er, that's jasmine. Dozens of other varieties out there but those two are easy to define the spectrum (apart from the very different arborio). Cheap "long grain" and the dozens of other sorts, as tasty as they can be, likely won't get you the texture you're after. Good discussion of rice cooking in Felicity Cloake's biryani article. Good overall reference in Seductions of Rice. And if a recipe calls for FULLY COOLED rice (e.g. fried rice), don't cheat. Let it go stone cold.
(Not covered in the FAQ)
If you're not going to have a stove, you'll want a rice cooker with fuzzy logic. Zojirushis are nice, and so are Panasonics. They're not just for rice. There's an old metafilter post somewhere that got condensed into a book (yes, THAT Roger Ebert) that you probably don't need, but it's out there.
Yes, you can make a good soup in a rice cooker, including mirepoix, if it's a good pot.
Also, a decent one should double as a crock pot.
Ask for a rice cooker as a going away gift. I'm sure one of your relatives will be happy to oblige.
There are many preseasoned rice packets from Knorr. Then you can just pan fry your meat or chicken and serve with the flavored rice.
There are rice cooker recipe books which can be used for simple meals like soups.
https://www.amazon.co.uk/Quick-Easy-Rice-Cooker-Recipes/dp/4805311576/ref=sr_1_3?s=books&ie=UTF8&qid=1526831528&sr=1-3&keywords=rice+cooker+recipe+book
The rice cooker will also cook your oatmeal for you while you get ready for school.
Steamed Chocolate Custards
(From The Ultimate Rice Cooker Cookbook)
A delectable chocolate custard that begs for some whipped cream on top.
MACHINE: Large (10-cup) rice cooker ;
on/off only
CYCLE: Regular
YIELD: Serves 4
___
I only had 6oz custard cups, and so I could only steam one at a time. I stored the others in the fridge while I waited. MyFitnessPal says they are 309 calories each based on ingredients, and serving 4.
Monday - A variation of these pork chops with rice noodles and roasted brocolli
Tuesday - pepper steak with coconut lime rice
Wednesday - leftovers
Thursday - summer veggie pasta pesto bake with hot sausage
I love cookbooks as books - I read them cover to cover. It sounds corny, but I use my Betty Crocker cookbook as a good baseline for baked goods. I also adore this book to shake things up!! AND OF COURSE COOKING FOR JEFFREY
Various:
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Edit to add: /u/sodajonesx gave me this link of ebooks by Open Road Media, ordered by price low to high, which shows various other free ebooks that might interest readers.
I've made a number of Kathy Hester's recipes. She has a ton of them available for free on her web site, Healthy Slow Cooking. Don't let the name fool you, she has all sorts of recipes, not just for slow cookers (the last one I made was this soup). In fact, she just wrote a new book about vegan air frying.
If YouTube isn't your thing, check out her books (I found a number at my library):
The late great Roger Ebert wrote a cookbook all about that! www.amazon.com/dp/B004W9B94G I haven't read that, but he's such a great writer about movies I can't imagine it's not a decent cookbook.
The Seductions of Rice. It's encyclopedic, gorgeous, and I've get to use a recipe that wasn't delicious. It's rice and rice-based cuisines from around the world, with great food porn and travel pics. It's worth getting a physical copy, IMO.
I don't own a rice cooker myself, have you taken a look at Roger Ebert's book on the subject? While the Amazon reviews on it are fairly mixed I've had two personal friends recommend it as a good starter guide to cooking with a rice cooker.
I have this rice cooker cookbook, and it has many great recipes. I've made soups, pilafs, oatmeal, etc. All have turned out great.
http://www.amazon.com/Ultimate-Rice-Cooker-Cookbook-Porridges-ebook/dp/B00860Z13M/
If you get into Indian or Middle Eastern cooking, you will find tons of recipes that are very light on the meat or have great veggie options that are still very filling and tasty. For a cookbook, my top recommendation is The New Book of Middle Eastern Food by Claudia Roden - it uses a pretty set list of ingredients that unlike Indian food doesn't usually require you buy a lot of spices to get started. I don't think I've made anything from this that didn't turn out amazing.
I have this one that I like: http://www.amazon.com/Easy-Beans-Delicious-Recipes-Edition/dp/0969816235
I have this too that's nice, although it does have a few recipes with meat. If you're creative you can just sub veggie stuff (like ground round instead of hamburger) : http://www.amazon.ca/Best-Beans-Lentils-Tofu-Recipes/dp/077880416X
Pick a classic in a cuisine with which you're generally unfamiliar but for which you feel confidant you can get good ingredients. A few ideas:
You'll be forced to learn new techniques and deal with new ingredients, and get a sense of an entire cooking tradition. Any of those books will give you at least a small sense of the culture that inspired the cuisine, the human context, in addition to culinary knowledge.
OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain
https://www.amazon.com/OATrageous-Oatmeals-Surprising-Plant-Based-Heart-Healthy/dp/1624140742
I forgot about the rice cooker option. Another thing is--hunt around on Google for rice cooker recipes. Roger Ebert even wrote a whole book on the subject, and with a little creativity, you can use it for far more than just rice. Between owning a slow cooker and a rice cooker, trust me, meal-making will be set.
https://www.amazon.com/Pot-How-Use-Mystery-Romance/dp/0740791427
Great book on using a rice cooker creatively. No need to get a slow cooker, unless time is a huge problem.
You might check out some rice cooker cookbooks:
The Ultimate Rice Cooker Cookbook
The Pot and How to Use It: The Mystery and Romance of the Rice Cooker (by Roger Ebert)
Buy yourself a rice cooker ASAP, then Google "rice cooker recipes". You can cook a surprising number of dishes in a rice cooker. You can also consider purchasing a rice cooker cookbook, such as The Ultimate Rice Cooker Cookbook. (Note: this cookbook was written mostly with western ingredients in mind, so you may have to adapt the recipes to fit local ingredients).
If you're looking for a book with loads of recipes, The Ultimate Rice Cooker Cookbook is a great one. I haven't used this book in a while (got out of the habit of using my rice cooker), but now that I've got space to put my rice cooker I plan on diving into some of the ideas in there for things. (I don't have it handy or I'd post some more suggestions!)
As an aside... Does anyone know if you can cook meat in the rice if you don't have a steamer basket? Mine doesn't have one, so I've been wondering about this for 'one pot' type meals.
The Pot and How to Use It: The Mystery and Romance of the Rice Cooker - Roger Ebert, Sept. 2010
https://www.amazon.com/Pot-How-Use-Mystery-Romance/dp/0740791427
There is a book by Roger Ebert all about things you can cook in a rice cooker. http://www.amazon.com/Pot-How-Use-Mystery-Romance/dp/0740791427/ref=sr_1_1?ie=UTF8&qid=1420496252&sr=8-1&keywords=roger+ebert+cookbook check it out. Lots of fun stuff in here
Fun fact: Roger Ebert (yup, THE Roger Ebert) wrote a book of rice cooker recipes: http://www.amazon.com/Pot-How-Use-Mystery-Romance/dp/0740791427
Then you might enjoy this book
http://www.amazon.com/OATrageous-Oatmeals-Surprising-Plant-Based-Heart-Healthy/dp/1624140742/ref=sr_1_1?ie=UTF8&qid=1414878595&sr=8-1&keywords=oatrageous
Rice || noodles + veg + protein.
I had a rice cooker in my dorm room, and made pretty much everything in it for 6 years. Roger Ebert did the same thing for most of his bachelor years and wrote a book about it: https://www.amazon.ca/Pot-How-Use-Mystery-Romance/dp/0740791427
I have a few I bought this year. I'm not which one got 'em going, but they all certainly helped.
https://amzn.com/1558326677
https://amzn.com/B01AG8ZGRW
https://amzn.com/B0056NU02Y
You're golden then, one of the best rice cooker cookbooks is: https://www.amazon.com/Pot-How-Use-Mystery-Romance/dp/0740791427 by film critic Robert Ebert.
Roger Ebert wrote a book about cooking stuff in a 2 setting rice cooker. Yes, that Roger Ebert!
Roger Ebert has a good book all about cooking in a rice cooker.
I found this helpful:
https://www.amazon.com/Roasted-Homebrewers-Guide-Roasting-Grain-ebook/dp/B00BGHU5JC
I've done a couple batches of pale gold, gold, and amber. I really like the pale gold and gold. Vaguely similar to Vienna malt.
Yup, rice cookers actually aren't actually unitaskers, just ask Roger Ebert, yes that one.
I'm a fan of the one Roger Ebert wrote.
https://www.amazon.com/dp/B004W9B94G/ref=cm_sw_r_cp_awdb_I6GPzbJ9665NZ
Edit: link
I don't have any personal experience, but I know of a couple of books on the subject:
Small-Scale Grain Raising, Second Edition: An Organic Guide to Growing, Processing, and Using Nutritious Whole Grains, for Home Gardeners and Local Farmers
Homegrown Whole Grains: Grow, Harvest, and Cook Wheat, Barley, Oats, Rice, Corn and More
You might want to look at this as well.
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https://www.amazon.com/dp/B004W9B94G/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1
Oddly enough, before the surgery that left him with no jaw, Roger Ebert was a guru of the rice cooker, and wrote a book about all the cool things one can cook in it. Check it out!.
Also, Roger Ebert (yes the movie critic) was an ace at cooking with a cheapo rice cooker. Once he got serious about losing weight (and before he got cancer) he used to carry it with him as he traveled so he could cook in motel rooms.
He published a cookbook about how to make all kinds of food with a rice cooker in less than ideal situations: https://www.amazon.com/Pot-How-Use-Mystery-Romance/dp/0740791427
Sez you. :P
Yo! Roger Ebert literally wrote that exact book, for those exact reasons!
Roger Ebert wrote a book on using a rice cooker. http://www.amazon.com/The-Pot-How-Use-It/dp/0740791427
Also a book: http://www.amazon.com/The-Pot-How-Use-It/dp/0740791427
There are plenty of variations and they all have their own names :P
This book is my bible: [Claudia Roden - New Book of Middle Eastern Food]
(http://www.amazon.com/New-Book-Middle-Eastern-Food/dp/0375405062/)