This is my version of Kirsten’s rice cooker risotto. It is simple and easy. I use it to make frozen lunches to take to work. The key thing to do is keep all the non-rice ingredients finely chopped for packing into the plastic containers for freezing.
Add oil, onion, garlic, ginger
2 tablespoons oil
3 cloves garlic
1 medium union diced
3 teaspoons diced ginger
5 minutes with Rice cooker on soup setting.
Add meat, stir.
5 more minutes.
Add 3 cups of rice and 6 cups if water.
Sauce of your liking. I like using a curry paste. The more you add the stronger it will be. Also items like diced tomato, coconut cream, tuna,corn kernels, peas. can be added now.
Restart the rice cooker on steamed rice mode.
When done, spoon out the risotto into small plastic containers, let cool and then freeze.