Neil Saavedra

You can do all those things, of course, but you can also do porridges, you know, oatmeal, that type of thing.

You can do grains like quinoa, barley, dahl,

You can do one-pot meals, curries, stews, risotto, even chili you can do in a rice cooker.

I've seen people do frittatas.

I've seen omelets.

I've seen pancakes done in there.

You can do desserts, things like rice pudding.

You can even do cakes in there.

You can steam vegetables.

You can cook pasta.

There are recipes galore on the interwebs.

You just go on, you look on there, and you can find all kinds of things that you can cook in your rice cooker.

So now, rather than it being just, I mean, the premier recipe,

product for cooking rice so you don't have it burnt on the bottom and that smell that permeates the remainder of the rice, that they are great.

But use them for that oatmeal.

Use them for that chili, for breakfast omelets, whatever it is.

They are way more versatile than people think they are.

All right, stick around.

We've got much more to come on The Fork Report today, including talking about low-stress cooking when we return, techniques for 2026.

Deborah Borden will be my guest, so go know where.