saffron rice with cherries: Add cup coa.r.s.ely chopped pitted sweet cherries (unsweetened, fresh or thawed frozen) to the rice in step 2. Hold on Keep Warm for up to 1 hour. Add cup coa.r.s.ely chopped pitted sweet cherries (unsweetened, fresh or thawed frozen) to the rice in step 2. Hold on Keep Warm for up to 1 hour.

lemon rice Beth's mom makes this fresh-tasting rice to serve with chicken sautes and grilled prawns. It is a favorite.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 3 to 41 cup long-grain white rice, such as basmati or Carolina1 cups chicken stockPinch of salt1 large clove garlic2 teaspoons grated lemon zest2 tablespoons unsalted b.u.t.ter2 tablespoons chopped fresh Italian parsley leaves 1. If using basmati rice, place the rice in a fine strainer or bowl, rinse with cold water twice, and drain twice.

2. Place the rice in the rice cooker bowl. Add the stock and salt, stir just to combine, then place the garlic in the center on top of the rice. Close the cover and set for the regular cycle.

3. When the machine switches to the Keep Warm cycle, add the lemon zest, b.u.t.ter, and parsley; stir to combine. Close the cover and let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Before serving, remove the garlic and discard. Serve hot.

asian multigrain rice In Chinese specialty markets you can find an easy-to-use, inexpensive, and delicious grain blend that adds a sweetish, nutty flavor, fiber, and nutrition to your plain rice. It also adds color; the cooked grain blend will be tinted a light lavender. Greenmax Fine Multi Grains are imported from Taiwan. Look in the rice section for a small plastic bag containing a wide variety of grains, including two kinds of barley, four kinds of rice, buckwheat groats, fox-nuts, whole millet, wheat, and oats. As you can imagine, this blend is quite a.s.sertively flavored. We like it best combined with regular white rice to mute the flavors. Be sure to soak the mixture for an hour before cooking to soften the whole grains.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 4 to 61 cups (2 rice cooker cups) j.a.panese-style short- or medium-grain white rice cup (1 rice cooker cup) multigrain blend3 cups water 1. Wash the rice. Place the rice in a bowl (or use the bowl of your rice cooker) and fill the bowl about half-full with cold tap water. Swirl the rice in the water with your hand. Carefully pour off most of the water, holding one cupped hand under the stream to catch any grains of rice that are carried away with the water. Holding the bowl steady with one hand, use the other to rub and squeeze the wet rice, turning the bowl as you go, so that all the rice is "scrubbed." The small amount of water in the bowl will turn chalky white. Now, run cold water into the bowl, give the rice a quick swish, and carefully drain off the water as before. Repeat the scrubbing and pouring-off process two more times. By the third time, the water you pour off will be nearly clear.

2. Place the rice and multigrain blend in the rice cooker bowl. Add the water; swirl to combine. Let the grains soak for 1 hour.

3. Close the cover and set for the regular cycle. When the machine switches to the Keep Warm cycle, let the grains steam for 15 minutes. Fluff the grains with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.

julia's aromatic basmati rice From excellent cook and new friend Julia Scannel, here is her quick weekday-night fluffy rice, which she learned when working on a book of recipes, Cooking with the Spices of India Cooking with the Spices of India (Culinary Alchemy, 1995). The whole spices add a gentle scent and subtle flavor to the rice, especially apparent in the rice close to the spices. You will need to go to a specialty grocery to purchase the whole green cardamom pods, a member of the ginger family, which are different than the bleached white ones that are used in Scan dinavian cuisine. The spices are left whole during serving, but are not eaten. Serve with yogurt-marinated tandoori chicken and chutney. (Culinary Alchemy, 1995). The whole spices add a gentle scent and subtle flavor to the rice, especially apparent in the rice close to the spices. You will need to go to a specialty grocery to purchase the whole green cardamom pods, a member of the ginger family, which are different than the bleached white ones that are used in Scan dinavian cuisine. The spices are left whole during serving, but are not eaten. Serve with yogurt-marinated tandoori chicken and chutney.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 31 cup white basmati rice1 cups water teaspoon saltOne 4-inch stick cinnamon3 green cardamom pods 1. Place the rice in a fine strainer or bowl, rinse with cold water, and drain.

2. Place the rice, water, salt, and spices in the rice cooker bowl; swirl to combine. Close the cover and set for the regular cycle.

3. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 3 to 4 hours. Serve hot.

raisins and rice Dried fruits, especially raisins, are used extensively in rice dishes. We love the combination of rice, nuts, and plump raisins, especially when everything goes in the pot at once. Fast and simple, with a sweet edge, for dinner.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 3 to 4 cup golden raisins3 tablespoons dry sherry1 cup long-grain white rice or white basmati rice1 cup chicken stock cup water teaspoon salt2 tablespoons unsalted b.u.t.ter, cut into pieces cup chopped unsalted macadamia nuts 1. Combine the raisins and sherry in a small bowl. Let stand on the kitchen counter for 1 hour to macerate.

2. Place the rice, stock, water, salt, and raisin-sherry mixture in the rice cooker bowl; stir just to combine. Close the cover and set for the regular cycle.

3. When the machine switches to the Keep Warm cycle, dot the rice with the b.u.t.ter and sprinkle with the nuts. Close the cover and let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.

rice with mushrooms Although this recipe is designed for use with mild domestic b.u.t.ton mushrooms (also known as the "youngsters"), if you are a mushroom lover, feel free to use another type. Look in the produce section of your supermarket or farmer's market for cremini mushrooms, shiitakes, or chanterelles.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 3 to 41 cup long-grain white rice1 cups chicken or vegetable stock teaspoon salt, plus more for seasoning2 tablespoons unsalted b.u.t.ter6 ounces fresh mushrooms, slicedFreshly ground black pepper 1. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the stock and teaspoon salt; swirl just to combine. Close the cover and set for the regular cycle.

2. When the machine switches to the Keep Warm cycle, prepare the mushrooms. In a medium-size saute pan, melt the b.u.t.ter over medium-high heat. Add the mushrooms and cook, stirring, until tender and slightly browned around the edges. Season to taste with salt and pepper and add the mushrooms to the cooked rice. Stir to combine, close the cover, and let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.

julia's mexican green rice Another great recipe from creative consultant and recipe writer Julia Scannel, learned while she traveled in Mexico to help write Cooking with the Chiles & Spices of Mexico Cooking with the Chiles & Spices of Mexico (Culinary Alchemy, 1996). It's wonderful to serve with enchiladas and chiles rellenos. Cilantro, also known as fresh coriander, is an herb characteristic of Mexican cooking. Don't consider reducing the amount called for here; it is perfect as designed. (Culinary Alchemy, 1996). It's wonderful to serve with enchiladas and chiles rellenos. Cilantro, also known as fresh coriander, is an herb characteristic of Mexican cooking. Don't consider reducing the amount called for here; it is perfect as designed.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Regular/Brown RiceYIELD: Serves 3 to 41 tablespoon unsalted b.u.t.ter small white onion, chopped1 cup long-grain white rice1 cups water teaspoon salt cup minced fresh cilantro leaves 1. Set the rice cooker for the Quick Cook or regular/Brown Rice cycle. Place the b.u.t.ter in the rice bowl. When melted, add the onion. Cook, stirring a few times, until the onion is translucent and softened, about 5 minutes.

2. Add the rice, water, salt, and cilantro to the rice cooker bowl. Stir just to combine. Close the cover and reset for the regular/ Brown Rice cycle or let the regular/Brown Rice cycle complete.

3. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for up to 1 hour. Serve hot.

roasted brown rice with gomas...o...b..th's friend Mary Cantori roasts all her grains before cooking them to convert some of the starch into more usable food for the body. This is a technique for short-grain brown rice developed by the macrobiotic food gurus Lima and George Oshawa for their regimen of a fat-free diet based on the Zen Buddhist philosophical principles of yin and yang, hot and cold, controlling the delivery of specific types of energy to the body. While this is a diet that has its roots in American counter-cuisine, it has found its way into the kitchens of health-conscious cooks and has become an alternative for people with life-threatening diseases who choose to heal themselves by focusing on food as medicine.

The finished rice is enticingly nutty and worth the extra step of roasting, which dramatically reduces its inherent starchiness. Serve with a sprinkling of gomasio gomasio, a sesame salt condiment very popular in j.a.panese cuisine. Look for j.a.panese sesame seeds; they are larger and more flavorful. We also like this with a pickled umeboshi plum or some pickled ginger for a bit of tang.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Regular/Brown RiceYIELD: Serves 3 to 4GOMASIO cup unhulled sesame seeds2 teaspoons fine sea salt1 cup short-grain brown rice2 cups cold water 1. Make the gomasio gomasio. Place the sesame seeds in a dry skillet and cook over medium heat until lightly toasted, 2 to 3 minutes, shaking the pan occasionally. Transfer the seeds to a bowl and let cool. In a blender or using a mortar and pestle, combine the sesame seeds and salt and pulse to grind, or crush until just coa.r.s.ely ground. Store the gomasio gomasio in a covered container at room temperature for up to a week, though it is best made fresh. in a covered container at room temperature for up to a week, though it is best made fresh.

2. Preheat the oven to 375F.

3. Spread the rice out in a single layer on a baking sheet. Bake on the center rack until just toasty golden, 10 to 12 minutes, stirring the rice around the edges into the center.

4. Place the roasted rice in the rice cooker bowl. Add the water; swirl to combine. Close the cover and set for the regular/ Brown Rice cycle.

5. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot, sprinkled with the gomasio gomasio.

brown rice with miso Salty miso, a fermented soybean paste that is thick like peanut b.u.t.ter, adds a nice, healthy dimension to plain brown rice (a little dab will do ya, as it is quite strongly flavored). Miso is a traditional j.a.panese food and there are many types from which to choose, although sometimes finding the one to suit your palate is a challenge. There are the traditional misos, found in j.a.panese groceries, and unpasteurized misos, geared to health food devotees. The mildest misos are white and a creamy yellow-white, suitable for this recipe (the darker the color of the miso, from red to brown, the stronger the flavor). This rice is really good alongside simple steamed or sauteed vegetables. You can use long,medium-, or short-grain brown rice in this recipe. Top with minced fresh Italian parsley, mitsuba mitsuba (a j.a.panese herb found fresh in Asian markets), or green onion tops, and some cubed hot or cold tofu. (a j.a.panese herb found fresh in Asian markets), or green onion tops, and some cubed hot or cold tofu.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Regular/Brown RiceYIELD: Serves 3 to 41 tablespoons white or yellow miso2 cups water or vegetable stockOne 1-inch piece fresh ginger, peeledJuice of small lemon (about 2 teaspoons)1 cup brown rice 1. In a small bowl, mash the miso in cup of the water to dissolve.

2. Place the dissolved miso, the remaining 2 cups water, the ginger, and lemon juice in the rice cooker bowl. Add the rice; swirl to combine. Close the cover and set for the regular/Brown Rice cycle.

3. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. Remove and discard the ginger before serving. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.

j.a.panese rice with chestnuts Rice and steamed fresh chestnuts are a cla.s.sic combination in j.a.panese cooking, with the chestnuts being treated more like a starchy vegetable than a nut. Fresh chestnuts are available throughout the fall in j.a.pan and are a bit larger than their American counterparts, but our chestnuts are just as tasty in this rice. Known as kuri gohan kuri gohan, this recipe comes from food writer Hiroko Shimbo's book The j.a.panese Kitchen The j.a.panese Kitchen (Harvard Common Press, 2000); it is based on a dish she remembers eating as a child. (Harvard Common Press, 2000); it is based on a dish she remembers eating as a child. Oishii Oishii (delicious)! (delicious)!

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 41 cups (2 rice cooker cups) j.a.panese-style medium- or short-grain white rice1 cups water20 to 25 chestnuts in their sh.e.l.ls teaspoon salt1 tablespoon mirin (sweet rice wine)2 tablespoons sake2 tablespoons black sesame seeds teaspoon fine sea salt 1. Wash the rice. Place the rice in a bowl (or use the bowl of your rice cooker) and fill the bowl about half-full with cold tap water. Swirl the rice in the water with your hand. Carefully pour off most of the water, holding one cupped hand under the stream to catch any grains of rice that are carried away with the water. Holding the bowl steady with one hand, use the other to rub and squeeze the wet rice, turning the bowl as you go, so that all the rice is "scrubbed." The small amount of water in the bowl will turn chalky white. Now, run cold water into the bowl, give the rice a quick swish, and carefully drain off the water as before. Repeat the scrubbing and pouring-off process two more times. By the third time, the water you pour off will be nearly clear.

2. Place the rice in the rice cooker bowl. Add the water, close the cover, and let the rice soak for 30 minutes to 1 hour.

3. While the rice is soaking, peel the chestnuts. Place the whole chestnuts in their sh.e.l.ls in a large bowl. Completely cover the chestnuts with boiling water. Let stand for 30 minutes, then drain in a colander. With a paring knife, peel off the brown sh.e.l.l and underlying thin brown skin. Cut each nut into 4 to 6 chunks.

4. Add the salt, mirin, and sake to the rice and its soaking water; swirl to combine. Arrange the raw chestnuts on top of the rice. Close the cover and set for the regular cycle.

5. While the rice is cooking, place the sesame seeds in a small dry skillet over medium-low heat. Shake the skillet to prevent burning and toast the seeds for 1 to 2 minutes. Transfer to a suribachi suribachi mortar and pestle and coa.r.s.ely crush the seeds with the sea salt or pulse in a blender until just coa.r.s.ely ground. mortar and pestle and coa.r.s.ely crush the seeds with the sea salt or pulse in a blender until just coa.r.s.ely ground.

6. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Gently but thoroughly stir the rice with a plastic or wooden rice paddle or wooden spoon to distribute the steamed chestnuts. This rice will hold on Keep Warm for up to 1 hour. Serve hot, sprinkled with the sesame salt.

rice with three c's (currants, coconut, and cashews) We're always looking for something else to do with those luscious salted cashews besides snacking. This is a recipe from Beth's friend Julia Scannel. Be sure to use dried currants, not raisins, which are too big. Julia serves this with simple curries and roasted poultry.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 3 to 41 cup white basmati rice1 tablespoon unsalted b.u.t.ter cup diced yellow onion cup unsweetened shredded coconut cup dried currants teaspoon salt1 cups water cup salted roasted cashews, chopped 1. Place the rice in a fine strainer or a bowl. Rinse twice and drain twice. Cover the rice with more cold water and allow it to soak for 15 minutes and drain. Place the drained rice in the rice cooker bowl.

CLICK TO SEE TOASTING SEEDS AND NUTS.

2. In a medium-size saute pan, melt the b.u.t.ter over medium heat. Add the onion, and cook, stirring, until translucent and softened. Transfer the onion to the rice cooker bowl. Add the coconut to the saute pan and toast over medium heat until it just begins to turn golden brown, stirring as needed. Add the coconut to the rice bowl, along with the currants, salt, and water; swirl to combine. Close the cover and set for the regular cycle.

3. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 2 to 3 hours.

4. When ready to serve, transfer the rice to a serving bowl and stir in the cashews. Serve immediately.

Moroccan brown rice As guests of the Old ways Food Preservation Society of Boston, a group of food writers and restaurateurs traveled en maze to Morocco a few years ago. The result has been an epiphany regarding North African cuisine, so influenced by the French and Arabs, with the food-loving public reaping the benefit of many excellent articles, travelogues, and exceptional recipes from the little-known land of Casablanca fame.

While couscous is the most prevalent starch in Moroccan cuisine, rice is also made. Serve this slightly spiced rice with an array of plain, separately steamed vegetables-green beans, fava or lima beans, carrots, b.u.t.ternut squash, celery, zucchini-and some chickpeas. Preserved lemons are often available in Middle Eastern markets, or you can easily make your own.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Regular/Brown RiceYIELD: Serves 4 to 51 cups aromatic long-grain brown rice, such as Texmati2 cups water or vegetable stock teaspoon salt teaspoon freshly ground black pepper1 teaspoon ground coriander teaspoon ground cardamom3 tablespoons unsalted b.u.t.ter, cut into pieces cup minced preserved lemon, for garnish 1. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water, salt, pepper, coriander, and cardamom; swirl just to combine. Close the cover and set for the regular/Brown Rice cycle.

2. When the machine switches to the Keep Warm cycle, add the b.u.t.ter. Close the cover and let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 2 hours. Serve hot, sprinkled with a bit of the preserved lemon.

CLICK TO SEE PRESERVED LEMONS.

basmati rice with corn and peas This is a recipe from food writer and restaurateur Jesse Cool. For all her fancy gourmet cooking, this is one of her standbys for dinner at home. During the winter, Jesse uses organic frozen vegetables from Cascadian Farms. We like to use white corn, if it's available.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 3 to 41 cup white basmati rice1 cups water teaspoon salt2 tablespoons chopped fresh Italian parsley leaves1 teaspoon paprika cup finely chopped red onion cup fresh or frozen English peas cup fresh or frozen (and thawed) corn kernels 1. Place the rice in a fine strainer or bowl, rinse with cold water twice, and drain twice.

2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the remaining ingredients; stir just to combine. Cover and set for the regular cycle.

3. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for up to 1 hour. Serve hot.

greek lemon and dill rice with feta The Greeks have a culinary love affair with the mating of lemon and dill, two plants that have been used since antiquity (lemon trees were planted along the Tigris and Euphrates Valleys). Dill is native to the eastern Mediter ranean and contains a flavor element called limonene, which is a natural flavor complement to lemon. In Greek cooking, you find this combination in everything from soups to meat dishes. Rice is no exception. The mint is an optional ingredient, but a traditional one. This dish is also good made with brown rice; if you use it, increase the amount of chicken stock to 2 cups.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 3 to 41 cups long-grain white rice, such as basmati, Jasmati, Carolina, or jasmine2 cups chicken stock2 tablespoons olive oil2 small white boiling onions, chopped cup pine nuts cup fresh lemon juice1 tablespoon minced fresh dill or 1 teaspoon dillweed1 teaspoons minced fresh mint leaves or teaspoon dried mint leaves, crumbled1 cup crumbled feta cheese1 lemon, cut into 8 wedges 1. Coat the rice cooker bowl with nonstick cooking spray or a film of olive oil. Place the rice in the rice bowl. Add the stock; swirl to combine. Close the cover and set for the regular cycle.

2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes.

3. While the rice is steaming, in a small skillet, heat the olive oil over medium heat. Add the onions and cook, stirring, until translucent and softened, about 5 minutes. Add the pine nuts and cook, stirring constantly, until golden brown (it won't take long).

4. When the steaming period is finished, add the sauteed mixture to the rice bowl, along with the lemon juice, dill, and mint. Stir with a wooden or plastic rice paddle or wooden spoon to evenly distribute. Close the cover and let the rice steam for an additional 10 minutes on the Keep Warm cycle.

5. Serve the rice immediately, topped with some feta cheese and a lemon wedge on the side.

note: This rice will hold on Keep Warm for 1 to 2 hours, if necessary, but don't add the lemon juice, dill, and mint until 10 minutes before you plan to serve. This rice will hold on Keep Warm for 1 to 2 hours, if necessary, but don't add the lemon juice, dill, and mint until 10 minutes before you plan to serve.

brown basmati almondine (julie's" cheater's pilaf" ) Brown basmati rice presented us with a bit of a challenge. Raw, it has a distinctly gra.s.sy odor. If you don't cook it for long enough, the gra.s.sy odor and flavor will linger. The trick is to cook it in plenty of water, which ensures that you will be rewarded with fluffy, aromatic grains and a delicate, almost nutty flavor. This elegant side dish is just right with a lightly seasoned baked fish or plain roasted chicken. No one will be able to identify the hint of allspice.

MACHINE: Small (4-cup) or medium(6-cup) rice cooker; fuzzy logic or on/offCYCLE: Regular/Brown RiceYIELD: Serves 3 to 4 cup brown basmati rice1 cups water1 tablespoon ghee (clarified b.u.t.ter;) or unsalted b.u.t.ter3 tablespoons slivered almonds teaspoon salt to teaspoon ground allspice, to taste 1. Place the rice in a fine strainer or bowl, rinse with cold water, rubbing it with your hands to remove any bits of dust; drain.

Repeat.

2. Place the rice in the rice cooker bowl. Add the water; swirl to combine. Close the cover and set for the regular/Brown Rice cycle.

3. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes.

4. While the rice is steaming, prepare the almonds. Melt the ghee in a small skillet over medium heat. Add the almonds and cook, stirring a few times, until golden brown, 2 to 3 minutes. Watch carefully; they burn easily. Set aside.

5. When the steaming period is finished, fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 3 to 4 hours.

6. Just before serving, add the almonds, salt, and allspice to the rice; stir to evenly distribute. Serve immediately.

matthew's rice Matthew Bunson is a scholar and author of The Wisdom Teachings of the Dalai Lama The Wisdom Teachings of the Dalai Lama (Dutton, 1997) and (Dutton, 1997) and Papal Wisdom, Words of Hope and Inspiration from Pope John Paul II Papal Wisdom, Words of Hope and Inspiration from Pope John Paul II (Dutton, 1995). And he cooks rice in his ancient rice cooker. Serve his rice with roast lamb. (Dutton, 1995). And he cooks rice in his ancient rice cooker. Serve his rice with roast lamb.

MACHINE: Small (4-cup) or medium(6-cup) rice cooker; fuzzy logic or on/offCYCLE: RegularYIELD: Serves 5 to 62 tablespoons unsalted b.u.t.ter cup sliced carrot rounds1 cups long-grain white rice or any flavorful favorite white rice2 cups beef stock1 tablespoon chopped fresh Italian parsley leaves1 teaspoon dried thyme cup frozen peas1 tablespoon chopped almonds 1. Melt 1 tablespoon of the b.u.t.ter in a small skillet over medium heat. Add the carrots and cook, stirring occasionally, until they just begin to soften, 2 to 3 minutes.

2. Place the rice in the rice cooker bowl. Add the stock, parsley, thyme, peas, and sauteed carrots; swirl to combine. Close the cover and set for the regular cycle.

3. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours.

4. When ready to serve, add the remaining 1 tablespoon b.u.t.ter and the almonds; stir to evenly distribute. Serve immediately.

hunza rice This dish combines basmati with dried apricots, the reputed fruit of longevity. In the summer, we like to saute a chopped fresh apricot along with the onion and almonds. Hunza is the name of a tribe of people living in a remote valley of the Himalayas who are blessed with an exceptionally long and healthy life due to their vegetarian diet of unprocessed foods. Because of this, they have risen to mythical status.

MACHINE: Small (4-cup) or medium(6-cup) rice cooker; fuzzy logic or on/offCYCLE: Regular/Brown RiceYIELD: Serves 3 to 41 cup brown basmati rice2 cups chicken or vegetable stock or water cup minced dried apricots2 tablespoons ghee (clarified b.u.t.ter;) or unsalted b.u.t.ter cup finely chopped red onion cup whole almonds, split in half lengthwise 1. Place the rice in a fine strainer or bowl; rinse with cold water, rubbing it with your hands to remove any bits of dust; drain. Repeat.

2. Place the rice in the rice cooker bowl. Add the stock and apricots; swirl to combine. Close the cover and set for the regular/ Brown Rice cycle.

3. When the machine switches to the Keep Warm cycle, let the rice steam for 10 to 15 minutes.

4. While the rice is steaming, melt the ghee in a small skillet over medium heat. Add the red onion and cook, stirring a few times, until softened, about 5 minutes. Add the almonds and cook, stirring, until just golden, watching carefully that they don't burn. Remove from the heat and set aside.

5. When you are ready to serve, fluff the rice with a wooden or plastic rice paddle or wooden spoon. Add the sauteed onion mixture; stir to evenly distribute. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.

wehani rice with garden vegetables The Lundberg family has been breeding and growing aromatic and organic rices for years in northern California. A favorite is the aromatic Wehani rice bred by the Lundbergs themselves. It packs such a wallop of flavor that it needs little embellishment. This recipe is from food and wine writer Lynn Alley, who leaves the rice cooking while she works in her garden. Then she tops it with young, fresh-picked veggies and a dusting of Parmesan. In the springtime, use peas, green onions, and fresh parsley from your garden, produce stand, or local farmer's market; in the summer, tiny baby zucchini, slender green beans, and strips of red or yellow pepper. And in the fall, try little florets of broccoli, purple potatoes, and baby carrots. Don't bother cutting up the small veggies, simply scrub and steam them whole. A little bit of experience will teach you when the rice is about 10 minutes away from being done; add the vegetables then.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: Regular/Brown RiceYIELD: Serves 2 to 31 cup Wehani rice1 cups plus 2 tablespoons water1 tablespoon onion or mushroom food base (available in natural food stores; optional)About 2 cups fresh vegetables (choice depending on the season)3 tablespoons freshly grated Parmesan cheese 1. Place the rice in a fine strainer or bowl, rinse with cold water, and drain.

2. Place the rice in the rice cooker bowl. Add the water and food base, if using; stir briefly. Close the cover and set for the regular/Brown Rice cycle. About 10 minutes before the rice is finished cooking, arrange the vegetables on top of the rice CLICK TO SEE TWO RECIPES FOR ENTERTAINING.

3. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes.

4. To serve, divide the rice and vegetables into portions, or stir the vegetables into the rice, if desired. Sprinkle with the cheese and serve immediately.

baby artichokes and arborio rice In the Puglia area of Italy, rice is cooked "Spanish" style, that is, similar to paella. Called a tiella tiella, after the round terra-cotta dish it is baked in, the rice is layered with vegetables. You can use other Italian medium-grain rices in this dish, such as the Argentinean-grown Carnaroli rice imported by Lotus Foods. We must admit we have subst.i.tuted frozen artichoke hearts for the fresh when artichokes are out of season.

MACHINE: Medium (6-cup) or large (10 cup) rice cooker; fuzzy logic or on/offCYCLE: RegularYIELD: Serves 4Juice of 1 lemon8 baby artichokes of equal size2 cups Arborio or other medium-grain (risotto-style) rice cup ( stick) unsalted b.u.t.ter, cut into 8 pieces2 medium-size shallots, minced cup minced fresh Italian parsley leaves3 cups chicken stock teaspoon saltFreshly ground black pepper3 tablespoons freshly grated Parmesan cheese, plus more for serving 1. Fill a large bowl with cold water and pour the lemon juice into it. Prepare the artichokes by bending the outer leaves back and snapping them off until only the yellow inside leaves remain. You will remove more leaves than you think you should; this is okay. How many you remove will depend on the size and tenderness of each artichoke. Cut inch off the top of each arti choke with a sharp paring knife and trim the bottoms flat. Cut each in half lengthwise. Place the artichokes in the lemon water as you work to prevent dis coloration.

2. Place the rice in a fine strainer or bowl, rinse with cold water twice, and drain twice.

3. Place the b.u.t.ter pieces evenly over the bottom of the rice cooker bowl. Sprinkle with the shallots, then cover with the rice, then the parsley. Arrange the artichokes on top, stem side slightly down, pressing into the rice. Pour the stock over the layered ingredients. Close the cover and set for the regular cycle.

4. When the machine switches to the Keep Warm cycle, stir in the salt, pepper to taste, and cheese. Close the cooker and let the rice steam for 10 minutes.

5. Serve immediately. Spoon the rice and vegetables onto serving plates and pa.s.s more cheese on the side.

polynesian tiki rice From the exotic South Sea islands, this fruit-rich rice is a natural accompaniment to roast pork or chicken. The vegetables and fruit will be tossed in at the end of the cooking of the mild curried rice. Use fresh pineapple, if you can.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 3 to 41 cup long-grain white rice, such as basmati or Carolina1 cups water1 tablespoon unsalted b.u.t.ter teaspoon salt teaspoon freshly ground black pepper2 teaspoons mild curry powder1 green onion, white part and a few inches of the green part, minced cup finely chopped fresh pineapple or canned crushed pineapple in its own juice, drained1 cup seedless green grapes cup seeded and minced green bell pepper1 cup diced cuc.u.mber, for garnish1 lime, cut into 4 wedges 1. If using basmati, place the rice in a fine strainer or bowl. Rinse with cold water and drain. Repeat.

2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water, b.u.t.ter, salt, pepper, and curry powder and stir a few times. Close the cover and set for the regular cycle.

3. When the machine switches to the Keep Warm cycle, sprinkle the green onion, pineapple, grapes, and green pepper on top of the rice. Close the cover and let the rice steam for 15 minutes. Stir the rice with a wooden or plastic rice paddle or wooden spoon to combine. Serve immediately, sprinkled with the cuc.u.mber and with a lime wedge on the side.

j.a.panese three mushroom rice This lovely dish, from Naoko Boerger, a Tokyo native who now lives in Palo Alto, California, is perfect for autumn. It uses three very different types of mushrooms, shiitake, shimeji shimeji, and oyster. The tiny shimeji shimeji mushrooms are sold in 100-gram clumps. If you can't find them, you can use another variety of wild or domestic mushroom. The tofu puff, which you can find in the refrigerator case of Asian markets, soaks up the mushroom flavor wonderfully, but if you can't find it in your area, leave it out. Naoko serves the rice with fried shrimp coated with bread crumbs, and a green bean salad with sesame dressing. mushrooms are sold in 100-gram clumps. If you can't find them, you can use another variety of wild or domestic mushroom. The tofu puff, which you can find in the refrigerator case of Asian markets, soaks up the mushroom flavor wonderfully, but if you can't find it in your area, leave it out. Naoko serves the rice with fried shrimp coated with bread crumbs, and a green bean salad with sesame dressing.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic or on/offCYCLE: RegularYIELD: Serves 63 cups (4 rice cooker cups) j.a.panese-style medium- or short-grain rice1 large fresh shiitake mushroom or 1 large or 2 small dried shiitake mushrooms clump (50 grams) shimeji shimeji mushrooms mushrooms cup oyster mushrooms2 tablespoons plus 2 teaspoons soy sauce, plus more for serving1 fried tofu puff (abura age;)4 teaspoons sake3 cups Dashi 1. Wash the rice. Place the rice in a bowl (or use the bowl of your rice cooker) and fill the bowl about half-full with cold tap water. Swirl the rice in the water with your hand. Carefully pour off most of the water, holding one cupped hand under the stream to catch any grains of rice that are carried away with the water. Holding the bowl steady with one hand, use the other to rub and squeeze the wet rice, turning the bowl as you go, so that all the rice is "scrubbed." The small amount of water in the bowl will turn chalky white. Now, run cold water into the bowl, give the rice a quick swish, and carefully drain off the water as before. Repeat the scrubbing and pouring-off process two more times. By the third time, the water you pour off will be nearly clear.