Product Design

What to Cook in Our Itty, Bitty, Pretty Staub Stovetop Rice Cooker

December 10, 2016

For the first four months of living in New York, I did not have a stove. I know this doesn't make me special. Many post-college transplants have to reckon with some recalcitrant landlord who refuses to turn on stoves, part of the crumbling infrastructural bargain that is living in a tiny apartment.

So, every night, I would make dinner in a plug-in rice cooker I bought from Bed Bath & Beyond. In that period, I tried to become remarkably crafty about what I was able to cook with this petite hybrid tub-and-heating-mechanism—perhaps I could cook a pie. Poach an egg. Nonsense. I learned the hard way that my rice cooker had its limits. After some false starts, I stuck to the nightly rubric of brown rice, vegetables, and a pre-cooked sausage or three, dunking in some chicken broth and curry sauce from a jar.

Even after gaining a functioning stove, though, I was bullish about parting from my rice cooker. I'd grown so used to its ability to deliver on its promise of convenience, and its charming compactness.

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Good news. I've got the Food52 x Staub Petite French Oven Stovetop Rice Cooker now. It's the size of my old number from Black & Decker, but—get this—it's meant for my stove. She be small but mighty, a cast-iron cauldron with a graphite finish, with a size that masks remarkable depth of its base. It’s perfect for anything you’d need a small pot for, and doubly perfect for a lonely single dude like me, who has the stomach of two people but is unencumbered by the need to feed anyone else. It can basically do anything.

It's the perfect median between this vestige of compromised living I once used daily and the way I cook now. And it's an alarmingly versatile product; I've compiled some stuff you can cook in your Staub Stovetop Rice Cooker below. Now, I can’t stop cooking in my Staub rice cooker. I don’t want to cook in anything else.


Oatmeal. "A meal of oats."

Wake up, sleepyhead. It's time for oatmeal! Pour some oats in your stovetop rice cooker. They'll cook in no time.

You can even bake your oatmeal in this little buddy, since it's oven safe—just halve a recipe meant for a baking pan to fit inside.


Poach an egg. Live a little.

Let's stay on the topic of "breakfast" here. Who says you can't poach an egg in a stovetop rice cooker? Huh. Ridiculous. Its deep shape will be like a luxurious Jacuzzi for your poaching egg. Throw it in a dish of your choosing—or even someone's face! (Don't do that.)

You can also make a few baked eggs in a rice cooker. Add a few cups of that saucy base. Crack two eggs into it before finishing off, uncovered, in the oven.

And of course, hard boiling eggs is also tons of fun in the rice cooker. The water will heat up faster than it would in a much larger pot. Sizzle!


Quinoa. Yeah, you heard me.

Couldn't think of a good header for this one. But you know what quinoa is. It cooks quite nicely in our Staub rice cooker—snug as a rug in there, grains blooming to the point of edible consumption even when you're not even looking. (The divots in the rice cooker's lid cause the steam to drip back into the pot, and this keeps the grains hydrated.)


Let's 👏🏾 Make 👏🏾 Some 👏🏾 Risotto

Risotto—not easy, not sorry. Just kidding. It took me a lifetime to realize risotto's a lot easier to cook than it seems at first glance.


Feeling...uh...windy? Shake some barley

Barley—out of your beer and into the streets! And the proverbial "streets" here are, collectively, your Staub rice cooker. Because really, you can cook any grains in it. Wild. Okay. Onto the recipes.


Hm. I'm just going to call this category "Other"

Now these are what we call leftovers. Sort of. Wake up a tub of leftover pasta and bake it, right inside the rice cooker (which is sized pretty ideally for this sort of task). A sauce? Saucy! Fried shallots? Be my guest. Add cheese. Go crazy. This sampling of foods that would re-heat well in the rice cooker that I've compiled here is by no means exhaustive.


Uhhhh, or maybe just make some rice?

Yeah, I know—you didn't see this one coming. Feeling wary of engaging in some mischief with your Staub Stovetop rice cooker? Stick to the basics. (Just make sure that's the only thing that sticks. Haha!)

...And that's how you do it. That's how you use the Staub Petite French Oven Stovetop Rice Cooker.

What other recipes would you cook in our stovetop rice cooker? Let us know in the comments.

10 Comments

Colleen November 15, 2018
nice recipes, but how do you actually cook them in the Staub pot? The directions are for using other pots and pans. The Staub site advertises "exclusive recipes" and then gives only one. I want to cook wild rice which takes more water. What is the max one can put into this pot?
 
Dani R. January 25, 2018
I received the smaller Staub rice cooker for Christmas this year and LOVE it!! I used mine this morning to make quinoa for lunch - worked like a charm!
 
BARBARA M. December 31, 2016
I purchased the larger Staub rice cooker and appreciate the various ways I can use it. However, can someone please tell me how they cook RICE IN THE COOKER? I have tried a variety of ways to cook my rice in the Staub rice cooker and it never comes out fluffy and light; it is sticky and gummy. I have rinsed my rice (up to 5 times), thinking it might be the quality of the rice; I have let the rice soak before cooking; I have decreased the water I use (normally 1 cup rice, 2 cups water); I have reduced the heat, left the lid on to cook the rice; then tried leaving the lid off to cook the rice; then tried leaving the lid off til it boils then putting the lid on. It did not really come with instructions (I bought it new; not used and not on ebay). If anyone can give me any pointers on how to cook the rice in this pot (the larger one) so the rice comes out fluffy and not sticky; light and not gummy I would appreciate it. (and I have tried various brands of rice. I use basmati or jasmine rice and the results are always the same). Thanks to anyone who has any advice on this.
 
Leigh B. December 31, 2016
I just got mine today...and was not impressed. I need to know the same thing!
 
kristin C. June 2, 2017
Got mine as a gift, and tried it for first time last week with wild and brown rice. Sticky and Gummy, terrible.. I came across this article while trying to see if I should keep it. Looking for recipes to use specifically with this pan. I have other cookware that came with recipes in the instruction booklet. This looked hopeful, but unfortunately, is not specific enough. I wonder if the author has actually made any of the recipes he lists here in this small pot.
 
Jo August 17, 2017
Hi Ladies! Wanted to give my perspective. Apologies in advance for the long post. I have the larger (1.5 Qt) size of this pot.<br /><br />A bit of background - I'm half Japanese, and grew up having rice readily available in my Mom's Zojirushi counter-top Rice cooker (these are legendary...I've had one my entire adult life). I've also invested in a plentiful collection of enameled cast iron cookware over the years - primarily Le Creuset (gotta love outlet stores!). This is the only Staub piece that gets regular use. <br /><br />I actually bought it because I liked the small size...it was advertised to me as a petite French Oven, but discovered later some sites call it a rice maker. Here's my experience with it:<br /><br />The water to rice ratio will typically depend on the type of rice you're using. For brown and basmati - 2:1 (water:rice) | for calrose (widely available Japanese rice used for rice dishes and sushi) - 2:1.5 | for other long grain white (jasmine, etc.) - 1.5:1. YMMV - generally, follow the directions on the package...these are my guidelines.<br /><br />1) Heat the water and add salt, if desired (can also add butter or coconut oil, if you wish, but not necessary). IMPORTANT - NEVER heat this or any enameled cast iron on anything higher than medium heat, or you may damage the enamel finish. It takes a tad longer, but trust me - these hold heat so well, it's worth the wait.<br /><br />2) Add the rice (I typically wash my rice, but it's up to you whether you do this). I've added it at the beginning, and have also waited for the water to boil, with similar results. Again, your choice.<br /><br />3) Once the water/rice is boiling, cover & reduce the heat to a simmer - on my gas stove, this is typically around the 3 mark (0 is off, 10 is high).<br /><br />4) Allow to cook for allotted time (for me, roughly 45 min for brown, 20 for white).<br /><br />Now - don't skip this KEY STEP:<br /><br />5) Take the pot off the heat (or turn off the gas if cooking on gas), and LEAVE the rice to steam for MINIMUM of 15 minutes!! Longer, if you wish. Don't lift that lid!! It seems this extra step really "finishes" the rice, and it turns out fluffy, flavorful, and is a thing of beauty. It also seems to make the pot MUCH easier to clean afterward.<br /><br />I've used this "method" for this little pot countless times, and have NEVER had a bad batch of rice!!!! In fact, this is my go-to rice pot now (my Zojirushi stays in the cupboard, *sniff*). It also works wonderfully for other things - oatmeal, polenta, quinoa, heating leftovers, etc. The author of this creative article is right - very versatile.<br /><br />Again, sorry for making a short story extremely long :o) I truly hope this helps. Let us know how your quest goes!!!!<br /><br />Cheers!
 
Barbara M. August 17, 2017
I will definitely try your process and pull the Staub pot out from the back of my corner cupboard. Thank you for taking the time to write out the instructions. Someone should send it to Staub Co. and they can insert it with the new 'rice cookers' they sell because they certainly do not provide any other instructions.
 
Jo August 18, 2017
Good luck, Barbara! Experiment a bit, be patient, and (hopefully) find what works for you :o)<br /><br />I could add these "additional" steps:<br /><br />6) Fluff the rice - use a non-metal utensil of choice (don't want to scratch the enamel)<br /><br />7 ) Enjoy - itadakimasu! <br />(roughly translated, "l receive with grace", or "bon appetit" in Japanese)
 
Alison R. December 31, 2016
Don't know why more food lovers don't appreciate the advantages and tricks offered by a dedicated rice cooker, but you've summed them up in an entertaining and amusing way. Write on!
 
Jane G. April 5, 2017
I totally agree with you Alison. Just so everyone knows rice cooker can be as useful as this. Visit http://janeskitchenmiracles.com/best-rice-cookers-reviewed/ for more types and uses of rice cookers.