Cooking Sorghum In Rice Cooker Recipes

HOW TO COOK SORGHUM

Steps:

• Cook: Combine sorghum and water (or broth) in a large pot. If using water, add a generous pinch of salt to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 45 to 60 minutes.
• Rest: Let stand, covered, for 5 minutes. Drain excess moisture from the pot, then fluff sorghum with a fork. Season with salt, to taste.

EASY SLOW-COOKER SORGHUM

Steps:

• Rinse the sorghum in running water, then place in your slow cooker along with 3 cups of water. Cover and cook on high until all the liquid is gone, for about 4 hours. Cool and store cooked sorghum in a covered bowl in the refrigerator until ready to serve, up to 4 days, or in the freezer, up to 3 months.

HOW TO COOK SORGHUM

Steps:

• Bring a pot of water to a boil; seasongenerously with salt. Add sorghum;reduce heat to a low, steady simmer.Cover and cook, stirring occasionally,until chewy and tender, 50 to 60 minutes.Drain. Use immediately, or spreadon a rimmed baking sheet to let cool.

INSTANT POT RICE PUDDING

Steps:

• In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, orange zest (if using), vanilla bean and seeds, and salt.
• Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
• Open the lid and discard the cinnamon stick, orange zest and vanilla bean.
• In a small bowl, whisk together the cream and yolks. Whisk into the rice and continue to stir until slightly thickened, about 2 minutes. (It will still look soupy at this point.) The residual heat of the rice will cook the yolks, and chilling will thicken the pudding. Stir in the raisins, if using.
• Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 2 hours. Serve with a sprinkle of ground cinnamon or cardamom and whipped cream, if you'd like.