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tomatoes and serve warm.
    Leftover Tip
    Left with tomato flesh after the tomatoes are scooped out for stuffing? Use it to make Marinara Sauce .
Hotshot Sweet Corn
    Add Szechuan peppercorns if you want a spicy, tongue-numbing kick. You can also use cooked corn on the cob for this recipe. Simply fry the mixture and before serving, slather the buttered green onion–chili mix onto the corn on the cob.
    INGREDIENTS | SERVES 4
    ½ tablespoon butter
    4 green onions, finely chopped
    1 teaspoon red chili pepper flakes
    1 teaspoon freshly ground black pepper
    ¼ teaspoon salt
    ½ teaspoon brown sugar
    1 (15-ounce) can whole kernel corn, drained
Add butter to the rice cooker, cover, and set to Cook.
When the base of the cooker pot gets warm, add the green onions, chili flakes, pepper, salt, and brown sugar, followed by corn kernels; fry for 2 minutes. Mix well. Cover the rice cooker and cook for about 2 minutes.
Serve on warm toasted bread, or even with steamed rice.
Dim Sum: Steamed Meatballs
    If you have a bamboo steamer at home, line the base of the steamer with whole lettuce leaves and place the food item to be steamed on the leaves. This will prevent the food, especially meat items, from sticking to the bamboo material of the steamer.
    INGREDIENTS | SERVES 2 OR 3
    4 ounces ground beef
    2 ounces ground pork
    4 fresh shiitake mushroom caps, finely chopped
    ½ teaspoon salt
    ½ teaspoon white pepper
    ½ teaspoon sugar
    1 teaspoon sesame oil
    1 tablespoon Chinese cooking wine
    1 tablespoon corn flour
    2 green onions, finely chopped
    ¼ cup finely chopped cilantro
    6 to 8 whole lettuce leaves
Combine the beef, pork, mushrooms, salt, pepper, sugar, sesame oil, Chinese cooking wine, corn flour, green onions, and cilantro. Set aside to marinate in the fridge for 1 hour.
After 1 hour, shape the mixture into round balls (about the size of golf balls) and set aside on a plate that fits into the steamer basket or insert.
Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook. When the water boils, place the steamer insert or basket that holds the plate of meatballs into the rice cooker. Cover the rice cooker and steam for 12 to 15 minutes until the meatballs are cooked.
Dim Sum: Healthy Chicken Siu Mai
    Dim sum literally means “a touch of heart” in Chinese. Dim-sum items are usually served in small portions. Siu Mai is typically three dumplings steamed and served in a small bamboo steamer.
    INGREDIENTS | SERVES 4 TO 6 (YIELDS ABOUT 10 TO 12 DUMPLINGS)
    ½ pound ground chicken
    1 cup blanched (frozen) spinach, thawed and drained of excess liquid
    ½ teaspoon salt
    ½ teaspoon ground white pepper
    1 teaspoon light soy sauce
    ½ teaspoon sesame oil
    1 egg
    10 to 12 wonton wrappers
    Water, for wrapping purposes
Mix ground chicken and spinach in a bowl with salt, pepper, soy sauce, sesame oil, and egg. Combine well to a moist yet firm consistency.
Lay one wonton wrapper flat on your palm and try to gather up the sides of the wrapper slightly with your fingers, shaping the wrapper into a “cup.” Use your finger to moisten the edges of the inside of the wrapper. Spoon about 2 teaspoons of filling onto the middle of the wrapper, maintaining the shape of the “cup.”
When filled (filling should almost be at the brim of the wrapper), gather up the wrapper and fold the edges so that the filling “sticks” on the wrapper and the Siu Mai is able to stand by itself when you flatten its base (the bottom should be about the size of a quarter). Place the Siu Mai on a plate that fits in the steamer insert or basket. Cover the plate with plastic wrap to prevent excess condensation during steaming.
Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook. When the water boils, place the steamer insert or basket that holds the plate of Siu Mai into the rice cooker. Cover the rice cooker and steam for 12 to 15 minutes until the chicken cooks through.
    Cooking Tip
    Pork