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Revised and updated edition of the best-selling rice cooker cookbook by the James Beard Book Award winner and "appliance book queen." Rice cookers are perfect for how we cook today: Verdsatile and convenient, they have one-button technology, don't take up too much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans and grains. This new edition takes note of the whole-grain revolution in U.S. kitchens and offers recipes for a host of new (and rediscovered) grains, like quinoa, millet, couscous, kamut, and spelt, whose popularity is rising fast. It focuses on a wider variety of rices, too, with lots of ideas for red, black, basmati, jasmine, and Arborio rices, as well as partially milled white rice. The authors have also added a complete guide to the new rice cookers that have come to market.