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Giveaways

CLOSED Hamilton Beach rice cooker review and giveaway: Carb season doesn’t have to be boring!

shared by MickyN | 74 Comments

Update: This giveaway is closed.

*Disclaimer: Hamilton Beach sent me a rice/hot cereal cooker free of charge for me to review. All opinions expressed here are my own.

Farewell, store-bought pasta, overcooked and dumped in cheese sauce in a hurry! Go away, sad-looking pilaf, grey and textureless like an unfinished cooking experiment! Time to say good bye, soggy sandwiches long-forgotten in the fridge, brimming with wilted lettuce! Who needs such uninspiring carb overloads? Not me, that’s for sure 🙂

I’ve never been a fan of carbs, yet the cold season is fast approaching and I know I’m going to need carbs to keep me warm and energetic during the fall & winter months. If you’re like me and need an extra “something” to get you motivated and interested in experimenting with carbs, a rice cooker might just be what you need! I admit I was very excited when Hamilton Beach contacted me and offered to send me a rice cooker to test and report on. Along with rice, this versatile Hamilton Beach appliance can cook hot cereal and whole grains, and even steam veggies and fish. From quinoa to farro, shrimp to grits and steamed asparagus to salmon – the possibilities seem endless!

Right off the bat, I liked the stylish design and stainless steel appearance of the rice cooker. The control panel featured a variety of intuitive options: three for rice and grains, one for hot cereals (including oats and grits), one for steaming, and lastly one for heating/simmering, to be used with foods such as prepackaged rice mixes, soups, stews and beans. I also liked the fact that some of the rice cooker components were dishwasher-safe – which to me is a great time-saver.

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I decided to use this rice cooker to make two dishes, one savory and the other one sweet. The first recipe was a millet salad. Fiber- and protein-packed, millet is quickly becoming a favorite grain in our household, and I was anxious to see how it would turn out in the Hamilton Beach rice cooker. I followed the recommended grain-to-water ratio for millet and cooked it on the “Whole Grain” setting, as per the rice cooker instructions. Still, for unknown reasons, the millet stuck to the bottom of the pan and some of it turned out dry and crunchy as a result.

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After breaking down the millet chunks with the enclosed rice paddle, I was able to add the other ingredients: chopped colorful bell peppers and cucumber, a bunch of fresh cilantro, extra virgin olive oil, red pepper flakes, cumin, salt and pepper to taste and lemon juice (optional) – and voila! Easy and flavorful carb delight!

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The carb-loaded millet becomes supple and light as a feather in the company of the texture-laden veggies, while the rustic cilantro strikes a high fresh note and makes the dish complete. Lastly, the red pepper flakes come from nowhere and bring delicious overtones of sophisticated spiciness, surprising your taste buds, which were hoping for a respite. Sooo good!

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Print Recipe
Millet salad
Prep Time 15 min.
Cook Time 1 hr.
Servings
Ingredients
  • 2 cups pre-soaked hulled millet
  • 4 cups water
  • 1 medium chopped red bell pepper
  • 1 medium chopped yellow bell pepper
  • 1 medium chopped cucumber
  • 1 bunch fresh cilantro
  • 1 1/3 cup extra virgin olive oil
  • 1/2 tbsp red pepper flakes
  • 1/2 tbsp ground cumin
  • Salt and pepper to taste
  • Freshly squeezed lemon juice (optional)
Prep Time 15 min.
Cook Time 1 hr.
Servings
Ingredients
  • 2 cups pre-soaked hulled millet
  • 4 cups water
  • 1 medium chopped red bell pepper
  • 1 medium chopped yellow bell pepper
  • 1 medium chopped cucumber
  • 1 bunch fresh cilantro
  • 1 1/3 cup extra virgin olive oil
  • 1/2 tbsp red pepper flakes
  • 1/2 tbsp ground cumin
  • Salt and pepper to taste
  • Freshly squeezed lemon juice (optional)
Instructions
  1. Put the millet, water and a dash of salt in the rice cooker pot.
  2. Cook the millet on the "Whole Grain" setting.
  3. Once the cooking has finished, take the millet out of the pot and put it in a bowl. Let it cool.
  4. One by one, add the chopped bell peppers, cucumber and cilantro. Mix with a spatula until well combined.
  5. Add the extra virgin olive oil, red pepper flakes and ground cumin. Mix well.
  6. Add salt and pepper to taste and freshly squeezed lemon juice (optional).
  7. Mix again and serve!

As of late, I have become a big fan of farro, a grain I had the pleasure of tasting at recent Chicagoland culinary events. For my sweet dish I decided to use farro to recreate one of my favorite childhood desserts. In its original formulation, this dish has a religious connotation and symbolizes earth, rebirth and wholesome nourishment. I changed the recipe to include a variety of dried fruits, and went ahead and added one extra cup of water because I wanted to make sure the grain would not stick to the bottom of the pan.

The cooking of the farro was a great success!

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I used no granulated sugar because I wanted to rely on the natural sweetness of the dried fruits, but you can (of course!) use some to make the dish sweeter, as per your preferences. I added one diced Granny Smith apple and ground walnuts for an assertive bite, and finished off with copious amounts of cinnamon.

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This dish is exciting, vibrant and wholesome and I highly recommend it if you’re looking for a carb-loaded yet healthful vegan dessert. I really liked that the cooking process did not alter the natural crunchiness of the farro. The last thing I wanted was for the farro to turn out bland and mushy!

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Print Recipe
Farro, apple and dried fruit fall dessert
Prep Time 15 min.
Cook Time 1.5 hr.
Servings
Ingredients
  • 2 cups pre-soaked farro
  • 7 cups water
  • 1/2 cup dried cranberries
  • 1/2 cup dried pineapple, cut into tiny pieces
  • 1/2 cup dried apricot, cut into tiny pieces
  • 1 medium diced Granny Smith apple
  • 1/2 cup chopped roasted walnuts
  • 2 tbsp ground cinnamon
  • 1/2 cup granulated sugar (optional)
Prep Time 15 min.
Cook Time 1.5 hr.
Servings
Ingredients
  • 2 cups pre-soaked farro
  • 7 cups water
  • 1/2 cup dried cranberries
  • 1/2 cup dried pineapple, cut into tiny pieces
  • 1/2 cup dried apricot, cut into tiny pieces
  • 1 medium diced Granny Smith apple
  • 1/2 cup chopped roasted walnuts
  • 2 tbsp ground cinnamon
  • 1/2 cup granulated sugar (optional)
Instructions
  1. Put the farro, water and dried fruits in the rice cooker pot.
  2. Cook the above on the "Whole Grain" setting.
  3. Once the cooking has finished, take the farro mix from the pot and put it in a bowl. Let it cool.
  4. One by one, add the diced apple, cinnamon and chopped walnuts. Mix until well combined.
  5. Add sugar (optional) and mix again with a spatula.
  6. Serve the dessert decorated with extra slices of apple.

Overall, I was pleased with the performance and versatility of the Hamilton Beach rice cooker. I will keep experimenting with it and I will probably add extra water every time, just to be on the safe side. With a sturdy appearance and an array of useful grain, veggie and protein cooking options, this rice cooker is likely to satisfy carb aficionados and seekers of quality appliances alike.

Hamilton Beach is offering Chicago Loves Panini readers the chance to win one rice cooker/hot cereal maker similar to the one I tested, to cook delicious recipes this fall!

To enter the giveaway, leave a comment on this post and answer the following question: If you were to win, what would you cook in this rice cooker?

Giveaway open to US residents only. One entry per person. Deadline for entries is 6PM central time on September 23rd, 2016. One winner will be chosen on or around September 24th, 2016 by using a random number generator and will have 72 hours to respond to the winner notification email. I reserve the right to pick an alternative winner if the original winner does not contact me 72 hours after receipt of winner notification email.

Good luck!

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Comments

  1. Ryan Campbell says

    September 9, 2016 at 4:03 pm

    I just found a Japanese breakfast recipe for Tamago Kake Gohan the other day. It is rice with an egg mixed in (and other stuff if you want). That is the first thing I would make in the rice cooker.

    Reply
  2. HS says

    September 9, 2016 at 10:18 pm

    I would make rice cooker jambalaya.

    Reply
  3. Donna says

    September 10, 2016 at 12:29 am

    I’d start with white rice and then start experimenting from there! I’d like to try the millet salad.

    Reply
  4. Yona says

    September 10, 2016 at 1:55 am

    I would cook jasmine rice because I love the way it smells and tastes.

    Reply
  5. Mary Beth Elderton says

    September 10, 2016 at 2:19 am

    one of the first things I might make would be Black and Brown Rice Pudding with Pecans and Figs–sounds fancy but simple and delicious 🙂

    Reply
  6. Cheryl says

    September 10, 2016 at 2:56 am

    I would cook Louisiana style rice dishes like dirty rice, gumbo, jambalaya, red beans and rice, and shrimp creole.

    Reply
  7. Natalie U says

    September 10, 2016 at 4:00 am

    I would try some kind of arroz con leche.

    Reply
  8. Heather says

    September 10, 2016 at 6:38 am

    Jasmine rice!

    Reply
  9. Aaron says

    September 10, 2016 at 6:47 am

    I would simply make rice in this rice cooker because I am not a good rice cook.

    Reply
  10. Sylvia Svihel says

    September 10, 2016 at 9:33 am

    I would make a wild rice soup.

    Reply
  11. Faye Gates says

    September 10, 2016 at 10:15 am

    I would make my mom’s spanish rice. I could eat it every day.

    Reply
  12. Kim O says

    September 10, 2016 at 12:32 pm

    I would make spanish rice. It’s really good.

    Reply
  13. Char says

    September 10, 2016 at 12:53 pm

    I would love to make jasmine rice with extra butter, yum! Thank you so much for the great offer 🙂

    Reply
  14. Kimberly H says

    September 10, 2016 at 1:20 pm

    If I won this rice cooker, I would want to make white rice, or fried rice, YUM! Or perhaps even some jambalaya style rice!

    Reply
  15. Cindy Peterson says

    September 10, 2016 at 2:53 pm

    We are eating so much quinoa these days I would first cook a big batch for our weekly meals.

    Reply
  16. Justin Sparks says

    September 10, 2016 at 3:29 pm

    We really like rice in this household but I would love to try a new recipe of some sort if I were t0 win this great prize.

    Reply
  17. Alex says

    September 10, 2016 at 3:48 pm

    Just lots and lots of brown rice!

    Reply
  18. Paul Gardner says

    September 10, 2016 at 4:48 pm

    If I won, I would cook me some cajun rice in this cooker!

    Reply
  19. Edye says

    September 10, 2016 at 5:05 pm

    I’d make brown rice with veggies and tofu 🙂

    Reply
  20. KENNETH OHL says

    September 10, 2016 at 5:17 pm

    I would make my moms spanish rice

    Reply
  21. Austin Hanczarek says

    September 10, 2016 at 5:23 pm

    Steamed vegetables and white rice

    Reply
  22. Elizabeth Halbritter says

    September 10, 2016 at 6:28 pm

    I would make my Moms rice pudding and all kinds of things…..

    Reply
  23. Elizabeth W says

    September 10, 2016 at 7:46 pm

    I’d love to try quinoa!

    Reply
  24. Carol says

    September 10, 2016 at 7:52 pm

    I would make rice cooker jambalaya

    Reply
  25. Wehaf says

    September 10, 2016 at 8:24 pm

    I would mostly us this for rice and for steel-cut oats.

    Reply
  26. Kristi Kellberg says

    September 10, 2016 at 8:38 pm

    I would make my famous Mexican Rice that tastes better than any restaurant and would cook
    easily in a rice cooker. Then I would try new rice blends to compliment my entrees. Wow! I could
    even steam veggies.

    Reply
  27. Stacie H says

    September 10, 2016 at 9:28 pm

    I would love to make yellow rice!

    Reply
  28. Natalie says

    September 10, 2016 at 10:47 pm

    If I was the lucky winner of this rice cooker, I would make garlic chicken rice!

    Reply
  29. Kristin McCall says

    September 10, 2016 at 10:58 pm

    If I won I would cook up a batch of chicken flavored rice for my husband. That is his favorite.

    Reply
  30. kerry j says

    September 10, 2016 at 11:02 pm

    rice, rice and more rice of all colors, shapes and flavors….yummiee!!

    Reply
  31. Richard Brandt says

    September 10, 2016 at 11:49 pm

    I would cook up a whole mess of brown rice.

    Reply
  32. Karrie says

    September 11, 2016 at 1:26 am

    I would cook jasmine rice

    Reply
  33. Steph says

    September 11, 2016 at 2:09 am

    I would make sticky rice

    Reply
  34. Seyma Shabbir says

    September 11, 2016 at 2:57 am

    If I won I would love to make chicken biryani or Chicken Perde Pilav.

    Reply
  35. Julie says

    September 11, 2016 at 10:49 am

    I would make all kinds of rice!

    Reply
  36. jberry says

    September 11, 2016 at 4:23 pm

    Without a doubt, I’d put a dent in my endless supply of Kamut.

    Reply
  37. Audrey T says

    September 11, 2016 at 5:32 pm

    I would cook Basmati rice to perfection to go along with my curry chicken.

    Reply
  38. Margot C says

    September 11, 2016 at 11:59 pm

    I would like to make Mexican Cilantro & Lime Rice in a Rice Cooker.

    Reply
  39. Julie Murphy says

    September 12, 2016 at 12:51 am

    brown rice to make chicken fried rice

    Reply
  40. Amy G says

    September 12, 2016 at 3:21 am

    I would make Chicken and Yellow Rice!

    Reply
  41. shannon fowler says

    September 12, 2016 at 4:57 am

    it would be hard to chose between a mexican rice and a fried rice.most likely i would do mexican first, and then the following day do fried rice.

    Reply
  42. Mchele says

    September 12, 2016 at 3:03 pm

    We really love to Spanish and Mexican rices, but I’ve never been very successful at making them well, so I think this would make a huge difference.

    Reply
  43. beth says

    September 12, 2016 at 3:07 pm

    I would probably do some sort of quinoa dish.

    Reply
  44. Karen F says

    September 12, 2016 at 3:29 pm

    I would make wild rice with chicken.

    Reply
  45. Destiny says

    September 13, 2016 at 2:36 am

    White rice, brown rice, oats, and any new recipes I think sound delicious!

    Reply
  46. Maggie says

    September 13, 2016 at 4:02 pm

    I would cook up some rice to use for my grandma’s rice pudding!

    Reply
  47. Darlene Carbajal says

    September 14, 2016 at 2:07 am

    I would love to cook rice in this!

    Reply
  48. Kristen says

    September 14, 2016 at 7:02 am

    I really want to try to copy the Pineapple Fried rice with shrimp from our favorite local Thai place.

    Reply
  49. Lesley F says

    September 14, 2016 at 9:07 am

    I would make wild mushroom risotto

    Reply
  50. Candace Miller says

    September 14, 2016 at 4:59 pm

    I would cook salmon and rice.

    Reply
  51. Jennai says

    September 15, 2016 at 2:32 am

    I would make Chicken Biryani

    Reply
  52. David says

    September 16, 2016 at 12:50 am

    We would use it for rice primarily, but we also cook lentils in a rice cooker.

    Reply
  53. Alina says

    September 16, 2016 at 1:21 pm

    Growing up rice was a staple in my family. It’s still today with my children as well. I’d make rice pilaf first which is my daughter’s favorite.

    Reply
  54. Stafford says

    September 16, 2016 at 1:23 pm

    I would first cook long grain wild rice in this. YUM!

    Reply
  55. Sean says

    September 16, 2016 at 1:34 pm

    I plan on making spanish rice first. This post is making me hungry.

    Reply
  56. Jeffrey says

    September 18, 2016 at 5:10 pm

    I would definitely make some steel cut oats for breakfast. I like mine with diced apple, candied pecans, raisins, ground flaxseeds, chia seeds, cinnamon, nutmeg and a splash of pure maple syrup!

    Reply
  57. latanya says

    September 18, 2016 at 10:21 pm

    I would make spanish rice

    Reply
  58. Mallory Roberts says

    September 20, 2016 at 3:55 am

    If I won I’d make white rice for one of my favorite fall/winter dishes, arroz con leche. Thanks for the giveaway!

    Reply
  59. ERICA WEAVER says

    September 21, 2016 at 1:32 am

    O WPULD LOVE TO COOK YELLOW MEXICAN RICE OR AUTHENTIC RED BEANS AND RICE

    Reply
  60. Daniel M says

    September 21, 2016 at 5:25 pm

    i’d cook rice, it goes with just about everything

    Reply
  61. Heather D says

    September 21, 2016 at 6:05 pm

    I would mostly just cook rice. My husband eats rice with every single meal and our rice cooker broke so this would be great!

    Reply
  62. richelle bowers says

    September 22, 2016 at 4:31 pm

    i would make Spanish rice

    Reply
  63. Margot C says

    September 22, 2016 at 6:18 pm

    I think first off I would make a fluffy perfect classic Jasmine Rice.

    Reply
  64. Leah Shumack says

    September 23, 2016 at 3:34 am

    I would do a red beans and rice recipe! It’s one of our favorites!

    Reply
  65. Sarah Cool says

    September 23, 2016 at 6:41 am

    I would make a spicy indian biryani with basmati rice

    Reply
  66. Allyson Becker says

    September 23, 2016 at 9:45 am

    I am unleash my wild side, and make some cajun rice!

    Reply
  67. Angela W says

    September 23, 2016 at 2:05 pm

    I would make sticky rice.

    Reply
  68. Sue V says

    September 23, 2016 at 2:35 pm

    i would first try some basmati rice for curry

    Reply
  69. Debra Oliver says

    September 23, 2016 at 2:40 pm

    I would make white rice a few times a week. We eat it with everything!

    Reply
  70. Jennifer H. says

    September 23, 2016 at 6:36 pm

    I would cook Chicken Fried Rice!

    Reply
  71. John H. says

    September 23, 2016 at 7:31 pm

    I would make Spanish rice.

    Reply
  72. Carol says

    September 23, 2016 at 8:09 pm

    Butter rice / Chicken rice

    Reply

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I have a passion for writing and an appetite for cooking. I love to tell stories about foods, cultures, and people - and I love to eat! Come join me on this delicious foodie adventure! Read More

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