[twic]

When i'm cooking in this mode, i use a rice cooker to cook lentils, the Puy / French / lentilles vertes / speckled type. I like those because they retain a lot of texture when cooked, and have a decent flavour. Dry lentils, olive oil (apply to the dry lentils and stir to coat), water, fraction of a stock cube or some miso paste, garlic, herbs, spices, whatever else you like; cook on the white rice programme. Extremely easy, pretty tasty, and with loads of scope for variation.

As an addition, sliced chorizo is great, the spicy pork fat melts out and improves everything. Lardons are almost as good. You can float a chicken thigh on top, and it will cook nicely, but won't get crispy, but you can finish it up under the grill. Sliced onion is remarkably good, soaks up the stock and comes out juicy. I often add leafy brassicas like cabbage or kale, not very exciting but it's healthy.

I've used the same rice cooker on a slow cooking setting to cook beef ragout, something like cassoulet, and pork knuckle.

A pressure cooker can do all this, but can do the high-temperature bits faster!

[LivelyTortoise]

Wow, thanks. That sounds very tasty. I've cooked lentils, but only indian-curry-style and on a stove, never in a rice cooker. Can I ask how long you cook them for in the rice cooker? I imagine dried lentils to be like beans in that they require pre-soaking and/or a long cooking time - is that right? Also, do you add the kale in near the end, or let it cook the whole way through?