The New York Times is discovering a cooking technique Cajuns have known for years — slow cooking an entire meal in a rice cooker. In today’s Food section, an article titled The Steamy Way to Dinner, discusses creating dishes like Puerto Rican arroz con gandules, (yellow rice and peas), Pakistani biriyani (fragrant creamy rice and chicken), or Korean bibimbap (broth cooked rice with eggs and kimchee). While the NYT cited several rice cooker cookbooks, they evidently haven’t discovered Rice Cooker Meals: Fast Home Cooking for Busy People, by Opelousas native Neal Bertrand. Bertrand translates gumbos, etouffees, stews, vegetables and even dessert into rice cooker recipes. Check out Bertrand’s cookbook in a recent Find on The Independent’s website.

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