Creamy rice cooker pasta with garlic and herb Boursin, cherry tomatoes, and baby spinach. Start the six-minute count when the water boils, then finish with Parmigiano Reggiano. The sauce thickens as it cools.
0 Add the pasta, hot water, Boursin, cherry tomatoes, salt, and baby spinach to the rice cooker. Turn on the rice cooker and allow the liquid to come to a boil. Continue cooking for 6 minutes.
6 Different pasta shapes cook at different speeds, so taste for doneness periodically. If needed, continue cooking until the pasta reaches your desired level of doneness.
4 When the pasta is cooked to your liking, end the cooking cycle and stir in freshly grated Parmigiano Reggiano.Serve warm. (The sauce will continue to thicken as it cools.)
