RICE COOKER TIPS
Source of Recipe
LaDonna
Recipe Introduction
From 11/22/2005
List of Ingredients
Hi Melissa,
You've asked some good questions about rice cookers. I have two rice cookers and like them, but. . .when I'm at home, I cook rice in a kettle on my stovetop. It's easy, fast, and a kettle is easier to clean than a rice cooker. Appliance and gadget space isn't abundant in my kitchen. Our rice of choice is Basmati brown rice. Here's my technique:
4 - 4 1/2 cups water
2 cups Basmati brown rice
1 tsp. salt (I use Real Salt)
Bring the water to a rolling boil. Add rice and salt, stir, and reduce heat to the lowest temperature on your stovetop. Add a lid and allow to cook for about 40 minutes. The rice is done when the liquid is all absorbed (but don't check it until near the end of cooking time, as you need the steam in
there to help cook the rice). We use rice in: burritos, patties, casseroles, under sauces, with fruit, etc.
Back to rice cookers:
One of my rice cookers is a Black and Decker and comes in three parts. A small plastic container fits on top of a steamer where water is placed. When covered, the rice is cooked by steam. It turns out very nice! There are at least three parts that need washed when cooking is done. I like this rice cooker because it is not made from aluminum. Rice is cooked according to time set on the timer.
My other rice cooker is a traditional style. It has a container that an aluminum insert fits into. A clear lid fits over the top. With this method, all the ingredients are added at once (rice, water, salt) and everything is brought to a high temperature at once. There is a timer.
This is a quick and easy method. The things I don't like: I prefer not to cook in aluminum, as I believe that the metal and toxins in it are transferred to food through contact. And my rice cooker is not easy to clean! I use this rice cooker for potlucks because it is convenient and
easy. If taking this dish to a church potluck, don't cook rice first. Plug it in at the beginning of services and it will be done when services are over. There are various sizes of this type of rice cooker. I have found a large variety of sizes, shapes, and styles at our local Asian market.
Rice cookers can be used for cooking any type of grain. Wheat, millet, quinoa, barley, etc. all work well in a rice cooker. So do different types of rice: wild, brown, white, and a blend of two or three types.
We have many rice recipes in our archives that are great. Two that come to mind as my favorites are:
1. Jo's Sabbath Rice Recipe (I love this recipe and use it frequently; great for potlucks with a rice cooker).
2. Invent-a-Loaf-Recipe (great recipe that lets you invent as you go; uses grains of choice --- rice is terrific choice)
Yahoo groups archives are difficult to navigate sometimes. We have SO MANY recipes on this list that it is sometimes hard to find them. Another list I moderate has a wonderful list member who has posted all the recipes sent to that list in the 'files' on the website. They are all categorized by recipe type (main dish, desserts, salads, etc.). There is a large section of categorized RICE recipes there. For those who are trying to eat without soy, recipes without any soy in them are marked with SF. Anyone on CVC is welcome to join that list so they can access those archives. Simply send a blank email to: Vegan-and-Gluten-Free-subscribe@yahoogroups.com .
Hope this helps!
~ LaDonna ~
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