Text 11047, 75 rader
Skriven 2007-01-28 10:50:11 av Glen Jamieson
     Kommentar till en text av Mark Lewis
Ärende: RICE COOKERS AND 70128
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 -=> Quoting Mark Lewis to All <=-

 ML> with all the talk of using rice cookers, i decided to give our
 ML> another try, the other day... i'd used it a time or two before with
 ML> mediocer results... the rice was ok but there'd be a brown crunchy
 ML> layer... 

If the rice cooker is working properly it is impossible to burn rice
in the bottom of the pan.  Important things to watch are that there
is nothing, not even one single grain of rice stuck onto the underside
of the pan or on top of the heating element, as it relies on close
metal to metal contact to transfer heat to the rice, and temperature
feedback to the thermostat which should be spring-loaded to press
against the pan.  The thermostat operates to cut off power to the main
heating element well before the bottom of the pan gets hot enough to
burn the rice.  You should have received a measuring cup with the rice
cooker (usually about 180ml, say, 6 1/2 fl oz), and then the water
level to use is inscribed on the inside of the pan, to correspond with
the number of cups of rice used.  If you only want to cook a half cup
of rice the cooker probably would not work properly.  My 10 cup cooker
will not work properly with less than 2 cups of raw rice.

 ML> as far as the rice used, it has been either food lion branded or
 ML> mahatmah... both just plain old 'merican white rice... no, we don't
 ML> rinse it normally... standard method is as follows...

Probably long grain rice, which doesn't need rinsing, as you don't get
much out of it, anyway.

 ML> take a sauce pan
 ML> 1 cup of water
 ML> 1/2 cup of plain old rice
 ML> a bit of salt

 ML> depending on the mood, put all in the sauce pan and bring to a
 ML> boil. reduce to lowest setting and let sit for 20 minutes or so.
 ML> alternative method, based on mood, add rice after water starts
 ML> boiling. same cooking time...

Probably a bit quicker starting from cold.  The standard saucepan
method used in Asian countries is the length of one finger joint of
water above the rice, irrespective of how many cups are cooked.

 ML> we keep our rice in the freezer... sometimes i'll take it and measure
 ML> our the desired amount and let it sit out for a bit to come to room
 ML> temperature... 

No need.  Just put it in the water.  If you like you can let it soak
for a while before cooking, as that slightly reduces the cooking time.

 ML> these packages of rice don't have a method listed on them for using a
 ML> rice cooker... i can only guess...

And you have probably long lost the book which came with the rice
cooker.  (G)

 ML> we've basically just been using the cooker as a steamer... it came
 ML> with a steamer basket and we've a couple of bamboo steamer baskets so
 ML> i'll stack them with stuff and let them roll...

I would have thought that the cooker would stay in the "high heat"
mode, boiling the water fiercely continuously if water only was put in
the pan.  Is that how you use it as a steamer, or do you manually
switch it from high heat to low heat after it comes to the boil?

 ML> until i/we can get a good handle on using it, it'll likely go back to
 ML> being used as a steamer with rice being done on the gas stove...

Recently I have been experimenting with chicken parts and spices added
to the rice in the rice cooker and all cooked together to give a
flavoursome "one dish" meal for two.
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