Text 14219, 80 rader
Skriven 2007-04-18 14:56:24 av mark lewis (1:3634/12.0)
  Kommentar till text 14198 av Carol Shenkenberger (6:757/1)
Ärende: Rice Cookers And 70128
==============================
 CS> If you are happy with the stove method (I hate the cleanup from
 CS> that), no reason to swap. 

ml> what mess? 1 cup of water, 1/2 cup of rice... boil water, add rice, re
ml> heat to lowest, cook 20 minutes or until all water is absorbed... that
ml> the standard basic "recipe" we use... i double it, now, though...

 CS> Rice tends to burn to the bottom and needs tending to prevent that.
 CS> Rice makers avoid all that.  

hehe, our rice maker didn't prevent it ;)  once it is plugged in, it goes on
warm/standby... when the cycle of boiling ends and the temp climbs, it returns
to the wame/standby mode... i don't know when it "burns" the stuff to the
bottom, but i've had it happen twice... i just didn't think about taking that
and deepfrying it as another (glenn or jim) has mentioned...

on the stove, we've never had it burn... on our LP gas stove, we start on the
medium sized burner to bring it to the boil... then add the rice and bring it
back to boiling... at that point, we move it to the small(est) burner which is
on the lowest flame it can get... many times, even after the 20 minutes by the
recipe, we'll still have some moisture in the bottom but opening the pan and
stirring it takes care of that pretty quickly... we've never burned any on the
stovetop...

 CS> Much as I love my rice-maker though, I realize unless you eat rice
 CS> at least 2 times a week, it's not all that useful of an appliance. 
 CS> When Glenn and I talk about them, we talk from the same background
 CS> of rice at almost every single meal.

yeah... i've gotten (back) to where i eat rice over potatos or mac'n'cheese
many times... just getting burned out on them, i guess... years back, dad was
eating a lot more rice and i was doing the others... but that may have also had
to do with my having not had a whole lot and rice was my main staple...
sometimes i'd get butter packs from resturaunts and possibly some bacon or ham
to season with but many times, it was just rice... i've even packed it together
and made fried rice fingers like one does when making fried grits with leftover
grits...

 CS> Definately no reason if you like 'separatist rice' vice the Asian 
 CS> type where they are all having a happy orgy with each other.

i can't say that i have a preference of one over the other... as long as the
hole in the belly gets something in it :)

ml> we've looked and looked but can only seem to find jasmine (by mahatma)
ml> as the only other rice in the stores around here...

 CS> No bright yellow bags of Calrose?  Sometimes the bags are white
 CS> with blue letters.  Most of it actually comes from California I
 CS> think.  Quite a bit comes from Texas too but not sure of the brand
 CS> name.

nope... it is foodlion (house) brand or mahatma... i've not been to the lowes
foods and looked yet... haven't been able to go with dad shopping in a few
months what with this back and all...

ml> i'll have to look thru the recipes i have and see if i have any congee
ml> recipes... i'm sure i do as i generally grab and import most everythin
ml> it affords me the ability of greater varity in the flavor and textures
ml> of the SOS O:)

 CS> Sure!  I'll add a few in the next few posts for you.

ml> cool... i've probably got most all of your fusion ones ;)

 CS> Heh I only found 2!  How odd!  One of them was my own so you
 CS> probably had it. It didnt show how to use a ricemaker to make it. 
 CS> Your big pot this time though would be a bonus.  You just throw all
 CS> that same stuff in and turn it on.  You can actually start a fairly
 CS> standard rice-pot then just add as it cooks while you slice and
 CS> dice the rest.

i'll give it a try sometime... right now, i've gotta slice and fry some
eggplant that dad got the other day and he wants me to make some more stuffed
peppers but they'll likely get frozen for later eating... i'm not sure what
we're going to have with the eggplant, though... probably pork steaks...

)\/(ark

 * Origin:  (1:3634/12)