BS: Rice cooker question

Subject: BS: Rice cooker question
From: gnu
Date: 28 Nov 06 - 03:52 PM

So... these here fancy rice cookers... they do a nice job on brown rice or what?

Subject: RE: BS: Rice cooker question
From: Q (Frank Staplin)
Date: 28 Nov 06 - 04:33 PM

Somewhere we have a rice cooker that someone gave us. Used it once.
They should be fine, but we decided we didn't need one.

We mostly use wholegrain brown rice, using this Uncle Ben's recipe (on the box)- we stick with one brand for consistent results.

For 4 servings:                6 servings:
175 ml rice (3/4 cup)          250 ml (1 cup)
425 ml water (1 3/4 cup)       625 ml (2 1/2 cup)
1 ml salt (1/4 tsp.)*          2 ml salt (1/2 tsp.)*
5 ml butter (1 tsp.)*          7 ml butter (1 1/2 tsp.)*
*optional

Combine ingredients and bring to boil over high heat.
Stir, cover, and boil gently over medium-low heat for 20 minutes.
Remove from heat and let stand, covered, for 5 minutes, or until water has been absorbed.
Fluff with fork before serving.

Directions may have to be adjusted slightly depending on altitude. Use a good quality steel sauce pan, with thick bottom.
Recipes at www.unclebens.ca

In Hilo, Hawai'i, there is a small cafe where rice is brought to the table in the covered saucepan(s) the rice was cooked in. My wife and I would receive one container; we never used more than half and that was too much. Dunno what they did with the leftover rice.

Subject: RE: BS: Rice cooker question
From: Amos
Date: 28 Nov 06 - 04:36 PM

I have one that works fine on brown rice. I do check progress toward the end so I can cut if off if it is being over enthusiastic, but usally a straight 45 minutes with a 2:1 water:rice ratio works fine. Dab of olive oil and Bob's your father's sister, or somethign like that...

A

Subject: RE: BS: Rice cooker question
From: Charmion
Date: 28 Nov 06 - 05:17 PM

I cooked rice in a plain old iron pot for 30 years without any problem. When marriage brought me a T-Fal rice steamer as a wedding present, I discovered it has two great advantages: it doesn't take up space on the stove, and it turns itself off at the appointed moment. It also cooks rice just fine.

Ya gotta love it.

Subject: RE: BS: Rice cooker question
From: Geoff the Duck
Date: 28 Nov 06 - 05:19 PM

How fancy, Gnu? Electric? Mechanical? Pan with water in it and fire below? Slow cooker/crockpot/straw box cooker?
We used to have an excellent device for the microwave oven. Essentially a plastic box with a lid and an inner which had small slits in to hold the rice. Yout put water in the bottom, below the basket and it steamed the rice very efficiently.
We later used it as a steam steriliser for baby bottles until one of the older children put something metal in it and the inner basket melted - after that rice just fell through the hole
Quack!
GtD.

Subject: RE: BS: Rice cooker question
From: Geoff the Duck
Date: 28 Nov 06 - 05:21 PM

Actually, Charmion, our problem is not space on the stove, it is trying to find a surface anywhere else in the kitchen to put something down.
Quack!
GtD.

Subject: RE: BS: Rice cooker question
From: number 6
Date: 28 Nov 06 - 06:00 PM

My wife Ann says NO ... they aren't worth it. She has cooking rice down to an art ... uses the microwave (now), with required amount of water and various (if required) spices.

For a start she says buy jasmine rice from the Atlantic Superstore, follow the microwave instructions on the back of the package.

biLL

Subject: RE: BS: Rice cooker question
From: GUEST, Topsie
Date: 28 Nov 06 - 06:07 PM

Geoff the Duck's kitchen sounds like mine.

I bought a rice ball - it looked such a lovely thing, shiny with little holes in patterns all over it, and a clip to hold the two halves together. But I find I haven't got a big enough saucepan to put it in, so I've never used it.
But it has a little chain and a hook, so I don't have to find a surface to put it down. It hangs up and I enjoy looking at it (and if I did use it it probably wouldn't be so shiny afterwards).

Subject: RE: BS: Rice cooker question
From: ClaireBear
Date: 28 Nov 06 - 06:44 PM

We usually cook brown basmati rice. We use a Zojirushi rice cooker, and the rice comes out just fine. However, I find that using just a bit more water than the advised 2:1 ratio (like maybe 2.2:1) works best for our machine, giving the rice a soft enough texture -- not mushy, just not crunchy -- that our six-year-old will eat it.

Subject: RE: BS: Rice cooker question
From: bbc
Date: 28 Nov 06 - 07:48 PM

Brown rice works fine in the rice cooker I got in Korea 29 years ago. I usually rinse the rice in hot water, to give it a running start. Regular rice cooks for 20 minutes & I steam it for at least that long--brown rice probably a bit longer. If you don't like the idea of starting it in hot water, try to leave about 20 minutes to soak the rice before you cook it.

best,

bbc

Subject: RE: BS: Rice cooker question
From: GUEST,Dani
Date: 28 Nov 06 - 09:27 PM

Rice cooker works great: I use it at home, and at work to feed 4-500 people a day ; ) Fill it, hit it, scoop it out.

Try mixing different kinds of rice together!

At home we also use it to make oatmeal, and to steam/warm leftovers. It also makes a mean 'baked' apple! We don't have a microwave.

Dani

Subject: RE: BS: Rice cooker question
From: Stilly River Sage
Date: 28 Nov 06 - 11:55 PM

American rice typically can be cooked straight out of the bag. Rice in much of the world must be washed or it's sticky. I learned that (probably via Mudcat) a couple of years ago when I experimented with some new Asian rice.

I buy a brand from Mexico, an extra long grain San Francisco brand (with the saint pictured and the package is all in Spanish). It tastes wonderful. I cook it on the stove top in a heavy saucepan, and over time I've discovered that a wider pan is better to avoid sticky rice. When the rice is washed for 10 minutes or so it doesn't need so much water. I put it about 1:1.25 for 18-20 minutes to make this rice and it comes out great.

SRS

Subject: RE: BS: Rice cooker question
From: Paul Burke
Date: 29 Nov 06 - 03:12 AM

I cooked rice in a plain old iron pot for 30 years without any problem.

That's a bit overcooked, even for brown rice. I'd say no more than 20 minutes.

What do you want a rice cooker for? It's so easy to cook in an ordinary pan, which has other uses too, you can use it for porridge or beans or soup, drink beer out of it when you've broken all the glasses, even put it under the bed (but wash afterwards if you still want to cook rice).

Subject: RE: BS: Rice cooker question
From: Dazbo
Date: 29 Nov 06 - 03:44 AM

I've not used mine for brown rice but I find you have to wash the rice thoroughly in water to remove all the starch from rice grains other wise it makes a right mess on the work top and adjacent wall.

Subject: RE: BS: Rice cooker question
From: Dave Hanson
Date: 29 Nov 06 - 05:06 AM

I can't believe that it takes Amos 45 MINUTES to cook rice, I [usualy ]
use bog standard supermarket own brand basmati rice from my local supermarket [ Morrisons ] it cooks in ten minutes in boiling water.

quote 'any damn fool can get complicated, it takes a genius to achieve simplicity ' Pete Seeger about Woody.

eric

Subject: RE: BS: Rice cooker question
From: GUEST, ...
Date: 29 Nov 06 - 05:18 AM

White rice - Basmati          10 minutes
             other long grain 12 minutes
Brown, red and wild rice take about twice as long.

Subject: RE: BS: Rice cooker question
From: gnu
Date: 29 Nov 06 - 06:27 AM

Thanks for all the info and the laughs! Youse guys are great, as usual.

There was a common question... "What do you want a rice cooker for?"

For Ian & Tracy, Bill & Penny, and Nick & Lynne. I just hope I don't get three rice cookers for Kissmeass next year because I've been cooking my rice in a steel pot for over thirty five years. >;) I haven't even measured since I don't know when; I just eyeball it.

Subject: RE: BS: Rice cooker question
From: The Fooles Troupe
Date: 29 Nov 06 - 07:51 AM

I often throw a small amount of rice in a stewup - it helps absorb some liquid and thickens up. 15-20 mins on a slow simmer - left overnight it will often absorb all liquid, so on reheating I need to add a little more water.

Subject: RE: BS: Rice cooker question
From: GUEST,Shimrod
Date: 29 Nov 06 - 10:17 AM

I have a fairly deep, microwavable, plastic dish with a lid. I put a cup of rice (usually Basmati) into it with two cups of water. I add a pinch of salt and let the rice soak for a few minutes.
I then place the microwavable dish in a microwave oven and weight the lid of the dish down with a inverted plate. I then microwave, at full power, for 12 minutes.

The rice grains are slightly stuck together and I could probably improve on this by rinsing the rice a few times - but I usually can't be bothered - it tastes OK, after all!

Subject: RE: BS: Rice cooker question
From: NH Dave
Date: 29 Nov 06 - 10:39 AM

Automatic rice cookers do a nice job on cooking white and brown rice, and can be used to keep rice slightly warm, say for sushi, but they do cost additional money over and above the cost of a covered pot on the stove.

You can get microwave rice cookers that do as well as these cookers or using a pot on the stove, and are a lot cheaper than the cookers. This allows you to start the rice, set the cooking time, and do other things, not having to worry if the rice is going to boil over, or burn on the bottom, but it does tie up the microwave cooking the rice.

Since I, and this applies only to me, see no advantage from a rice cooker, I use the stove or microwave, depending on how busy I am and if I need microwave or stove space more.

Dave

Subject: RE: BS: Rice cooker question
From: Stilly River Sage
Date: 29 Nov 06 - 10:44 AM

I've never cooked rice for less than 15 minutes. (I don't use the fast pre-cooked "Minute Rice," we're talking regular varieties.) It doesn't seem finished before that. Wild rice does need to cook longer, about 45 minutes, at least, it does if you read the package instructions.

SRS

Subject: RE: BS: Rice cooker question
From: Tweed
Date: 29 Nov 06 - 02:54 PM

15 minutes?? It takes 40 in a covered pot for regular old Mahatma brand brown rice to get done here on the Great Sandbar, which is at sea level.. damn near. You 15-25 minute rice cookers must be from down under.(sea level)

Subject: RE: BS: Rice cooker question
From: bobad
Date: 29 Nov 06 - 03:34 PM

Does the desirability of "separate grains of rice" come by way of those Uncle Ben's commercials that we in North America were all exposed to on TV?

I like my rice a bit sticky as this makes it easier to eat with chopsticks and indeed most Asian and Oriental restaurants serve it that way.

Subject: RE: BS: Rice cooker question
From: Maryrrf
Date: 29 Nov 06 - 03:44 PM

I like to saute the rice briefly before I add the water. It toasts it slightly and improves the taste. I know people who really like their rice cookers and I do make rice fairly often but it's so easy I don't feel the need for a separate gadget.

Subject: RE: BS: Rice cooker question
From: Tweed
Date: 29 Nov 06 - 04:09 PM

I'm with you bobad, big blowed up sticky grains will fill you better than a plate of hard kernels.

I throw a half a boullion cube in the water with it. Made beef fried rice the other night with some leftover roast. Better than hash.

Subject: RE: BS: Rice cooker question
From: GUEST,Stilly River Sage, sans cookie at work
Date: 29 Nov 06 - 04:22 PM

White rice is the 20 minute variety, brown rice takes 45, and wild rice takes at least that long. I have several middle eastern rice recipes that involve long cooking of a pot of rice--it turns out great.

SRS

Subject: RE: BS: Rice cooker question
From: GUEST,Dani
Date: 29 Nov 06 - 07:16 PM

Microwave does, however, make the finest risotto you'll ever taste ; )

Dani

Subject: RE: BS: Rice cooker question
From: number 6
Date: 29 Nov 06 - 07:37 PM

I'm also with Bobad regarding sticky rice ... with the exception of curry ...prefer my Basmati not so sticky ... but then again, I prefer to have roti and paranthas served with my curry rather than rice.

biLL

Subject: RE: BS: Rice cooker question
From: GUEST,petr
Date: 29 Nov 06 - 08:03 PM

to cook rice correctly, you need to have it come to boil and then lower temp to simmer.
The rice cooker does all this automatically, I guess I got used to it when I was in Japan. I got heck from a Japanese lady when I lifted the lid when she was cooking rice, with a rice cooker you dont have to look.
We cook all our rice on a rice cooker. Its not expensive to get one, its handy and frees up space on the stove. (soon as the rice is done it switches to Keep mode)

reminds me of the Tom Waits line, shes been married so many times
she had rice marks on her face.

Subject: RE: BS: Rice cooker question
From: The Fooles Troupe
Date: 29 Nov 06 - 08:23 PM

I have heard that WWII Japanese POWs (many Aussies) were sometime as punishment in solitary, fed little for a while, then a large quantity of part cooked rice with dried fish (makes you thirsty) then given copious amounts of water - the rice swelled painfully in the stomach, sometimes even bursting.

Subject: RE: BS: Rice cooker question
From: Q (Frank Staplin)
Date: 29 Nov 06 - 08:25 PM

Microwaved risotto? Without sweat and expletives, it ain't risotto! We last had this with a meat pasta a week ago. Here is a basic recipe.

RISOTTO

Melt 3 tablespoons butter in a large saucepan. Add 1 cup chopped onions and saute lightly, until onion is softened or at most very lightly colored.
In a separate pot, simmer about 5 cups of broth- chicken or vegetable stock.
Add short-grained arborio rice to butter and onions, stir and coat well. Saute about 2 minutes.
Add hot broth about 1/2 cup at a time, stirring constantly, and wait until the broth is almost fully absorbed before adding another half cup. Loosen the rice from the entire bottom surface of the pot to prevent it from sticking. Heat should be lively, but if the broth evaporates too rapidly, the rice will not cook evenly; if heat is too slow, the rice will be sticky and gluey. Continue until the liquid is all used, but don't swamp the rice. The procedure should take about 30 minutes. It is safer to reduce the broth additions to about 1/4 cup after 20 minutes if you are new to making it.
When cooked, the rice should be creamily bound together, not runny, and should be al dente but tender and not dry.
Add pepper, parsley, etc. if desired and mix in about 1/4 cup grated parmesan (with more on the side for serving), and perhaps a little more butter. The parmesan should be well-aged!
Serve immediately, either on the warm dinner plate or in warm bowls. It can't be warmed up or re-cooked.

Subject: RE: BS: Rice cooker question
From: GUEST,Dani
Date: 29 Nov 06 - 09:41 PM

OK, so sometimes I roast the chickens and veggies, simmer them overnight, pick out the bones, and triple strain my stock.

And sometimes I open a box o' broth.

There's room for all different methods, right? Use the sweat and expletives for something/someone else ; )

Here's one to try:

Tomato Risotto

2 tablespoons butter
2 tablespoons olive oil
1/2 cup minced yellow onion (about 1/4 pound)
1 tablespoon minced garlic (about 4 cloves)
1 cup Arborio rice
2 cups canned Italian tomatoes, pureed with juice
1 1/4 cups homemade or canned chicken broth
Freshly ground black pepper
1/3 cup freshly grated Parmesan cheese


1. Heat butter and oil in a 10-inch quiche dish or 11" x 8 1/2" x 2" dish, uncovered, at 100% for 2 minutes
2. Stir in onions and garlic. Cook, uncovered, at 100% for 4 minues. Add rice and stir to coat. Cook for 4 minutes more.
3. Add tomatoes and broth. Cook, uncovered, at 100% for 9 minutes. Stir well and cook for 9 minutes more, 14 mintues for a thoroughly creamy risotto.
4. Remove from oven. Stir in pepper and cheese, add salt to taste.

Subject: RE: BS: Rice cooker question
From: Paul Burke
Date: 30 Nov 06 - 04:23 AM

How the hell do you make Basmati sticky?

Subject: RE: BS: Rice cooker question
From: The Fooles Troupe
Date: 30 Nov 06 - 04:37 AM

I could tell you, but then I'd have to kill you...

Subject: RE: BS: Rice cooker question
From: number 6
Date: 30 Nov 06 - 04:40 PM

"How the hell do you make Basmati sticky?"

by boiling the hell out of it.

biLL

Subject: RE: BS: Rice cooker question
From: The Fooles Troupe
Date: 01 Dec 06 - 08:13 AM

Damn! You've let the secret out - now they'll ALL be doing it!

Subject: RE: BS: Rice cooker question
From: Kaleea
Date: 01 Dec 06 - 02:01 PM

30 odd years ago (& boy, have they been odd-rimshot) I got a rice steamer when I was in South Korea. When I came back to the States, I had it fixed to plug it into USA electrical outlets. Used it for years till it cooked its last grain. I finally went to an oriental market & bought a new one. Never could read the directions, though. It makes rice to perfection: just sticky enough to eat it with chopsticks.

Subject: RE: BS: Rice cooker question
From: Bert
Date: 01 Dec 06 - 02:27 PM

We have (or maybe had) one somewhere, but found a regular pot much less hassle.

Subject: RE: BS: Rice cooker question
From: GUEST
Date: 01 Dec 06 - 08:17 PM

I thought it said 'Ry Cooder question'

Subject: RE: BS: Rice cooker question
From: The Fooles Troupe
Date: 01 Dec 06 - 08:35 PM

Now the question we should be asking in a BS thread on a music forum, if we are really going to gossip about musicians' personal lives, is "Does Ry Cooder use a Rice Cooker?"

Subject: RE: BS: Rice cooker question
From: number 6
Date: 01 Dec 06 - 09:52 PM

Ry Cooder ... not only is he an fine, fine artist who I am a great fan of ... but he made mention here in the rice cooker thread. Outstanding!

Crow black chicken and crow for a day
Crow black chicken and fly away
Crow black chicken and-a ...
I like chicken pie


biLL