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Old 01-27-2012, 07:44 PM   #41
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Originally Posted by MostlyWater View Post
i don't leave the rice steamer out opn the counter, tax lady. my 3 cup unit fits sweetly into a cabinet.
Mine's on the bottom of my pantry, right between my crock pot and my deep fryer and behind the bread machine.
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Old 01-27-2012, 07:45 PM   #42
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Originally Posted by taxlady View Post
Yeah, I understand your theory. Did I mention that my rice comes out perfect?

I just don't want anyone to be too deterred from trying to cook brown rice if the lids on their pots aren't all that tight fitting. Yes, you want them snug, but do they have to be tight? And, as mentioned before, maybe we are just arguing about the definition of "tight fitting lid".
My rice comes out perfect too. Just sayin'.

I did want to add a comment earlier about trying the package directions first.
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Old 01-27-2012, 07:46 PM   #43
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Originally Posted by lovelycook234 View Post
Thanks for all the advice! I really can't afford a rice cooker, so I'll stick to the old fashioned way. But, its still good to hear advice from all sides! (:
Check out the thrift stores.
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Old 01-27-2012, 10:25 PM   #44
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Pretty clearly there are a lot of ideas of what people think steamed long grain white rice should be like. The brand distributors obvious think it sounds nice to say it's "fluffy," which I take to mean all grains cooked dry but distinctly intact and not sticking together at all. I don't like it "fluffy" and want it somewhat softer and "forkable." And if it's going to be placed in a bowl before or after the soup goes in, I want it of a consistency that a mass of it will scoop up and hold its shape.

The medium grain rissoto rices need to be able to cook for a time in liquid and still have separate grains, and they're left al dente so they don't clump. The "sticky" part leaves the rice and thickens the liquid.

Tonight, I'm making black rice to get a third night out of some chicken sausage soup because we ran through the cornbread the first two nights. It's soaking right now, because it needs plenty of cooking time anyway. I want to order some South Carolina heirloom gold rice and try it.

I sometimes see a modified rice cooking directions, typically, combine 1 part rice with 4 parts water and simmer for 30 minutes, drain, and leave covered for 15 more minutes. Anyone tried that?
Sara Moulton has always said she is rice impaired. So she puts enough water in the pan like four times the needed amount that is stated on the package and dooks the rice until it is done. Then she drains it. Perfect rice. Now she is a trained chef and attended the CIA in New York. Yet she has no bones about admitting her shortcomings and cooking rice her way on TV. Go Sara!
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Old 01-28-2012, 12:42 AM   #45
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When i finally could afford it, I bought a rice cooker. Weekly, I cook white rice, brown rice, wild rice blend, sushi rice and oatmeal. The machine is getting used 5 times in two days each week. Once, I made the oatmeal too gummy, too much water. But since, everything has come out perfect. I'm thinking of trying some lentils.
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Old 01-28-2012, 01:51 PM   #46
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That reminds me that I've on occasion steamed vegetables in my rice cooker, with good results.
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