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Old 01-14-2005, 03:48 PM   #21
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Rice + Water + Time= rice cooker. Use mine everyday. Perfect rice, everytime.
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Old 01-14-2005, 04:17 PM   #22
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Quote:
Originally Posted by Alix
amber, how long do you cook it? And do you leave the lid on for a bit after you turn off the heat?
I cook it for twenty minutes, according to the package directions. I let it come to a boil, stir and put the lid on, and open the lid once for another stir, then leave the lid on until done. I dont leave the lid on after I turn the heat off. I've heard your not suppose to take the lid off while it's cooking, but what about that fact that it sticks together?
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Old 01-14-2005, 04:20 PM   #23
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Quote:
Originally Posted by mudbug
amber, that's about the same as what I do, but I may try puteri's oven method (see above) the next time just for grins.
It's worth trying! Is le crueset french oven the same as a cast iron pan?
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Old 01-14-2005, 04:23 PM   #24
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Well, Le Creuset is cast iron covered with enamel, so you may have the sticking problem again with the cast iron unless it's well seasoned. You also still need a lid.
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Old 01-14-2005, 04:43 PM   #25
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Quote:
Originally Posted by amber
Quote:
Originally Posted by Alix
amber, how long do you cook it? And do you leave the lid on for a bit after you turn off the heat?
I cook it for twenty minutes, according to the package directions. I let it come to a boil, stir and put the lid on, and open the lid once for another stir, then leave the lid on until done. I dont leave the lid on after I turn the heat off. I've heard your not suppose to take the lid off while it's cooking, but what about that fact that it sticks together?
OK, I have perfect rice nearly everytime. I use 1 1/2 cups rice to 2 cups water. Boil, pour in the rice, turn down the heat to low/med low, and leave it for 15 minutes. No lid lifting. Turn it off after 15 minutes, take it off the heat and leave it for another 5. Fluff and serve. Give that a shot and see how it works.
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Old 01-15-2005, 10:07 AM   #26
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Quote:
Originally Posted by mudbug
Well, Le Creuset is cast iron covered with enamel, so you may have the sticking problem again with the cast iron unless it's well seasoned. You also still need a lid.
Enameled covered iron is NEVER seasoned.
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Old 01-15-2005, 10:12 AM   #27
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sorry for the misunderstanding, scott. I was referring to the cast iron, NOT the Le Creuset, that had to be well seasoned. Poor sentence structure. I give myself a D.
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Old 01-16-2005, 12:05 AM   #28
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Mudbug, sorry, my bad. I overlooked the previous question regarding le crueset VS. cast iron. Within that context, it makes perfect sense.
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Old 01-19-2005, 09:38 AM   #29
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Hey, puteri, I tried your method for cooking rice in the oven last night and it turned out perfectly! Thanks for the new idea. This technique will come in handy when I've got a lot of other stuff going on the range.
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Old 01-19-2005, 10:47 PM   #30
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I use a technique that involved placing rice and water in a bowl, then placing the bowl inside of a large pot with the bowl raised off the bottom of the pot with a small amount of water in the pot to provide steam.

The water soaks into the rice while the steam provides an indirect heat to cook the rice. You cant really overcook the rice and will stay relative fluffy as long as you don't add too much water in with the rice.

You don't need to time the rice since you can just leave it in the bowl inside the hot and the steam keeps it hot.
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