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Old 06-05-2007, 08:38 AM   #31
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Originally Posted by Green Lady
FYI - Today's Wall Street Journal has a page 1 story about a high tech rice cooker developed in Japan by Toshiba. It costs $830!!! Sounds like it turns out a great product, which it should considering the price.
For that price, it should make sushi
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Old 06-05-2007, 08:39 AM   #32
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Originally Posted by Caine
A quality rice cooker is far from a single tasker, as Alton Brown would say. Mine not only cooks rice, but it will steam vegetables while it cooks rice, or it will steam TWO vegetables if it is not cooking rice, and it can also serve as a slow cooker, and once it is done cooking whatever you told it to cook, it will keep it at serving temperature indefinitely.
Good to know, although I don't care for steamed veggies. Thanks.
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Old 06-05-2007, 08:44 AM   #33
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Originally Posted by Treklady
I try to microwave as little of my food as possible. I just don't like the information that is coming in about what microwaves do to our food. That's not to say I don't use it, but I was with out a microwave a while back for at least 1 month, and truth be told, I did not miss it.
Just curious - what information are you referring to here?
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Old 06-14-2007, 12:06 PM   #34
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Okay, I ADORE my Panasonic SR-SH15PS (discontinued, sadly), but it's not above making a bad batch.

And I've found it's always my fault.

If your rice cooker's anything like mine, it has a "sweet spot" in the amount of rice it's happy cooking. Capacity is rated at 8 cups, but if I tried that, I'd get a dry wasteland. At 2 cups, it's rice soup. But it will cooking 4 cups PERFECTLY. But NOT if I add the recommended water amount for 4 cups! No, I've got to add water for 7 cups to properly make 4 cups of rice.

It's a black art, but the reward of a perfectly soft, slightly sticky but not mushy pot of rice makes learning it's secrets well worth your time.
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Old 06-14-2007, 01:45 PM   #35
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Quote:
Originally Posted by LMJ
Okay, I ADORE my Panasonic SR-SH15PS (discontinued, sadly), but it's not above making a bad batch.

And I've found it's always my fault.

If your rice cooker's anything like mine, it has a "sweet spot" in the amount of rice it's happy cooking. Capacity is rated at 8 cups, but if I tried that, I'd get a dry wasteland. At 2 cups, it's rice soup. But it will cooking 4 cups PERFECTLY. But NOT if I add the recommended water amount for 4 cups! No, I've got to add water for 7 cups to properly make 4 cups of rice.

It's a black art, but the reward of a perfectly soft, slightly sticky but not mushy pot of rice makes learning it's secrets well worth your time.


The usual measurements are one part rice with 2 parts water. You say that the capacity of your cooker is 8 cups, so you'll need 2 cups rice and 4 cups water. And if you're making half that amount, you'll need 1 cup rice and 2 cups water.

Most cookers' bowls have the markings on the inside on how much water to use for the amount that you are cooking.
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Old 06-14-2007, 05:11 PM   #36
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Originally Posted by Corey123
Most cookers' bowls have the markings on the inside on how much water to use for the amount that you are cooking.
Yes, and those markings can be very, very wrong.

Actually, 1:2 ratio does NOT work. The ratio decreases as the amount of rice increases.

1 cup of rice = 1.5 cups of water
2 cups of rice = 2.75 cups of water
3 cups of rice = 3.5 cups of water

... and soforth.

It's a wacky little grain.
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Old 06-14-2007, 05:55 PM   #37
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I've never done it that way.

Only for short or long grain rice, not parboiled.
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Old 06-14-2007, 10:45 PM   #38
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Originally Posted by Corey123
I've never done it that way.

Only for short or long grain rice, not parboiled.
Well, whatever works for you, go with it.

I'm going by Good Eats EA1A12, "Power to the Pilaf."
Power to the Pilaf
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Old 06-15-2007, 01:35 PM   #39
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I still use the tried and true method of dumping half the amount of rice I want (1 part dry turns into two parts cooked) into the cooker, placing my spread fingers on the surface of the rice, then filling with water to my second knuckle. Works every time, without fail.
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