Originally Posted by letscook
Always do rice on the stove or I have done in the oven using the Neely's recipe from the foodnetwork site. I also do a mexican rice in the oven. Been thinking of a rice cooking. But at this stage of life with it just the hubbie and me now. Another gadget is not what i want. But I do have a question. Some of you say you can steam veggies in it, Could you steam fish in it? I love Salmon steamed. I usually set it on a rack and in a baking dish with water under it , cover it and steam it on top of the stove. If any one has done it let me know. I might consider adding one to the collection of appliances.
On this thread i think we have mislead each other slightly. Some folk have been referring to the rice cooker/steamer/slow cooker types as well as the 'conventional' type. I use a conventional type for steaming although it needs practice as too little water doesn't cook the veg. Somehow it's quicker than a pan with two tiers.
I use the pan steamer for veg all my life, do moist cakes (fruit cakes), fish in foil, sponge pudding, chicken. However, i think fish is better in a oval slow cooker... as well as the shape.
It is worth having a steaming stand (cost little) for flexibility - either for steaming or Bain-marie in a large slow cooker.
Mine's aluminium and there are many types available but here's one example
To see the variety of steam cooking you may like to get a copy of a cheap book like this
I haven't tried steaming rice but will shortly.