"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Appliances
Click Here to Login
Thread Tools Display Modes
Old 08-25-2006, 10:03 AM   #11
Senior Cook
Sephora's Avatar
Join Date: Aug 2006
Location: North Carolina
Posts: 173
You said you had just the push the button down and go kind. Those aren't the most efficient for other things my mother had that style and my dad gave it to me. I ended up tossing it because I never eat rice. There are good ones that they call rice cookers that are actually steamers with timers on them. The problem is you sometimes have to add more liquid to the machine or the coil burns up. I have one of those that's good but I don't use it as much because it's easier to use a pot and my steamer insert. If I want to layer it for two differnt things, then it does come in handy. Black and Decker makes it.

Sephora is offline   Reply With Quote
Old 11-06-2006, 05:13 AM   #12
Sous Chef
Join Date: Mar 2006
Location: USA
Posts: 524
Send a message via ICQ to Gossie Send a message via Yahoo to Gossie
How would you make congee in the rice cooker? The reason I'm asking is because it's a popup when the rice is done. Would it still do that with the congee?

Gossie is offline   Reply With Quote
Old 11-06-2006, 06:38 AM   #13
Senior Cook
Join Date: Apr 2006
Location: japan
Posts: 462
as long as you keep the rice:liquid ratio in mind, you don't need to stick to plain white rice at all. for example:

a passable paella ( unless you're an ultra purist): along with the rice, add any combination of prawns, chicken, chorizo, rabbit, shellfish with some onion and bell peppers. a little saffron goes well, too.

soups or not too thick stews: throw whatever vegies and meats into some stock, along with seasonings. beans or rice can go in at the beginning, pasta can be added about 1/2 hour down the line. because of all the extra liquid, don't expect the timer to go off. check it every 15 or 20 minutes and turn off when you figure it's done.

with just rice, you can use any kind of stock. for seasonings, try:saffron with some olive oil, curry powder, tandoori paste, dijon mustard, any kind of seasoning mix (e.g. taco seasoning, pasta seasoning)

let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote
Old 11-06-2006, 06:38 AM   #14
Executive Chef
boufa06's Avatar
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
If you are doing congee in the rice cooker with a lot of water, it will continue to cook for you until the rice softens, just like cooking it over the stove. That means that you will have to check for doneness and not rely on the cooker switching it to 'warm' mode automatically. If the consistency is too thick, you can always switch to 'cook' mode by adding some water.
boufa06 is offline   Reply With Quote
Old 11-10-2006, 06:09 AM   #15
Sous Chef
Join Date: Mar 2006
Location: USA
Posts: 524
Send a message via ICQ to Gossie Send a message via Yahoo to Gossie
I was perusing Rachel Ray's new site (http://www.rachaelraymag.com) and I thought of this thread and thought you might be interested in checking this out: http://www.rachaelraymag.com/recipe/27755/ .

I haven't tried it out, but it sounds yum-o. :-) LoL
Gossie is offline   Reply With Quote
Old 11-10-2006, 07:56 AM   #16
Senior Cook
Join Date: Nov 2006
Posts: 161
I've made a couple of the Zatarian's rice dishes in mine.

The Zatarian's things aren't really that tasty are they?
Ron W. is offline   Reply With Quote
Old 11-10-2006, 10:49 AM   #17
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,621
You can use your rice cooker to cook legumes and grains, such as barley, lentils, split peas, etc. I've done oatmeal in ours. One of my favorite uses is to cook potatoes for potato salad. I use the steamer insert for that. If yours has a steamer insert, you can use it to steam all sorts of vegetables from whole artichokes, to broccoli, cabbage, cauliflower, corn-on-the-cob, etc.

My rice cooker has a "heat 'n' hold" feature, which keeps things warm after they're done cooking.

"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Fried Rice Claire International Cuisines and Ethnic Cookery 12 07-19-2005 02:19 AM
Question abuot commercial rice cooker Winter Cookware and Accessories 4 05-20-2004 05:23 PM
De-scent rice cooker LMJ Cookware and Accessories 2 04-09-2004 12:09 AM
Slow Cooker Wild Rice With Dried Cranberries Filus59602 Pasta, Rice, Beans, Grains... 0 11-17-2002 11:30 PM
Perfect rice every time! Andy R Pasta, Rice, Beans, Grains... 12 11-01-2002 03:03 PM

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:20 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.