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Old 06-19-2011, 09:20 AM   #21
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I've never had any kuck with the Rice cooker,

I use a dutch oven for cooking the rich or a wok.
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Old 06-19-2011, 10:03 AM   #22
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I have a Krups rice cooker/crock pot/steamer I bought at Le Gourmet Chef's "we can't afford the new rent" sale about 6 years ago and it has functioned perfectly for cooking rice and steaming everything that needed steaming. I've even put a collapsible steamer basket inside and steamed two things at once. I have never used it as a slow cooker because I have an old Rival crock pot that actually slow cooks on low without percolating. I have never been disappointed by anything I have purchased with the Krups name on it.

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Old 06-19-2011, 10:11 AM   #23
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The outdoor chef,

What problems have you had?

Like bacon, the best non-rice cooker way of cooking it is in the oven.

Robert
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Old 06-19-2011, 10:38 AM   #24
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I have a cheapie Panasonic and it works great. I think it was 15 bucks at Amazon. Lots of good ratings. You just don't want to leave the rice "warm" too long or it will brown on the bottom. It beats a pan on the stove and I wasn't ready to spend the money on a zoji.
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Old 06-19-2011, 10:50 AM   #25
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Originally Posted by Robert Barnett View Post
The outdoor chef,

What problems have you had?

Like bacon, the best non-rice cooker way of cooking it is in the oven.

Robert
Rice always seemed under cooked, Or it doesn't have the fluff like it should when you take a fork to it.

And how can you brown the rice before you cook it in a ricer?
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Old 06-19-2011, 01:24 PM   #26
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Quote:
Originally Posted by The OutDoor Chef View Post
Rice always seemed under cooked, Or it doesn't have the fluff like it should when you take a fork to it.

And how can you brown the rice before you cook it in a ricer?
You need to add a bit more water if it seems under cooked.

Please explain, "brown the rice"...
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Old 06-19-2011, 01:38 PM   #27
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If you do this everyday you need a dedicated rice cooker.....something you can do with your eyes closed.
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Old 06-19-2011, 01:42 PM   #28
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If you do this everyday you need a dedicated rice cooker.....something you can do with your eyes closed.
That's why I bought the Zojirushi...sometimes I make rice twice a day...so far so good.
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Old 06-19-2011, 01:58 PM   #29
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The Outdoor Chef,

As was said, you need to add a little more water. Rice cookers cook to aldentay(sp?), which I don't. Care for either so I add an extra 1/4 cup water or broth when I cook rice. This would be for 1 cup raw rice, 1-1/4 cup water and 1 tsp. salt. That would be the 1 cup liquid with the extra 1/4 cup.

Robert
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Old 06-19-2011, 04:09 PM   #30
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You need to add a bit more water if it seems under cooked.

Please explain, "brown the rice"...
Thank you for the advice everyone.

Brown the rice.

Ingredients.

1. 3 Tablespoons Olive Oil.
2.3 Tablespoons butter "Amish is good"
3.1/4 to a half cup of Coconut shreds.

Melt the butter as the oil heats up.
Add the rice and the coconut.

Toast each ingredient "until you see a golden brown hue on each ingredient."
Add the chicken Stock.

Keep adding the stock and stirr until you have "risotto"
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