I don't know the specifics of your particular machine. But rice is a consistent thing -- two cups of water for a cup of rice for white rice, and slightly more for brown.
If your cooker is the kind that warms when you plug it in but cooks when you hit a control, then white rice is just putting in ingredients and starting it. Brown rice is crunchier, and I've gotten good results with putting the rice and water in and then letting it soak in warm water for an hour. The best tactic is to find the manual for the machine online and go through it. Some of these have steamer baskets for using it as a steamer, for example. Also, if you don't want sticky rice rinse the rice thoroughly in water. Some folks put it in a jar and shake it. This gets rid of the starch that adheres to the outside of the grains so that it doesn't stick. Finally, if you have rice that sticks to the bottom of the cooker pot place the pot in the fridge and leave it overnight. The rice should come out easily in clumps after it's chilled. -----Original Message----- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of kerry Friddell Sent: Thursday, September 15, 2011 7:26 AM To: cookinginthedark@acbradio.org Subject: [CnD] Rice cooker I got a rice-cooker a couple of weeks ago. I'm needing instructions on the best way to cook: white rice, brown rice, and wild rice. Also, can I cook other things in it, such as: oatmeal or grits, etc. Any help would be appreciated. Thanks, Kerry _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
