I use a rice cooker as well. Mine is Hatachi. Got it from Walmart. Just as you said great nonstick, easy, perfect rice everytime. They will tell you the exact measurements for white and brown rice. You can place seasonings wright in the pot and stir when you hear it start to bubble. Let stand for about 10 minutes after it's done and the rice is fluffy every time and brown rice comes out softer than over the stove in my opinion.
*smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -----Original Message----- From: Dark Count via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, May 07, 2015 1:31 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Making Rice questions Hello. I been cooking rice for 20 years and I finally got tired at messing things up. Its one of those things where I never knew how the things would turn out from pot to pot no matter how I tried. More an art than science. Some times it would over cook or stick, or be too mushy. Finally I invested in a rice cooker and I have been just about amazed at how fluffy the rice turns out, and how easy it is to get it right. I own this one which you can currently get from amazon for $13 which is almost 30% than what I paid for mine. Black and Decker RC3406 3-Cup Dry/6-Cup Cooked Rice Cooker, White http://www.amazon.com/Black-Decker-RC3406-Cooked-Cooker/dp/B000UWD9OW/ref=sr_1_1?ie=UTF8&qid=1431029820&sr=8-1&keywords=Black+%26+Decker+RC3406+6-Cup+%28Cooked%29+Rice+Cooker.+%28Holds+3+cups+dry+rice%29 This things are unbelievably simple to use. It even comes with a scooper you can use to measure your rice. One scoop of it, and two scooper fulls of water with a table spoon of butter, plug the bad boy in, cover it, and pull the on tap down. It will do its magic and shut off all on its own and put itself in keep warm mode until you unplug it. And presto you got fluffy rice. For brown rice you use three scoopers of water, and it will measure the timing for you all on its own. I even made potato soup on this thing. Best of all this pot seems to be none stick which makes cleaning up a breeze. hth D C On 5/7/2015 8:10 AM, Sugar via Cookinginthedark wrote: > Hi Will > I have done the same thing..smile > It happens to the best of us and brown rice is a bit more tricky than white > rice. > Here is what I do(everyone does it different but this is what works > for me) > 2 cups of brown rice > 1 can of pineapple chunks > 1cup half cup of chopped broccoli > I like to add 1 half cup of sliced almonds..smile Diced red > onion(according to taste > 2 tea spoon butter > A little garlic to taste > Same with pepper > > In a large sauce pot > Place a little butter > Then place rice and add broccoli,almonds and seasonings Then add the > whole can of pineapple including juice(usually a can of 16 ounce equls > to 2 cups of water Stir gently once and don't stir again(the more you > stir the mushier it gets, like the white rice) Cover under med heat for about > 10 minutes then open lid, if a bit dry add chicken broth for more tast as you > feel needed and cover and place uncer low heat for about 15 minutes or till > rice is right. > > Rice is a bit ddifficult,but it takes practice to get it right,at least it > did for me. > Hope my ideas helped out a bit > Sugar > "So don't worry about tomorrow, for tomorrow will bring its own worries. > Today's trouble is enough for today." > ~Matt. 6:34-Sugar > > > -----Original Message----- > From: Will Henderson via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, May 07, 2015 1:22 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] Making Rice questions > > Hi, > > > > I tried making rice the other day and ran into a problem that I need help > solving. > > I was told that brown rice was better and healthier than white rice. > > I got a sauce pan, put two cups of chicken broth, and one cup of brown rice. > > Actually, I first put the chicken broth to boil, and once it began boiling, I > added the rice. > > I covered it again, trying to stir from time to time. > > Not knowing how long to leave it, I checked it at times. > > Before I knew it, I uncovered the pan and the rice had literally burned and > stuck to the pan. It was so hard to get the rice off the pan that I ended up > throwing the pan away. > > > > So, what did I do wrong, and what are some ways that are easy for making > brown rice? > > Any help would be appreciated. > > Will > > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
