Re: [CnD] Cooking Brown Rice in a rice cooker
Never knew all this about rice cookers. We had one of those plastic ones with the water going in the bottom, a container for rice, a steamer basket, and a lid. You would cook vegetables or even boil eggs in the steamer without the piece where you put rice. It had a standard analog type timer on the front. I also had one of the metal kind with the pot and lid type structure and a strainer at the bottom that trapped and collected a lot of the starch. It had the lever that you pushed down to turn it on. -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Monday, August 10, 2020 10:06 AM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Cooking Brown Rice in a rice cooker I don't know about wild rice, but that information is probably on the bag (look at directionsforme). For brown rice, I found that older cookers I had didn't know when it was done. My last two cookers did. 2.5 cups water for 1 cup of brown rice worked for me fine. The other tip is to measure the water and rice and let it sit for an hour or so. The outer shell on brown rice is tough so it helps to soak the grains a bit before turning the cooker on. Lastly, the cooker will either turn off or go back to warm if the water evaporates. Old cookers had a timer built in. New ones use a temperature sensor. Once the water boils away the temperature rises above the boiling point which is how the cooker knows it's finished and also how a fire or burning or overheating is prevented. The way you can tell if your cooker turns completely off or goes to warm is to plug it in but don't push the lever down. If it's warm after a few minutes then that is it's default state once the lever pops up. There are new fancy cookers with buttons and settings. More confusing than helpful. Get cheap ones with a single lever. If it's down it's boiling the water; if it is up it is in its default state, either warm or off. --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
I don't know about wild rice, but that information is probably on the bag (look at directionsforme). For brown rice, I found that older cookers I had didn't know when it was done. My last two cookers did. 2.5 cups water for 1 cup of brown rice worked for me fine. The other tip is to measure the water and rice and let it sit for an hour or so. The outer shell on brown rice is tough so it helps to soak the grains a bit before turning the cooker on. Lastly, the cooker will either turn off or go back to warm if the water evaporates. Old cookers had a timer built in. New ones use a temperature sensor. Once the water boils away the temperature rises above the boiling point which is how the cooker knows it's finished and also how a fire or burning or overheating is prevented. The way you can tell if your cooker turns completely off or goes to warm is to plug it in but don't push the lever down. If it's warm after a few minutes then that is it's default state once the lever pops up. There are new fancy cookers with buttons and settings. More confusing than helpful. Get cheap ones with a single lever. If it's down it's boiling the water; if it is up it is in its default state, either warm or off. --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
The rice cooker will click off when the water is gone. It isn't smart enough to know that the rice is actually done though. I think that brown rice needs 2 and a half cups water per cup of rice. I haven't made brown rice in a long time. Does anybody know how much water you need for wild rice? Which actually isn't rice at all, but that's another issue. -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Sunday, August 9, 2020 2:34 PM To: Larry Gassman via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Cooking Brown Rice in a rice cooker When you get brown rice from a Chinese Restaurant, it takes twice the time to cook as white rice. On Fri, 31 Jul 2020, Larry Gassman via Cookinginthedark wrote: > Date: Fri, 31 Jul 2020 12:03:46 > From: Larry Gassman via Cookinginthedark > > To: cookinginthedark@acbradio.org > Cc: larrygass...@roadrunner.com > Subject: [CnD] Cooking Brown Rice in a rice cooker > > Hi all, > I've cooked white rice in a rice cooker for years and now want to > switch to brown because it is healthier. > But, my first attempt was just okay. > I usually use a cup of rice, some butter, some Lowerys seasoning, and > a can of low sodium Chicken Boullion. > When I tried it with Brown rice, the rice came out rather chewy, and > may not have been done, even though the rice cooker did click off. > I do not have a setting for brown rice on my rice cooker. > At least, I don't think I do. > I googled some recipes today and found one in particular that might work. > But my twin brother John and I are the only ones eating for the most part. > So could I cut this in half? > Should I ignore the chicken boullion based on the ingreedients given > in this recipe? > Thank you for any hints and help. > Larry > > Brown Rice in a rice cooker > > The best quantity to cook is 2 cups of rice with 4 cups water. If > this is your first time, that's what I recommend you start with. > 5) Add salt > Salt makes a huge difference in the brown rice taste, so don't forget > to add it. I always add salt directly to the rice cooker, right after > adding rice and water. I use 1/4 tsp of salt for each 1 cup of > uncooked rice. If it's not salty enough for you, just increase the > salt amount next time to 1/2 tsp. > 6) Cook in the rice cooker > Set the rice cooker to cook :) If you have the "Brown Rice" setting, > use that. If you only have the "Rice" or "White Rice" setting, just > use that - if you used the brown rice to water ratio above, it should > turn out just fine. > Make sure to never open the rice cooker while the rice is cooking, or > it will mess up the rice! Be patient and wait until the cooking cycle is done. > 7) Fluff with fork after cooking > When the rice is done cooking in the rice cooker, it won't look like > the fluffy rice on the above picture. In order to get it to be > fluffy, you have to fluff it with a fork! Just get a regular fork and > stir the rice with it, separating the grains until is looks tasty and fluffy. > 8) Add optional seasonings > You can eat your brown rice as is, or to kick the flavor up a notch > you can use extra seasonings. You can add a dab of butter and a > squeeze of lemon juice, as well as a sprinkle of your favorite spices to season the brown > rice. Enjoy! > > > ___ > 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
Re: [CnD] Cooking Brown Rice in a rice cooker
When you get brown rice from a Chinese Restaurant, it takes twice the time to cook as white rice. On Fri, 31 Jul 2020, Larry Gassman via Cookinginthedark wrote: > Date: Fri, 31 Jul 2020 12:03:46 > From: Larry Gassman via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: larrygass...@roadrunner.com > Subject: [CnD] Cooking Brown Rice in a rice cooker > > Hi all, > I've cooked white rice in a rice cooker for years and now want to switch to > brown because it is healthier. > But, my first attempt was just okay. > I usually use a cup of rice, some butter, some Lowerys seasoning, and a can > of low sodium Chicken Boullion. > When I tried it with Brown rice, the rice came out rather chewy, and may not > have been done, even though the rice cooker did click off. > I do not have a setting for brown rice on my rice cooker. > At least, I don't think I do. > I googled some recipes today and found one in particular that might work. > But my twin brother John and I are the only ones eating for the most part. > So could I cut this in half? > Should I ignore the chicken boullion based on the ingreedients given in this > recipe? > Thank you for any hints and help. > Larry > > Brown Rice in a rice cooker > > The best quantity to cook is 2 cups of rice with 4 cups water. If this is > your first time, that's what I recommend you start with. > 5) Add salt > Salt makes a huge difference in the brown rice taste, so don't forget to add > it. I always add salt directly to the rice cooker, right after adding rice > and water. I use 1/4 tsp of salt for each 1 cup of uncooked rice. If it's > not salty enough for you, just increase the salt amount next time to 1/2 > tsp. > 6) Cook in the rice cooker > Set the rice cooker to cook :) If you have the "Brown Rice" setting, use > that. If you only have the "Rice" or "White Rice" setting, just use that - > if you used the brown rice to water ratio above, it should turn out just > fine. > Make sure to never open the rice cooker while the rice is cooking, or it > will mess up the rice! Be patient and wait until the cooking cycle is done. > 7) Fluff with fork after cooking > When the rice is done cooking in the rice cooker, it won't look like the > fluffy rice on the above picture. In order to get it to be fluffy, you have > to fluff it with a fork! Just get a regular fork and stir the rice with it, > separating the grains until is looks tasty and fluffy. > 8) Add optional seasonings > You can eat your brown rice as is, or to kick the flavor up a notch you can > use extra seasonings. You can add a dab of butter and a squeeze of lemon > juice, as well as a sprinkle of your favorite spices to season the brown > rice. Enjoy! > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
Many thanks for these tips. I love making my own vegetable fried rice with some brown sauce to pour oven them. Many thanks once again for another letter to place in my saved letters list. Ron KR3DOG -Original Message- From: Drew Hunthausen via Cookinginthedark Sent: Friday, July 31, 2020 12:51 To: cookinginthedark@acbradio.org Cc: Drew Hunthausen Subject: Re: [CnD] Cooking Brown Rice in a rice cooker Yes, brown rice takes longer to cook. In order for your rice cooker to stay on longer, you need to add more liquid. As far as I have found, for white rice it's often one cup water for one cup rice. For brown rice just add another half cup of liquid. You might have to play around with the amount of liquid to see how it goes. Good luck Drew Hunthausen The No Excuses Blind Guy #1 Blind and Hearing Impaired Motivational Speaker, Triathlete, & International Best Selling Author Get my free guide, The Five Keys To Living A No Excuses Life Filled With Joy, Peace, and Prosperity! http://DrewsInspirations.com To book Drew for your event go to http://bookdrew.com (714) 296-7111 With an Attitude of Gratitude and no excuses, The Best Is Yet To Come! http://NoExcusesBlindGuy.com -Original Message- From: Cookinginthedark On Behalf Of Larry Gassman via Cookinginthedark Sent: Friday, July 31, 2020 9:04 AM To: cookinginthedark@acbradio.org Cc: larrygass...@roadrunner.com Subject: [CnD] Cooking Brown Rice in a rice cooker Hi all, I've cooked white rice in a rice cooker for years and now want to switch to brown because it is healthier. But, my first attempt was just okay. I usually use a cup of rice, some butter, some Lowerys seasoning, and a can of low sodium Chicken Boullion. When I tried it with Brown rice, the rice came out rather chewy, and may not have been done, even though the rice cooker did click off. I do not have a setting for brown rice on my rice cooker. At least, I don't think I do. I googled some recipes today and found one in particular that might work. But my twin brother John and I are the only ones eating for the most part. So could I cut this in half? Should I ignore the chicken boullion based on the ingreedients given in this recipe? Thank you for any hints and help. Larry Brown Rice in a rice cooker The best quantity to cook is 2 cups of rice with 4 cups water. If this is your first time, that's what I recommend you start with. 5) Add salt Salt makes a huge difference in the brown rice taste, so don't forget to add it. I always add salt directly to the rice cooker, right after adding rice and water. I use 1/4 tsp of salt for each 1 cup of uncooked rice. If it's not salty enough for you, just increase the salt amount next time to 1/2 tsp. 6) Cook in the rice cooker Set the rice cooker to cook :) If you have the "Brown Rice" setting, use that. If you only have the "Rice" or "White Rice" setting, just use that - if you used the brown rice to water ratio above, it should turn out just fine. Make sure to never open the rice cooker while the rice is cooking, or it will mess up the rice! Be patient and wait until the cooking cycle is done. 7) Fluff with fork after cooking When the rice is done cooking in the rice cooker, it won't look like the fluffy rice on the above picture. In order to get it to be fluffy, you have to fluff it with a fork! Just get a regular fork and stir the rice with it, separating the grains until is looks tasty and fluffy. 8) Add optional seasonings You can eat your brown rice as is, or to kick the flavor up a notch you can use extra seasonings. You can add a dab of butter and a squeeze of lemon juice, as well as a sprinkle of your favorite spices to season the brown rice. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: As I said, my rice is minute rice, so it is partially cooked. It comes in 4-ounce cups, and it is meant for microwaving. I don't buy regular rice because I don't feel the need for a bag of 5 or more pounds of rice for just me, and all that stovetop cooking for just one person when I can cook a couple of those cups for a minute and a half and they are ready. To rinse or not to rinse is not a question as this rice is prepackaged and I cook it in its cup. -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Monday, August 3, 2020 11:30 AM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Cooking Brown Rice in a rice cooker Well I prepare rice completely differently but I mostly eat brown. I have read that it is important to rinse rice, but packages in the U.S. and cookbooks published in America advise against it. Turns out after further reading, I found out why; rinsing originally removed field debris. Now that rice is prepared in factories, rinsing removes excess starch which can make it sticky. The reason they advise against rinsing is given is that here in America, rice is fortified with spray-on vitamins and minerals which rinsing removes. If you eat plenty of vegies you don't need the spray-on nutrients, so go ahead and rinse it to remove the starch. I put my rice in my cooker with 1 cup of rice to 3 cups of water for brown and 2 cups of water for white. I sprinkle in a little salt; that's all. I then let it sit an hour or two. I've read this makes the rice better absorb the liquid and this works especially well for brown; makes it less chewy. I let the cooker do its thing; there's a sensor that knows when the water is almost gone. Once it is back to just warming, I turn it off and let it set ten minutes. Then I stir and cover again so it won't dry out and put it in the fridge when it's cool enough. I generally flavor it when I add other things -- for example I might microwave it with garlic or curry and vegies. Or I might mix it with cumin and add it to enchiladas. Or I might make a salad with cold rice, mayo, vegies, spices, pickles -- yum. I have tried flavoring it in the cooker, but especially with brown rice, the hull is so thick that most of the flavoring is lost. --Debee ___ 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
Re: [CnD] Cooking Brown Rice in a rice cooker
As I said, my rice is minute rice, so it is partially cooked. It comes in 4-ounce cups, and it is meant for microwaving. I don't buy regular rice because I don't feel the need for a bag of 5 or more pounds of rice for just me, and all that stovetop cooking for just one person when I can cook a couple of those cups for a minute and a half and they are ready. To rinse or not to rinse is not a question as this rice is prepackaged and I cook it in its cup. -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Monday, August 3, 2020 11:30 AM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Cooking Brown Rice in a rice cooker Well I prepare rice completely differently but I mostly eat brown. I have read that it is important to rinse rice, but packages in the U.S. and cookbooks published in America advise against it. Turns out after further reading, I found out why; rinsing originally removed field debris. Now that rice is prepared in factories, rinsing removes excess starch which can make it sticky. The reason they advise against rinsing is given is that here in America, rice is fortified with spray-on vitamins and minerals which rinsing removes. If you eat plenty of vegies you don't need the spray-on nutrients, so go ahead and rinse it to remove the starch. I put my rice in my cooker with 1 cup of rice to 3 cups of water for brown and 2 cups of water for white. I sprinkle in a little salt; that's all. I then let it sit an hour or two. I've read this makes the rice better absorb the liquid and this works especially well for brown; makes it less chewy. I let the cooker do its thing; there's a sensor that knows when the water is almost gone. Once it is back to just warming, I turn it off and let it set ten minutes. Then I stir and cover again so it won't dry out and put it in the fridge when it's cool enough. I generally flavor it when I add other things -- for example I might microwave it with garlic or curry and vegies. Or I might mix it with cumin and add it to enchiladas. Or I might make a salad with cold rice, mayo, vegies, spices, pickles -- yum. I have tried flavoring it in the cooker, but especially with brown rice, the hull is so thick that most of the flavoring is lost. --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
I just forwarded this message to a friend off list, and her reply was interesting: I do all the below, but I also add ice as part of the water when I put the rice into the cooker. It softens it more quickly, something about expanding/contracting molecules due to the cold... Use super-cold tap water or water from the fridg, works just as well, really. Makes the soak time more like 20 minutes instead of two hours. I like to throw an herb into the rice while it's cooking, not much flavor, but makes the house smell good. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Monday, August 3, 2020 11:30 AM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Cooking Brown Rice in a rice cooker Well I prepare rice completely differently but I mostly eat brown. I have read that it is important to rinse rice, but packages in the U.S. and cookbooks published in America advise against it. Turns out after further reading, I found out why; rinsing originally removed field debris. Now that rice is prepared in factories, rinsing removes excess starch which can make it sticky. The reason they advise against rinsing is given is that here in America, rice is fortified with spray-on vitamins and minerals which rinsing removes. If you eat plenty of vegies you don't need the spray-on nutrients, so go ahead and rinse it to remove the starch. I put my rice in my cooker with 1 cup of rice to 3 cups of water for brown and 2 cups of water for white. I sprinkle in a little salt; that's all. I then let it sit an hour or two. I've read this makes the rice better absorb the liquid and this works especially well for brown; makes it less chewy. I let the cooker do its thing; there's a sensor that knows when the water is almost gone. Once it is back to just warming, I turn it off and let it set ten minutes. Then I stir and cover again so it won't dry out and put it in the fridge when it's cool enough. I generally flavor it when I add other things -- for example I might microwave it with garlic or curry and vegies. Or I might mix it with cumin and add it to enchiladas. Or I might make a salad with cold rice, mayo, vegies, spices, pickles -- yum. I have tried flavoring it in the cooker, but especially with brown rice, the hull is so thick that most of the flavoring is lost. --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
Well I prepare rice completely differently but I mostly eat brown. I have read that it is important to rinse rice, but packages in the U.S. and cookbooks published in America advise against it. Turns out after further reading, I found out why; rinsing originally removed field debris. Now that rice is prepared in factories, rinsing removes excess starch which can make it sticky. The reason they advise against rinsing is given is that here in America, rice is fortified with spray-on vitamins and minerals which rinsing removes. If you eat plenty of vegies you don't need the spray-on nutrients, so go ahead and rinse it to remove the starch. I put my rice in my cooker with 1 cup of rice to 3 cups of water for brown and 2 cups of water for white. I sprinkle in a little salt; that's all. I then let it sit an hour or two. I've read this makes the rice better absorb the liquid and this works especially well for brown; makes it less chewy. I let the cooker do its thing; there's a sensor that knows when the water is almost gone. Once it is back to just warming, I turn it off and let it set ten minutes. Then I stir and cover again so it won't dry out and put it in the fridge when it's cool enough. I generally flavor it when I add other things -- for example I might microwave it with garlic or curry and vegies. Or I might mix it with cumin and add it to enchiladas. Or I might make a salad with cold rice, mayo, vegies, spices, pickles -- yum. I have tried flavoring it in the cooker, but especially with brown rice, the hull is so thick that most of the flavoring is lost. --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
larry, let me offer you some help. What I do is I like my rice a little fluffy not too dry not too soggy. fill the round pan of your cooker to the amount you desire. I do a whole bag of rice. after it's done i put a little butter and soy sauce. On 7/31/20, Larry Gassman via Cookinginthedark wrote: > Hi all, > I've cooked white rice in a rice cooker for years and now want to switch to > brown because it is healthier. > But, my first attempt was just okay. > I usually use a cup of rice, some butter, some Lowerys seasoning, and a can > of low sodium Chicken Boullion. > When I tried it with Brown rice, the rice came out rather chewy, and may > not > have been done, even though the rice cooker did click off. > I do not have a setting for brown rice on my rice cooker. > At least, I don't think I do. > I googled some recipes today and found one in particular that might work. > But my twin brother John and I are the only ones eating for the most part. > So could I cut this in half? > Should I ignore the chicken boullion based on the ingreedients given in > this > recipe? > Thank you for any hints and help. > Larry > > Brown Rice in a rice cooker > > The best quantity to cook is 2 cups of rice with 4 cups water. If this is > your first time, that's what I recommend you start with. > 5) Add salt > Salt makes a huge difference in the brown rice taste, so don't forget to > add > it. I always add salt directly to the rice cooker, right after adding rice > and water. I use 1/4 tsp of salt for each 1 cup of uncooked rice. If it's > not salty enough for you, just increase the salt amount next time to 1/2 > tsp. > 6) Cook in the rice cooker > Set the rice cooker to cook :) If you have the "Brown Rice" setting, use > that. If you only have the "Rice" or "White Rice" setting, just use that - > if you used the brown rice to water ratio above, it should turn out just > fine. > Make sure to never open the rice cooker while the rice is cooking, or it > will mess up the rice! Be patient and wait until the cooking cycle is > done. > 7) Fluff with fork after cooking > When the rice is done cooking in the rice cooker, it won't look like the > fluffy rice on the above picture. In order to get it to be fluffy, you > have > to fluff it with a fork! Just get a regular fork and stir the rice with > it, > separating the grains until is looks tasty and fluffy. > 8) Add optional seasonings > You can eat your brown rice as is, or to kick the flavor up a notch you can > use extra seasonings. You can add a dab of butter and a squeeze of lemon > juice, as well as a sprinkle of your favorite spices to season the brown > rice. Enjoy! > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
Hi Larry. Actually, I just increase the water to the next line for brown rice. So if my rice cooker has lines for 1 cup (the cup that comes with the cooker) 2 cups, etc. I put in, say one of the cups that came with it full of brown rice and then add water up the line that says (2). I believe you seasoning would taste better than the recipe. Just add y9ou seasoning and forget the salt. I do stir with a fork when done, after letting it stand for about 10 minutes. That extra 10 minutes helps to soften and fluff the rice as well. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Larry Gassman via Cookinginthedark Sent: Friday, July 31, 2020 9:04 AM To: cookinginthedark@acbradio.org Cc: larrygass...@roadrunner.com Subject: [CnD] Cooking Brown Rice in a rice cooker Hi all, I've cooked white rice in a rice cooker for years and now want to switch to brown because it is healthier. But, my first attempt was just okay. I usually use a cup of rice, some butter, some Lowerys seasoning, and a can of low sodium Chicken Boullion. When I tried it with Brown rice, the rice came out rather chewy, and may not have been done, even though the rice cooker did click off. I do not have a setting for brown rice on my rice cooker. At least, I don't think I do. I googled some recipes today and found one in particular that might work. But my twin brother John and I are the only ones eating for the most part. So could I cut this in half? Should I ignore the chicken boullion based on the ingreedients given in this recipe? Thank you for any hints and help. Larry Brown Rice in a rice cooker The best quantity to cook is 2 cups of rice with 4 cups water. If this is your first time, that's what I recommend you start with. 5) Add salt Salt makes a huge difference in the brown rice taste, so don't forget to add it. I always add salt directly to the rice cooker, right after adding rice and water. I use 1/4 tsp of salt for each 1 cup of uncooked rice. If it's not salty enough for you, just increase the salt amount next time to 1/2 tsp. 6) Cook in the rice cooker Set the rice cooker to cook :) If you have the "Brown Rice" setting, use that. If you only have the "Rice" or "White Rice" setting, just use that - if you used the brown rice to water ratio above, it should turn out just fine. Make sure to never open the rice cooker while the rice is cooking, or it will mess up the rice! Be patient and wait until the cooking cycle is done. 7) Fluff with fork after cooking When the rice is done cooking in the rice cooker, it won't look like the fluffy rice on the above picture. In order to get it to be fluffy, you have to fluff it with a fork! Just get a regular fork and stir the rice with it, separating the grains until is looks tasty and fluffy. 8) Add optional seasonings You can eat your brown rice as is, or to kick the flavor up a notch you can use extra seasonings. You can add a dab of butter and a squeeze of lemon juice, as well as a sprinkle of your favorite spices to season the brown rice. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
You need a 2.5 to 1 ratio of fluid to rice for brown rice. You'll also get better results if you plug the rice cooker in at least an hour before activating it so the rice and liquid can soak. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Larry Gassman via Cookinginthedark Sent: Friday, July 31, 2020 11:04 AM To: cookinginthedark@acbradio.org Cc: larrygass...@roadrunner.com Subject: [CnD] Cooking Brown Rice in a rice cooker Hi all, I've cooked white rice in a rice cooker for years and now want to switch to brown because it is healthier. But, my first attempt was just okay. I usually use a cup of rice, some butter, some Lowerys seasoning, and a can of low sodium Chicken Boullion. When I tried it with Brown rice, the rice came out rather chewy, and may not have been done, even though the rice cooker did click off. I do not have a setting for brown rice on my rice cooker. At least, I don't think I do. I googled some recipes today and found one in particular that might work. But my twin brother John and I are the only ones eating for the most part. So could I cut this in half? Should I ignore the chicken boullion based on the ingreedients given in this recipe? Thank you for any hints and help. Larry Brown Rice in a rice cooker The best quantity to cook is 2 cups of rice with 4 cups water. If this is your first time, that's what I recommend you start with. 5) Add salt Salt makes a huge difference in the brown rice taste, so don't forget to add it. I always add salt directly to the rice cooker, right after adding rice and water. I use 1/4 tsp of salt for each 1 cup of uncooked rice. If it's not salty enough for you, just increase the salt amount next time to 1/2 tsp. 6) Cook in the rice cooker Set the rice cooker to cook :) If you have the "Brown Rice" setting, use that. If you only have the "Rice" or "White Rice" setting, just use that - if you used the brown rice to water ratio above, it should turn out just fine. Make sure to never open the rice cooker while the rice is cooking, or it will mess up the rice! Be patient and wait until the cooking cycle is done. 7) Fluff with fork after cooking When the rice is done cooking in the rice cooker, it won't look like the fluffy rice on the above picture. In order to get it to be fluffy, you have to fluff it with a fork! Just get a regular fork and stir the rice with it, separating the grains until is looks tasty and fluffy. 8) Add optional seasonings You can eat your brown rice as is, or to kick the flavor up a notch you can use extra seasonings. You can add a dab of butter and a squeeze of lemon juice, as well as a sprinkle of your favorite spices to season the brown rice. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
Yes, brown rice takes longer to cook. In order for your rice cooker to stay on longer, you need to add more liquid. As far as I have found, for white rice it's often one cup water for one cup rice. For brown rice just add another half cup of liquid. You might have to play around with the amount of liquid to see how it goes. Good luck Drew Hunthausen The No Excuses Blind Guy #1 Blind and Hearing Impaired Motivational Speaker, Triathlete, & International Best Selling Author Get my free guide, The Five Keys To Living A No Excuses Life Filled With Joy, Peace, and Prosperity! http://DrewsInspirations.com To book Drew for your event go to http://bookdrew.com (714) 296-7111 With an Attitude of Gratitude and no excuses, The Best Is Yet To Come! http://NoExcusesBlindGuy.com -Original Message- From: Cookinginthedark On Behalf Of Larry Gassman via Cookinginthedark Sent: Friday, July 31, 2020 9:04 AM To: cookinginthedark@acbradio.org Cc: larrygass...@roadrunner.com Subject: [CnD] Cooking Brown Rice in a rice cooker Hi all, I've cooked white rice in a rice cooker for years and now want to switch to brown because it is healthier. But, my first attempt was just okay. I usually use a cup of rice, some butter, some Lowerys seasoning, and a can of low sodium Chicken Boullion. When I tried it with Brown rice, the rice came out rather chewy, and may not have been done, even though the rice cooker did click off. I do not have a setting for brown rice on my rice cooker. At least, I don't think I do. I googled some recipes today and found one in particular that might work. But my twin brother John and I are the only ones eating for the most part. So could I cut this in half? Should I ignore the chicken boullion based on the ingreedients given in this recipe? Thank you for any hints and help. Larry Brown Rice in a rice cooker The best quantity to cook is 2 cups of rice with 4 cups water. If this is your first time, that's what I recommend you start with. 5) Add salt Salt makes a huge difference in the brown rice taste, so don't forget to add it. I always add salt directly to the rice cooker, right after adding rice and water. I use 1/4 tsp of salt for each 1 cup of uncooked rice. If it's not salty enough for you, just increase the salt amount next time to 1/2 tsp. 6) Cook in the rice cooker Set the rice cooker to cook :) If you have the "Brown Rice" setting, use that. If you only have the "Rice" or "White Rice" setting, just use that - if you used the brown rice to water ratio above, it should turn out just fine. Make sure to never open the rice cooker while the rice is cooking, or it will mess up the rice! Be patient and wait until the cooking cycle is done. 7) Fluff with fork after cooking When the rice is done cooking in the rice cooker, it won't look like the fluffy rice on the above picture. In order to get it to be fluffy, you have to fluff it with a fork! Just get a regular fork and stir the rice with it, separating the grains until is looks tasty and fluffy. 8) Add optional seasonings You can eat your brown rice as is, or to kick the flavor up a notch you can use extra seasonings. You can add a dab of butter and a squeeze of lemon juice, as well as a sprinkle of your favorite spices to season the brown rice. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice in a rice cooker
I find that the amount of liquid required for white rice needs to be increased for brown rice. My rice cooker does have instructions for brown rice. It tells me for each cup of rice to add 1 1/2 cups of water. You should try cutting it and see what works. You are going to have to try different measurements until you get it to your liking. Thanks -Original Message- From: Cookinginthedark On Behalf Of Larry Gassman via Cookinginthedark Sent: Friday, July 31, 2020 12:04 PM To: cookinginthedark@acbradio.org Cc: larrygass...@roadrunner.com Subject: [CnD] Cooking Brown Rice in a rice cooker CAUTION: This is an External email. Please send suspicious emails to ab...@michigan.gov Hi all, I've cooked white rice in a rice cooker for years and now want to switch to brown because it is healthier. But, my first attempt was just okay. I usually use a cup of rice, some butter, some Lowerys seasoning, and a can of low sodium Chicken Boullion. When I tried it with Brown rice, the rice came out rather chewy, and may not have been done, even though the rice cooker did click off. I do not have a setting for brown rice on my rice cooker. At least, I don't think I do. I googled some recipes today and found one in particular that might work. But my twin brother John and I are the only ones eating for the most part. So could I cut this in half? Should I ignore the chicken boullion based on the ingreedients given in this recipe? Thank you for any hints and help. Larry Brown Rice in a rice cooker The best quantity to cook is 2 cups of rice with 4 cups water. If this is your first time, that's what I recommend you start with. 5) Add salt Salt makes a huge difference in the brown rice taste, so don't forget to add it. I always add salt directly to the rice cooker, right after adding rice and water. I use 1/4 tsp of salt for each 1 cup of uncooked rice. If it's not salty enough for you, just increase the salt amount next time to 1/2 tsp. 6) Cook in the rice cooker Set the rice cooker to cook :) If you have the "Brown Rice" setting, use that. If you only have the "Rice" or "White Rice" setting, just use that - if you used the brown rice to water ratio above, it should turn out just fine. Make sure to never open the rice cooker while the rice is cooking, or it will mess up the rice! Be patient and wait until the cooking cycle is done. 7) Fluff with fork after cooking When the rice is done cooking in the rice cooker, it won't look like the fluffy rice on the above picture. In order to get it to be fluffy, you have to fluff it with a fork! Just get a regular fork and stir the rice with it, separating the grains until is looks tasty and fluffy. 8) Add optional seasonings You can eat your brown rice as is, or to kick the flavor up a notch you can use extra seasonings. You can add a dab of butter and a squeeze of lemon juice, as well as a sprinkle of your favorite spices to season the brown rice. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org https://gcc01.safelinks.protection.outlook.com/?url=http%3A%2F%2Facbradio.org%2Fmailman%2Flistinfo%2Fcookinginthedark&data=02%7C01%7CLauryS%40michigan.gov%7Ce480c089ae5749ba2b3a08d8356b821c%7Cd5fb7087377742ad966a892ef47225d1%7C0%7C1%7C637318083155788870&sdata=eEthXPshLugIjfegXT6uZVwA5CUvkfa9TruxFMBWAwc%3D&reserved=0 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cooking Brown Rice in a rice cooker
Hi all, I've cooked white rice in a rice cooker for years and now want to switch to brown because it is healthier. But, my first attempt was just okay. I usually use a cup of rice, some butter, some Lowerys seasoning, and a can of low sodium Chicken Boullion. When I tried it with Brown rice, the rice came out rather chewy, and may not have been done, even though the rice cooker did click off. I do not have a setting for brown rice on my rice cooker. At least, I don't think I do. I googled some recipes today and found one in particular that might work. But my twin brother John and I are the only ones eating for the most part. So could I cut this in half? Should I ignore the chicken boullion based on the ingreedients given in this recipe? Thank you for any hints and help. Larry Brown Rice in a rice cooker The best quantity to cook is 2 cups of rice with 4 cups water. If this is your first time, that's what I recommend you start with. 5) Add salt Salt makes a huge difference in the brown rice taste, so don't forget to add it. I always add salt directly to the rice cooker, right after adding rice and water. I use 1/4 tsp of salt for each 1 cup of uncooked rice. If it's not salty enough for you, just increase the salt amount next time to 1/2 tsp. 6) Cook in the rice cooker Set the rice cooker to cook :) If you have the "Brown Rice" setting, use that. If you only have the "Rice" or "White Rice" setting, just use that - if you used the brown rice to water ratio above, it should turn out just fine. Make sure to never open the rice cooker while the rice is cooking, or it will mess up the rice! Be patient and wait until the cooking cycle is done. 7) Fluff with fork after cooking When the rice is done cooking in the rice cooker, it won't look like the fluffy rice on the above picture. In order to get it to be fluffy, you have to fluff it with a fork! Just get a regular fork and stir the rice with it, separating the grains until is looks tasty and fluffy. 8) Add optional seasonings You can eat your brown rice as is, or to kick the flavor up a notch you can use extra seasonings. You can add a dab of butter and a squeeze of lemon juice, as well as a sprinkle of your favorite spices to season the brown rice. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
