RE: [CH] Rice Cooker
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Wed, 24 Nov 1999 08:12:25 -0800
I've been watching this thread with some amusement on the pro/con of rice
cooker vs stove top - I've done it both ways, but now that I'm down to
cooking for two I don't usually have to worry about space on top of my stove
for cooking
For years I've cooked my rice using the 2:1 ratio, adjusting for larger
goups
I don't pre-rinse/pre-soak the rice
I put the rice, cold water & whatever in the pan; bring it to a boil; remove
it to low heat & let set for 20 minutes - its perfect every time
It's sticky (the way I like it) - it holds/absorbs sauces/flavors/etc and I
can pick up rice (using chopsticks) either in a big sticky group or
individually (one by one)
BUT it all boils down to personal preferance and I prefer the stove top
method B-)
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
sharen.rund.bloechl@lmco.com Phone: 408-756-5432
[or] Fax: 408-756-0912
srund@svl.ems.lmco.com LMnet: 8-326-5432
Pager: 408-539-5146 web: http://webpager.lmms.lmco.com/perl/mtrocall.cgi
[or] Operator Assist: 1-800-725-5079, pin 408-539-5146
> ----------
> From: BURTON NEIL ALEXANDER, ITID[SMTP:ATTBNA1@hq.psa.com.sg]
> Reply To: BURTON NEIL ALEXANDER, ITID
> Sent: Tuesday, November 23, 1999 5:37 PM
> To: peter gaffney; CH
> Subject: RE: [CH] Rice Cooker
>
> Hi,
>
> When I was a student I used to do this, but the rice that is produced is
> completely non-sticky/glutinous. This makes it impossible to use in most
> asian dishes, as these require a stickier rice that:
>
> A: can soak up plenty of gravy
> B: can actually be eaten with chopsticks
>
> Single grains of rice are not very usefull for these, which is presumably
> why so much time and effort has gone into creating either stove top or
> rice
> cooker solutions
>
> Regards
>
> Neil
>
> -----Original Message-----
> From: peter gaffney [mailto:peter.g@telus.net]
> Sent: Wednesday, November 24, 1999 4:23 AM
> To: CH
> Subject: Re: [CH] Rice Cooker
>
>
> hmmm ...
> this may seem sacrilegious to some but, when i'm making rice
> (unless it's a pre seasoned type, like jasmine or thai etc.)
> there's no washing, rinsing or soaking.
> i don't measure anything. not the water, or the rice.
> there's no timing done, there isn't even a lid on the pot.
> the results are very good; rice cooked to exactly the point
> needed for whatever purpose. i usually make more rice than
> necessary, that way there are leftovers for other uses.
> it's easy.
> instead of carefully measuring 2:1 , water : rice etc ...
> start with 3 or 4:1, or for that matter 5 or 6 to 1 will work fine!
> ------------------
> bring water to a full boil, then throw in some rice.
> add some salt now if desired. stir.
> return the pot to a boil (put on a lid here if you like, but remove
> once boiling again)
> stir occasionally & try a few grains for doneness.
> when cooked, drain the rice in a coarse sieve.
> -------------------
> that's it! serve now, or ...
> to keep the rice warm, just plunk the sieve (with the drained rice)
> on top of the (just emptied) pot & slap on a lid. place on counter..
> a close fit , pot/sieve/lid isn't essential here.
>
> ok, i'm ready for the flames
> regards
> peter g
>
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