I realize that this is slightly off-topic, but hey, the list is dead quiet right now, so I doubt anyone will get TOO upset about it..... :-) Ok, I've heard that with a rice cooker, it's as simple as putting the rice and water (both measured per instructions, of course) and pressing a button. A couple of hours later, you have perfect rice. Uh huh. Well, apparently I've found a way to screw up that which cannot be screwed up...because my first batch last night was NOT even remotely close to perfect, unless you want chewy, sticky rice. Here's what I did: * 3 cups Jasmine brown rice (washed) * 3 3/4 cups (filtered) water (measured using scale in pot...from now on, I will be using the cup that came with the rice cooker) * set rice cooker on "Brown" and waited (had no idea it was going to take so long, but that just means I start it earlier next time...no big deal) * after it switched over to warm, stirred with the rice spoon that came with the cooker, per instructions, and allowed the rice to rest while I stir-fried the chicken/veges/sauce (which included prik ki nu fresh from the garden) Result (rice): a sticky mess. After a bit of reading, I gather that, for Jasmine rice, you're not supposed to add the extra 1/4 cup water per cup of rice, and you're not supposed to wash it unless it comes from a source that implies that it needs to be washed..... Any help? Anyone else mess up using the "always perfect" rice cookers, i.e., am I the only one who has done so? Thanks in advance, --jim PS: Does anyone know of a source for a good chart for steaming veges (i.e., amount of water to use and steaming time)? Also, does the rice cooker switch to "Warm" when steaming, just as it does when cooking rice? -- 73 DE N5IAL (/4) | "This 'telephone' has too many spooky130u@gmail.com | shortcomings to be seriously considered < Running FreeBSD 7.0 > | as a means of communication. The device ICBM / Hurricane: | is inherently of no value to us." 30.39735N 86.60439W | (Western Union internal memo, 1876)