RE: [CH] Rice Cooker
BURTON NEIL ALEXANDER, ITID (ATTBNA1@hq.psa.com.sg)
Wed, 24 Nov 1999 09:37:31 +0800
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