Re: Rice Cooker

[Guest guest]

Sheesh, I should freecycle my rice cooker. I've had it for years and I

think I've used it only half a dozen times, at most. And even then, I

think I used it for steaming veggies more than for making rice. I just

find it too much of a PITN to use, and more to clean. Give me a pan on

the stove with a tight-fitting lid any day.

I can't tell you anything about Chipotle's rice, 'coz I've never been

there.

But I LOVE the smell of Basmati and Jasmine rices and wild rices, too,

when they're cooking. MMMMMMMMMMMM, gets my tummy all a-rumbly!

I think I've found that I should use a smidge less water than the

recipes call for, and cook for a smidge longer than the recipes call

for. I don't know if my tight-fitting lids fit too tightly or what.

But if I follow the recipes exactly as written, I usually end up more

with soup than rice. :-( OH, and the " let stand off heat " is important

too. Skip that step and you'll wish you hadn't. I always think I'm so

smart and I think I can skip that step. And then I regret it. (I'm in

the Northeast USA. Your climate may require other changes versus the

stated recipe on the package.)

I don't know about your grocery store, but mine seems to have about 30

different kinds of rices. (This is my little neighborhood grocery that

I'm talking about! Not " Whole Paycheck " or any other exotic store like

that. This is the store where I cried in the aisle and the #3 guy

helped me out, and has since started stocking GF bread!!!) I aim to

try all the rices one at a time. Before the days of GF, I knew of two

rices: white, brown. And they were both Instant.

Now I secretly enjoy smelling that wild rice cook for an hour. Don't

let my family know, though.

Oh, and if you're cooking Minnesota Wild Rice, the Indians apparently

say to throw a few stones in the pot. When the stones are done

cooking, so is the rice. Laugh! That's mighty crunchy stuff, that

Minnesota Wild Rice! And that's AFTER cooking it for an hour.

Next time you're in Chipotle's, ask them what KIND of rice it is?

Texas long grain? Japonica? Wehani? Sushi? Jasmine? The list goes on

and on.

>

>

> I am wondering how you all make your rice dishes??

[Guest guest]

Sheesh, I should freecycle my rice cooker. I've had it for years and I

think I've used it only half a dozen times, at most. And even then, I

think I used it for steaming veggies more than for making rice. I just

find it too much of a PITN to use, and more to clean. Give me a pan on

the stove with a tight-fitting lid any day.

I can't tell you anything about Chipotle's rice, 'coz I've never been

there.

But I LOVE the smell of Basmati and Jasmine rices and wild rices, too,

when they're cooking. MMMMMMMMMMMM, gets my tummy all a-rumbly!

I think I've found that I should use a smidge less water than the

recipes call for, and cook for a smidge longer than the recipes call

for. I don't know if my tight-fitting lids fit too tightly or what.

But if I follow the recipes exactly as written, I usually end up more

with soup than rice. :-( OH, and the " let stand off heat " is important

too. Skip that step and you'll wish you hadn't. I always think I'm so

smart and I think I can skip that step. And then I regret it. (I'm in

the Northeast USA. Your climate may require other changes versus the

stated recipe on the package.)

I don't know about your grocery store, but mine seems to have about 30

different kinds of rices. (This is my little neighborhood grocery that

I'm talking about! Not " Whole Paycheck " or any other exotic store like

that. This is the store where I cried in the aisle and the #3 guy

helped me out, and has since started stocking GF bread!!!) I aim to

try all the rices one at a time. Before the days of GF, I knew of two

rices: white, brown. And they were both Instant.

Now I secretly enjoy smelling that wild rice cook for an hour. Don't

let my family know, though.

Oh, and if you're cooking Minnesota Wild Rice, the Indians apparently

say to throw a few stones in the pot. When the stones are done

cooking, so is the rice. Laugh! That's mighty crunchy stuff, that

Minnesota Wild Rice! And that's AFTER cooking it for an hour.

Next time you're in Chipotle's, ask them what KIND of rice it is?

Texas long grain? Japonica? Wehani? Sushi? Jasmine? The list goes on

and on.

>

>

> I am wondering how you all make your rice dishes??

[Guest guest]

Sheesh, I should freecycle my rice cooker. I've had it for years and I

think I've used it only half a dozen times, at most. And even then, I

think I used it for steaming veggies more than for making rice. I just

find it too much of a PITN to use, and more to clean. Give me a pan on

the stove with a tight-fitting lid any day.

I can't tell you anything about Chipotle's rice, 'coz I've never been

there.

But I LOVE the smell of Basmati and Jasmine rices and wild rices, too,

when they're cooking. MMMMMMMMMMMM, gets my tummy all a-rumbly!

I think I've found that I should use a smidge less water than the

recipes call for, and cook for a smidge longer than the recipes call

for. I don't know if my tight-fitting lids fit too tightly or what.

But if I follow the recipes exactly as written, I usually end up more

with soup than rice. :-( OH, and the " let stand off heat " is important

too. Skip that step and you'll wish you hadn't. I always think I'm so

smart and I think I can skip that step. And then I regret it. (I'm in

the Northeast USA. Your climate may require other changes versus the

stated recipe on the package.)

I don't know about your grocery store, but mine seems to have about 30

different kinds of rices. (This is my little neighborhood grocery that

I'm talking about! Not " Whole Paycheck " or any other exotic store like

that. This is the store where I cried in the aisle and the #3 guy

helped me out, and has since started stocking GF bread!!!) I aim to

try all the rices one at a time. Before the days of GF, I knew of two

rices: white, brown. And they were both Instant.

Now I secretly enjoy smelling that wild rice cook for an hour. Don't

let my family know, though.

Oh, and if you're cooking Minnesota Wild Rice, the Indians apparently

say to throw a few stones in the pot. When the stones are done

cooking, so is the rice. Laugh! That's mighty crunchy stuff, that

Minnesota Wild Rice! And that's AFTER cooking it for an hour.

Next time you're in Chipotle's, ask them what KIND of rice it is?

Texas long grain? Japonica? Wehani? Sushi? Jasmine? The list goes on

and on.

>

>

> I am wondering how you all make your rice dishes??

[Guest guest]

Mushy rice in a rice cooker usually means too much water, and firm

rice usually means too little water. We never use the recipe on the

back of the rice bag, but instead follow the ingredients that came

with our rice cooker, which usually involves using the rice measurer

that came with it and filling the water up to the line in the bowl.

(put rice in first before filling with water). We got hooked on rice

cookers in Japan and found we got far better results from it than we

ever got from a pan. Also, fluff the rice as soon as it's done

cooking, and then you can leave it in the rice cooker and it will

stay warm for a while without getting mushy or dry. If you use a

short grain rice, make sure to rinse the rice in a strainer (or

better yet rice strainer) until the water is no longer cloudy. This

will avoid excess starchiness so it doesn't get gummy.

I like adding umeboshi japanese plums, salt, and sesame seeds to my

japanese short grain rice in the rice cooker. Or sprinkle salt and

sesame seeds on top of rice after it's done.

Restaurants often seem to use a rice pilaf method to make rice grains

separate and fluffy. Bette Hagman has a few recipes in her cookbooks,

but you can find pilaf recipes anywhere. I think it involves making

it almost like a risotto- start with olive oil (or whatever) and

onion etc., then add the rice, stir until it becomes translucent, add

a GF broth and cook with lid on (i think) until done. Then fluff and

leave to sit on stove (off the burner). The fluff step is very

important!

Happy rice eating!

>

>

> I am wondering how you all make your rice dishes?? My 10yr old

gave me one for Chanukah! Ok...it's the $20 starter unit, but YAN

recommends it! : )

>

> There was a thread here lately about Chipolte and their gf friendly

menu. I could eat that rice all day long! How do you get it to

still be long, separate AND fluffy?? I just seem to make mush or

very firm rice. The cooker makes only mush. What am I doing

wrong?? I have Basmati rice. I have made it on the stove by boiling

and draining and steaming it. It's the middle eastern way. But

Chipolte's is nice and fluffy! Ok now I'm whining. Any help or

ideas or different things you all make in your rice cooker or rice

onthe stove is appreciated!!

>

> TIA!!!

>

> kathi

>

[Guest guest]

My Filipino husband taught me to measure the water above the rice up to the first knuckle of my thumb. I add a tad more if I'm making several cups, but so far this has worked like a charm. This is for medium grain rice - for long grain rice it takes a bit more.

Trudy

Re: Rice Cooker

Mushy rice in a rice cooker usually means too much water, and firm rice usually means too little water. We never use the recipe on the back of the rice bag, but instead follow the ingredients that came with our rice cooker, which usually involves using the rice measurer that came with it and filling the water up to the line in the bowl. (put rice in first before filling with water). We got hooked on rice cookers in Japan and found we got far better results from it than we ever got from a pan. Also, fluff the rice as soon as it's done cooking, and then you can leave it in the rice cooker and it will stay warm for a while without getting mushy or dry. If you use a short grain rice, make sure to rinse the rice in a strainer (or better yet rice strainer) until the water is no longer cloudy. This will avoid excess starchiness so it doesn't get gummy. I like adding umeboshi japanese plums, salt, and sesame seeds to my japanese short grain rice in the rice cooker. Or sprinkle salt and sesame seeds on top of rice after it's done.Restaurants often seem to use a rice pilaf method to make rice grains separate and fluffy. Bette Hagman has a few recipes in her cookbooks, but you can find pilaf recipes anywhere. I think it involves making it almost like a risotto- start with olive oil (or whatever) and onion etc., then add the rice, stir until it becomes translucent, add a GF broth and cook with lid on (i think) until done. Then fluff and leave to sit on stove (off the burner). The fluff step is very important! Happy rice eating!>> > I am wondering how you all make your rice dishes?? My 10yr old gave me one for Chanukah! Ok...it's the $20 starter unit, but YAN recommends it! : )> > There was a thread here lately about Chipolte and their gf friendly menu. I could eat that rice all day long! How do you get it to still be long, separate AND fluffy?? I just seem to make mush or very firm rice. The cooker makes only mush. What am I doing wrong?? I have Basmati rice. I have made it on the stove by boiling and draining and steaming it. It's the middle eastern way. But Chipolte's is nice and fluffy! Ok now I'm whining. Any help or ideas or different things you all make in your rice cooker or rice onthe stove is appreciated!!> > TIA!!!> > kathi>

[Guest guest]

My Filipino husband taught me to measure the water above the rice up to the first knuckle of my thumb. I add a tad more if I'm making several cups, but so far this has worked like a charm. This is for medium grain rice - for long grain rice it takes a bit more.

Trudy

Re: Rice Cooker

Mushy rice in a rice cooker usually means too much water, and firm rice usually means too little water. We never use the recipe on the back of the rice bag, but instead follow the ingredients that came with our rice cooker, which usually involves using the rice measurer that came with it and filling the water up to the line in the bowl. (put rice in first before filling with water). We got hooked on rice cookers in Japan and found we got far better results from it than we ever got from a pan. Also, fluff the rice as soon as it's done cooking, and then you can leave it in the rice cooker and it will stay warm for a while without getting mushy or dry. If you use a short grain rice, make sure to rinse the rice in a strainer (or better yet rice strainer) until the water is no longer cloudy. This will avoid excess starchiness so it doesn't get gummy. I like adding umeboshi japanese plums, salt, and sesame seeds to my japanese short grain rice in the rice cooker. Or sprinkle salt and sesame seeds on top of rice after it's done.Restaurants often seem to use a rice pilaf method to make rice grains separate and fluffy. Bette Hagman has a few recipes in her cookbooks, but you can find pilaf recipes anywhere. I think it involves making it almost like a risotto- start with olive oil (or whatever) and onion etc., then add the rice, stir until it becomes translucent, add a GF broth and cook with lid on (i think) until done. Then fluff and leave to sit on stove (off the burner). The fluff step is very important! Happy rice eating!>> > I am wondering how you all make your rice dishes?? My 10yr old gave me one for Chanukah! Ok...it's the $20 starter unit, but YAN recommends it! : )> > There was a thread here lately about Chipolte and their gf friendly menu. I could eat that rice all day long! How do you get it to still be long, separate AND fluffy?? I just seem to make mush or very firm rice. The cooker makes only mush. What am I doing wrong?? I have Basmati rice. I have made it on the stove by boiling and draining and steaming it. It's the middle eastern way. But Chipolte's is nice and fluffy! Ok now I'm whining. Any help or ideas or different things you all make in your rice cooker or rice onthe stove is appreciated!!> > TIA!!!> > kathi>

[Guest guest]

My Filipino husband taught me to measure the water above the rice up to the first knuckle of my thumb. I add a tad more if I'm making several cups, but so far this has worked like a charm. This is for medium grain rice - for long grain rice it takes a bit more.

Trudy

Re: Rice Cooker

Mushy rice in a rice cooker usually means too much water, and firm rice usually means too little water. We never use the recipe on the back of the rice bag, but instead follow the ingredients that came with our rice cooker, which usually involves using the rice measurer that came with it and filling the water up to the line in the bowl. (put rice in first before filling with water). We got hooked on rice cookers in Japan and found we got far better results from it than we ever got from a pan. Also, fluff the rice as soon as it's done cooking, and then you can leave it in the rice cooker and it will stay warm for a while without getting mushy or dry. If you use a short grain rice, make sure to rinse the rice in a strainer (or better yet rice strainer) until the water is no longer cloudy. This will avoid excess starchiness so it doesn't get gummy. I like adding umeboshi japanese plums, salt, and sesame seeds to my japanese short grain rice in the rice cooker. Or sprinkle salt and sesame seeds on top of rice after it's done.Restaurants often seem to use a rice pilaf method to make rice grains separate and fluffy. Bette Hagman has a few recipes in her cookbooks, but you can find pilaf recipes anywhere. I think it involves making it almost like a risotto- start with olive oil (or whatever) and onion etc., then add the rice, stir until it becomes translucent, add a GF broth and cook with lid on (i think) until done. Then fluff and leave to sit on stove (off the burner). The fluff step is very important! Happy rice eating!>> > I am wondering how you all make your rice dishes?? My 10yr old gave me one for Chanukah! Ok...it's the $20 starter unit, but YAN recommends it! : )> > There was a thread here lately about Chipolte and their gf friendly menu. I could eat that rice all day long! How do you get it to still be long, separate AND fluffy?? I just seem to make mush or very firm rice. The cooker makes only mush. What am I doing wrong?? I have Basmati rice. I have made it on the stove by boiling and draining and steaming it. It's the middle eastern way. But Chipolte's is nice and fluffy! Ok now I'm whining. Any help or ideas or different things you all make in your rice cooker or rice onthe stove is appreciated!!> > TIA!!!> > kathi>

[Guest guest]

I can't remeber the exact title, but if you google for rice cooker cookbook

you should get the book. I got a lot of good recipes out of it and love my

rice cooker. But one from Costco 2 years ago and use it at least 2-3 times

a week. Follow themeasurements in that cookbook I am suggesting. They turn

out great. I even mak rice and chicken (both Indian style and arroz con

pollo) in it. Love this applicance!!!

Sabreena, CA

>

>I am wondering how you all make your rice dishes?? My 10yr old gave me one

>for Chanukah! Ok...it's the $20 starter unit, but YAN recommends it! : )

>

>There was a thread here lately about Chipolte and their gf friendly menu.

>I could eat that rice all day long! How do you get it to still be long,

>separate AND fluffy?? I just seem to make mush or very firm rice. The

>cooker makes only mush. What am I doing wrong?? I have Basmati rice. I

>have made it on the stove by boiling and draining and steaming it. It's

>the middle eastern way. But Chipolte's is nice and fluffy! Ok now I'm

>whining. Any help or ideas or different things you all make in your rice

>cooker or rice onthe stove is appreciated!!

>

>TIA!!!

>

>kathi

>

>

>

>

>

[Guest guest]

I can't remeber the exact title, but if you google for rice cooker cookbook

you should get the book. I got a lot of good recipes out of it and love my

rice cooker. But one from Costco 2 years ago and use it at least 2-3 times

a week. Follow themeasurements in that cookbook I am suggesting. They turn

out great. I even mak rice and chicken (both Indian style and arroz con

pollo) in it. Love this applicance!!!

Sabreena, CA

>

>I am wondering how you all make your rice dishes?? My 10yr old gave me one

>for Chanukah! Ok...it's the $20 starter unit, but YAN recommends it! : )

>

>There was a thread here lately about Chipolte and their gf friendly menu.

>I could eat that rice all day long! How do you get it to still be long,

>separate AND fluffy?? I just seem to make mush or very firm rice. The

>cooker makes only mush. What am I doing wrong?? I have Basmati rice. I

>have made it on the stove by boiling and draining and steaming it. It's

>the middle eastern way. But Chipolte's is nice and fluffy! Ok now I'm

>whining. Any help or ideas or different things you all make in your rice

>cooker or rice onthe stove is appreciated!!

>

>TIA!!!

>

>kathi

>

>

>

>

>

[Guest guest]

I can't remeber the exact title, but if you google for rice cooker cookbook

you should get the book. I got a lot of good recipes out of it and love my

rice cooker. But one from Costco 2 years ago and use it at least 2-3 times

a week. Follow themeasurements in that cookbook I am suggesting. They turn

out great. I even mak rice and chicken (both Indian style and arroz con

pollo) in it. Love this applicance!!!

Sabreena, CA

>

>I am wondering how you all make your rice dishes?? My 10yr old gave me one

>for Chanukah! Ok...it's the $20 starter unit, but YAN recommends it! : )

>

>There was a thread here lately about Chipolte and their gf friendly menu.

>I could eat that rice all day long! How do you get it to still be long,

>separate AND fluffy?? I just seem to make mush or very firm rice. The

>cooker makes only mush. What am I doing wrong?? I have Basmati rice. I

>have made it on the stove by boiling and draining and steaming it. It's

>the middle eastern way. But Chipolte's is nice and fluffy! Ok now I'm

>whining. Any help or ideas or different things you all make in your rice

>cooker or rice onthe stove is appreciated!!

>

>TIA!!!

>

>kathi

>

>

>

>

>

[Guest guest]

So I don't need to " rinse " the basmati? Only the shorter grains

like Jasmine? If I make it risotto style I can't make it in the

cooker can I?

My rice cooker seems to " cook " the bottom pretty good. Makes it

crusty. Guess it'd be different if it was a better model! Got the

best my son's $20 would buy! : )

kathi

> >

> >

> > I am wondering how you all make your rice dishes?? My 10yr old

> gave me one for Chanukah! Ok...it's the $20 starter unit, but YAN

> recommends it! : )

> >

> > There was a thread here lately about Chipolte and their gf

friendly

> menu. I could eat that rice all day long! How do you get it to

> still be long, separate AND fluffy?? I just seem to make mush or

> very firm rice. The cooker makes only mush. What am I doing

> wrong?? I have Basmati rice. I have made it on the stove by

boiling

> and draining and steaming it. It's the middle eastern way. But

> Chipolte's is nice and fluffy! Ok now I'm whining. Any help or

> ideas or different things you all make in your rice cooker or rice

> onthe stove is appreciated!!

> >

> > TIA!!!

> >

> > kathi

> >

>

[Guest guest]

So I don't need to " rinse " the basmati? Only the shorter grains

like Jasmine? If I make it risotto style I can't make it in the

cooker can I?

My rice cooker seems to " cook " the bottom pretty good. Makes it

crusty. Guess it'd be different if it was a better model! Got the

best my son's $20 would buy! : )

kathi

> >

> >

> > I am wondering how you all make your rice dishes?? My 10yr old

> gave me one for Chanukah! Ok...it's the $20 starter unit, but YAN

> recommends it! : )

> >

> > There was a thread here lately about Chipolte and their gf

friendly

> menu. I could eat that rice all day long! How do you get it to

> still be long, separate AND fluffy?? I just seem to make mush or

> very firm rice. The cooker makes only mush. What am I doing

> wrong?? I have Basmati rice. I have made it on the stove by

boiling

> and draining and steaming it. It's the middle eastern way. But

> Chipolte's is nice and fluffy! Ok now I'm whining. Any help or

> ideas or different things you all make in your rice cooker or rice

> onthe stove is appreciated!!

> >

> > TIA!!!

> >

> > kathi

> >

>

[Guest guest]

So I don't need to " rinse " the basmati? Only the shorter grains

like Jasmine? If I make it risotto style I can't make it in the

cooker can I?

My rice cooker seems to " cook " the bottom pretty good. Makes it

crusty. Guess it'd be different if it was a better model! Got the

best my son's $20 would buy! : )

kathi

> >

> >

> > I am wondering how you all make your rice dishes?? My 10yr old

> gave me one for Chanukah! Ok...it's the $20 starter unit, but YAN

> recommends it! : )

> >

> > There was a thread here lately about Chipolte and their gf

friendly

> menu. I could eat that rice all day long! How do you get it to

> still be long, separate AND fluffy?? I just seem to make mush or

> very firm rice. The cooker makes only mush. What am I doing

> wrong?? I have Basmati rice. I have made it on the stove by

boiling

> and draining and steaming it. It's the middle eastern way. But

> Chipolte's is nice and fluffy! Ok now I'm whining. Any help or

> ideas or different things you all make in your rice cooker or rice

> onthe stove is appreciated!!

> >

> > TIA!!!

> >

> > kathi

> >

>

[Guest guest]

It is so sweet that your son bought you a rice cooker! Was it a

christmas present? I got a fancy bread machine from my dad this

christmas, and our first loaf is baking as we speak. (bette's basic

rice featherlight bread.) I'm very excited.

Risotto (usually using arborio rice) or pilaf rice (using a longer

grain, thinner rice like basmati or jasmine) would be traditionally

prepared on the stove. In pilaf, you add the broth all at once. With

risotto, you slowly add the broth, stirring and letting it absorb

bit by bit. You could try making a pilaf in the rice cooker by using

broth and seasonings instead of water, but I wouldn't recommend

making risotto that way. (although specialty rice cooker cookbooks

might have recipes).

I tend to only rinse the glutinous, short grained sticky rice like

sushi rice. But my husband also rinses longer grained rice, so it's

up to you. If you haven't been rinsing your rice, you could try it

and see if it turns out better.

I have heard that the crispy part at the bottom of the rice pot is

something of a delicacy in some cultures. But, it's a matter of

taste.

Our rice cooker wasn't expensive, and we still get good results. We

just can't do some of the fancy things that some of the expensive

rice cookers can. You should be able to prepare any kind of rice,

except for brown or wild rice, in even a cheapy cooker successfully,

unless something is really wrong with it. Our rice cooker in Japan

was really a little junky thing- I was amazed that it worked. I

think it had been owned by something like ten people before we got

it. lol. But, it still made good rice!

>

> So I don't need to " rinse " the basmati? Only the shorter grains

> like Jasmine? If I make it risotto style I can't make it in the

> cooker can I?

>

> My rice cooker seems to " cook " the bottom pretty good. Makes it

> crusty. Guess it'd be different if it was a better model! Got the

> best my son's $20 would buy! : )

>

> kathi

[Guest guest]

It is so sweet that your son bought you a rice cooker! Was it a

christmas present? I got a fancy bread machine from my dad this

christmas, and our first loaf is baking as we speak. (bette's basic

rice featherlight bread.) I'm very excited.

Risotto (usually using arborio rice) or pilaf rice (using a longer

grain, thinner rice like basmati or jasmine) would be traditionally

prepared on the stove. In pilaf, you add the broth all at once. With

risotto, you slowly add the broth, stirring and letting it absorb

bit by bit. You could try making a pilaf in the rice cooker by using

broth and seasonings instead of water, but I wouldn't recommend

making risotto that way. (although specialty rice cooker cookbooks

might have recipes).

I tend to only rinse the glutinous, short grained sticky rice like

sushi rice. But my husband also rinses longer grained rice, so it's

up to you. If you haven't been rinsing your rice, you could try it

and see if it turns out better.

I have heard that the crispy part at the bottom of the rice pot is

something of a delicacy in some cultures. But, it's a matter of

taste.

Our rice cooker wasn't expensive, and we still get good results. We

just can't do some of the fancy things that some of the expensive

rice cookers can. You should be able to prepare any kind of rice,

except for brown or wild rice, in even a cheapy cooker successfully,

unless something is really wrong with it. Our rice cooker in Japan

was really a little junky thing- I was amazed that it worked. I

think it had been owned by something like ten people before we got

it. lol. But, it still made good rice!

>

> So I don't need to " rinse " the basmati? Only the shorter grains

> like Jasmine? If I make it risotto style I can't make it in the

> cooker can I?

>

> My rice cooker seems to " cook " the bottom pretty good. Makes it

> crusty. Guess it'd be different if it was a better model! Got the

> best my son's $20 would buy! : )

>

> kathi

[Guest guest]

You should rinse the basmati also until it runs clear. Then soak it for

15-30 minutes. Drain it and put in the rice cooker. It will turn out

nicely. My fil taught me to soak basmati ( i am from a long line of major

rice eaters!!)

Sabreena, CA

>So I don't need to " rinse " the basmati? Only the shorter grains

>like Jasmine? If I make it risotto style I can't make it in the

>cooker can I?

>

>My rice cooker seems to " cook " the bottom pretty good. Makes it

>crusty. Guess it'd be different if it was a better model! Got the

>best my son's $20 would buy! : )

>

>kathi

>

>

>

> > >

> > >

> > > I am wondering how you all make your rice dishes?? My 10yr old

> > gave me one for Chanukah! Ok...it's the $20 starter unit, but YAN

> > recommends it! : )

> > >

> > > There was a thread here lately about Chipolte and their gf

>friendly

> > menu. I could eat that rice all day long! How do you get it to

> > still be long, separate AND fluffy?? I just seem to make mush or

> > very firm rice. The cooker makes only mush. What am I doing

> > wrong?? I have Basmati rice. I have made it on the stove by

>boiling

> > and draining and steaming it. It's the middle eastern way. But

> > Chipolte's is nice and fluffy! Ok now I'm whining. Any help or

> > ideas or different things you all make in your rice cooker or rice

> > onthe stove is appreciated!!

> > >

> > > TIA!!!

> > >

> > > kathi

> > >

> >

>

>

>

>

>

[Guest guest]

You should rinse the basmati also until it runs clear. Then soak it for

15-30 minutes. Drain it and put in the rice cooker. It will turn out

nicely. My fil taught me to soak basmati ( i am from a long line of major

rice eaters!!)

Sabreena, CA

>So I don't need to " rinse " the basmati? Only the shorter grains

>like Jasmine? If I make it risotto style I can't make it in the

>cooker can I?

>

>My rice cooker seems to " cook " the bottom pretty good. Makes it

>crusty. Guess it'd be different if it was a better model! Got the

>best my son's $20 would buy! : )

>

>kathi

>

>

>

> > >

> > >

> > > I am wondering how you all make your rice dishes?? My 10yr old

> > gave me one for Chanukah! Ok...it's the $20 starter unit, but YAN

> > recommends it! : )

> > >

> > > There was a thread here lately about Chipolte and their gf

>friendly

> > menu. I could eat that rice all day long! How do you get it to

> > still be long, separate AND fluffy?? I just seem to make mush or

> > very firm rice. The cooker makes only mush. What am I doing

> > wrong?? I have Basmati rice. I have made it on the stove by

>boiling

> > and draining and steaming it. It's the middle eastern way. But

> > Chipolte's is nice and fluffy! Ok now I'm whining. Any help or

> > ideas or different things you all make in your rice cooker or rice

> > onthe stove is appreciated!!

> > >

> > > TIA!!!

> > >

> > > kathi

> > >

> >

>

>

>

>

>

[Guest guest]

You should rinse the basmati also until it runs clear. Then soak it for

15-30 minutes. Drain it and put in the rice cooker. It will turn out

nicely. My fil taught me to soak basmati ( i am from a long line of major

rice eaters!!)

Sabreena, CA

>So I don't need to " rinse " the basmati? Only the shorter grains

>like Jasmine? If I make it risotto style I can't make it in the

>cooker can I?

>

>My rice cooker seems to " cook " the bottom pretty good. Makes it

>crusty. Guess it'd be different if it was a better model! Got the

>best my son's $20 would buy! : )

>

>kathi

>

>

>

> > >

> > >

> > > I am wondering how you all make your rice dishes?? My 10yr old

> > gave me one for Chanukah! Ok...it's the $20 starter unit, but YAN

> > recommends it! : )

> > >

> > > There was a thread here lately about Chipolte and their gf

>friendly

> > menu. I could eat that rice all day long! How do you get it to

> > still be long, separate AND fluffy?? I just seem to make mush or

> > very firm rice. The cooker makes only mush. What am I doing

> > wrong?? I have Basmati rice. I have made it on the stove by

>boiling

> > and draining and steaming it. It's the middle eastern way. But

> > Chipolte's is nice and fluffy! Ok now I'm whining. Any help or

> > ideas or different things you all make in your rice cooker or rice

> > onthe stove is appreciated!!

> > >

> > > TIA!!!

> > >

> > > kathi

> > >

> >

>

>

>

>

>

[Guest guest]

> Yes...someone mentioned that there are 30

> kinds of rice at the store! And I think I'm getting

> close to having them all in my pantry!!

That was I. And those 30 types are just at my little neighborhood

regular grocery. Can't imagine the plethora of choices if I went to a

store that *really* sold rice - You know, " Rice R Us " , or something!

There must be 200 different varieties of rice in the world. You'd

have to have a HUGE pantry for that. :-)

I'm thinking that if ALL the rices of the world were available to me,

I'd get as overwhelmed as I do in the shampoo aisle at CVS. (Other

aisles at CVS are even more overwhelming to me.)

[Guest guest]

> Yes...someone mentioned that there are 30

> kinds of rice at the store! And I think I'm getting

> close to having them all in my pantry!!

That was I. And those 30 types are just at my little neighborhood

regular grocery. Can't imagine the plethora of choices if I went to a

store that *really* sold rice - You know, " Rice R Us " , or something!

There must be 200 different varieties of rice in the world. You'd

have to have a HUGE pantry for that. :-)

I'm thinking that if ALL the rices of the world were available to me,

I'd get as overwhelmed as I do in the shampoo aisle at CVS. (Other

aisles at CVS are even more overwhelming to me.)

[Guest guest]

> Yes...someone mentioned that there are 30

> kinds of rice at the store! And I think I'm getting

> close to having them all in my pantry!!

That was I. And those 30 types are just at my little neighborhood

regular grocery. Can't imagine the plethora of choices if I went to a

store that *really* sold rice - You know, " Rice R Us " , or something!

There must be 200 different varieties of rice in the world. You'd

have to have a HUGE pantry for that. :-)

I'm thinking that if ALL the rices of the world were available to me,

I'd get as overwhelmed as I do in the shampoo aisle at CVS. (Other

aisles at CVS are even more overwhelming to me.)

[Guest guest]

what kind of asian recipes are you trying to prepare?

Cool you're getting an assortment of rice. Personally I don't much

like the really cheap american rice, but it's fun to experiment. Some

of them seem to have a really weak grain, if that makes sense. If

there is a trader joe's in your area, they have pretty decent variety

of rices, and good prices too.

[Guest guest]

what kind of asian recipes are you trying to prepare?

Cool you're getting an assortment of rice. Personally I don't much

like the really cheap american rice, but it's fun to experiment. Some

of them seem to have a really weak grain, if that makes sense. If

there is a trader joe's in your area, they have pretty decent variety

of rices, and good prices too.

[Guest guest]

what kind of asian recipes are you trying to prepare?

Cool you're getting an assortment of rice. Personally I don't much

like the really cheap american rice, but it's fun to experiment. Some

of them seem to have a really weak grain, if that makes sense. If

there is a trader joe's in your area, they have pretty decent variety

of rices, and good prices too.

[Guest guest]

I WISH there was a Trade Joes down here in Houston!!

Alls we have is Whole Foods (3 of 'em) and Central

Market (glorifeid HEB). Sis in San Fran has sent me a

thing or two from time to time, but it's not like

SHOPPING!!! And DISCOVERING!! Ya'll are lucky. Wild

Oats sounds neat too. Grass is always greener isn't

it?

Yes I have quite an assortment of rice....gonna take

us YEARS to eat it all!!

Just got back from a nice Vietnamese restaurant here

in Houston.

Matt and I got Singapore noodle. That's Asian curried

RICE noodles!! yummm!! And we found out the fried

spring rolls are made with RICE papers!! Yeah!!! AM

I STUFFED!! Got enough for dinner tomorrow night too!

: ) No cooking!

kathi

--- seamaiden399 wrote:

---------------------------------

what kind of asian recipes are you trying to prepare?

Cool you're getting an assortment of rice. Personally

I don't much

like the really cheap american rice, but it's fun to

experiment. Some

of them seem to have a really weak grain, if that

makes sense. If

there is a trader joe's in your area, they have pretty

decent variety

of rices, and good prices too.