cooking brown rice in presto cooker

(Annabellatthebal) said:

I usually cook white rice in a presto rice cooker, comes out very nice. I am trying to eat more
brown rice but not sure if I can cook it in the rice cooker, it takes longer to cook. If anyone
has mastered cooking brown rice in rice cooker please let me know the details. Thanks, Anna

Add about 1/3 more water.

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"BubbaBob" <rnorton@_remove_this_medlab5.unm.edu> wrote in message
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Quoted message said:

(Annabellatthebal) said:

I usually cook white rice in a presto rice cooker, comes out very nice. I am trying to eat more
brown rice but not sure if I can cook it in the rice cooker, it takes longer to cook. If anyone
has mastered cooking brown rice in rice cooker please let me know the details. Thanks, Anna

Add about 1/3 more water.

A rice cooker doesn't work by time, it works by temperature. As long as there's still unabsorbed
water, the temperature can't go over the boiing point. As soon as the water is absorbed, the
temperature rises quickly and the cooker "knows" to shut off. This works for any kind of rice.

The suggestion to add more water is probably good; it will automatically make the rice cook longer.

Bob Dietz

Bob Dietz said:

Quoted message said:

A rice cooker doesn't work by time, it works by temperature. As long as there's still unabsorbed
water, the temperature can't go over the boiing point. As soon as the water is absorbed, the
temperature rises quickly and the cooker "knows" to shut off. This works for any kind of rice.

When I make brown rice in a rice cooker, I make it with the same amounts of water I would cooking it
on the stove. Ditto with white rice. blacksalt

kalanamak <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Bob Dietz said:

Quoted message said:

A rice cooker doesn't work by time, it works by temperature. As long as there's still unabsorbed
water, the temperature can't go over the boiing point. As soon as the water is absorbed, the
temperature rises quickly and the cooker "knows" to shut off. This works for any kind of rice.

When I make brown rice in a rice cooker, I make it with the same amounts of water I would cooking
it on the stove. Ditto with white rice. blacksalt

So do I. Using the little bizzare measuring cup that came with the unit seemed wrong somehow
(possibly too slow and confusing). Just don't cook wild rice in a rice cooker.

I don't follow the standard for white basmati rice , which normally is 2 parts liquid to one part
rice. I prefer a slightly firmer long grain rice so for every cup of basmati I use 2 cups of liquid
(minus a Tbsp).

What I like to do with my rice cooker is make one pot meals...chuck in 1 cup rice, some bite sized
veggies, some chicken stock, perhaps 3 boneless skinless bite sized chicken thighs, seasoning and
turn it on. About 17 minutes later supper. This works well with various meats, various veggies and
various liquids. Kinda like a stir fry but boiled instead. If you are using veggies like snow peas,
which don't need a lot of heat to be cooked, chuck them in at the end and stir them in. I use onion,
mushrooms and carrot, season with lemon zest and minced garlic then chuck in a handful of frozen
peas when the cooker switches from cooking to keep warm. I use mostly use redi-base chicken stock
but I find coconut milk or cream of chicken soup (and some water) work well. I've been meaning to
try some sherry in the chicken stock, but I keep forgetting when I actually make the one pot meal.

--
Once during Prohibition I was forced to live for days on nothing but food and water.
--------
FIELDS, W. C.

hahabogus said:

kalanamak <[email hidden]> wrote in :"]news:[email hidden]:

<snip>

Quoted message said:

Quoted message said:

When I make brown rice in a rice cooker, I make it with the same amounts of water I would cooking
it on the stove. Ditto with white rice. blacksalt

So do I. Using the little bizzare measuring cup that came with the unit seemed wrong somehow
(possibly too slow and confusing). Just don't cook wild rice in a rice cooker.

I don't follow the standard for white basmati rice , which normally is 2 parts liquid to one part
rice. I prefer a slightly firmer long grain rice so for every cup of basmati I use 2 cups of liquid
(minus a Tbsp).

I use about 1-3/4 c water for each cup of rice. I don't know if it's because my rice starts more
humid to begin with or I just like it drier (freezes better that way anyway) but it seems like
adding more water makes it too soft for my tastes.

Quoted message said:

What I like to do with my rice cooker is make one pot meals...chuck in 1 cup rice, some bite sized
veggies, some chicken stock, perhaps 3 boneless skinless bite sized chicken thighs, seasoning and
turn it on. About 17 minutes later supper. This works well with various meats, various veggies

What a great idea! I'll have to give it a try, although I generally prefer brown rice and that would
overcook most stuff.

Thanks for the idea.

Sue(tm) Lead me not into temptation... I can find it myself!