Rice Cooker

"Steve Y@tes" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Just bought a cheap rice cooker (Kailo Brand) and manual
is only in German and Dutch , not very helpful cos I'm a
Brit living in France. I think I understood enough of the
Gerrman to put in two cups of rice and filled pan to the "
2 " level but rice was undercooked so I added another cup.
Results not bad but still a bit too al-dente for me so
will add more water next time. My question is, can I add
salt and/or other ingredients to the water ?

Steve

Shoots, add butter, substitute chicken broth for water,
add some herbs, add garlic, add anything. My rule for
cooking in a rice cooker is one part rice to 2 parts water
- or, you can use the finger method. Put in your rice and
then add liquid until it covers the first knuckle of your
index finger.

kili

"Steve Y@tes" <[email hidden]> wrote in news:c43kv3$2cqp2h$1@ID-
229953.news.uni-berlin.de:

Quoted message said:

Just bought a cheap rice cooker (Kailo Brand) and manual
is only in German and Dutch , not very helpful cos I'm a
Brit living in France. I think I understood enough of the
Gerrman to put in two cups of rice and filled pan to the "
2 " level but rice was undercooked so I added another cup.
Results not bad but still a bit too al-dente for me so
will add more water next time. My question is, can I add
salt and/or other ingredients to the water ?

Steve

The standard I use for liquid to rice is the same as on the
rice packages...if the package says 2 to 1 (liquid/rice)
that is what I use in my rice cooker. I mostly use par
boiled (Uncle Ben's converted long grain) or a thai basmati
rice, depending on my mood. Both of these rices call for the
2 to 1 ratio. Brown rice calls for more liquid I think 2.25
cups liquid to 1 cup rice, but I could be mistaken (tells
you on the Package though). My rice cooker is a black and
decker. B&D have some recipes on their website. I sometimes
use a 10 oz. can of cream of chicken soup plus enough
water(6 oz,) to meet the 2 to 1 ratio plus some other
items... diced onions, sliced mushrooms, minced garlic, a
handful of nuts, a handful of raisins, 1/4 tsp cumin (any or
all) with my 1 cup of long grain rice. Just don't expect the
rice cooker to handle wild rice. You can fine tune to your
preference by adding or subtracting a tbsp(s) of liquid at a
time. A friend of mine has a curried rice ricipe (made in a
rice cooker) that includes chicken stock, raisins, 2 tbsp of
mild curry powder, peanuts and diced cooked chicken that is
tasty. I like to add the cooked meat (if using) close to the
end of the cooking cycle. Orange juice used for the liquid
is a nice change up especially if used with a handful of
pecans or peanuts.

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

hahabogus said:

The standard I use for liquid to rice is the same as on the
rice packages...if the package says 2 to 1 (liquid/rice)
that is what I use in my rice cooker.

It's 2:1 by weight. 1 cup of rice is 200 grams; 400 grams of
water is 400 ml or 1-2/3 cups. The real formula is dependent
on the top surface area of the simmering water, so as you
add more rice you don't add water in quite the same
proportion. It works well in a 1-quart pot with 1 cup rice
and 400 ml water:

Boil water. Lower heat to low. Add rice. Stir once. Cover
but not tightly and not loosely. Wait 20 minutes. Eat.

Or follow the directions on the rice cooker, if you can
understand them. But even then it'll be a matter of
experimentation until it's right and you realize you didn't
need a technological crutch that reduces your control rather
than improving your results. Although they're good for
cooking the rice before you get home, I guess.

You can add anything to rice and not really affect the
cooking procedure as long as the additional stuff is a small
part of the total.

--Blair "3.6 billion Chinese
can't be wrong."

Blair P. Houghton said:

hahabogus said:

The standard I use for liquid to rice is the same as on
the rice packages...if the package says 2 to 1
(liquid/rice) that is what I use in my rice cooker.

It's 2:1 by weight. 1 cup of rice is 200 grams; 400 grams
of water is 400 ml or 1-2/3 cups. The real formula is
dependent on the top surface area of the simmering water,
so as you add more rice you don't add water in quite the
same proportion. It works well in a 1-quart pot with 1 cup
rice and 400 ml water:

I agree surface area of simmering water is important.

Quoted message said:

Boil water. Lower heat to low. Add rice. Stir once. Cover
but not tightly and not loosely. Wait 20 minutes. Eat.

Or follow the directions on the rice cooker, if you can
understand them. But even then it'll be a matter of
experimentation until it's right and you realize you
didn't need a technological crutch that reduces your
control rather than improving your results. Although
they're good for cooking the rice before you get home,
I guess.

Only in a rice cooker have I equalled the perfect rice
in Japanese, Chinese and Thai restaurants. (and it stays
perfectly warm at least 30 to 60 minutes in the warm
hold postion.

I could never come close to making perfect rice in any pot.

i like my rice cooker, but what can i add for flavor while
its cooking?

--
rosie

"To announce that there must be no criticism of the
president, or that we are to stand by the president right
or wrong, is not only unpatriotic and servile, but is
morally treasonable to the American public."
........................................T.Roosevelt

"occupant" <[email hidden]> wrote in
message "]news:[email hidden]...
: Blair P. Houghton wrote:
: >
: > hahabogus <[email hidden]> wrote:
: > >The standard I use for liquid to rice is the same as
: > >on the
rice
: > >packages...if the package says 2 to 1 (liquid/rice)
: > >that is
what I use in
: > >my rice cooker.
: >
: > It's 2:1 by weight. 1 cup of rice is 200 grams; 400
: > grams of water is 400 ml or 1-2/3 cups. The real formula
: > is dependent on the top surface area of the simmering
: > water, so as you add more rice you don't add water in
: > quite the same proportion. It works well in a 1-quart
: > pot with 1 cup rice and 400 ml water:
:
: I agree surface area of simmering water is important.
:
: > Boil water. Lower heat to low. Add rice. Stir once.
: > Cover but not tightly and not loosely. Wait 20
: > minutes. Eat.
: >
: > Or follow the directions on the rice cooker, if you can
: > understand them. But even then it'll be a matter of
: > experimentation until it's right and you realize you
: > didn't need a technological crutch that reduces your
: > control rather than improving your results. Although
: > they're good for cooking the rice before you get home, I
: > guess.
: >
:
: Only in a rice cooker have I equalled the perfect rice in
: Japanese, Chinese and Thai restaurants. (and it stays
: perfectly warm at least 30 to 60 minutes in the warm hold
: postion.
:
: I could never come close to making perfect rice in
: any pot.

"rosie" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

i like my rice cooker, but what can i add for flavor while
its cooking?

--
rosie

"To announce that there must be no criticism of the
president, or that we are to stand by the president right
or wrong, is not only unpatriotic and servile, but is
morally treasonable to the American public."
........................................T.Roosevelt

There are soooooo many ideas! Try garlic chicken broth, try
herbs, garlic butter, etc. Use your imagination! kili

glad i asked, i COMPLETELY forgot about the chicken broth
thing............... i eat LOW CARB so generally eat very
little rice, but when i do, it better taste good!

--
rosie

"To announce that there must be no criticism of the
president, or that we are to stand by the president right
or wrong, is not only unpatriotic and servile, but is
morally treasonable to the American public."
........................................T.Roosevelt

"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...
:
: "rosie" <[email hidden]> wrote in message
: "]news:[email hidden]...
: > i like my rice cooker, but what can i add for flavor
: > while its cooking?
: >
: > --
: > rosie
: >
: > "To announce that there must be no criticism of the
: > president,
or
: > that we are to stand by the president right or wrong, is
: > not only unpatriotic and servile, but is morally
: > treasonable to the American
public."
: > ........................................T.Roosevelt
:
: There are soooooo many ideas! Try garlic chicken
: broth, try
herbs, garlic
: butter, etc. Use your imagination! kili
:
:

rosie said:

i like my rice cooker, but what can i add for flavor while
its cooking?

Have you tried Jasmine rice? Or even go half-half Jasmine
and regular medium grain rice in the rice cooker. They serve
Jasmine rice at our local Thai restaurant and it is tastier
although I do not want it every night. aloha, Thunder

smithfarms.comsmithfarms.comOpen ↗
Farmers & Sellers of 100%
Kona Coffee & other Great Stuff

Steve Y@tes said:

Just bought a cheap rice cooker ... My question is, can I
add salt and/or other ingredients to the water ?

Absolutely.

Did you know you can do more than just steam pork for
pulled pork in these things? The name "rice cooker" should
have been a sign of that. Its a general purpose steamer, so
any plant matter it is hard enough that it does'nt turn
into mush works well. Rice cookers aren't just for carrots
any more. ;^)

rosie said:

i like my rice cooker, but what can i add for flavor while
its cooking?

Add a can of coconut milk to the cooking liquid...along with
some red pepper flakes or some diced hot red peppers (the
small Thai "bird" peppers work well)...maybe some curry
powder, too...

The possibilities are endless....

--
Best Greg

thanks everyone...........................

I add a packet of chicken or beef broth powder or a tsp.

"rosie" <[email hidden]> wrote in message -"]news:[email hidden]-
kc.rr.com...

Quoted message said:

i like my rice cooker, but what can i add for flavor while
its cooking?

--
rosie

"To announce that there must be no criticism of the
president, or that we are to stand by the president right
or wrong, is not only unpatriotic and servile, but is
morally treasonable to the American public."
........................................T.Roosevelt

"occupant" <[email hidden]> wrote in
message "]news:[email hidden]...
: Blair P. Houghton wrote:
: >
: > hahabogus <[email hidden]> wrote:
: > >The standard I use for liquid to rice is the same as
: > >on the
rice
: > >packages...if the package says 2 to 1 (liquid/rice)
: > >that is
what I use in
: > >my rice cooker.
: >
: > It's 2:1 by weight. 1 cup of rice is 200 grams; 400
: > grams of water is 400 ml or 1-2/3 cups. The real
: > formula is dependent on the top surface area of the
: > simmering water, so as you add more rice you don't add
: > water in quite the same proportion. It works well in a
: > 1-quart pot with 1 cup rice and 400 ml water:
:
: I agree surface area of simmering water is important.
:
: > Boil water. Lower heat to low. Add rice. Stir once.
: > Cover but not tightly and not loosely. Wait 20
: > minutes. Eat.
: >
: > Or follow the directions on the rice cooker, if you
: > can understand them. But even then it'll be a matter
: > of experimentation until it's right and you realize
: > you didn't need a technological crutch that reduces
: > your control rather than improving your results.
: > Although they're good for cooking the rice before you
: > get home, I guess.
: >
:
: Only in a rice cooker have I equalled the perfect rice
: in Japanese, Chinese and Thai restaurants. (and it stays
: perfectly warm at least 30 to 60 minutes in the warm
: hold postion.
:
: I could never come close to making perfect rice in
: any pot.

rosie said:

i like my rice cooker, but what can i add for flavor while
its cooking?

Lemme see if I have a copy of the reccy on this computer...

Dang. No.

Anyway, I was going to post my recipe for Saffron rice.

If I had to wing it, it'd start with a cup of rice and 1-2/3
cups of water. I'd put a pinch (10 strands or so) of good
saffron in it, a couple of tablespoons of finely diced
onion, and a tablespoon of butter, bring the water to a
boil, add the rice, cover, simmer on low 20 minutes, then
scarf it all down with something else tasty.

--Blair "Got to use up
that saffron."

In article <[email hidden]>,

rosie said:

i like my rice cooker, but what can i add for flavor while
its cooking?

--
rosie

Don't cook rice in water. Ever. Always cook it in broth or
stock. :-)

Bullion if you are desparate.

K.

--
Sprout the Mung Bean to reply...

"There are many intelligent species in the universe, and
they are all owned by cats! -- Asimov

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

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I just ordered that book, The Ultimate Rice Cooker Cookbook
and I'm looking forward to getting it.

"Katra" <[email hidden]> wrote in message news:KatraMungBean-
[email hidden]...

Quoted message said:

In article <[email hidden]>,

rosie said:

i like my rice cooker, but what can i add for flavor
while its cooking?

--
rosie

Don't cook rice in water. Ever. Always cook it in broth or
stock. :-)

Bullion if you are desparate.

K.

--
Sprout the Mung Bean to reply...

"There are many intelligent species in the universe, and
they are all

owned by cats! -- Asimov

Quoted message said:

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗
&include=0&userid=katra