Christine Dabney wrote:

> On Wed, 28 Jan 2009 11:51:04 -0800, Lin >
> wrote:
>
> >blake murphy wrote:
> >
> >> (yes, i know that it would be a pretty cheap experiment, but i'm
interested
> >> in what some of you kitchen wizards, chemists, and physicists think.)
> >
> >We have a rice cooker and I rarely do just straight water. I've added
> >orange juice, stock or broth, light coconut milk -- just as long as the
> >liquid line is still at the same level. I also like adding nuts, dried
> >fruits, chopped veggies, curry and occasionally bits of meat. I haven't
> >added beer or wine yet -- might be worth a go, but in a very limited
amount.
> >
> >--Lin
>
> What rice cooker brand do you have? I am thinking about getting one,
> not because I eat of lot of rice, but because I have heard it does
> other grains well too. Well, at least some cookers do.
>
> I have heard good things about the Zojirushi...but they can be
> expensive.


I had a rice cooker for years but then I lent it to a friend. and I don't
miss it at all, a pot on top of the stove works just fine. A rice cooker is
nice to have, but it falls into the "unnecessary" category for me...YMMV,
natcherly.

White rice (which I don't make very often, it's nutritionally very poor)
takes but a short whiles to cook, for brown rice a thicker cooking vessel (I
have a Le Creuset pot w/lid) is nice to have.

Many here have discussed doing rice in the microwave, except for small
amounts of white rice I don't care to fiddle with that, the stove works just
fine.


--
Best
Greg