Doug Freyburger wrote:
> sf wrote:
>>
>> I think how long the rice cooker stays on depends on how much liquid
>> is in the bottom. The appliance has a thermostat that detects when
>> the temperature rises above 212 degrees F on the bottom of the
>> container and it turns itself off.
>
> That part is important for addressing use as a slow cooker.
>
>> My point is that if your
>> vegetables turned to mush, you put too much water in the rice cooker.
>> Experiment with amounts. I only ask my rice cooker to cook rice and
>> sometimes to reheat it. I cook vegetables on the stovetop in a
>> steamer basket like I showed you above. Guess that makes me old
>> school.
>
> I've had a rice cooker that came with a steamer basket but no
> instructions on how to use it. I wrecked several sets of veggie
> experimenting. Once I'd learned the correct tiny amount of water it
> worked fine from then on. But as you point out using a steamer basket
> in a regular pan is so easy it's not worth the effort.
>
> I did consider it worth the effort to learn the ratio of water to rice
> to cook brown rice. It takes a lot more water than white rice so it
> took several tries to get it right. From then on correct every time.
>
>> Can't help you with slow cooking. I do that on the stovetop or in
>> the oven.
>
> The problem with use as a crockpot is the 212F themostat setting.
> Unless it's a computerized cooker that lets you change that there is
> no way it can be used like a crockpot. Boiling point is too high for
> any crockpot.

Mine has a rice measuring cup (3/4 of a standard cup), though liquid is
added in a normal cup. It is also marked so you simply fill to the a point
for the amount of rice. As for using it as a steamer you add a standard cup
of liquid for every rack one uses (up to 3) which is pretty much like my
bamboo steamers I use on my wok. It also turns off once liquid is gone then
goes into a warmer mode really simple to use and fool proof. It also works
fairly quickly in that it does the rice in a low level pressure cooker using
a set heat.

I made rice with no problems using a pan on the stove for years and would
still do it but this is really easier in that
you get it ready, turn it on and walk away.


--

Joe Cilinceon