On Thu, 26 Jan 2017 23:10:50 -0800, "Cheri" >
wrote:
>"dsi1" > wrote in message
...
>On Thursday, January 26, 2017 at 2:45:17 PM UTC-10, wrote:
>> On Thu, 26 Jan 2017 16:13:47 -0800 (PST), dsi1 <dsi10yahoo.com>
>> wrote:
>>
>> >On Thursday, January 26, 2017 at 2:02:55 PM UTC-10,
>> >wrote:
>> >> >http://www.halifax.ca/transit/On Fri, 27 Jan 2017 10:58:18 +1100,
>> >> >Bruce > wrote:
>> >>
>> >> >On Thu, 26 Jan 2017 15:52:38 -0800 (PST), dsi1 <dsi1yahoo.com>
>> >> >wrote:
>> >> >
>> >> >>On Thursday, January 26, 2017 at 10:13:17 AM UTC-10, Gary wrote:
>> >> >>> dsi1 wrote:
>> >> >>> >
>> >> >>> > The advent of the automatic rice cooker meant that we no longer
>> >> >>> > got the scorched rice on the bottom of the pan.
>> >> >>>
>> >> >>> Interesting. I've always cooked my rice in a small saucepan with
>> >> >>> lid and
>> >> >>> timed. I have never scorched rice...ever. Not white or the brown
>> >> >>> that
>> >> >>> takes longer to cook. Guess I'm just lucky, eh? :-o
>> >> >>
>> >> >>You must be lucky in the extreme. I used to scorch the rice all the
>> >> >>time before our family got an automatic rice cooker. My
>> >> >>recommendation is you try out your luck in Vegas.
>> >> >>
>> >> >>Asian cultures will be quite familiar with this stuff. Perhaps white
>> >> >>folks are incapable of burning rice. That's OK, I can't make mashed
>> >> >>potatoes so I'd call it a fair trade. 
>> >> >
>> >> >Racial stereotyping!
>> >>
>> >> Or something. I cook my rice the way a Chinese cook taught me and the
>> >> way most of my Chinese friends do, a couple have rice cookers but the
>> >> rest use the saucepan method.
>> >
>> >I don't know. Name one white person that burns rice. All the Asians that
>> >I know will burn rice but I can't think of a single haole that does. In
>> >the white universe, scorched rice is virtually unknown.
>>
>> That's stupid, as well as racist. I prefer you don't insult all my
>> Chinese friends.
>
>What's insulting is someone saying that they don't ever scorch their rice
>when cooking. At best it's saying that Asians are incompetent at making
>rice, at worst, it's saying that scorched rice doesn't ever happen. This is
>arrogant as well as ignorant. I'm not insulting your Chinese friends - I'm
>poking fun at cultural ignorance. I'm not impressed that you have Chinese
>friends. So do I - you don't hear me bragging about it, do you?
>
>=======
>
>I like a rice cooker, but I usually cook it in the microwave these days, 2
>parts water, 1 part rice, butter, salt. 15 minutes in the microwave
>uncovered. Fluff with a fork and done. BTW years ago I did burn the rice on
>the stove a time or two, and I'm Caucasian.
>
>Cheri
>
When I'm surfing through the TV channels, I will stop at any cooking
show or show about pots and pans. I was passing HSN (I think) one day
and one of the well known men chefs of about 60-70 years of age was
touting his pots and pans (I can't think of his name right now)
Anyway, the pot in question was his rice cooker. He wanted to show
what a fine job it did and he turned it upside down to dump out the
contents. There was a lot left on the bottom and it was all scorched
a lovely brown. He made ummm-ummm noises and said how wonderful the
crust stuff was and that not every one could have that. I realize he
was probably trying to save a bad TV moment, but that was the first
time I had ever seen or heard of scorched rice. Since then, I've seen
it mentioned on cooking shows a couple of times like it was a good and
preferred thing. I have never scorched rice but I would like to try
it (not black) it looks as though it could be an ummmm-ummm thing.
Janet US