dsi1 wrote:
....
> That sounds pretty complex. We just winged it because we had a small family unit. These days, we don't cook rice every day. We don't even have an automatic rice cooker. An induction range makes cooking scorch-free rice a breeze. Cooking rice on a non-induction stove is kind of a drag.
>
> https://www.youtube.com/watch?v=45wHe9KdmrQ

we have an older electric stove and my normal routine for
making rice on this is: bring the water and rice to a
boil, stir it once, leave the cover on and just simmer
until done (depends upon the type of the rice but for
white rice somewhere around 30 minutes i think) for brown
rice it was more. i don't usually fluff the rice when
done as i like it more when it sticks together.

when i was eating more vegetarian style things i would
combine lentils and brown rice since they cooked in the
same amount of time. filling, hearty, a lot of flavor
and fiber. then if i wanted spicy something else with
it i could add that on top.

i haven't had decent luck growing lentils here but i
did find adzuki beans taste enough like lentils that i
wanted to try growing them instead, but i didn't have
very good luck growing adzuki beans either. this past
summer i finally got some adzuki beans that are more
adapted to our climate to finish up in time, but the
animals really like to eat the plants so they need to
be more protected than what our fence provides (at the
moment). i had to build up my seed supply this year
so i can't eat them, but next year i'll try to grow an
entire row to see how they do.

um, yeah, ok, sorry, i ramble on about beans given a
chance.


songbird