sugacookie wrote:
> thanks so much for the help, everyone! i will try putting the chicken
in
> the steamer basket (per marcella's suggestion), along with rice --
and
> plenty of water, per doug's selection, and let you know how it turns
out
> when i give it a try

If you have an Asian grocery within reach, you could also try Chinese
sausages (lop cheong, or similar spelling). A very traditional family
dish is to slice the sausages diagonally about 2" long and cook them
along with the rice. After the rice has been brought to the boil and
has boiled enough to evaporate most of the surface liquid and produce
steam holes, you just place the sausage on top of the rice, cover and
let it finish. When the rice is done, so are the sausages. I don't
see why it wouldn't work the same in a rice cooker. No need for the
steamer basket either.

-aem