"Carol In WI" > wrote in
news
> How is cooking rice on the stove any different than those rice
> cookers? Carol In WI
>
>
>

If you are talking the metal pot insert style rice cooker and not the
generic veggie steamer type.

It isn't any different. But it is more convienent if you eat loads of
rice. Once you get the 'recipe' down pat, it is very easy and no watching
a pot to get perfect rice every time. As well the rice cooker will keep
the rice warm a long time 2-6 hrs (depending on brand). Also you can do 1
pot meals in a rice cooker (see example). It is hard to find a 1 person
sized rice cooker (1 cup to 6 cups), mostly they come in family or larger
sized units (6 cups to 25 cups).

What I mean by 'recipe' is the amount of liquid used to meet your taste
preferences...could range from 1.5(12 fluid oz) cups to 2.5(20 fluid oz)
cups per cup of normal raw white long grain rice.

An Example:
(I like my white long grain rice cooked with 2 cups liquid, 16 fluid oz
per 1 cup rice.)

1 can cream of chicken (10 oz) plus 6 oz of water (makes 2 cups)
1 cup white long grain rice
1 tbsp butter (optional)
3-4 chicken thighs cut into chunks
1 can sliced mushrooms or fresh mushrooms sliced
1/2 small onion finely sliced
1/2 cup carrot small dice
1 clove garlic minced or to taste
salt and pepper to taste
pinch cumin or to taste
1/2 cup frozen peas

put rice in cooker add all other ingredients *except peas.

stir with plastic/bamboo utensil.(metal utensil will damage non-stick
coating).

start rice cooker.

when rice is ready (15 to 20 minutes later) stir in frozen peas and
serve.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban