In article
outcooking.com>,
"sugacookie" > wrote:

> hi everyone sorry for the delay in my update! ...i finally tried fish
> filets in my rice cooker (haddock or hake, can't remember), but it was a
> rather funny experience because they were frozen (i was in a pinch!), so i
> tried to microwave them first to thaw them out enough to squish them in
> there (LOL). the fish came out moderately okay - a little dry - probably
> because of the microwaving....... or because my rice cooker is one of
> those totally automatic ones that you can't open mid-cooking, so the fish
> was in there the whole time - maybe too long, and that cause it to dry
> out... or for both reasons any suggestions?
>
> p.s. as you can tell, i am new to using a rice cooker, so i make
> miscalculations and silly mistakes right now but - is it a
> misconception in my thinking that using a rice cooker is supposed to be
> one of the healthiest ways to cook, because it steams the food and keeps
> more nutrients in? the thing is, every time i do vegetables in the steamer
> basket, they do not come out to be nice, crunchy, colorful steamed veggies
> - just soggy, faded, weak looking. i have no idea if they are still
> healthful... would anyone know? and is this normal? and if not, can
> someone instruct me please? sorry for all the questions... thanks for
> reading!

Sounds to me like both the fish and the veggies got overcooked.

Does the rice cooker lock when on and not let you open it? Or, is it
simply that the directions state to not open it? Because my rice cooker
instructions tell me not to open it, but I start the rice and leave the
steamer basket out on the counter. Halfway through cooking, I put the
filled basket in to the rice cooker. I do it quickly. This way the
rice can cook the length of time it needs and the fish and veggies cook
the length of time they need.

marcella