Mr Libido Incognito wrote:
>
> biig wrote on 11 Jul 2006 in rec.food.cooking
>
> >
> > I have a Black and Decker steamer/rice cooker, but the instructions
> > don't say whether to start with cold water or hot.....anyone know????
> > tia.....Sharon
> >
>
> I to have a black and decker rice cooker (the Rice Cooker Plus
> model)...It doesn't really matter which temp you use. I think room temp
> or directly from the cold tap would work well. A bigger worry is the no
> stick lining...It is rather soft so NO metal tools please, or it will
> scratch up quickly. But mine isn't a steamer as per say, just cooks rice.
> It kinda looks like a smallish (say 2-3 qt at a guess) round crock pot if
> you squint. I think it will take about 4 cups raw rice...But I've never
> cooked more than 2 cups of raw rice in it. Never needed to.
>
> My kenmore electric veggie steamer doesn't care about water temp either
> but I imagine it would take less time get to temp. with hot water. But I
> just use water from the cold tap.
>
> Rule of thumb: Hot water from the hot water tap is usually frowned upon
> in cooking as it can have more impurities in it (sludge from the hot
> water heater).
>
> I used to put in 1 cup rice, a 10 oz can of cream of chicken soup
> (cupboard temp.) and 6 oz of water (from the cold tap)...pluse some
> sliced mushrooms and or onion and maybe some chicken thighs. Stir well
> and flip the switch...a one pot meal in about 17 minutes. But these days
> I'm low carbibg it and have given up rice.
>
> Puting a crushed bullion cube in the cooking water works nicely to
> flavour the rice as well.
>
> When I say from the cold tap I mean turn the tap on and then fill the
> measuring cup...no waiting for colder water...
>
> --
> -Alan

I have the rice cooker with the see-through bowls, so it's probably
not as large as yours, but I think I'll try your recipe in smaller
quantities......Sharon