I just found this group (thanks to Leonard L.) so apologies in advance if
this subject has been covered already ad nauseum.

I'm considering getting a rice cooker, but am wondering if it's one of those
stupid single-purpose small appliances that get shoved to the back of the
cupboard after a use or 2.

Was looking at the T-Fal model 36825 rice cooker; anybody here have any
hands-on with this? TIA

"carbuff" > wrote in message
news:bTAyd.566461$nl.400250@pd7tw3no...
> I just found this group (thanks to Leonard L.) so apologies in advance if
> this subject has been covered already ad nauseum.
>
> I'm considering getting a rice cooker, but am wondering if it's one of
those
> stupid single-purpose small appliances that get shoved to the back of the
> cupboard after a use or 2.
>
> Was looking at the T-Fal model 36825 rice cooker; anybody here have any
> hands-on with this? TIA
>
>

A lot depends on your cooking habits. If you cook rice regularly you will
use it a lot. You can use it for more than plain rice - for example I like
to put in brown rice, stock, and chopped veggies to make a pilaf-type dish.
But if rice is once or twice a month for you it might not be worth it.


--
Peter Aitken

Remove the crap from my email address before using.

"carbuff" > wrote in message
news:bTAyd.566461$nl.400250@pd7tw3no...
> I just found this group (thanks to Leonard L.) so apologies in advance if
> this subject has been covered already ad nauseum.
>
> I'm considering getting a rice cooker, but am wondering if it's one of
those
> stupid single-purpose small appliances that get shoved to the back of the
> cupboard after a use or 2.
>
> Was looking at the T-Fal model 36825 rice cooker; anybody here have any
> hands-on with this? TIA
>
>

A lot depends on your cooking habits. If you cook rice regularly you will
use it a lot. You can use it for more than plain rice - for example I like
to put in brown rice, stock, and chopped veggies to make a pilaf-type dish.
But if rice is once or twice a month for you it might not be worth it.


--
Peter Aitken

Remove the crap from my email address before using.

I consider my rice cooker to be an indispensible tool, not a gadget.

-Patti
--
Patti Beadles, Oakland, CA |
pattib~pattib.org |
http://www.pattib.org/ | It was fascinating...
Check out www.tribe.net! | in a painful sort of way.

I consider my rice cooker to be an indispensible tool, not a gadget.

-Patti
--
Patti Beadles, Oakland, CA |
pattib~pattib.org |
http://www.pattib.org/ | It was fascinating...
Check out www.tribe.net! | in a painful sort of way.

carbuff wrote:
> I just found this group (thanks to Leonard L.) so apologies in
advance if
> this subject has been covered already ad nauseum.
>
> I'm considering getting a rice cooker, but am wondering if it's one
of those
> stupid single-purpose small appliances that get shoved to the back of
the
> cupboard after a use or 2.
>
> Was looking at the T-Fal model 36825 rice cooker; anybody here have
any
> hands-on with this? TIA

Rather than a rice cooker I would look into a .125 inch to .2 inch
copper plate to use as a heat diffuser and cook rice in one of your
regular saucepots or skillets. All of the rice cookers I have seen
(I've owned two Hitachis) have aluminum cooking pots. This makes them
somewhat limiting. The copper diffuser, however, quickly becomes a
"must use" and versatile appliance.

Will

On 23 Dec 2004 12:54:52 -0800, "Will"
> wrote:

>All of the rice cookers I have seen
>(I've owned two Hitachis) have aluminum cooking pots. This makes them
>somewhat limiting.

Hi Will,

Why...?

Thanks,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On 23 Dec 2004 12:54:52 -0800, "Will"
> wrote:

>All of the rice cookers I have seen
>(I've owned two Hitachis) have aluminum cooking pots. This makes them
>somewhat limiting.

Hi Will,

Why...?

Thanks,

--
Kenneth

If you email... Please remove the "SPAMLESS."

The aluminum is not suitable to anything acidic so if you plan to add
tomatoes, spinach, anything in the mustard family, chilis, a number of
the spices that comprise "curry" (the list could get extensive), lemon
juice or vinegars you run the risk of leaching the pot as well as
creating an "off" taste in the result. Of course, if you are looking to
prepare plain rice, none of these are issues.

The copper diffuser, on the other hand, offers the opportunity to do
slow (or rapid) stovetop cooking with precise control across a wider
range of pot diameters. It does a fine job with rice.

Far as I can tell, someone wrote:
>I'm considering getting a rice cooker, but am wondering if it's one of those
>stupid single-purpose small appliances that get shoved to the back of the
>cupboard after a use or 2.

I've had my ricer for a lot of years, so I can't talk about brand names,
except to say that they all look cheap and shoddy.

OTOH, mine looks cheap and shoddy, but works great. I use it at least
weekly for rice, which virtually always comes out perfect, and I use it
to steam veggies, which gives wonderful flavor.

If you get one try chopping a carrot or two and a celery stalk or two,
put them on the steamer plate included, add a few table spoons of water
and let 'er rip. The food stays colorful and tastes great. No salt
needed. You'll be hooked.

On 23 Dec 2004 12:54:52 -0800, "Will" >
wrote:

>Rather than a rice cooker I would look into a .125 inch to .2 inch
>copper plate to use as a heat diffuser and cook rice in one of your
>regular saucepots or skillets. All of the rice cookers I have seen
>(I've owned two Hitachis) have aluminum cooking pots. This makes them
>somewhat limiting. The copper diffuser, however, quickly becomes a
>"must use" and versatile appliance.

Will this work on a gas stove?

On 23 Dec 2004 12:54:52 -0800, "Will" >
wrote:

>Rather than a rice cooker I would look into a .125 inch to .2 inch
>copper plate to use as a heat diffuser and cook rice in one of your
>regular saucepots or skillets. All of the rice cookers I have seen
>(I've owned two Hitachis) have aluminum cooking pots. This makes them
>somewhat limiting. The copper diffuser, however, quickly becomes a
>"must use" and versatile appliance.

Will this work on a gas stove?

KLS wrote:
> On 23 Dec 2004 12:54:52 -0800, "Will" >
> wrote:
>
> >Rather than a rice cooker I would look into a .125 inch to .2 inch
> >copper plate to use as a heat diffuser and cook rice in one of your
> >regular saucepots or skillets. All of the rice cookers I have seen
> >(I've owned two Hitachis) have aluminum cooking pots. This makes
them
> >somewhat limiting. The copper diffuser, however, quickly becomes a
> >"must use" and versatile appliance.
>
> Will this work on a gas stove?

Works quite well on a gas stove. It helps if the pans and skillets you
use are flat so the contact is good. You will find the diffuser
improves the distribution of heat significantly, particularly for
larger pans or in cases when the flame is low and therefore tends to
burn neat the center of your pan. Google "copper plate" for web sellers.

KLS wrote:
> On 23 Dec 2004 12:54:52 -0800, "Will" >
> wrote:
>
> >Rather than a rice cooker I would look into a .125 inch to .2 inch
> >copper plate to use as a heat diffuser and cook rice in one of your
> >regular saucepots or skillets. All of the rice cookers I have seen
> >(I've owned two Hitachis) have aluminum cooking pots. This makes
them
> >somewhat limiting. The copper diffuser, however, quickly becomes a
> >"must use" and versatile appliance.
>
> Will this work on a gas stove?

Works quite well on a gas stove. It helps if the pans and skillets you
use are flat so the contact is good. You will find the diffuser
improves the distribution of heat significantly, particularly for
larger pans or in cases when the flame is low and therefore tends to
burn neat the center of your pan. Google "copper plate" for web sellers.

carbuff wrote:

> I just found this group (thanks to Leonard L.) so apologies in advance if
> this subject has been covered already ad nauseum.
>
> I'm considering getting a rice cooker, but am wondering if it's one of those
> stupid single-purpose small appliances that get shoved to the back of the
> cupboard after a use or 2.
>
> Was looking at the T-Fal model 36825 rice cooker; anybody here have any
> hands-on with this? TIA
>

If you want an easy to use multi tasker, get a steamer:

<http://www.oster.com/productdetail.aspx?id=18&cat=28>

We steam rice with other foods in this all the time. It does a great job
with rice.

Matthew

--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game

carbuff wrote:

> I just found this group (thanks to Leonard L.) so apologies in advance if
> this subject has been covered already ad nauseum.
>
> I'm considering getting a rice cooker, but am wondering if it's one of those
> stupid single-purpose small appliances that get shoved to the back of the
> cupboard after a use or 2.
>
> Was looking at the T-Fal model 36825 rice cooker; anybody here have any
> hands-on with this? TIA
>

If you want an easy to use multi tasker, get a steamer:

<http://www.oster.com/productdetail.aspx?id=18&cat=28>

We steam rice with other foods in this all the time. It does a great job
with rice.

Matthew

--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game

I agree with the posters who say get one that doubles as a steamer. The
amount of use you'll get depends on your eating habits. We eat rice 2-3
times a week, so our rice cooker gets used a lot. I also use it to steam
veg and fish. When we were given a rice cooker for a wedding present nearly
9 years ago I thought it was an odd present, but it had become so vital that
when it died, we replaced it the next day. The only caution I would give is
buy one the right size for your needs. We now eat less rice than we used to
(husband's dietician recommended this) and we now need to buy a smaller one
as the minimum quantity in our rice cooker is too much.

"carbuff" > wrote in message
news:bTAyd.566461$nl.400250@pd7tw3no...
>I just found this group (thanks to Leonard L.) so apologies in advance if
>this subject has been covered already ad nauseum.
>
> I'm considering getting a rice cooker, but am wondering if it's one of
> those stupid single-purpose small appliances that get shoved to the back
> of the cupboard after a use or 2.
>
> Was looking at the T-Fal model 36825 rice cooker; anybody here have any
> hands-on with this? TIA
>

"carbuff" > wrote in message
news:bTAyd.566461$nl.400250@pd7tw3no...
>I just found this group (thanks to Leonard L.) so apologies in advance if
>this subject has been covered already ad nauseum.
>
> I'm considering getting a rice cooker, but am wondering if it's one of
> those stupid single-purpose small appliances that get shoved to the back
> of the cupboard after a use or 2.

We have a Zoji, got it when our first, cheap one crapped out. We cook
maximum batches of brown rice and freeze it in 1/2 cup lumps which
we mold in a stainless 1/2 cup measuring thingie. We can have rice with
a meal without the annoyance of having to cook it, it takes 2 minutes in the
microwave instead of 45 minutes.
Brian, in Cedar

"carbuff" > wrote in message
news:bTAyd.566461$nl.400250@pd7tw3no...
>I just found this group (thanks to Leonard L.) so apologies in advance if
>this subject has been covered already ad nauseum.
>
> I'm considering getting a rice cooker, but am wondering if it's one of
> those stupid single-purpose small appliances that get shoved to the back
> of the cupboard after a use or 2.

We have a Zoji, got it when our first, cheap one crapped out. We cook
maximum batches of brown rice and freeze it in 1/2 cup lumps which
we mold in a stainless 1/2 cup measuring thingie. We can have rice with
a meal without the annoyance of having to cook it, it takes 2 minutes in the
microwave instead of 45 minutes.
Brian, in Cedar

Nobody has addressed the key issue regarding a rice-cooker. It has
intelligence! Real rice-cookers have a temperature sensor that can tell
exactly when the water has been completely absorbed by the rice (or
evaporates) by sensing exactly when the temperature inside rises above the
boiling point of water. It shuts off at that moment. The cheesy aluminum
is pretty important in ensuring that there's not a lot of heat stored up in
the cooking area or it would continue to cook past doneness.

If you eat a lot of white rice, you need one. Heck, you probably already
have one and aren't bothering to read this thread!

--Ray

"carbuff" > wrote in message
news:bTAyd.566461$nl.400250@pd7tw3no...
>I just found this group (thanks to Leonard L.) so apologies in advance if
>this subject has been covered already ad nauseum.
>
> I'm considering getting a rice cooker, but am wondering if it's one of
> those stupid single-purpose small appliances that get shoved to the back
> of the cupboard after a use or 2.
>
> Was looking at the T-Fal model 36825 rice cooker; anybody here have any
> hands-on with this? TIA
>

Ray & Kathy Albertson wrote:

> Nobody has addressed the key issue regarding a rice-cooker. It has
> intelligence!

The only intelligence that my steamer needs to make perfect rice, every
time, is a timer.

Matthew

--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game

"Matthew L. Martin" > wrote in message
...
> carbuff wrote:
>
> > I just found this group (thanks to Leonard L.) so apologies in advance
if
> > this subject has been covered already ad nauseum.
> >
> > I'm considering getting a rice cooker, but am wondering if it's one of
those
> > stupid single-purpose small appliances that get shoved to the back of
the
> > cupboard after a use or 2.
> >
> > Was looking at the T-Fal model 36825 rice cooker; anybody here have any
> > hands-on with this? TIA
> >
>
> If you want an easy to use multi tasker, get a steamer:
>
> <http://www.oster.com/productdetail.aspx?id=18&cat=28>
>
> We steam rice with other foods in this all the time. It does a great job
> with rice.
>
> Matthew
>
> --
> Thermodynamics and/or Golf for dummies: There is a game
> You can't win
> You can't break even
> You can't get out of the game



I agree with this guy- this is a very good a useful product.

Brad

"Viviane" > wrote in message
...
>I agree with the posters who say get one that doubles as a steamer. The
>amount of use you'll get depends on your eating habits. We eat rice 2-3
>times a week, so our rice cooker gets used a lot. I also use it to steam
>veg and fish. When we were given a rice cooker for a wedding present
>nearly 9 years ago I thought it was an odd present, but it had become so
>vital that when it died, we replaced it the next day. The only caution I
>would give is buy one the right size for your needs. We now eat less rice
>than we used to (husband's dietician recommended this) and we now need to
>buy a smaller one as the minimum quantity in our rice cooker is too much.
>
> "carbuff" > wrote in message
> news:bTAyd.566461$nl.400250@pd7tw3no...
>>I just found this group (thanks to Leonard L.) so apologies in advance if
>>this subject has been covered already ad nauseum.
>>
>> I'm considering getting a rice cooker, but am wondering if it's one of
>> those stupid single-purpose small appliances that get shoved to the back
>> of the cupboard after a use or 2.
>>
>> Was looking at the T-Fal model 36825 rice cooker; anybody here have any
>> hands-on with this? TIA

30 years ago my husband bought me a rice-cooker -- He had spent time in
Japan and I ate potatoes. I, too, thought he a bit goofy. Now, after many
rice cookers come and gone, I prefer rice to potatoes. I cook Japanese,
Thai, Brown long-grain, short-grain, Tex-Mex, Basmati, etc. in a rice
cooker. I have three different sizes, the largest being Yan-Can-Cook's rice
cooker; it will cook also a small amount of rice. When I use it, I put it
outside so as to not steam up the kitchen.

Something simple for tofu lovers, just put a few slices on top of the bowl,
add a couple of pieces of carrot or whatever you'd like - a complete meal if
you need it just for yourself. Open a jar of pickled ginger, a bit of miso
or soy sauce. How easy. Except for Japanese rice, I prefer to add just a
little salt to the rice, and use less soy sauce.

Why not buy a cheap small one at Walmart or Big Lots just to try it out for
a while for just the price of a dinner-out.

Dee

"Viviane" > wrote in message
...
>I agree with the posters who say get one that doubles as a steamer. The
>amount of use you'll get depends on your eating habits. We eat rice 2-3
>times a week, so our rice cooker gets used a lot. I also use it to steam
>veg and fish. When we were given a rice cooker for a wedding present
>nearly 9 years ago I thought it was an odd present, but it had become so
>vital that when it died, we replaced it the next day. The only caution I
>would give is buy one the right size for your needs. We now eat less rice
>than we used to (husband's dietician recommended this) and we now need to
>buy a smaller one as the minimum quantity in our rice cooker is too much.
>
> "carbuff" > wrote in message
> news:bTAyd.566461$nl.400250@pd7tw3no...
>>I just found this group (thanks to Leonard L.) so apologies in advance if
>>this subject has been covered already ad nauseum.
>>
>> I'm considering getting a rice cooker, but am wondering if it's one of
>> those stupid single-purpose small appliances that get shoved to the back
>> of the cupboard after a use or 2.
>>
>> Was looking at the T-Fal model 36825 rice cooker; anybody here have any
>> hands-on with this? TIA

30 years ago my husband bought me a rice-cooker -- He had spent time in
Japan and I ate potatoes. I, too, thought he a bit goofy. Now, after many
rice cookers come and gone, I prefer rice to potatoes. I cook Japanese,
Thai, Brown long-grain, short-grain, Tex-Mex, Basmati, etc. in a rice
cooker. I have three different sizes, the largest being Yan-Can-Cook's rice
cooker; it will cook also a small amount of rice. When I use it, I put it
outside so as to not steam up the kitchen.

Something simple for tofu lovers, just put a few slices on top of the bowl,
add a couple of pieces of carrot or whatever you'd like - a complete meal if
you need it just for yourself. Open a jar of pickled ginger, a bit of miso
or soy sauce. How easy. Except for Japanese rice, I prefer to add just a
little salt to the rice, and use less soy sauce.

Why not buy a cheap small one at Walmart or Big Lots just to try it out for
a while for just the price of a dinner-out.

Dee

"Brian Barnson" > wrote in message
news:mYXyd.578767$%k.229052@pd7tw2no...
>
> "carbuff" > wrote in message
> news:bTAyd.566461$nl.400250@pd7tw3no...
>>I just found this group (thanks to Leonard L.) so apologies in advance if
>>this subject has been covered already ad nauseum.
>>
>> I'm considering getting a rice cooker, but am wondering if it's one of
>> those stupid single-purpose small appliances that get shoved to the back
>> of the cupboard after a use or 2.
>
> We have a Zoji, got it when our first, cheap one crapped out. We cook
> maximum batches of brown rice and freeze it in 1/2 cup lumps which
> we mold in a stainless 1/2 cup measuring thingie. We can have rice with
> a meal without the annoyance of having to cook it, it takes 2 minutes in
> the
> microwave instead of 45 minutes.
> Brian, in Cedar

Fantastic, Brian; I've been eating a pot of brown rice for days upon days -
I like to cook maximum batches of it myself. This is one of the greatest
ideas, thanks! Do you just freeze your rice in a zip-lock baggie or do you
freeze it in something else? Do you then dump it into a small container to
microwave it? I think I'll use a small corning-ware,
I don't like the idea of freezing things in the zip-locks, but I do. If it
is cooked meat, I usually butcher-wrap it first before putting it into a
zip-lock bag, and then I freeze.
Dee

"Brian Barnson" > wrote in message
news:mYXyd.578767$%k.229052@pd7tw2no...
>
> "carbuff" > wrote in message
> news:bTAyd.566461$nl.400250@pd7tw3no...
>>I just found this group (thanks to Leonard L.) so apologies in advance if
>>this subject has been covered already ad nauseum.
>>
>> I'm considering getting a rice cooker, but am wondering if it's one of
>> those stupid single-purpose small appliances that get shoved to the back
>> of the cupboard after a use or 2.
>
> We have a Zoji, got it when our first, cheap one crapped out. We cook
> maximum batches of brown rice and freeze it in 1/2 cup lumps which
> we mold in a stainless 1/2 cup measuring thingie. We can have rice with
> a meal without the annoyance of having to cook it, it takes 2 minutes in
> the
> microwave instead of 45 minutes.
> Brian, in Cedar

Fantastic, Brian; I've been eating a pot of brown rice for days upon days -
I like to cook maximum batches of it myself. This is one of the greatest
ideas, thanks! Do you just freeze your rice in a zip-lock baggie or do you
freeze it in something else? Do you then dump it into a small container to
microwave it? I think I'll use a small corning-ware,
I don't like the idea of freezing things in the zip-locks, but I do. If it
is cooked meat, I usually butcher-wrap it first before putting it into a
zip-lock bag, and then I freeze.
Dee

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
>
> "Brian Barnson" > wrote in message
> news:mYXyd.578767$%k.229052@pd7tw2no...
>>
>> "carbuff" > wrote in message
>> news:bTAyd.566461$nl.400250@pd7tw3no...
>>>I just found this group (thanks to Leonard L.) so apologies in advance if
>>>this subject has been covered already ad nauseum.
>>>
>>> I'm considering getting a rice cooker, but am wondering if it's one of
>>> those stupid single-purpose small appliances that get shoved to the back
>>> of the cupboard after a use or 2.
>>
>> We have a Zoji, got it when our first, cheap one crapped out. We cook
>> maximum batches of brown rice and freeze it in 1/2 cup lumps which
>> we mold in a stainless 1/2 cup measuring thingie. We can have rice with
>> a meal without the annoyance of having to cook it, it takes 2 minutes in
>> the
>> microwave instead of 45 minutes.
>> Brian, in Cedar
>
> Fantastic, Brian; I've been eating a pot of brown rice for days upon
> days - I like to cook maximum batches of it myself. This is one of the
> greatest ideas, thanks! Do you just freeze your rice in a zip-lock baggie
> or do you freeze it in something else? Do you then dump it into a small
> container to microwave it? I think I'll use a small corning-ware,
> I don't like the idea of freezing things in the zip-locks, but I do. If
> it is cooked meat, I usually butcher-wrap it first before putting it into
> a zip-lock bag, and then I freeze.
> Dee

We spray a litle Pam into a stainless steel 1/2 cup measuring cup and
pack the warm rice into it. Then we turn it over and drop the rice "puck"
onto a non-stick cookie sheet and put it in the freezer overnight. We
store them in zip-locks. We nuke them on the plate we're going to eat
them on. We do batches of 24 'cuz that's what fits on the cookie sheet.
Brown rice freezes well, white rice doesn't want to be too dry and
fluffy or the pucks crumble. I mix Thai Jasmine & Basmatti as I
found Basmatti to be too dry.
Brian, in Cedar

Freezing rice is a cool tip, thanks!

For the original poster, I will add that I used to think a rice-cooker
would be yet-another-useless-gadget. How hard is it to cook rice, anyway?

However, since I've had kids, I truly find it a great appliance. Even
though rice is easy to cook on the stove, it still requires attention.
But you can start a cooker of rice in the afternoon and forget it. Even
leave the house. At dinner time, there will be at least one acceptable
dish for a sick or picky child!

--Sandi

Brian Barnson wrote:

> "Dee Randall" <deedoveyatshenteldotnet> wrote in message
> ...
>
>>"Brian Barnson" > wrote in message
>>news:mYXyd.578767$%k.229052@pd7tw2no...
>>
>>>"carbuff" > wrote in message
>>>news:bTAyd.566461$nl.400250@pd7tw3no...
>>>
>>>>I just found this group (thanks to Leonard L.) so apologies in advance if
>>>>this subject has been covered already ad nauseum.
>>>>
>>>>I'm considering getting a rice cooker, but am wondering if it's one of
>>>>those stupid single-purpose small appliances that get shoved to the back
>>>>of the cupboard after a use or 2.
>>>
>>> We have a Zoji, got it when our first, cheap one crapped out. We cook
>>>maximum batches of brown rice and freeze it in 1/2 cup lumps which
>>>we mold in a stainless 1/2 cup measuring thingie. We can have rice with
>>>a meal without the annoyance of having to cook it, it takes 2 minutes in
>>>the
>>>microwave instead of 45 minutes.
>>> Brian, in Cedar
>>
>>Fantastic, Brian; I've been eating a pot of brown rice for days upon
>>days - I like to cook maximum batches of it myself. This is one of the
>>greatest ideas, thanks! Do you just freeze your rice in a zip-lock baggie
>>or do you freeze it in something else? Do you then dump it into a small
>>container to microwave it? I think I'll use a small corning-ware,
>>I don't like the idea of freezing things in the zip-locks, but I do. If
>>it is cooked meat, I usually butcher-wrap it first before putting it into
>>a zip-lock bag, and then I freeze.
>>Dee
>
>
> We spray a litle Pam into a stainless steel 1/2 cup measuring cup and
> pack the warm rice into it. Then we turn it over and drop the rice "puck"
> onto a non-stick cookie sheet and put it in the freezer overnight. We
> store them in zip-locks. We nuke them on the plate we're going to eat
> them on. We do batches of 24 'cuz that's what fits on the cookie sheet.
> Brown rice freezes well, white rice doesn't want to be too dry and
> fluffy or the pucks crumble. I mix Thai Jasmine & Basmatti as I
> found Basmatti to be too dry.
> Brian, in Cedar
>
>

>>> We spray a litle Pam into a stainless steel 1/2 cup measuring cup and
>>> pack the warm rice into it. Then we turn it over and drop the rice
>>> "puck"
>>> onto a non-stick cookie sheet and put it in the freezer overnight. We
>>> store them in zip-locks. We nuke them on the plate we're going to eat
>>> them on. We do batches of 24 'cuz that's what fits on the cookie sheet.
>>> Brown rice freezes well, white rice doesn't want to be too dry and
>>> fluffy or the pucks crumble. I mix Thai Jasmine & Basmatti as I
>>> found Basmatti to be too dry.
>>> Brian, in Cedar
>>
>> Thanks AGAIN, Brian, because I tried freezing some Basmati not too long
>> ago and thought that I could never freeze rice. Since I use both Thai
>> Jasmine & Basmati, I'll try that.
>> PS, "in Cedar" what does that mean?
>> Dee
> You want rice for freezing to be a bit "soggy" so using a bit more
> water also seems to help. In Cedar is like "in Chicago" only different.
> It's on Vancouver Island.
Brian, is this near Tofino, B.C.? If it is, I will relate: I had one of the
best crabs I've ever had at the "Blue Heron Inn" Tofino, B.C. in the last
1980's. I'm looking at the tall coffee cup I bought there, washed it
hundreds of times in the dishwasher and the gold rims are not faded.
Dee

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
>
>>>> We spray a litle Pam into a stainless steel 1/2 cup measuring cup
>>>> and
>>>> pack the warm rice into it. Then we turn it over and drop the rice
>>>> "puck"
>>>> onto a non-stick cookie sheet and put it in the freezer overnight. We
>>>> store them in zip-locks. We nuke them on the plate we're going to eat
>>>> them on. We do batches of 24 'cuz that's what fits on the cookie
>>>> sheet.
>>>> Brown rice freezes well, white rice doesn't want to be too dry and
>>>> fluffy or the pucks crumble. I mix Thai Jasmine & Basmatti as I
>>>> found Basmatti to be too dry.
>>>> Brian, in Cedar
>>>
>>> Thanks AGAIN, Brian, because I tried freezing some Basmati not too long
>>> ago and thought that I could never freeze rice. Since I use both Thai
>>> Jasmine & Basmati, I'll try that.
>>> PS, "in Cedar" what does that mean?
>>> Dee
>> You want rice for freezing to be a bit "soggy" so using a bit more
>> water also seems to help. In Cedar is like "in Chicago" only different.
>> It's on Vancouver Island.
> Brian, is this near Tofino, B.C.? If it is, I will relate: I had one of
> the best crabs I've ever had at the "Blue Heron Inn" Tofino, B.C. in the
> last 1980's. I'm looking at the tall coffee cup I bought there, washed it
> hundreds of times in the dishwasher and the gold rims are not faded.
> Dee
Nice place Tofino but it's gotten a bit touristy and expensive. Back in
the seventies you could buy a place there for darn near pocket change
and of course I didn't. We're on the other side of the Island just south
of Nanaimo.
Brian, in Cedar