I love rice. I've tried different methods (cookers, pressure steamers, plain
old pot) and have never come up with a method that maximizes good results of
full cooking with a minimum of mess from boil over or burned pot bottoms.

Any good cookers or good methods?

thanks

"Jack Strickland" > wrote in message
ink.net...
>I love rice. I've tried different methods (cookers, pressure steamers,
>plain old pot) and have never come up with a method that maximizes good
>results of full cooking with a minimum of mess from boil over or burned pot
>bottoms.
>
> Any good cookers or good methods?
>
> thanks


Perhaps the plain old pot you're using doesn't have a thick enough bottom,
as *all* decent cookware should. If that's the case, the problems will be
difficult to solve. And, if it boils over, you are cooking it with TOO MUCH
HEAT. Turn it down so it's barely simmering. If you use an electric stove,
the burners don't cool down right away, so watch the pot for the first
minute or so and lift it off the burner if you see those first bubbles
pushing the lid open. Also, use a bigger pot.


1) Boil water BEFORE adding the rice, and I don't care what the instructions
say about this.

2) Turn down the heat to the level at which you'll be simmering it, then
*immediately* add the rice and stir it fast so it doesn't fall to the
bottom, where it's guaranteed stick. It helps to have a stirring tool that's
flat, and will fit into the area where the pot's sides meet the bottom. Once
the simmering begins, stop stirring and put on the lid.

Jack Strickland wrote:
> I love rice. I've tried different methods (cookers, pressure
> steamers, plain old pot) and have never come up with a method that
> maximizes good results of full cooking with a minimum of mess from
> boil over or burned pot bottoms.
>
> Any good cookers or good methods?
>
> thanks

(snipped cross-postings)

If you are getting boiled over rice or burned pots then you have the heat
too high, plain and simple.

Bring 3 cups water to a boil with a little salt (optional) and a Tbs. butter
(also optional). Stir in 1 cup raw white rice. Turn down the heat to LOW.
Cover and simmer 20 minutes. Do not remove the lid, do not stir it while
it's cooking. Remove the pot from the heat, stir and serve.

NOTE: If you're planning to use it for stir-fry you want to chill the rice
for at least 24 hours beforehand and in that case absolutely don't add
butter or salt to the rice when you cook it. For that you want very plain
rice so it will take easily to the sauces and other meat/vegetable
additives.

Jill

jmcquown wrote:
> Jack Strickland wrote:
>> I love rice. I've tried different methods (cookers, pressure
>> steamers, plain old pot) and have never come up with a method that
>> maximizes good results of full cooking with a minimum of mess from
>> boil over or burned pot bottoms.
>>
>> Any good cookers or good methods?
>>
>> thanks
>
> (snipped cross-postings)
>
> If you are getting boiled over rice or burned pots then you have the heat
> too high, plain and simple.
>
> Bring 3 cups water to a boil with a little salt (optional) and a Tbs. butter
> (also optional). Stir in 1 cup raw white rice. Turn down the heat to LOW.
> Cover and simmer 20 minutes. Do not remove the lid, do not stir it while
> it's cooking. Remove the pot from the heat, stir and serve.
>


Three cups of water? I use 2 cups. After 15 minutes, I turn off the heat
and (without lifting the lid) let it sit for 5 minutes.

Bob

jmcquown wrote:
>
> Jack Strickland wrote:
> > I love rice. I've tried different methods (cookers, pressure
> > steamers, plain old pot) and have never come up with a method that
> > maximizes good results of full cooking with a minimum of mess from
> > boil over or burned pot bottoms.
> >
> > Any good cookers or good methods?
> >
> > thanks
>
> (snipped cross-postings)
>
> If you are getting boiled over rice or burned pots then you have the heat
> too high, plain and simple.
>
> Bring 3 cups water to a boil with a little salt (optional) and a Tbs. butter
> (also optional). Stir in 1 cup raw white rice. Turn down the heat to LOW.
> Cover and simmer 20 minutes. Do not remove the lid, do not stir it while
> it's cooking. Remove the pot from the heat, stir and serve.
>
> NOTE: If you're planning to use it for stir-fry you want to chill the rice
> for at least 24 hours beforehand and in that case absolutely don't add
> butter or salt to the rice when you cook it. For that you want very plain
> rice so it will take easily to the sauces and other meat/vegetable
> additives.
>
> Jill

Isn't that an awful lot of water? I thought cooking most rice used a
ratio of 2:1 - two parts water to one part rice. Sometimes I even use a
little less water.

Sky

zxcvbob wrote:

> Three cups of water? I use 2 cups. After 15 minutes, I turn off the
> heat and (without lifting the lid) let it sit for 5 minutes.
> Bob

Mine is always a 1:2 ratio of rice to water. I learned to cook using
Uncle Ben's converted rice. It never failed me. I have since learned to
use other types of rice, other liquids and ingredients and procedures
for making rice or pilaf and it still rarely varies by that 1:2 ratio
except for risotto.
I've never burned rice, nor had any problems cooking it. I don't use a
rice cooker, steamer or any cooking vessel other than my standard pots.
When people talk about having trouble making rice... I just don't get it?

Goomba38 wrote:
> zxcvbob wrote:
>
>> Three cups of water? I use 2 cups. After 15 minutes, I turn off the
>> heat and (without lifting the lid) let it sit for 5 minutes.
>> Bob
>
> Mine is always a 1:2 ratio of rice to water. I learned to cook using
> Uncle Ben's converted rice. It never failed me. I have since learned
> to use other types of rice, other liquids and ingredients and
> procedures for making rice or pilaf and it still rarely varies by
> that 1:2 ratio except for risotto.

You're right, my mistake. The thing is when I went to write it down I wrote
2 cups to 1 cup, then I thought that sounded wrong. See, I don't have a
written recipe for making rice, it's just something I've known how to do
since I was a child. I don't know why people think rice is difficult.

> I've never burned rice, nor had any problems cooking it. I don't use a
> rice cooker, steamer or any cooking vessel other than my standard
> pots. When people talk about having trouble making rice... I just
> don't get it?

Other than excessive heat there's no reason for rice to boil over or rice to
burn to the bottom of a pot. I've even cooked rice (Jambalaya, actually) on
a charcoal grill in a cast iron kettle when I was out of electricity for a
week. Rice is easy!

Jill

Skyhooks wrote:
> jmcquown wrote:
>>
>> Jack Strickland wrote:
>>> I love rice. I've tried different methods (cookers, pressure
>>> steamers, plain old pot) and have never come up with a method that
>>> maximizes good results of full cooking with a minimum of mess from
>>> boil over or burned pot bottoms.
>>>
>>> Any good cookers or good methods?
>>>
>>> thanks
>>
>> (snipped cross-postings)
>>
>> If you are getting boiled over rice or burned pots then you have the
>> heat too high, plain and simple.
>>
>> Bring 3 cups water to a boil with a little salt (optional) and a
>> Tbs. butter (also optional). Stir in 1 cup raw white rice. Turn
>> down the heat to LOW. Cover and simmer 20 minutes. Do not remove
>> the lid, do not stir it while it's cooking. Remove the pot from the
>> heat, stir and serve.
>>
>> NOTE: If you're planning to use it for stir-fry you want to chill
>> the rice for at least 24 hours beforehand and in that case
>> absolutely don't add butter or salt to the rice when you cook it.
>> For that you want very plain rice so it will take easily to the
>> sauces and other meat/vegetable additives.
>>
>> Jill
>
> Isn't that an awful lot of water? I thought cooking most rice used a
> ratio of 2:1 - two parts water to one part rice. Sometimes I even
> use a little less water.
>
> Sky

Yeah, I screwed up on the ratio. I don't have to think about writing it
down so when I did, 2 cups sounded like too little but of course it's not.
DOH!

Jill

jmcquown wrote:
>
> Other than excessive heat there's no reason for rice to boil over

Actually there are two reasons; too much heat (obviously) and too small
a pot (obviously too)... the volume of the pot should be fully double
that of the volume of the rice plus liquid, and not so much to prevent
boil overs as to ensure enough headroom to contain vapor plus expansion
when fluffing. Most choose much too small a pot... also the rice pot
should be twice as wide as tall. The very best pot material for
cooking rice is thick cast aluminum... Hispanic markets sell such pots
in many sizes.

This style:
http://www.amazon.com/exec/obidos/AS...n-20/ref=nosim

Been cooking it for 50+ years. My wife is Hawaiian and uses a rice
cooker. I do most of the cooking and just use the 2 to 1 method, e.g. 2
cups water to 1 cup rice. Bring to boil, lower heat to LOW, cover and
don't look for 20 minutes. Then turn off the heat and 5-10 minutes
later take the cover off for perfect rice.

Jack Strickland wrote:
> I love rice. I've tried different methods (cookers, pressure steamers, plain
> old pot) and have never come up with a method that maximizes good results of
> full cooking with a minimum of mess from boil over or burned pot bottoms.
>
> Any good cookers or good methods?
>
> thanks
>
>
>
>

In article . net>,
says...
> I love rice. I've tried different methods (cookers, pressure steamers, plain
> old pot) and have never come up with a method that maximizes good results of
> full cooking with a minimum of mess from boil over or burned pot bottoms.
>
> Any good cookers or good methods?
>
> thanks
>

Are you rinsing the rice thoroughly before cooking? Removing most of the
surface starch will reduce foaming and result in a better final result
(less sticky/gummy rice).

--
Peter Aitken

"jmcquown" > wrote in message
...
> Jack Strickland wrote:
>> I love rice. I've tried different methods (cookers, pressure
>> steamers, plain old pot) and have never come up with a method that
>> maximizes good results of full cooking with a minimum of mess from
>> boil over or burned pot bottoms.
>>
>> Any good cookers or good methods?
>>
>> thanks
>
> (snipped cross-postings)
>
> If you are getting boiled over rice or burned pots then you have the heat
> too high, plain and simple.
>
> Bring 3 cups water to a boil with a little salt (optional) and a Tbs.
> butter
> (also optional). Stir in 1 cup raw white rice. Turn down the heat to
> LOW.
> Cover and simmer 20 minutes. Do not remove the lid, do not stir it while
> it's cooking. Remove the pot from the heat, stir and serve.
>
> NOTE: If you're planning to use it for stir-fry you want to chill the
> rice
> for at least 24 hours beforehand and in that case absolutely don't add
> butter or salt to the rice when you cook it. For that you want very plain
> rice so it will take easily to the sauces and other meat/vegetable
> additives.
>
> Jill
>
>

What Jill said. It takes exactly 20 minutes of simmering time, not 18 and
not 22. As with any boiled product, you begin timing from the *second*
boil. In other words, boil the salted water with the oil. Add the rice.
When it returns to a *full* boil, lower the heat to *below* a simmer (when
you put the lid on, it will retain more heat). Put the lid on. Time out 20
minutes. If, perchance, it stops steaming, e.g. you run of water, add a
little bit. If you are the type, develop a set of measurements from this
and follow it religiously. It just basics, that's all.

--

Yours,
Dan S.

-Merry Christmas

Love rice, too. If I had to recommend anything other than the stove top
or bamboo steamer methods, for ease, convenience & quickness alone - I'd
suggest the Pampered Chef black steamers. There's a large & small size
(mine is the small).

Never in a million years did I think I'd come to use & rely on a kitchen
product so much. Probably wouldn't have bought it myself either (was
gifted). It's worth every penny & perfect for rice.

I thoroughly rinse the rice until the water runs clear from cloudy.
Regardless of how much rice I use, I always fill it halfway up with
water. This is where you can put any spices, herbs or season packets or
veggies/pre-cooked meat in, too or you can wait till it's done & add
whatever. Put a rounded plate on my microwave plate (to catch the runoff
water/condensation from the steamer). Set the microwave on high for 20
minutes. If you like your rice not-so-soft take it out & de-lid it
immediately when it's done. I leave it in until I'm ready for it because
I like mine soft & fluffy. It stays hot if you take it out of the
microwave & just leave the lid on.

You have a ready-made serving / storeage container that the rice is in &
fast cleanup. Just rinse the plate off that was used to catch the runoff
& you'll have a warm dinner plate ready to go.

Good rice every time.

zxcvbob wrote on 23 Dec 2006 in rec.food.cooking

> jmcquown wrote:
> > Jack Strickland wrote:
> >> I love rice. I've tried different methods (cookers, pressure
> >> steamers, plain old pot) and have never come up with a method that
> >> maximizes good results of full cooking with a minimum of mess from
> >> boil over or burned pot bottoms.
> >>
> >> Any good cookers or good methods?
> >>
> >> thanks
> >
> > (snipped cross-postings)
> >
> > If you are getting boiled over rice or burned pots then you have the
> > heat too high, plain and simple.
> >
> > Bring 3 cups water to a boil with a little salt (optional) and a
> > Tbs. butter (also optional). Stir in 1 cup raw white rice. Turn
> > down the heat to LOW. Cover and simmer 20 minutes. Do not remove
> > the lid, do not stir it while it's cooking. Remove the pot from the
> > heat, stir and serve.
> >
>
>
> Three cups of water? I use 2 cups. After 15 minutes, I turn off the
> heat and (without lifting the lid) let it sit for 5 minutes.
>
> Bob
>

2 cups here as well...I cook mine in the microwave(or did when I ate
rice)...The best rice taste comes when you don't use plain water...use
chicken, beef or veggie stock or fruit juice. V-8 works well.

I'd put the 1 part rice and 2 parts liquid in a microwave safe pyrex 9X9
pan and nuke it on high for I believe 18 or 22 minutes...That's when I
made rice using a coffee mug as a measuring cup and my nuker was 750
watt....These days that's different(higher wattage microwave for one
thing).

These days (as I live alone) I use a non-stick rice cooker and make rice
infrequently and use cream of chicken soup and water to make up the 2
cups....I also chuck in veggies and a few boneless skinless chicken
thighs. Kinda a one pot meal....least amount of clean up.

I think steamed rice tastes nasty....and takes too long. I mean rice
cooked in a veggie steamer not in boiling water.

I have apologized thrice times for mis-typing 3 cups as opposed to a 2:1
ratio of water and rice. ENOUGH already! The cooking advice still stands,
20 minutes covered on low heat. I've never burned a pot of rice nor have I
ever had rice boil over. Turn down the heat! Oh, by the way, the bag of
rice usually has cooking instructions printed on it (a novel concept). Go
figure

Jill

Jack Strickland wrote:
> I love rice. I've tried different methods (cookers, pressure
> steamers, plain old pot) and have never come up with a method that
> maximizes good results of full cooking with a minimum of mess from
> boil over or burned pot bottoms.
>
> Any good cookers or good methods?
>
> thanks

> I love rice. I've tried different methods (cookers, pressure steamers, plain
> old pot) and have never come up with a method that maximizes good results of
> full cooking with a minimum of mess from boil over or burned pot bottoms.
>
> Any good cookers or good methods?

--

Hello Jack:

I am currently cooking all my rice in a steamer. I started steaming Thai
black sticky rice, and tried it with white and brown rice. I like the
texture of steamed rice, I recommend you try it.

I put the rice and cold water in a bowl with a lid and place it in the
steamer. It may be that you do not have a way of steaming food in your
home, until recently I didn't. I invested $24 in a twelve inch stacked
steamer to cook vegetables, and it is now an indispensable utensil in my
kitchen.

The rice/water ratio is determined by experimentation, I use these with
the rices I use.

Basmati: 1 part rice, 1.5 parts water

Thai Jasmine: 1 part rice, 1.25 parts water

Short grain brown: 1 part rice, 1.75 parts water

I have no experience with either long grain or short grain domestic
white rice. I would start both with 1 part rice, 1.75 parts water,
adjust as you prefer.

Cooking time with steaming are close to pan cooking time plus the time
to bring the rice and water to cooking temperature. Running a little
long doesn't hurt the rice, and cooking with condiments is not a
problem.

When the rice is done treat it in your usual way. I find fluffing it
with a fork and stirring in a couple pats of butter is fun.

Enjoy your day.

Kit

--

In article > ,
says...

> It takes exactly 20 minutes of simmering time, not 18 and
> not 22.
>

Claptrap. The idea that all rice requires the exact same amount of
cooking is silly beyond belief.

--
Peter Aitken

"Peter A" > wrote in message
...
> In article > ,
> says...
>
>> It takes exactly 20 minutes of simmering time, not 18 and
>> not 22.
>>
>
> Claptrap. The idea that all rice requires the exact same amount of
> cooking is silly beyond belief.
>

Did I say that? The question concerned long grained rice. I am certain the
OP was referring to the long grain parboiled variety that is common in the
United States. It will take 20 minutes when you follow the directions above
unless you come up with some obscure scenario just to be ridiculous.

--

Yours,
Dan S.

-Merry Christmas
> --
> Peter Aitken

Dan S. wrote:
> "Peter A" > wrote in message
> ...
>> In article > ,
>> says...
>>
>>> It takes exactly 20 minutes of simmering time, not 18 and
>>> not 22.
>>>
>>
>> Claptrap. The idea that all rice requires the exact same amount of
>> cooking is silly beyond belief.
>>
>
> Did I say that? The question concerned long grained rice. I am
> certain the OP was referring to the long grain parboiled variety that
> is common in the United States. It will take 20 minutes when you
> follow the directions above unless you come up with some obscure
> scenario just to be ridiculous.
>
>
> -Merry Christmas
>> --
>> Peter Aitken

Parboiled? Never done it. Raw long grained rice. 20 minutes at a low
simmer after you bring the water to a boil then reduce the heat.

Happy YULE (almost 2 days past now)

Jill

I am just a lurker here, however I had to respond to your question
regarding rice. I have a fool proof method, works every time and the
rice is really good. Use a qt. casserole dish, put 1 cup of rice in it,
add 2 1/2 c. water, 3 T. butter, 1 t. salt-----BAke at 350 for one hour.
W orks evertime for me, once I had to leave it in oven for an extra 5
min, until all water was gone.

~~~Carole~~~ wrote:
> I am just a lurker here, however I had to respond to your question
> regarding rice. I have a fool proof method, works every time and the
> rice is really good. Use a qt. casserole dish, put 1 cup of rice in it,
> add 2 1/2 c. water, 3 T. butter, 1 t. salt-----BAke at 350 for one hour.
> W orks evertime for me, once I had to leave it in oven for an extra 5
> min, until all water was gone.

I've never done rice in an oven before, but if it works that's great. I
think I'll try it. I am just cheap though and wouldn't turn the oven on
just for that rice. I'd only do that if I was already roasting something
in the oven. Otherwise the 20 min on top of the stove works just fine
for me.

In article . net>,
"Jack Strickland" > wrote:

> I love rice. I've tried different methods (cookers, pressure steamers, plain
> old pot) and have never come up with a method that maximizes good results of
> full cooking with a minimum of mess from boil over or burned pot bottoms.
>
> Any good cookers or good methods?
>
> thanks

I only do it in the microwave. A 2-quart pyrex glass pitcher, 2 cups
water, 1 cup rice. Cover (vented), and cook at full power for about
8-10 minutes, then reduce power to about 20-30% and nuke another 5-7
minutes. A tsp of oil will help minimize boiling over.

When my Slovak cousin cooks rice, she sticks half of a clove-studded
(not too many - maybe 4-5) onion in the bottom of the pot (cut side
down).
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/13, Gerri's tree
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin' wrote:
> In article . net>,
> "Jack Strickland" > wrote:
>
> > I love rice. I've tried different methods (cookers, pressure steamers, plain
> > old pot) and have never come up with a method that maximizes good results of
> > full cooking with a minimum of mess from boil over or burned pot bottoms.
> >
> > Any good cookers or good methods?
> >
> > thanks
>
> I only do it in the microwave. A 2-quart pyrex glass pitcher, 2 cups
> water, 1 cup rice. Cover (vented), and cook at full power for about
> 8-10 minutes, then reduce power to about 20-30% and nuke another 5-7
> minutes. A tsp of oil will help minimize boiling over.
>
> When my Slovak cousin cooks rice, she sticks half of a clove-studded
> (not too many - maybe 4-5) onion in the bottom of the pot (cut side
> down).

Hmm, how many Slovaks does it take to stud an onion? LOL

Sheldon

In article .com>,
"Sheldon" > wrote:

> Melba's Jammin' wrote:
> > When my Slovak cousin cooks rice, she sticks half of a clove-studded
> > (not too many - maybe 4-5) onion in the bottom of the pot (cut side
> > down).
>
> Hmm, how many Slovaks does it take to stud an onion? LOL
>
> Sheldon

Only one, Honey, only one. Doesn't even had to have reached puberty,
either. :-P
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/13, Gerri's tree
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

In article .com>,
"Sheldon" > wrote:

> Melba's Jammin' wrote:
> >
> > When my Slovak cousin cooks rice, she sticks half of a clove-studded
> > (not too many - maybe 4-5) onion in the bottom of the pot (cut side
> > down).
>
> Hmm, how many Slovaks does it take to stud an onion? LOL
>
> Sheldon

I forgot to add this in my first reply: Smartass!
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/13, Gerri's tree
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

"jmcquown" > wrote in message
...
> Dan S. wrote:
>> "Peter A" > wrote in message
>> ...
>>> In article > ,
>>> says...
>>>
>>>> It takes exactly 20 minutes of simmering time, not 18 and
>>>> not 22.
>>>>
>>>
>>> Claptrap. The idea that all rice requires the exact same amount of
>>> cooking is silly beyond belief.
>>>
>>
>> Did I say that? The question concerned long grained rice. I am
>> certain the OP was referring to the long grain parboiled variety that
>> is common in the United States. It will take 20 minutes when you
>> follow the directions above unless you come up with some obscure
>> scenario just to be ridiculous.
>>
>>
>> -Merry Christmas
>>> --
>>> Peter Aitken
>
> Parboiled? Never done it. Raw long grained rice. 20 minutes at a low
> simmer after you bring the water to a boil then reduce the heat.
>
> Happy YULE (almost 2 days past now)
>
> Jill
>
>

I'm pretty sure all of that rice in the grocery store is parboiled.
Haven't read the wrapper lately, but, I don't think we get the raw stuff.

--

Yours,
Dan S.

-Merry Christmas

The simpliest way is to buy a rice cooker. There are plenty of sizes to
choose to fit your need.

If you want to try other cooking ways; here is a suggestion -

I suppose you are cooking for 1 to 2 persons. Put one cup ( 4 oz size )
of rice ( rinsed ) into a pot. Top up with about 1 cm of water above
rice level.( rice should lay flat in pot )

Heat until boil; then lower the heat half of original setting and let
simmering for about 5 minutes or when you see the water is drying out.
Do not open the pot-cover too often.

You shouldn't get too much spill over(s) when the rice is at boiling
stage.

Then turn off heat and let the pot stay without disturbing it for 10
minutes. Before serving, use a pair of chop sticks to stir the cooked
rice for a couple of rounds in clockwise direction and it's done !

This is for cooking common white rice and not for wild rice.

Of course you have to build up your experience with time.

Enjoy .

Stanley ( A Chinese from Hong Kong.)

On Dec 23, 11:25 am, "Jack Strickland" > wrote:
> I love rice. I've tried different methods (cookers, pressure steamers, plain
> old pot) and have never come up with a method that maximizes good results of
> full cooking with a minimum of mess from boil over or burned pot bottoms.
>
> Any good cookers or good methods?
>
> thanks

Jack Strickland wrote:
> I love rice. I've tried different methods (cookers, pressure steamers, plain
> old pot) and have never come up with a method that maximizes good results of
> full cooking with a minimum of mess from boil over or burned pot bottoms.
>
> Any good cookers or good methods?

I recently bought Panasonic SR TMB10 Rice cooker/Steamer and have
been happy with it these past 2 month. It doesn't make a mess.

It has fuzzy logic.
It has setting for
- white rice - 40 mins to cook
- brown rice - 1 hr to cook
- soup - 1hr
- slow cooking - 1-12 hr
- cake making

It's $59.99 at Linen N' Things.

Read here as well: http://tinyurl.com/yh75rb

Btw, I have also used Black N Decker Electric steamer to make rice and
it tasts very good. It broke after 1 year.







>
> thanks

Amanda wrote:
[..]

>
> Btw, I have also used Black N Decker Electric steamer to make rice and
> it tasts very good. It broke after 1 year.
>


It might be Oster. I don't remember. I was unhappy that it stopped
working just after the warranty expired.

Btw, before this Panasonic SR TMB10 Rice cooker/Steamer, my first one
was also panasonic but not with fuzzy logic, bought in 1995 and still
working. I use it when I need it cooked FAST. It makes a mess on the
inside of the lid.

Jack Strickland wrote:
> I love rice. I've tried different methods (cookers, pressure steamers, plain
> old pot) and have never come up with a method that maximizes good results of
> full cooking with a minimum of mess from boil over or burned pot bottoms.
>
> Any good cookers or good methods?

1-quart aluminum nonstick pot

1 part rice, 2 parts water

boil the water, add the rice, stir once, reduce heat to low, cover with
a sheet of tinfoil weighted with a potholder

wait exactly 20 minutes

--Blair

"Blair P. Houghton" > wrote in message
ups.com...
>
> Jack Strickland wrote:
>> I love rice. I've tried different methods (cookers, pressure steamers,
>> plain
>> old pot) and have never come up with a method that maximizes good results
>> of
>> full cooking with a minimum of mess from boil over or burned pot bottoms.
>>
>> Any good cookers or good methods?
>
> 1-quart aluminum nonstick pot
>
> 1 part rice, 2 parts water
>
> boil the water, add the rice, stir once, reduce heat to low, cover with
> a sheet of tinfoil weighted with a potholder
>
> wait exactly 20 minutes
>
> --Blair
>

.....and do NOT use metal utensils with that pan. Wood's good for this
purpose.

JoeSpareBedroom wrote:

>> boil the water, add the rice, stir once, reduce heat to low, cover with
>> a sheet of tinfoil weighted with a potholder
>>
>> wait exactly 20 minutes
>>
>> --Blair
>>
>
> ....and do NOT use metal utensils with that pan. Wood's good for this
> purpose.
>
Damn Joe.. do you EVER trim your posts up of all the previous material?
Geeesh.
Otherwise.. I use metal spoons all the time. Never once had a problem.
What problems do you have using metal with rice?

"Goomba38" > wrote in message
. ..
> JoeSpareBedroom wrote:
>
>>> boil the water, add the rice, stir once, reduce heat to low, cover with
>>> a sheet of tinfoil weighted with a potholder
>>>
>>> wait exactly 20 minutes
>>>
>>> --Blair
>>>
>>
>> ....and do NOT use metal utensils with that pan. Wood's good for this
>> purpose.
> Damn Joe.. do you EVER trim your posts up of all the previous material?
> Geeesh.
> Otherwise.. I use metal spoons all the time. Never once had a problem.
> What problems do you have using metal with rice?


Can I ask you a favor, please? Read my suggestion again, and let me know if
you think the issue was rice and metal. Here it is:

"....and do NOT use metal utensils with that pan."

Dan S. wrote:
>
> I'm pretty sure all of that rice in the grocery store is parboiled.
> Haven't read the wrapper lately, but, I don't think we get the raw stuff.
>
Where in the world would you get that idea? The only parboiled rice is
that instant stuff in a box. Non-instant seasoned rice mixes and all
the plain rice in bags is raw. -aem

"aem" > wrote in message
oups.com...
>
> Dan S. wrote:
>>
>> I'm pretty sure all of that rice in the grocery store is parboiled.
>> Haven't read the wrapper lately, but, I don't think we get the raw stuff.
>>
> Where in the world would you get that idea? The only parboiled rice is
> that instant stuff in a box. Non-instant seasoned rice mixes and all
> the plain rice in bags is raw. -aem
>

From some shmexpert on the web, who got the information out of his or her
ass.

"aem" > wrote in message
oups.com...
>
> Dan S. wrote:
>>
>> I'm pretty sure all of that rice in the grocery store is parboiled.
>> Haven't read the wrapper lately, but, I don't think we get the raw stuff.
>>
> Where in the world would you get that idea? The only parboiled rice is
> that instant stuff in a box. Non-instant seasoned rice mixes and all
> the plain rice in bags is raw. -aem
>

Parboiling is a means of cleaning flax from the rice. It doesn't mean
partially boiled.

--

Yours,
Dan S.

-Merry Christmas

Dan S. wrote:
> "aem" > wrote in message
> oups.com...
> >
> > Dan S. wrote:
> >>
> >> I'm pretty sure all of that rice in the grocery store is parboiled.
> >> Haven't read the wrapper lately, but, I don't think we get the raw stuff.
> >>
> > Where in the world would you get that idea? The only parboiled rice is
> > that instant stuff in a box. Non-instant seasoned rice mixes and all
> > the plain rice in bags is raw. -aem
> >
>
> Parboiling is a means of cleaning flax from the rice. It doesn't mean
> partially boiled.
>
Yes, rice can be parboiled as part of or preliminary to hulling. The
finished product after it's hulled and milled is still raw. But that's
a processing technicality. I think most people envisage some kind of
cooking when they say something is parboiled. That's what I was
reacting to, though apparently not what you meant. -aem

JoeSpareBedroom wrote:

> Can I ask you a favor, please? Read my suggestion again, and let me know if
> you think the issue was rice and metal. Here it is:
>
> "....and do NOT use metal utensils with that pan."
>
Did I miss some reference to some special pot? I don't see what the
problem with the metal utensils is... although why one is covering a pot
with foil rather than a pot lid, I dunno?
WHAT am I missing here!?!? Now you have me baffled...?

"Goomba38" > wrote in message
. ..
> JoeSpareBedroom wrote:
>
>> Can I ask you a favor, please? Read my suggestion again, and let me know
>> if you think the issue was rice and metal. Here it is:
>>
>> "....and do NOT use metal utensils with that pan."
> Did I miss some reference to some special pot? I don't see what the
> problem with the metal utensils is... although why one is covering a pot
> with foil rather than a pot lid, I dunno?
> WHAT am I missing here!?!? Now you have me baffled...?


The OP said he can't figure out why his rice is burning and the pot's
boiling over and making a mess. That means he's not too smart.

Blair recommended a non-stick pot.

If you are smart and very careful, you can occasionally get away with using
metal utensils in non-stick pots. The OP is not smart.

All clear now? :-)

"JoeSpareBedroom" > wrote in message
...
> "Goomba38" > wrote in message
> . ..
>> JoeSpareBedroom wrote:
>>
>>> Can I ask you a favor, please? Read my suggestion again, and let me know
>>> if you think the issue was rice and metal. Here it is:
>>>
>>> "....and do NOT use metal utensils with that pan."
>> Did I miss some reference to some special pot? I don't see what the
>> problem with the metal utensils is... although why one is covering a pot
>> with foil rather than a pot lid, I dunno?
>> WHAT am I missing here!?!? Now you have me baffled...?
>
>
> The OP said he can't figure out why his rice is burning and the pot's
> boiling over and making a mess. That means he's not too smart.
>
> Blair recommended a non-stick pot.
>
> If you are smart and very careful, you can occasionally get away with
> using metal utensils in non-stick pots. The OP is not smart.
>
> All clear now? :-)


No you stupid shit - what is clear is you are an asshole.