I inherited this rice cooker
but cannot figure out what buttons to use to make regular short grain Asian rice. I thought it was the large one on the right but the rice is gross and uncooked yet soggy. Can you help? I looooove rice and need to remedy fast. Thanks for your help. Can you tell me what all of these buttons mean? I can't find a mode number so I can't look up the operating instructions online.
I am a college student looking to purchase a quality rice cooker for everyday use to prepare both delicious rice and other one-pot meals. Does anyone have any specific brands or models they would recommend? My absolute upper limit is $150, but a model under $100 would be great.
me and mrs.chasles and the two littlest chasleses all eat rice, and how! we cook a LOT of white rice in the rice cooker but for flavored rice (think uncle bens type stuff) we switch to the boxes. they are great and savory but very high in sodium and quite a bit more expensive than white rice in the cooker. so how do we migrate from boxed to recipes in the rice cooker (or slow cooker)? the flavors we usually buy are like chicken and herb, wild mushroom, that sort of thing. nothing cheesey etc. In other words is it as simple as "throw some mushrooms in with the rice" or do we need to get more complex?
Now with the background out of the way here is the question distilled down: how do we get that intense creamy flavor in a rice cooker?
we are both good in the kitchen, so complexity or make-in-advance are all ok for us!
thanks for helping!
The recent news of high levels of lead in imported rice
has a friend freaking out, and I'm helping look for alternatives to the 20 kg bags of Thai rice he's been buying. [more inside]
I have seen people put several things on plain what rice to add some flavor, what do you use? [more inside]
I am currently feeding my baby rice cereal (just powdered rice) which I mix with a little hot water and breast milk into a sort of thick goop however I have noticed that if I leave it for around five or so minutes it begins to turn into a much runnier almost liquid consistency. I would have thought it would have got thicker over time. Could someone please explain why this happens?
Recipe Rescue: Help us do something with this borked batch of coconut rice. [more inside]
How do I get that soft, chewy consistency to the rice I make at home? I'm thinking about the consistency of the rice in bibimbap - or to get really specific, the rice at Astor Mediterranean
in Washington, DC. [more inside]
Must I boil water to make pasta/rice? [more inside]
Please hit me with your best recipe for Bamiyan Kabob
's rice. [more inside]
Help me pick out a rice cooker! [more inside]
How does this rice cooker work? [more inside]
Tell me your recipes that include rice. [more inside]
Does anyone know where to purchase this particular sake in New York City? [more inside]
I recall eating a meal in Italy that I THINK was just rice, canned tuna, and white beans drizzled in olive oil. Is this a real "dish"? I've put those four ingredients together and it doesn't taste the same. And it's a really monochromatic meal. Anyone have any thoughts on the "real" dish, or if not, how to spice up the one I remember? It was in Parma.
Can I successfully cook brown and white rice together? The plan is to use a steamer with a 50/50 mix of the 2 varieties.
If so, could you suggest a methodology?
I prefer the brown, but I have a partial bag of white that I don't want to throw away.
Can anyone think of any granola bars that do not contain rice? [more inside]