Slow cooker/rice cooker question. I have a standard Cuisinart rice cooker and I've heard it said that you can cook other things in it as well, so my question is, can I use it as a slow cooker, in other words, will any slow cooker recipes turn out just as well in a rice cooker? If so, please share them with me! [more inside]
posted by Jubey
on Oct 28, 2009 -
I was thinking of going on a strictly bean and rice diet. Is this healthy for me?
posted by branvan
on Jul 21, 2009 -
I went for a walk this morning and saw two small piles of white rice with red sauce or dye on top encircled by lime slices on both corners of my neighbor's lawn. What was this for?
posted by easy_being_green
on Mar 9, 2009 -
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.
posted by Ollie
on Feb 16, 2009 -
The grocery store no longer supplies my regular brand of rice milk. Tips or suggestions for making my own? [more inside]
posted by kamelhoecker
on Jan 27, 2009 -
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.
posted by Exchequer
on Oct 30, 2008 -
What kind of filler should I use in the home-made microwaveable heat packs I'm making for holiday presents this year? [more inside]
posted by np312
on Oct 20, 2008 -
How can I improve my cold grain/bean/wild rice/etc salads? They are either too vinegary or too bland, and generally not as good as it seems they should be. [more inside]
posted by kmennie
on Sep 17, 2008 -
Steamed Rice with what? I'd like to use my rice cooker more often. I'm looking for recipes that take five to ten minutes that I can add / pour over / serve next to my steamed rice. Bonus: What are some things I can add to the rice cooker as the rice is being cooked to make it a one pot meal?
posted by bigmusic
on Sep 1, 2008 -
I love my sister and my sister loves RICE. Do you have any good recipes for her? Asian--Chinese/Korean/Indian/Pakistani/Thai/etc.--recipes preferred. The rice can be prepared any which way--flavoured, fried, with sauce over plain rice, whatever. (Previously
posted by flibbertigibbet
on Jul 31, 2008 -
What's the sticky glutinous gunk I get on the bottom of the pan when I try to fry rice? [more inside]
posted by YamwotIam
on Dec 17, 2007 -
My best friend and I are sake (rice wine) lovers. Not lovers, because he's a guy. And ugly. But he's a great guy and I'd like to buy him some top quality traditional sake and a set of cups and bottle. [more inside]
posted by simplesharps
on Dec 6, 2007 -
I'm looking for a recipe for Vegan Rice Krispy treats from a fall 2007 issue of the magazine Vegetarian Times. [more inside]
posted by mjones
on Dec 5, 2007 -
I wish to end my barbaric method of cooking rice in a saucepan. I'm stuck between the Zojirushi NS-LAC05
, and NS-TGC10
. I've checked the product comparisons
. Will I miss not having "Extended Keep Warm" - and how is that different from the already-present "Automatic Keep Warm" anyway? What in the world is this "Rinse-Free" and "Sweet Rice" settings, and will I miss them? Is "Cake" decent? Why is picking a rice cooker so complicated? [more inside]
posted by Xere
on Nov 3, 2007 -
Is fried rice recycled at sketchy restaurants? Not as in leftover from the previous day (which is certainly true) but recycled as in made from rice leftover from other patrons?
posted by mharper3
on Jun 1, 2007 -
I'm making some chicken chipotle and Mexican rice for a party this Saturday. I'd like to prepare the food about an hour before people arrive, and I'm looking for the best way to keep everything warm without drying it out. (I don't have a proper chafing dish -- just a buffet set with uncovered aluminum pans and sternos underneath.)
posted by zembla3
on May 2, 2007 -
Recently I have discovered the joys of brown rice. Brand recommendations and a place to buy in NYC near PATH?
posted by bastionofsanity
on Nov 19, 2006 -
Can someone explain the seemingly common phenomenon that your throat feels weird when you eat rice too quickly? [more inside]
posted by beammeup4
on Jul 14, 2006 -
I am looking to increase the amount of rice in my diet. I am looking for suggestions on totally awesome rice cookers, and general ricey advice! [more inside]
posted by JonnyRotten
on Jan 4, 2006 -
I am looking for a website (not a specific one) that has a list of quotes from members of the Bush administration, with the quotes now obviously misleading, incorrect, and or lies.
This is the kind of thing I am looking for.
posted by JokingClown
on Dec 6, 2005 -
I have never liked the taste of brown rice, but I would like to try to develop a taste for it, since it is so good for you. Is there something that I can add to the rice to make it taste different (and possibly better?) Other suggestions for cooking or preparing the rice, besides the standard are appreciated.
posted by lilboo
on Feb 10, 2005 -
I have been told by a few people something that I don't really believe and I would appreciate confirmation of its untruth, They have said that Condoleeza Rice referred to GW Bush as her husband - in some interview or in answer to some question. Could this be true?
posted by donfactor
on Feb 9, 2005 -
How in the heck do you properly cook brown rice? I'm an ace at white rice, but last night I attempted to make the brown variety, and failed miserably [more inside...]. [more inside]
posted by jpburns
on Feb 21, 2004 -
I'm cooking roast duck for my family on Christmas (actually Dysfunctional Family Christmas on the 21st.) I like to serve a wild rice/kashi mixture on the side. However, every time I make the dish it lacks flavor
. It has a nice bite to it, what with the wild rice and other grains, but it's missing something. I usually toss some garlic cloves in, I've used broth instead of water, etc. Still, it comes out bland. How can I zip it up? [more inside]
posted by bondcliff
on Dec 16, 2003 -