It doesn't seem to matter what kind I use in mine, it all turns out great. I've cooked normal long grain white rice, basmati rice, brown rice, wild rice, and even a mix of 50-50 white rice and barley. I use two cups of water per cup of rice except for the brown rice, where I use a little more water to help soften it. I put the rice in and then the water, then close it up and hit the switch and it triggers the switch when it's cooked, though my cooker will keep it warm until I pull the plug. I've also put seasonings in it or cooked rice in chicken broth with great results, and since it has a steamer basket I've also steamed things in it. It's a wonderful tool.
> -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Malaina VanderWal via Cookinginthedark > Sent: Friday, May 30, 2014 3:11 AM > To: [email protected] > Subject: [CnD] Cooking rice in an electric rice cooker > > I was wondering if anyone has any suggestions for cooking rice and an > electric rice cooker. Do you use a specific kind of rice? Just > looking for recommendations and suggestions for cooking times. > Malaina > > > Sent from my iPhone > > > On May 17, 2014, at 10:49 PM, "Colleen" <[email protected]> wrote: > > > > Cheddar Macaroni Salad > > > > 3 cups of medium shell macaroni > > 2 cups of cubed cheddar cheese > > 1 cup of chopped celery > > 1/2 cup of chopped green pepper > > 1/4 cup of chopped onion > > 1 cup of sour cream > > 1 cup of salad dressing or mayonnaise > > 1/4 cup of milk > > 1/2 cup of sweet relish > > 1 1/2 teaspoon of prepared mustard > > 4 teaspoons of vinegar > > 3/4 teaspoons of salt > > > > In large pan cook macaroni in a large amount of boiling salted water > > until tender, drain, cool until room temperature. Toss with cheese, > > celery, green pepper and onion. Combine sour cream, salad dressing or > > mayonnaise, add milk, stir in relish, vinegar, mustard, salt. Toss > with macaroni mixture. > > Cover and chill several hours. > > NOTE: I added three hard cooked eggs chopped. I also substituted > > dill relish for the sweet relish called for because that's what I had > > on hand. I actually like it better. > > > > If you're lucky enough to be Irish, you're lucky enough! > > > > > > begin 666 Colleen.vcf > > M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL > > F965N#0I2158Z,C Q-# U,3A4,#(T.30Q6@T*14Y$.E9#05)$#0H` ` end > > > > _______________________________________________ > > Cookinginthedark mailing list > > [email protected] > > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
