Malaina, I use an electric rice cooker quite often. Any long-grain rice works nicely in it; I use jasmine rice. I spray the inner pan with Pam, then put in 1 cup rice, 1 tablespoon stick butter, salt, pepper, onion powder to taste, one bouillon cube, (sometimes I add chile powder or sweet basil, depending on my mood), and 2-1/2 cups water. Put the lid on, flip the switch, and when it is done cooking, the switch will flip up automatically. It's a rather distinctive clunk when it shuts off. Then wait twenty minutes before you remove the lid. The directions in the manual for my cooker state to wait twenty minutes. It also states that you use 1 cup rice and 2 cups water, or 2 cups rice and 4 cups water. I add a little extra water because I like the way the rice turns out.
I think it takes about 40 minutes for the unit to shut off, if I recall correctly, so with the twenty-minute rest period, it's an hour. hth Jennifer On 5/30/14, Sharon via Cookinginthedark <[email protected]> wrote: > Any kind will work. Brown, white, short or long grain. The cooker will ding > when done so you don't need to watch times, that is if you have a model > where you push the lever down. > Sharon > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] On > Behalf Of Malaina VanderWal via Cookinginthedark > Sent: Friday, May 30, 2014 4:11 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 > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
