Never knew all this about rice cookers.  We had one of those plastic ones
with the water going in the bottom, a container for rice, a steamer basket,
and a lid.  You would cook vegetables or even boil eggs in the steamer
without the piece where you put rice.  It had a standard analog type timer
on the front.  I also had one of the metal kind with the pot and lid type
structure and a strainer at the  bottom that trapped and collected a lot of
the starch.  It had the lever that you pushed down to turn it on.

 -----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Monday, August 10, 2020 10:06 AM
To: [email protected]
Cc: Deborah Armstrong <[email protected]>
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

I don't know about wild rice, but that information is probably on the bag
(look at directionsforme). 

For brown rice, I found that older cookers I had didn't know when it was
done. My last two cookers did. 2.5 cups water for 1 cup of brown rice worked
for me fine.

The other tip is to measure the water and rice and let it sit for an hour or
so. The outer shell on brown rice is tough so it helps to soak the grains a
bit before turning the cooker on.

Lastly, the cooker will either turn off or go back to warm if the water
evaporates. Old cookers had a timer built in. New ones use a temperature
sensor. Once the water boils away the temperature rises above the boiling
point which is how the cooker knows it's finished and also how a fire or
burning or overheating is prevented.

The way you can tell if your cooker turns completely off or goes to warm is
to plug it in but don't push the lever down. If it's warm after a few
minutes then that is it's default state once the lever pops up.

There are new fancy cookers with buttons and settings. More confusing than
helpful. Get cheap ones with a single lever. If it's down it's boiling the
water; if it is up it is in its default state, either warm or off.

--Debee
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