Of corse, the variety of rice makes a difference.
Colour me confused, but when do you have to use butter or margarine to cook rice?
Just a personal tip, don’t use butter or margarine, use a little olive oil.
Furthermore, for just about all of your cooking substitute olive oil for butter or margarine whenever you can.
I’m still not sure why anybody’s putting any form of oil product on rice, unless they’re cooking fried rice or risotto…
I’ve made steel cut oats on the stove, and it is a pia. I’ve also made it the overnight way, less of a pia. How do you do it in the rice cooker?
My mom used to cook rice with oil or butter. Until I moved out and started cooking it for myself, I thought I hated rice except for the white rice you get at Chinese restaurants.
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Burnt rice bottoms? Burnt rice bottoms being yummy? Where’s that shakes head smiley?
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We might be talking about different things, but that I think that slightly-browned crust you get sometimes is really very good. It’s not burned per se. There is a pretty expensive rice cooker I mean to buy soon that uses a clay pot and has circuitry designed explictly so you can make it that way on command, so I’m sure I’m not the only one.
I’ve always been told not to rinse enriched rice because rinsing washes the vitamins off. Is that true?
I don’t have a rice cooker at all, just Basmati rice (white or brown) and a bowl in the microwave. Mix rice and water as it says on the package, stir in a little salt (and some butter if you like), cover with plastic (vent it!), and give it 5 or 6 minutes on High to get started, then 15 or 45 minutes depending on the rice on half or 60% power. You might have to adjust the microwave settings depending on the power.
I’ve never had it stick or get crusty on the bottom.
Cuban style. Heat up some corn oil in the pot, toss in 4 or 5 crushed garlic gloves until brown. Rinse and toss in the rice (carefully), let it sizzle for a few seconds. Now add the water, squeeze a lemon over the top and cook normally. Yum.
It’s the easiest thing in the world: I add the oats, add the water, set the menu to “porridge”, the timer to 7am and I have freshly cooked oats every single morning. The cooker keeps them warm even if I’m running late. I can do the same thing for rice in the evening.
I do have one of the fancier rice cookers tho’. I got this Zojirushi model. A little pricey but I use it so often it was totally worth it.
Thanks!!