I've found a way to keep rice sticking in my little rice cooker. Coat
the pan with cold butter before you start, and don't let it go into
the warm cycle. Very little stickage. I would imagine that starting
with hot or warm water would defeat this trick.
I'm not looking for recipes, but techniques for straight-up brown rice. Rice cooker, pressure cooker, stove-top, oven, microwave... If you're a brown rice...
Honestly, I've used Alton's recipe and technique for a couple of years now, and it's the best for me. No more worrying about burning the bottom, etc. I use...
... I seem to recall that the crust on the bottom has a name which doesn't come to me now, and is regarded as the best part. -- Dwight A. Corrin 316.303.9385...
... If you don't want crust, then crust is a bad thing. But I found at least one cookbook which says that ideally you should cook your (brown) rice until the...
I just do it in my cast iron pot (the ceramic coated....generic version of le creuset) and it works fine...no burning in there. It does take a while, but not...
I use all dashi when I make the rice if I am using broth. Right now I am using turkey broth, since its after thanksgiving. Sometimes instant dashi and...
... I like that crunchy part, but my wife doesn't. The new rice cooker doesn't make as nice a crust as the old one. ... [Non-text portions of this message...
... Here ya go: Brown Rice - Easy Preparation Alton Brown 1-1/2 cups brown rice (short or medium grain) 2-1/2 C very hot (just off boiling) water 1 TBL...
I've found a way to keep rice sticking in my little rice cooker. Coat the pan with cold butter before you start, and don't let it go into the warm cycle....
I use a rice steamer. We have an Oster 5711, and it works very nicely. ... -- Elizabeth Schechter House Oakenhame SCA: Aurelia Aurifaber. Barony of Darkwater,...
I use a rice cooker that take about 45 minutes for 2 cups (japanese measure). I cook rice several times a week so I bought a good one. If I had to do it...
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