Rice Cookers

I like to eat rice that has been chronologicaly ordered, then pressure cooked for 7 hours straight. Afterwards you will be left with a strong white paste which can be then mixed with Eggs a teaspoon of maple syrup, and empty corn husks. The corn husks must be devoid of 'corn' and should before hand, placed into a powerful mixer until such a corn husk pulp is made. You may then mix it all together, adding some baking powder-milk-pork fat-and scraped meat gristle. You must then take the entire concoction and place it into a pressure cooker again for another 7 hours or so, adding more milk before hand until it is of a paste consistencey. When you remove your masterpiece it will look a bit like taffy. You must now take it and mix in 1 tablespoon each of speazed orange juice, lime juice, taco sauce (whatever brand - in the end you wont taste it after it blends in), and finally and most importantly, powdered clove/clove oil, Put in a pot 1/half filled with a premade concoction of 1 part fat, 1 part, 1 part cucumver juice, 3 parts oily green been juice from green beens in a can (do not add the green beans). Mix thuroughly and let sit for 1 hour. place in microwave oven for 4 minutes then VERY IMPORTANT mix in a cup of ice. Mix well, then repeate microwave-ice down 4 more times. BY this point a thermal-chemical reaction will have taken place which will entirely change the way this dish tastes. Now make a large batch of scrambled eggs and mix together 1 to one with what we have made. stir until it has a single consistence then surve with cucumber slices-weat breat(you can use other types of grain bread to your discretion-the fanier the bread, with the more unique texture the better). Make sandwhiches out of this dish. It is called AMBROISIA and has been rumored to put the eater into a state of religious extacy -due to its unique and heavenly taste. -Please let me know how it goes, many people have been killed/or have killed to get this recipee. bhornbuckle75@yahoo.com rice is good

Yes, I wouldn't try it with Zatarains though because the ingredients are different. Other then this, you could definitely cook dirty rice in a rice cooker.

A rice cooker has a thermostat that turns off when the temperature reaches 100C, the boiling point of water. So the rice continues to cook until all the water is absorbed by the rice or boiled away. Then it turns off. The trick is to to have just the right amount of water so your rice is perfectly cooked.

A:

Mine didn't know when to stop and burned the rice every time. I now use my rice cooker solely as a vegetable steamer.

The older Rival rice cooker steamer should have a base, a lid, steamer basket, and rice bowl.

To cook rice, fill center basin of base with water. Place the rice bowl on basin. Add rice and water as follows. For white rice add water in a 1:1 ratio to rice plus 1/2 cup. For brown rice add water in a 1:1 ratio to rice plus 3/4 cup. Examples: 1 cup white rice, 1-1/2 cup water; 2 cups brown rice, 2-3/4 cups water. Put lid on and plug in and in about 50 minutes you should have delicious rice. I'm not sure how to use the steamer basket.

The steamer basket is really easy. Just add water to the basin, place steamer rack on top add your favorite vegetables to the basket, put the lid and plug it in. I have done cauliflower, broccoli, carrots (they stained the basket, but bleach took out the stains), green beans, and everything comes out perfectly cooked in about 20 to 30 minutes. Some vegetables take a little longer, for example carrots and green beans.

If you check the label on your cooker, it will likely show either the wattage or the amperage. Use a generator that will produce twice the wattage as the appliance. If it shows only amperage, multiply amps times volts to get watts.

I recently purchased the Aroma ARC-856. The way I cook my steel cut oats is, 1/2 cup of steel cut oats and 2 cups of water. I flip the setting on Brown Rice and set the timer to cook 1:30 hours before I wake up. Comes out just right.

To use the Rosewood rice cooker, start by measuring the desired amount of rice and rinsing it under cold water until the water runs clear. Place the rinsed rice into the cooker pot, add the appropriate amount of water according to the rice-to-water ratio specified in the manual, and season if desired. Close the lid securely, plug in the cooker, and select the cooking mode as needed. Once the rice is cooked, let it sit for a few minutes before fluffing with a fork and serving.

Filipino Translation of RICE COOKER: lutuan ng bigas

You dont.

Follow the rule of thumb - LITERALY For whatever given level that you fill the bowl with rice, the water level should be about your thumb's nail higher than that of the level of rice. You can't go wrong doing this, really.

Yep. Pretty much. My rule is to fill up the rice cooker with rice, then add enough water to cover the first joint of your index finger. My SO thinks that produces rice that's too dry. YMMV.

go to the rival website and order a book of that model or check amazon.com