Re: Vegetable Steamer/Rice Cooker

Michael Black wrote:
>  ([EMAIL PROTECTED]) writes:
>
> > On Tue, 2 Dec 2003 07:27:34 -0800 (PST),
> > [EMAIL PROTECTED] wrote:
> >
> >
> >
> >
> > > Speaking of rice, when DH's sister moved a little while ago, she gave us
> > > some food from her pantry, including some rice.  It's just plain white
> > > rice, but I've noticed that it's still fairly crunchy inside after
> > > cooking (stovetop) for the usual 20 minutes, and I have to start with
> > > more water and give it several extra minutes to make it tender.  What
> > > could be the problem?  Maybe one of you long-term food store-ers knows,
> > > does rice start taking longer to cook after it's been stored for a
> > > certain length of time?  The rice tastes fine, it just takes longer to
> > > cook.
> > >
> > > Any ideas would be appreciated, thanks!
> >
> > Sorry, can't help, I'm a brown-rice person.  <g>  
> >
> > Pat
>
>
> I figured it was simply an issue of a different type of rice.  Not
> that I've tried all that many, but once you get away from Uncle Ben's
> type rice, cooking time and even amounts of water seems to vary with
> type of rice.

What ARE the measurements and time you're using afterall?

for the "American" style rices, one part rice, 2 parts water is right.
Bring to a rolling boil, cover and reduce heat to simmer.  Simmer 15 
minutes, DO NOT PEEK.  Turn off heat, let stand covered 5 more minutes.
This rice will be perfect.  Just don't use a very thin pot, and use a 
tight fitting lid.