Re: Vegetable Steamer/Rice Cooker

To cook long grain white rice.  First rinse it in a mesh colander. 
Second add the equal amount of water plus 25%.  Bring to a boil and
turn heat to low. When you see little holes in the top of the rice put
a tight fitting lid on and leave on low heat for 5 minutes , then turn
the heat off and let sit for about 10 minutes.  Whole process should
take about 15 minutes.
   I usually get bags of Basmati rice from India and it is usually 3
or 4 years old.  No problem with crunchy insides.
  Good luck 
  Bob









[EMAIL PROTECTED] wrote in message news:<[EMAIL PROTECTED]>...
> Congratulations on your great purchase, Pat!  Sounds like quite a good
> deal, compared to the online prices you mentioned.  I've never had or
> used a rice steamer, but sometimes I'm tempted when so many people here
> sing their praises. 
> 
> 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!
> 
> Diva