Well, I tried using less water with the wild rice in the rice cooker.
Didn't work. Still burst the grains and they were kind of tough.
With 1:3 rice:water ratio on the first try, the grains were tender and
plump, if split. I used 1:2.5 on the second and they were too dry.
On Tue, 10 Nov 1998 22:45:13 -0500 afisher@xxxxxxxxxxxxxxxxxx wrote:
> I always cook the maximum amount of rice my cooker will hold. That way
> I always have left over cold rice and can plan around it. I can't see
> the wisdom of cooking up 1/4 cup, 1/2 cup amounts of rice.
You are much more disciplined than I. I've never been able to get
myself to plan to use up rice leftovers, they are just too unappetizing
to me. I'm also not a big rice/grain eater. 1/2 cup of whole grains
cooks up to 2 cups, and that's about the limit I can eat in one
sitting. 1/4 cup that cooks up to 1 cup is even better for me. The
housemate I sometimes cook for doesn't like whole grains, so I'm
always making them for one person.
> I get about a 1 kernel thickness of rice stuck on the bottom on the
> cooker. I don't see this as a problem.
It's only a problem with small batches. In my big rice cooker, if I
tried to do 1/2 cup then most of it would be browned on the bottom of
the pot. With my new small cooker, the 1/2 cup cooks up to 2 cups,
Michelle Dick artemis@xxxxxxxxx East Palo Alto, CA