Please share with us what brand of Rice cooked you have it sounds wonderful.
Much more advanced than mine that I love but would love a model that does
all that yours does.
----- Original Message -----
From: "Lisa Kushner" <leahjoy22@xxxxxxxxx>
Sent: Monday, June 26, 2000 8:28 AM
Subject: Rice Cooker
> I have a rice cooker. Now mine is computerized and has
> many settings including one for brown rice and
> porrige. Plus, It has a timer. I cook all kinds of
> grains in it as the process is the same. I just have
> to get the timing right. I make rice pudding and
> barley soup in it as well. I cannot give you specific
> recipes as I don't cook that way. I just put things
> together based on experience and knowing how things
> taste to me. Most things I cook are very simple.
> My barley soup recipe is very simple. Cook about 1 cup
> of barley in part water and vegetable broth adding in
> spices in my rice cooker until barley is tender. I use
> about a 1 to 3 ratio barley to liquid for this first
> step. Remember. barley expands more than rice, so how
> much barley and liquid you use depends on the size of
> you rice cooker. After it's cooked, throw in whatever
> veggies you prefer with some more liquid and cook
> until the veggies are done. You can also transfer the
> barley to a pot after it's cooked. I do this when the
> barley has expanded and I want my soup to be less
> thick. When it's done cooking, I add some dehydrated
> split pea soup mix for added flavor as well as some
> veggie salt and garlic powder.
> As for the rice pudding, that is not totally fat-free.
> It is non-dairy, but includes almonds and tahini. If
> you are still interested in how I cook it, let me
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