It would be a nice luxury, but my one attempt at a rice cooker/steamer was not good -- the veggies too crisp, the rice too hard. I am good at cooking rice, but I forgot how fast gas can be!
Use it for one or the other. Though I have been known to dump frozen vegges on top of the rice 5 minutes before the end. If they are not quite warm when the rice is done - I leave the top on and continue with the keep warm setting for a couple of minutes. If rice by itself is too hard = add more water. I have also used it to keep soup warm - or mulled cider.
I even use it for a bastardized version of rissotto - saute the rice, dump it in the cooker with the first lot of fluid and pop the lid of. when it dings add the second lot with a stir, and start the cooking cycle again, and repeat.
In mine brown rice is just a matter of adding extra water. The amount of water determines the cooking time, when the free water is all absorbed/evaporated the cooking stops.
I suspect the electric ones usually handle brown rice. A friend has a microwave one from The Pampered Chef -- it only does white rice well. Seems like a waste, but she loves it!
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If rice by itself is too hard = add more water.
I have also used it to keep soup warm - or mulled cider.
I even use it for a bastardized version of rissotto - saute the rice, dump it in the cooker with the first lot of fluid and pop the lid of. when it dings add the second lot with a stir, and start the cooking cycle again, and repeat.
For me it is a basic tool.
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