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It has a little measuring cup, a flat spoon/spatula, and a steamer tray that goes on top of the rice "pot" so that you can steam veggie while your rice is cooking. Just be aware: if you use the veggie steamer thing (I only used it twice), don't put the veggies in at the same time as the rice -- it's too long a time and the veggies will come out very mushy.
Maybe it's me but I love the taste of brown rice but some brands more than others. As an example I do not like Mahatma. My favorite is Uncle Bens that comes in the box. I use a rice cooker and only add salt and butter. I put water double the amount of the rice. So if cooker shows rice level up to 1 cup then water level needs to be up to two cups. I have a very cheap and very old Panasonic rice cooker than probably cost 20 bucks 10 years ago on Amazon and still works to perfection.
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Quote:
Originally Posted by dens
Maybe it's me but I love the taste of brown rice but some brands more than others. As an example I do not like Mahatma. My favorite is Uncle Bens that comes in the box. I use a rice cooker and only add salt and butter. I put water double the amount of the rice. So if cooker shows rice level up to 1 cup then water level needs to be up to two cups. I have a very cheap and very old Panasonic rice cooker than probably cost 20 bucks 10 years ago on Amazon and still works to perfection.
Yeah, brown rice always needs a 2-to-1 water to rice ratio. Actually, I always add a bit more water than that because I typically make the rice too early and, not wanting it to dry out, I give it some extra moisture so that it stays fluffy.
cook your brown rice then, take a large fry pan and add 2 tbsp olive oil, on medium high heat. take 4 or 5 cloves of fresh garlic chopped and saute. Then add your brown rice to the skillet, add a few Tbsp of soy sauce. cook until rice gets slightly browned.
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I usually make it like this:
Brown Rice Casserole
1 T. olive oil
1 large onion, chopped
1 c. brown rice
2 ½ c. ff chicken broth
1 t. salt
¼ t. pepper
heat olive oil in large skillet. Saute onion in oil till golden. Add rice, and saute until onion begins to brown. Add chicken broth and seasonings, bring to a boil. Transfer to casserole dish, and cover and bake at 350 degrees for one hour or until all liquid is absorbed.
This is a little sweet from the cooked onions, and it has a bit of a creamy texture from the rice
It has a little measuring cup, a flat spoon/spatula, and a steamer tray that goes on top of the rice "pot" so that you can steam veggie while your rice is cooking. Just be aware: if you use the veggie steamer thing (I only used it twice), don't put the veggies in at the same time as the rice -- it's too long a time and the veggies will come out very mushy.
That is the same rice cooker I use, have had it for several years and still haven't been able to get the veggie steamer to work consistantly. For me it is just guesswork on when to put the veggies in and how long to steam them. They do cook very quickly and will overcook if left in a minute too long.
This is the one I have...it's smaller (two people), and it has the veggie steamer. I've never had any problems with the veggie steamer working well, but, yeah, you have to put the veggies in later, or they steam too long. The most common complaint in the reviews is that people seem to experience it spitting water out the vent hole, but I've had it for about seven months, use it often, and this has never happened to me. I also haven't had problems with the rice sticking like some have, but I always rinse the rice beforehand, as the directions note.
We used to have a super-expensive Zojirushi rice cooker. It was fabulous, but then a part broke and we had to replace it. We decided to try the super-NOT-expensive Aroma brand, sold through Amazon. It's been chugging along well for the last -- oh, I don't know -- five years? It's terrific, and at a great price point. I don't know that I'd spend big bucks again for a rice cooker -- the cheap one is doing the job just as well, and I use it often.
I got mine really cheap: it is called take what you want before everything goes into storage with daddy died and my step mom went to a senior retirement aprt. That was 12 years ago, the darn thing is still working and I probably use it about once every week or 10 days.
Cook it with organic chicken stock not water. Not that salty crap from the can.
If you do use water make sure its filtered or bottled. It makes a big difference.
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