Yellow rice in a Rice Cooker? (ingredient, butter, stove, expensive)
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Q: If I were to buy a "Rice Cooker", commonly sold inexpensively in any department store....would that eliminate the need for all the stirring involved when cooking Vigo yellow rice?
I only just discovered the Vigo yellow rice and I really love it. For the last 200 years I have been having the 10 minute boil-in-a-bag white rice. Therefore, I have no idea what I'm doing.
All the stirring? I know the package says to stir it for one minute, but it doesn't really need a whole 60 seconds unless it is really old or something. You only need to stir it for a moment, say 10 seconds or so, until the seasoning mix is dissolved. Then turn it down to low and steam it covered, no peeking.
If you use oil and let it go 25 minutes it will make the bottom layer crispy if you are into that sort of thing. I am not, I use a little butter and steam it about 23 minutes, it comes out soft and dreamy.
As for the rice cooker, rice is so easy to cook on the stove that I've never had the need for one. If you did have one and wanted to make the Vigo, you would still need to dissolve the seasoning mix before cooking or it wouldn't be evenly distributed which would be gross.
Oh, one other thing about the Vigo mix - they use the same directions regardless of package size - recommending 2 Tbl of butter or oil. That amount works great for the big packet but is way too much for the smallest one - I use a bit under 1 Tbl for the smallest package.
Rice cooker is a must have item if you cook rice at least once a week. It is convenience turn the switch on it will stop cooking and keep the rice warm when it is done. For seasoning mixed after added water just stir a bit, it will blend in father while cooking.
I use our cooker for all kinds of rice, even when I get it out of the box, more commonly knows as Rice-a-roni.
Nita
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