Rice Cooker
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There are probably sites online for rice cooker recipes and tips. We've had a fuzzy logic rice cooker for probably 30 years, so I'm old fashioned and have a book. Hardcover, no less...
Beth Hensperger's The Ultimate Rice Cooker Cookbook is the best resource I've found. You can look at it online for free on the Internet Archive but you do have to register.
https://archive.org/details/ultimatericecook0000hens
Used copies are available for not much money if you want your own copy. $1.49 for shipping:
She has recipes for all kinds of grains besides rice. And one pot meals like what you're talking about. We make our rice pudding in it from one of her recipes.
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Nice! I know I could do it in my Instant Pot, but for quite a while I just buy TJ's frozen organic brown rice and jasmine rice. 3 minutes in the microwave and it's delicious.
@Mik yup. TJ’s jasmine rice. There are a couple of boxes in the freezer right now.
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@Quirt-Evans and @Mik - so you guys are doing the resistant starch thing!
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@Quirt-Evans and @Mik - so you guys are doing the resistant starch thing!
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Interesting. I’ve never heard of it.
@Steve-Miller Do you mean resistant starch? Or the Internet Archive?
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Insoluble fiber reimagined as resistant starch.
The “cool rice before using” thing is new.
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It is to me, too. I saw it in @ShiroKuro breakfast thread. @AdagioM linked an article.
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@Quirt-Evans and @Mik - so you guys are doing the resistant starch thing!
@wtg said in Rice Cooker:
@Quirt-Evans and @Mik - so you guys are doing the resistant starch thing!
Maybe...if I knew what it was.
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OK, I looked at it. No, not doing that unless perhaps TJ's precooking the rice and microwave finishing accomplishes the same thing.
Wouldn’t frozen rice have to be pre-cooked? Seems like it would be ordinary dry rice otherwise and why freeze that?
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I'm pretty sure they cook the rice and freeze it.
We've been using the "throw an ice cube in cold cooked rice and reheat in microwave trick" for quite a while now. It's brilliant. The cube doesn't melt but enough of it vaporizes to moisten the rice. The rice tastes almost like it just came out of the rice cooker.
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I'm pretty sure they cook the rice and freeze it.
We've been using the "throw an ice cube in cold cooked rice and reheat in microwave trick" for quite a while now. It's brilliant. The cube doesn't melt but enough of it vaporizes to moisten the rice. The rice tastes almost like it just came out of the rice cooker.
Brilliant!
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ATK talks about the ice cube hack.
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I'm pretty sure they cook the rice and freeze it.
We've been using the "throw an ice cube in cold cooked rice and reheat in microwave trick" for quite a while now. It's brilliant. The cube doesn't melt but enough of it vaporizes to moisten the rice. The rice tastes almost like it just came out of the rice cooker.
Brilliant!
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It is to me, too. I saw it in @ShiroKuro breakfast thread. @AdagioM linked an article.
@wtg Thanks, I'd missed this.
Maybe I read too quickly, but why wouldn't bread be the same thing? It's cooked and then cooled. Is it the reheating that does the trick? Wouldn't that mean that toast has resistant starch?
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@Quirt-Evans I don't think I saw any references to resistant starches in bread in the NYT article in the other thread, but I found this that seems to have some good info:
https://www.sciencealert.com/does-freezing-bread-make-it-any-healthier-for-you-an-expert-explains
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I keep “good bread” (from local bakery) sliced, in the freezer, because we don’t eat it very quickly. Pop it in the toaster and it’s great. The Ezekiel and similar breads are sold from the freezer section at the grocery store, and we keep that in the fridge when we’re working on a loaf. What does it mean? Dunno. Bread in the house, mostly!
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