A Rice Cooker


Two or three times a week I cook a batch of brown rice. It takes about an hour, so it is good to cook it when you have some time. If you are not using the rice immediately, just keep it in the refrigerator until you need it. You can warm the rice and add cinnamon and berries or banana slices to it for breakfast. Warm it for dinners or lunches with some beans, hominy or corn. Then add any of your favorite condiments such as chopped onions, chopped green onions, jalapeno slices, chopped tomatoes, chopped avocado, chopped mushrooms, chopped red and yellow peppers or whatever else you can think of.

I have a basic plain rice cooker which I just love. It makes perfect rice everytime. Put water in the bottom section per directions. In the top you will add 1 cup of brown rice, 1 1/2 cups water and 1/4 tsp. salt. Cover and set your timer for 45 minutes. Start cooking on “high” and after 3-6 minutes, turn your fire down to low. When the timer rings, turn off the heat and reset the timer for another 10 minutes without taking the lid off the cooker. After the rice rests for 10 minutes, remove the lid and stir the rice. Let it set for another 5-15 minutes and either use it or refrigerate it.

I have tried to find another stove top rice cooker and can only find electric ones. Of course, they are probably faster and easier, but I have not used one so cannot recommend a specific brand. However, I may try this 5-star cooker from Amazon when I get ready for more automation.

© 2010 Melinda Coker

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