I saw a smal, cute rice cooker and grabbed it. It says 6 cups fully cooked. However, I prefer to make two cups fully cooked rice and seasonings, veggies etc., with it. Works really great. Only thing is that it has a nonstick coating.  Share any info./experience with rice cookers here.

Thanks.

Vijay

 Our rice cooker is used almost every single day.  I have been cooking for 35 years! and could never make good rice w/o ruining it.  I know that many say how simple it is to make on the stovetop but not for me.  

We bought a cheap rice cooker, less than $20? and it is still working great after 3 years.  We like to make long grain white/brown rice mixed with some cinnamon, nutmeg, butter, and water/milk mix for breakfast or a sweet treat.  Sometimes we will add raisens or apple pieces to it.  

Another favorite is to make spicey rice with chicken or beef flavoring, cumin, curry, garlic, and anything else sprinkled in that sounds tasty--along with some quick sauteed veggies.  Yum!

One problem we have had is that the rice tends to dry/stick to the bottom of the insert.  I have tried adding a little extra water which hasn't helped.  The amount wasted is minimal.  Probably due to the fact the insert is lightweight when compared to a pricey cooker?   

I can't make rice either.  I have a cheap rice cooker ($10 walmart) and have the same problem unless I unplug it as soon as the cook light goes out.  It seems to be very hot.   I have been looking at the more expensive ones but they all seem to have the same features.  

I looked at the ones in the asian stores. expensive! 

I bought a big bag of rice when the chinese new year sales were on but it seems to need to take longer to cook though the instructions don't say that. I have made it in a stove top pot and in the rice cooker, both batches were hard in the inside and mushy outside.

I have a microwave rice cooker-

2 cups rice, 4 cups water, 4 minutes on high, 22 on low, and then close the vents in the top-it is really just a plastic bowl with a top with vents- and let it sit 10 minutes. Turns out good, I don't need to watch it, or time it, or anything.  I bet just a glass bowl would work, if you left a top slightly off during the cooking, then covered up for 10 minutes.  

We make fried rice, the kids have rice with milk and sugar and cinnamon, we sometimes have rice and beans, I make rice to stretch beans in Mexican dishes.   We don't stir fry much, or use rice as a side.

Here's what we used to eat when I was a kid for dessert- rice with chocolate chips and milk and sugar, with whipped cream on top, whipped fresh.  It was a good treat.

I also have a crockpot rice pudding recipe, I use dry milk, it is cheap and good. 

I NEVER cook any kind of rice except brown.  To cook it, I put it in a pot with some oil, a lttile salt, & 2ce as much water as I have measured out in rice.  I cook it 10 minutes on high (covered -- NEVER remove the cover while rice is cooking -- that's how it gets soggy).  Then I reduce the heat to its lowest, & cook for 50 minutes.  Then I move it to an unlit burner, & let it sit for 10 minutes.  It's done perfectly then.

I use rice instead of pasta sometimes.  For example, yesterday I made a fish stew with 2 fillets of sole cut up (Whole Foods had given out coupons on its "thrift tour" some months back -- the sole is frozen) & an 8-oz can of tomato sauce.  It made 3 servings, all of which I froze.  I'll be defrosting a servign of rice & a swerving of the fish stew when I'm in teh mood for it. 

Yours in Him, Deb

Deborahmichelle:

I NEVER cook any kind of rice except brown.

I cook rice pretty much like you do, Deb and never have any trouble with it not getting done or getting overdone or sticking. I use butter instead of oil, but otherwise, the method is the same. 

Has anyone attempted risotto in a rice cooker?  There are tons of recipes out there...I'd really consider getting one (there's a $12.99 red rival one at Target I like) if I can eliminate standing over the stove stirring risotto for half an hour!