[JayKay335i]

So I've got one of those $20 rice cookers. When the rice is done do you flip it around a little bit with the rice paddle and let it steam a little more or do you take it right out and serve it? Should I be waiting after its done or serve it right up. Its a little wet when it finishes and I want it a little bit stickier. I'd add less water but I dont want to burn it either.

[Seminole]

Originally Posted by JayKay335i

I want it a little bit stickier.

[skinnycow]

where did you get a $20 rice cooker? what does it look like?

you can stir it around and wait for like 10 more minutes, that should help

next time if it's still watery after stirring it up, add less water

[JayKay335i]

Originally Posted by Seminole

I did when my room mate first moved in

Originally Posted by skinnycow

where did you get a $20 rice cooker? what does it look like?

you can stir it around and wait for like 10 more minutes, that should help

Its just a little white pot looking thing with an aluminum bowl in it and a glass top. Press down the little button the front and it clicks off eventually when its done.

[skinnycow]

if you ever want a really good rice cooker, buy a tiger one

http://www.usa.tiger-corporation.com...rice_coockers/

[hl0m4n]

haha sup jay, also depends on what grain rice you cooking...

[JayKay335i]

Originally Posted by skinnycow

if you ever want a really good rice cooker, buy a tiger one

http://www.usa.tiger-corporation.com...rice_coockers/

The father of a guy in my class in the canadian importer of some expensive ass rice cooker that talks to you. Said it retails for $600. Said he'd hook me up with one for cost but thats still expensive.

Originally Posted by hl0m4n

haha sup jay, also depends on what grain rice you cooking...

wasssup homie?

Jasmine. Got a 50lb sack in the closet. Straight from LA.

[nnnnnnnnnnnnnnnnnnnnnn]

why haven't you asked the chick at the rub 'n tug???

[JayKay335i]

Originally Posted by ferrari355fi

why haven't you asked the chick at the rub 'n tug???

Because I go to the expensive one. White chicks.

[skinnycow]

http://wanderingchopsticks.blogspot....mine-rice.html

this is how i usually cook my rice, i mix two kinds



this is the brand i usually buy

[JayKay335i]

Originally Posted by skinnycow

http://wanderingchopsticks.blogspot....mine-rice.html

this is how i usually cook my rice, i mix two kinds



this is the brand i usually buy

I got the happy buddah bag.

And my room mate taught me the finger trick a few weeks ago.

Guess I make rice like a pro than. I let it sit for 10 minutes or so to let it dry.

[SchlauCow]

I initially thought this thread was going to be about how to raise math prodigies. Ah well, can't have it all!

[skinnycow]

here's a simple fried rice recipe



Ingredients

1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce


Directions

Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

[JayKay335i]

That sounds good. But that "simple" recipe is more extensive than most dinners I make.

[BTM]

>3 ingredients = not simple

[skinnycow]

lol take out all the veggies, then it's pretty simple. asian meals usually consist of a lot of ingredients

[BTM]

Mine consist of dialing a phone number

[JayKay335i]

I know. I love when i go to LA and my buddies parents cook. Epic food.

[schoy]

If you want stickier rice, then get shorter grain rice. Trying to get sticky rice from long-grain rice doesn't work, and you just end up with watery rice (i.e. if you undercook it). I believe milagrosa/jasmine rice is a long-grain variety.

In the old days, the reason you would paddle/stir the rice before serving was so that the bottom of the rice didn't burn while it rested. Nowadays, most decent rice cookers have a Warm function that brings the heat down so that it doesn't burn while it rested; therefore, there's no need to paddle the rice. However, if your rice cooker doesn't have a Warm function, then, yes, by all means do so.

[BTW, I still paddle the rice out of habit although it's unnecessary ...]

[JayKay335i]

No warm function.

I paddle the crap out of it and let it sit for a bit.

Thanks homie.

[Blake]

Originally Posted by BTM

Mine consist of dialing a phone number

phone is by far my best cooking utensil. i can make anything with it.

[number335]

I eat rice with a lot of my meals, and I used to own $20-$30 rice cookers throughout the years. They left rice flakes all over the kitchen from the steam that it would let out. The rice also went bad quickly if left there for 24 hrs. I finally spent some money ($120) on a real rice cooker, Zojirushi brand, and it was worth the investment. The rice comes out perfect and it keeps the rice warm for about 2-3 days without it going bad.