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From: Guy (adsl-63-195-90-90.dsl.snfc21.pacbell.net)
Subject: Insert cooked rice
Date: June 7, 2003 at 10:53 pm PST

In Reply to: Starting to worry about the rice aspect of this posted by Regina on June 7, 2003 at 5:23 pm:

The only way that I cook rice is with an insert. It is really easy. No scorching and the rice comes out PERFECTLY every time. I found about a 2 1/2 qt. steep sided bowl/serving dish at Crate & barrell. It sits on the tripod which was supplied with the steamer insert. It is so simple & easy to use one. What I do is put about an inch of water in the pressure cooker along with the tripod. Next in goes the insert. I add water & rice and then close the pressure cooker. Turn the burner on & when it gets to full pressure I turn it to a setting just low enough to maintain pressure & leave it there for about 12 minutes and then turn the burner off & let the pressure go down by itself. If I am in a hurry I will pour some cool water over it to speed it up a bit.

A great benefit to using an insert is the ability to adjust how much water is put in with whatever food you cook. If you cook rice without an insert it is necessary to use quite a bit of water to reduce scorching and or sticking. I routinely 1/2 to 2/3 of the water you'd have to use cooking w/o an insert. Rice comes out fluffy & light instead of mushy.


If you scroll back to some posts by Elena on 5/20 you can read how well the grits that she cooked came out using an insert.



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