GadgetGuy
(Formerly Shermie)
Looks like you're on a spending spree, buddy! Hah!!
Looks like you're on a spending spree, buddy! Hah!!
Who? Me?
I've an instant pot thing and I tried rice in it once, I followed the instructions carefully, the rice was a mess.
Can the instant pot cook rice? yes/no?
Anyone got a proven recipe to share?
I've an instant pot thing and I tried rice in it once, I followed the instructions carefully, the rice was a mess.
Can the instant pot cook rice? yes/no?
Anyone got a proven recipe to share?
Rice is washed generally, filled with the appropriate amount of water for the type of rice and never stirred. For white rice like basmati or jasmine for example it generally takes 15 minutes to cook, so I'm not sure I see any advantage putting rice in a steamer basket then filling it with water, just my opinion.
I'll do that as well, because butter.Between the time when the cooker stops cooking and proceeds to the "keep warm" stage, I add a little butter and stir up the rice to loosen it. Then replace the lid and leave it for around 10 minutes before pulling the plug. I find this particularly beneficial if I am subsequently going to fry the rice. Which I am going to do tomorrow hopefully (khaow padt khung).
Rice is washed generally, filled with the appropriate amount of water for the type of rice and never stirred. For white rice like basmati or jasmine for example it generally takes 15 minutes to cook, so I'm not sure I see any advantage putting rice in a steamer basket then filling it with water, just my opinion.
I don't have an instant pot. Until you posted, I'd never heard of an instant pot. So I really cannot comment.
As far as rice cookers go, there are a few million folks in India, China, and the majority of South East Asia who use them. There isn't a recipe, just rinse the rice and put it in the pot with the stipulated quantity of water and a little salt.
I feel like a simpleton here
I just cook mine in a pan of water on the stove top - water to rice / 2-1 ratio. Bring water to a boil, throw in a tablespoon butter and the rice, cover, reduce the heat to simmer and let it cook for 15 minutes. Usually stir one time during the cook cycle and sometimes i throw in some more water based on “look” . So far so good…no issues with doneness and although the pot has a residue on it, it’s no big deal to clean.