Kitchen

[beach-mom]

You've had some good responses here! Mine will be a little different. I couldn't LIVE without my rice cooker. Mine came from Japan when I was teaching there, and I had it adapted when I came back to the states. I still use it about once a week - at least. We all like "sticky" Japanese-style rice, but I've also made Spanish rice in it (it's better when it sits a day) and other rice dishes. I also use it to poach eggs (with an insert it came with). I've thought about getting one of the newer ones that do so much, and if I got one it would probably be a Z, but I'll stick to mine for now!

[chickenbutt]

On 3/4/2015 Sooner said:

On 3/4/2015 chickenbutt said:

Hey Sooner! Glad to hear they make them better now.

I usually have a little white rice in the freezer (in case the dog has tummy problems) and a larger L&L full of brown rice in there (for me).

I really enjoy rice. I've been mildly concerned about the whole arsenic thing, but I try to buy California brown rice and - well, I'm not dead yet!

Happy day!

PS: About the beans - Hey, I resemble that remark.

Remarkable isn't it! YOU use beans in chili and I use canned soup! And we're STILL friends!

You know what? I bet we're as different as night and day but so what. I really like you and look forward to your posts, AND I am happy that you consider me your friend too!

(seriously - I don't just say stuff. I say stuff that's true.)

so there

[Daysdee]

On 3/4/2015 nomless said: My 1.5 cup puck rice cooker makes perfect rice. I cook lots of other things in it, too. Love it. Ifyou get a cooker, it might take a couple of times to figure out exactly how much rice, water to use. I love it.

I'm loving the little WP rice cooker too. Rice turns out good. I also have Emeril's larger rice cooker, but it takes 90 minutes to make brown rice and is a larger unit to handle and to store. Using the WP a lot more often--at least 3 or 4 times a week and for many different items in addition to rice.

[Sooner]

On 3/4/2015 chickenbutt said:

On 3/4/2015 Sooner said:

On 3/4/2015 chickenbutt said:

Hey Sooner! Glad to hear they make them better now.

I usually have a little white rice in the freezer (in case the dog has tummy problems) and a larger L&L full of brown rice in there (for me).

I really enjoy rice. I've been mildly concerned about the whole arsenic thing, but I try to buy California brown rice and - well, I'm not dead yet!

Happy day!

PS: About the beans - Hey, I resemble that remark.

Remarkable isn't it! YOU use beans in chili and I use canned soup! And we're STILL friends!

You know what? I bet we're as different as night and day but so what. I really like you and look forward to your posts, AND I am happy that you consider me your friend too!

(seriously - I don't just say stuff. I say stuff that's true.)

so there

I would be sad to only have friends that are just like me! What would be the point in that? LOL!!!! You wouldn't learn much, and you couldn't laugh as much!

[ChynnaBlue]

I just made spaghetti with meat sauce in my rice cooker. I used this recipe, but halved it. I also used Beyond Meat vegetarian beef crumble instead of meatballs. Mine needed to cook about 30 minutes and it's very tasty. http://www.food.com/recipe/rice-cooker-spaghetti-with-meatballs-461836