"John H." wrote in message
...
On Wed, 13 Jul 2005 19:54:34 GMT, "Doug Kanter"

wrote:


"John H." wrote in message
.. .
On Wed, 13 Jul 2005 09:37:00 -0400, HarryKrause

wrote:

Doug Kanter wrote:
"HarryKrause" wrote in message
...
Doug Kanter wrote:
"HarryKrause" wrote in message
...

Makes perfect sense. You use a rice cooker?
Harry, what the phuque is a rice cooker????
A kitchen electrical pot in which you place measured amounts of rice
and
water. It steams the rice until it is perfectly cooked. Mine is
about
the
size of a two quart pot, and it has a glass cover. They're
inexpensive.
They're also called "rice steamers."

Here's one:

http://importfood.com/ricecooker.html


Some oriental families I know have very large and somehow boxlike
rice
cookers. Chinese restaurants also use the bigger units.

I thought a pot with a lid did just fine for the past 30 years. I
guess
I
was wrong. :-)




You was wrong.

Actually, I use ours mostly when I am cooking a bunch of stuff at the
same time in four or five pots and the oven. As you know, you have to
keep an eye on rice to cook it properly, and the rice cooker not only
keeps its eye on the rice, as it were, but it also frees up a cooktop
burner.

Please show me something that says to keep an eye on rice to cook it
properly.
If you've been raising the lid to look, no wonder a 'rice cooker' is
your
method
of choice.

For once, I have to agree with John. Perhaps some people have issues with
measuring cups, or getting used to a particular stove. There are only 3
variables: Quantities, time and heat. Harry...tune into Emeril Live now
and
then. :-)


Crap. If you're agreeing with me, I must be doing something wrong. : )

Damn, now I have to agree with Doug as well :-) He hit it on the
nose.......quantities, time and heat.



--
John H.
On the 'PocoLoco' out of Deale, MD