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.

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