More household hints from Mrs. H:
- The metal plate in the lid of the rice cooker comes off so you can clean underneath it. (Please tell me I am not the only person who did not know this.)
- If you wash and soak the rice for at least half an hour ahead of time, it will cook quicker and use less water. (She puts three or four cups of rice in water in the refrigerator to soak in the morning and then cooks it when she gets home at night.)
- If the rice cooker moves from the ‘cook’ stage to the ‘keep warm’ stage and there is still small amounts of steam coming out of the spout, you’ve used too much water. (Ooops!)
- You should always use ginger when cooking something with pork in it. (That doesn’t really have anything to do with using the rice cooker, but I thought I’d throw it in anyway…)
{ 4 comments }
Jennifer Lee 02.22.08 at 5:26 pm
My mother-in-law says that about the letting the rice soak for a half an hour also. And once it finishes cooking, she also lets it sit for 5 minutes before opening the top, then she stirs it all up and scoops the rice into a mound in the middle, trying not to let sit on the walls of the cooker. Also if you leave the rice on warm on the cooker overnight it may change color and not taste as good. I also wrote a post on rice… not trying to self-promote here (OK maybe a little) talking about some of the cultural rituals and importance of rice: http://www.printculture.com/item-1119.html
Sandra 02.22.08 at 5:30 pm
Eww, I can’t believe I ate rice at your house! I can only guess at what was hiding behind that lid. (just kidding–crusty old rice scum doesn’t really bother me. I don’t wash behind the lid every single time, only when I’m feeling ambitious and have time to kill)
My kids have converted to Korean rice. When we go back to the U.S. in the summer, they don’t like American rice any more.
Cat 02.22.08 at 5:32 pm
I didn’t even know the plate came off! It was pretty crusty behind that lid.
Joanne 03.06.08 at 7:03 pm
that plate comes off???
thank god my new Korean MIL hasn’t come over for dinner yet I can just imagine the poking in the ribs and the teeth sucking that one will produce.
thank you for the tips, keep them coming!
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