New appliances

Anonymous

I've used a regular rice cooker for all my married life, and just splurged on a fuzzy logic rice cooker. It does a fabulous job on brown rice.

I also just bought an electric food dehydrator. I'm lucky to work in the Extension office. One of our agents deals with food safety and gives canning classes, etc. There's research-based information in the food preservation book we sell, too, but mostly I like being able to ask her questions.

7 years ago

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6 replies

Latest reply was from anne

rachylou

Veteran

Fun!! Have you ever cooked or baked other stuff in a rice cooker?

7 years ago

Anonymous

I've made chicken with yellow rice, rice and beans, and rice with veggies. I made mac and cheese once, but wasn't impressed.

7 years ago

L'Abeille

Veteran

Roger Ebert had a whole website devoted to things you can do with a rice cooker, and then published a book. My best trick is to use it for polenta -- no stirring, no lumps. But it pays its keep by cooking rice.

What does the fuzzy logic do? I assume mine is the simple kind, but it switches to warm when all the water has boiled off.

Do keep us posted what you use the dehydrator for!

7 years ago

DonnaF

Veteran

Too bad you don't live closer. I inherited two dehydrators and haven't used either. We are on our second fuzzy logic rice cooker. I like it for steel cut oats.

7 years ago

Anonymous

I've only used my new rice cooker once so far. It takes longer to cook the rice because it has a built-in soaking time. It also cooks at a lower temp, with heat from all sides instead of just the bottom. Like my on/off rice cooker, it senses when the rice is done and automatically switches to steam and then to keep warm. Unlike my old one, though, it signals when It has finished steaming (when entire cooking time has elapsed). I am, however, keeping my old rice cooker for bigger batches of rice for company. It works great for the converted (parboiled) rice I usually cook.

I got the dehydrator because my youngest DD loves to snack on dehydrated fruits and veggies. They're expensive in the store and have added ingredients that we don't want to consume.

7 years ago

anne

Veteran

I've been reading this thread with interest!

I've grown up with rice cookers, but never had a fuzzy logic one. One summer my Mum took a rice cooker on holiday with us - we were staying in a motel in a remote town near where Dad was working and she didn't want to eat out too much. She managed complete meals with meat and vegies in there somewhow!

I tried L'Abeille suggestion of cooking polenta in our rice cooker yesterday. Pretty impressive, thought it did develop a crust. We probably could have eaten it before the cooker clicked to warm - it was thicker than when I make it in the saucepan (we have polenta porridge sometimes as it is gluten free)

My Rice cooker (fairly knew) is also a slow cooker. I tried out a recipe on Saturday which was designed for a clow cooker, and used converted brown rice (you fried onion, spices and lime zest first, added stock and them the rice) I didn't have converted rice so I just used the normal brown rice. While quite delicious, it took quite a while and the rice was a bit mushy and afterwards I was mentally kicking myself for not just using the rice cooker setting.

I relate to keeping your old one to cater for crowds!

7 years ago

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