Reply to Poll: Are you good at cooking rice on the stove top?

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Reply to "Poll: Are you good at cooking rice on the stove top?"

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[quote=Anonymous][quote=Anonymous]I've never used a rice cooker. I use a heavy pot, small but with tall sides (All-Clad). Add one cup white rice to 2 cups water, bring to a boil, cover and reduce heat to low. Cook 15-20 minutes (depending on what the package says). Remove from heat, let sit for 5 minutes. Easy and delicious.[/quote]

That's basically what we do.  If it's used as a base for other stuff we add no salt and butter.  It's easy but if we needed a massive amount of plain rice on a regular basis I guess we'd get a rice cooker.  Rice cookers can also be popular initially because the cooks had limited stove top capacity-maybe 2 burners.

https://www.nytimes.com/wirecutter/reviews/the-best-rice-cooker/  Sometimes 40 minutes for white rice and 90 for brown?

So what I did recently in 50 minutes in a big heavy frying pan.  Put 2 tbs butter and some garlic in the pan on med heat with diced some onion and green pepper.  Saute.  When 1/2 done added rinsed 1.5 cups brown rice.  Continued the saute and added 1 tps olive oil plus some Goya [cooked down in it]. 
When rice toasty added the water and it made Spanish rice.  Because it was toasty brown rice the whole thing went from 30 min to 50.

So for high volume regular cooking I'd get one.  For normal rice? No.  It's like do I need a $150-500 stand mixer?  Exactly how often would I use it?  I don't even use my hand mixer for cake , dough etc. and we bake alot.   I only use it to whip mashed potatoes or cream.  [/quote]

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