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Q: Rice cooker for brown rice?
A: when I make brown rice I use 1/2 cup to 1 cup more water as it was necessary most liquids , and check it after around 5 additional minutes . Ina rice cooker , the threat of incinerating isnt truly there . Now the threat of not enough fluid is .
Q: How can I make my own puffed rice, like Rice Krispie cereal?
A: So who 's the boss in your house ? Anyway do you wish to go to the hassle of making a particular house made cereal for him to still not eat it ? It wo n't are easily to do especially if you 've got a stroppy toddler about the home . What you do is cheating . Put some rice on a tray , let him see you put it in the furnace ... .. put him somewhere else for a whilst . Swap the tray for one with rice krispies on it and `` ta da '' as if by magic , house made rice krispies .
Q: Can you help me with a rice cooker problem?
A: Just used ordinary Jasmine longer grain rice for the majority Asian cook . Short grain rice is only if you are doing sushi & amp ; other Japanese foodstuffs and Korean food , the rest of Asia eats longer grain rice . For short grained rice , you need a little more water than for long grain rice . There is no hard & amp ; faster rule as rice can vary slightly with each harvesting , but about one cup rice to 1.25 / 1.5 cups water ; just try a couple of times to fine tune . Very significant , you required to rinse the rice a couple of times aimed at eliminating excess starch till the water will lose its milkiness & amp ; is nearly clear-cut . For longer grain rice , the general ratio is 1:1 . More water for older rice and the same or a little less water for new rice . You truly just required to use the measures cup , that came with the rice cooker , to measure the rice & amp ; filling water accordance with the markings on the side of the cook pot . It is as simple as that , in particular for modern-day rice cookers . Some Chinese are taught by their elders 's using flattened palms down on the top of the rice or up to the firstly joint of a finger to measure water level but it is clear finger lengths would differ . People who ha bad experiences with rice cookers may simply have bought a poor quality one , do n't go for the cheapest one achievable . A good one can cook perfect rice for years . Remember to churn up the rice a bit with the rice scoop and later let it sit for several minutes before serving , thbe guaranteeds the rice fluffs up nicely . Do n't give up , once you get the hang of it you are able produce perfect , restaurant quality fluffy rice each time . Edit : For Calrose rice , the fundamental ratio is 1 cup rice to 1 1/3 cups water . An extra tip is to await for thirty mins after washing the rice & amp ; adding water , do n't promptly begin the rice cooker but give it some time to soak . Switch off the cooker when done & amp ; let it sit for about ten-15 mins before fluffing up to be working . You may also try using mineral water rather than ordinary tap water to cook . Many spheres in Japan 's close to hot printemps where the mineral contents is higher , hence this could make a variance . Contrary to KCS , short grain or medium grain ( Calrose ) rice be extremely various from glutinous rice which is 100 percent glutinous & amp ; sticky ; using that conventional method outlined is consequently incorrect . It was just an issue of getting it right . Millions of Japanese used modern-day rice cookers to cook their rice everyday without troubles ( and Japanese is extremely fussy about well cooked rice ) .