Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site cubsvax.UUCP Path: utzoo!watmath!clyde!floyd!cmcl2!rocky2!cubsvax!peters From: peters@cubsvax.UUCP Newsgroups: net.cooks Subject: Re: how do you reheat rice in rice cooker? Message-ID: <181@cubsvax.UUCP> Date: Mon, 12-Mar-84 11:17:33 EST Article-I.D.: cubsvax.181 Posted: Mon Mar 12 11:17:33 1984 Date-Received: Tue, 13-Mar-84 20:43:58 EST References: <1568@tekig1.UUCP> Organization: Columbia Univ Biology, New York City Lines: 20 TO reheat rice in a rice-cooker, you add some water, STIR THE OLD RICE UP IN IT, then cover and turn on (the rice-cooker that is...). The point is that water, and not rice, must contact the bottom, because the way the thing works is that it turns off when the thermostat in contact with the bottom of the pan senses a temperature in excess of the boiling point of water. If you don't free up the old rice, the water may not filter down through it fast enough to boil before the sensor kicks off. Actually, you don't really have to STIR the old rice up... If you just free the old cake of rice from the bottom & make a token effort to scrape the bottom (e g, with a wooden paddle), that's enough. How much water? Not real critical, as with cooking the rice in the first place. Say enough to make a 1/4 to 1/2 inch layer on the bottom of the empty cooker, depending how much rice you have. {philabs,cmcl2!rocky2}!cubsvax!peters Peter S. Shenkin Dept of Biol. Sci.; Columbia Univ.; New York, N. Y. 10027; 212-280-5517