( 1 reviews )
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Posted: Mar 23 2006
I really like brown rice so it was important for me to do ANYTHING to get a cooker to work, especially one that was smaller. I started out with white basmati because I wanted to "give the cooker a chance" assuming it would find it easier to cook white rice. I got rice mush instead. I tried long grain brown rice which I had soaked all day. I got brown rice mush. I called Tiger and was told that white Basmati requires less water than other rices, and that this cooker would not cook brown rice. Well I haven't tried white basmati again yet, but I have cooked short grain brown rice several times and really like it. The trick is to soak the rice for 2 to 4 hours in advance of cooking. I like my rice a little chewy so I soak for 2 to 3 hours. Long grain brown rice is best soaked for 4 hours ahead of time. WITH ALL RICE, MAKE SURE TO RINSE IT THOROUGHLY BEFORE COOKING. I also like that I can make 3 cups instead of 6. Left over rice is great for breakfast with some butter, sugar and dried cherries, but you should eat the rice within a week. It will taste funny after a week in the refrigerator.
