I'm not all too fancy with my rice cooker, and I believe it still technically counts as a type of rice, but quinoa is beautiful in a rice cooker. I like to replace my water with veggie broth and it tastes wonderful. I might actually have some for lunch today.
I often throw garbanzo beans in,or azuki beans,I soak them with baking soda overnight,so it still takes a while,but I prefer it to hovering over a pot on the stove.I also make Japonica rice with lentils.
I don't have a stove so use my rice cooker alot. I use it to make sauces, homemade soups, oatmeal, legumes, quinoa, vegan pasta and rice, of course. The trick to using it is in the lid. Basically I leave the lid on till things heat to a boil. Then I remove it to stir or simmer. I will put the lid on if I need to continue to cook higher, but I sometimes use a wood spoon between the lid and the cooker to still have a boil but not so much that it boils over. I have also used wooden clothespins. Use whatever works.
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