In article >,
"DC." > wrote:

> <snip>
> > Oh, sounds so good.
> >
> > And... just a comment... I've lately been putting cut-up Chinese
> > sausages into my rice cooker along with the rice. As suggested by a
> > couple of posters.
> >
> > Not too happy about that.
> >
> > The sausages seem to lose a lot of flavor.
>
> I am sorry for not highlighting this but do not boil/cook the sausages in
> the rice with water, Only place the sausages into the rice or on top of the
> rice when all the water have evaporated/cooked away. Cooking it this way,
> you are in effect steaming the suasages sitting or slightly buried into the
> surface of the rice & allowing excess fats to flavour the rice. This is how
> it is done.
>
> DC.

So... one puts the uncooked cut-up sausage pieces over the rice after
the cooker has clicked off (to "warm")... is this right?

__
Jack