active805 wrote:
> =

> For years, I have successfully cooked rice in an electric rice cooker
> =96 the classic kind with the removable metal pot. Recently, I made the=

> mistake of buying a cooker with a non-stick coating on the pot. The
> problem with non-stick pots is that the unpalatable rice at the bottom
> of the pot no longer sticks to the pot; it sticks to the good rice and
> ruins it. The old metal pots were great, because the unpalatable rice
> stuck to the pot and could not be removed from the pot until the pot
> had been soaked in water. The old metal pots allowed one to scrape
> out all of the savory rice leaving all the unpalatable rice in the
> pot. With a non-stick pot, one wastes a lot more good rice by leaving
> it in the pot so as to not get any of the hard unpalatable stuff in
> your food.

I am not sure what you are talking about. Most of the old rice cookers
(national) had a perforated metal plate (pot and plate were aluminium)
and the plate was removed. Everything had to be scrubbed to get it
clean as the rice made a mess at the bottom. =


Today most electronic or electric rice cookers (depending on the kind
you have) all have a pot which is entirely coated. All rice is good,
perfectly cooked - at least it is in my electronic one - and not a grain
is wasted.

You don't say the kind of rice cooker you used to have and you don't
mention the new kind of rice cooker you have now and don't like. =


I have an electronic Tiger. I don't understand I can do better. =


To make the middle eastern rice that stick to the bottom of the pan and
turns a nice brown and is what everyone fights for as it is so wonderful
should be made in a cast iron pot among other options, too. Perfect
every time. =


Cheers.