Anyone know if any of these would be good?

http://www3.sears.ca/webapp/wcs/stor...ctId=157837113

http://www3.sears.ca/webapp/wcs/stor...ctId=157706804

http://www3.sears.ca/webapp/wcs/stor...ctId=157708449

http://www3.sears.ca/webapp/wcs/stor...ctId=157841084
"D. Lutjen" > wrote in message
...
> Instead of using a microwave (which I have never witnessed for cooking
> rice), try using a stove top recipe. Did it that way for months when
living
> in Japan before I finally broke down and bought a National rice cooker.
>
> Or, you can take all the guesswork out of it and buy a decent rice cooker.
>
>
> "Vicky =^,,^= cat" > wrote in message
> ...
> > And before someone asks, yes, I did check the FAQ ;-)
> >
> > Anyway...
> >
> > I'm having a hard time cooking the rice, I'm running out of patience
> > andideas and I could really do with some kind help!
> > I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
> > Japanese friend who buys the same brand. I wash it before cooking it to
> take
> > most of the 'dusty' starch away; then I cook it in a rice steamer for
> > microwave according to instructions (which work well with other types of
> > rice) or, occasionally, in a normal pan with water on the hob.
> > Despite my best efforts, the rice always turns 'gluey' and starchy, thus
> > greatly affecting the quality of the sushi rolls I make with it. Today I
> > tried to rinse it under the tap, but the final result is still far from
> > perfect. This problem seldom rises if I use ordinary rice.
> > Any suggestions? What am I doing wrong?
> >
> > Thanks muchly for your time and help,
> >
> > Victoria (from London)
> >
> >
> >
>
>