Not too long ago I bought the Micom Fuzzy Rice Cooker & Warmer NS-
MYC10/18
http://www.zojirushi.com/ourproducts...rs/ns_myc.html
and the book "Ultimate Rice Cooker" book.

This book gives lots of recipes and ways to use a rice cooker for more
than just rice. My first trial was the risotto with porcinis. Even
used my own homemade chicken stock and dried porcinis from Germany.
But what the heck, looked foolproof. Everything was straightforward;
no real reasons for failure. Except I didn't heed my common sense
warnings.

I have made rice with a certain ratio in a rice cooker(s) - many of
them; and the rice always turns out right.

I put the setting at porridge. Well, what do you know, it WAS
porridge!

>From now on, regarding all of the recipes in this book, I will re-
think my recipe before following it without consideration. Otherwise
for regular rice, using my formula, it is 100%.

Dee

On Wed, 20 Jun 2007 17:46:19 -0700, Dee Dee > wrote:

>Not too long ago I bought the Micom Fuzzy Rice Cooker & Warmer NS-
>MYC10/18
>http://www.zojirushi.com/ourproducts...rs/ns_myc.html
>and the book "Ultimate Rice Cooker" book.
>
>This book gives lots of recipes and ways to use a rice cooker for more
>than just rice. My first trial was the risotto with porcinis. Even
>used my own homemade chicken stock and dried porcinis from Germany.
>But what the heck, looked foolproof....

Dee, you really didn't expect to be able to make risotto in a rice maker, did
you?

Yes, you can cook Italian plump, short-grain rice in it, but that does not
result in risotto (at the risk of re-kindling the risotto wars of a year or two
ago... 8 ).

Real risotto is generally going to require a water to rice ratio (by volume) of
3.5 to 4, sometimes more, especially with a thirsty component like mushrooms.

-- Larry

On Jun 20, 10:43 pm, pltrgyst > wrote:

> >But what the heck, looked foolproof....
>
> Dee, you really didn't expect to be able to make risotto in a rice maker, did
> you?

Nope, but I had to give it a try. I can be so gullible :-)
IIRC, I saw someone, maybe Rachel Ray making risotto and stirring is
"occasionally" so I thought I stood at least a chance.
>
> Real risotto is generally going to require a water to rice ratio (by volume) of
> 3.5 to 4, sometimes more, especially with a thirsty component like mushrooms.

Yes, I think this cook book overshot that ratio. With mushrooms
already hydrated, including 1/4 cup white wine, the ratio is 3.25
(water) to 1 (rice).
True porridge.

We ate it, but since it was really tasteless, I added loads of parm
regg & chopped Italian parsley. Then I went further and added salt &
pepper and believe it or not, red pepper flakes.

Had a bottle of white, can't remember what it was, I couldn't drink
it, so opened a bottle of red for me.

Broccoli Rabe with shallots & cannelli beans; had to make up for the
risotto by eating some (pulled from the freezer) Cheesecake Factory
cheesecake.

Dee