Finding A Rice Pot

just buy a rice cooker

perfect every time, and they are cheap






ducks because not sure how rice cookers are viewed on the F&DB

quote:

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Equal parts rice and water

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quote:

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Equal parts rice and water

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This works for medium grain rice. If you cook long grain you will want more water.

A bit of humor here. For whatever reason, the posts about the rice reminded me of this:

Vinny Gambini: Is it possible the two defendants entered the store, picked 22 specific items off of the shelves, had the clerk take money, make change, then leave. Then two different men drive up in a similar -

[Seeing Mr. Tipton shake his head no]

Vinny Gambini: Don't shake your head, I'm not done yet. Wait till you hear the whole thing, so you can understand this, now. Two different men drive up in a similar-looking car, go in, shoot the clerk, rob him, and then leave?

Mr. Tipton: No. They didn't have enough time.

Vinny Gambini: Well, how much time was they in the store?

Mr. Tipton: Five minutes.

Vinny Gambini: Five minutes? Are you sure? Did you look at your watch?

Mr. Tipton: No.

Vinny Gambini: Oh, oh, oh, I'm sorry. You testified earlier that the boys went into the store, and you had just begun to make breakfast. You were just ready to eat, and you heard a gunshot. That's right, I'm sorry. So, obviously, it takes you five minutes to make breakfast.

Mr. Tipton: That's right.

Vinny Gambini: Right, so you knew that. Uh, do you remember what you had?

Mr. Tipton: Eggs and grits.

Vinny Gambini: Eggs and grits. I like grits, too. How do you cook your grits? Do you like them regular, creamy or al dente?

Mr. Tipton: Just regular, I guess.

Vinny Gambini: Regular. Instant grits?

Mr. Tipton: No self-respectin' Southerner uses instant grits. I take pride in my grits.

Vinny Gambini: So, Mr. Tipton, how could it take you five minutes to cook your grits, when it takes the entire grit-eating world twenty minutes?

Mr. Tipton: [a bit panicky] I don't know. I'm a fast cook, I guess.

Vinny Gambini: I'm sorry, I was all the way over here. I couldn't hear you. Did you say you were a fast cook? That's it?

[Mr. Tipton nods in embarrassment]

Vinny Gambini: Are we to believe that boiling water soaks into a grit faster in your kitchen than on any place on the face of the earth?

Mr. Tipton: I don't know.

Vinny Gambini: Well, perhaps the laws of physics cease to exist on your stove. Were these magic grits? I mean, did you buy them from the same guy who sold Jack his beanstalk beans?

This is my version of what CajuninOK is talking about:





The top handle says "Wear Ever".

Bottom is stamped

"No. 2485
Wear Ever
Aluminum
Trademark
Made in USA""

My grandfather was president of the American Rice Growers (a co-op) in Welsh, La. They called him "Mr Rice". Unfortunately he died when I was 4, so I didn't get to absorb any rice wisdom from him. This was the pot my grandmother used.

My mother always used this when I was growing up, but our family switched to electric rice cookers long ago because you can set them and walk away. I guess it's just called a rice steamer. In South Carolina, they call them "Charleston Rice Steamers" The lid is actually double-walled like a thermos for insulation.

On the insert, notice there are no holes in the bottom of it, only on the sides and up on the lip. You put water with the rice in the insert and in the bottom of the pot and steamed the rice. I'll have to ask mom if she remembers the water/rice ratio and time. When I first started cooking (my first recipe was for red beans and rice), I used one and I think you used no more than 1.5 times as much water as rice (maybe less) and I think you cooked for 25 minutes after you started seeing steam coming out. I guess I'll have to experiment.

Here's an article about them with a link to a store that may have a foreign version for sale.

LINK

ETA: Asked mom - She doesn't remember (she's almost 90).

Thank you, Stadium Rat! That is EXACTLY what I am looking for!

Living in Oklahoma, I make rice either in a saucepan on the stove or in an electric cooker. It all comes out mush and doesn't taste right to me. My spouse, however, loves it and has been known to eat rice with butter and sugar (must be a Native American thing).

It is getting cooler and becoming gumbo and jambalaya weather, and this year I would like to have decent rice.

this thing makes GOAT rice and oatmeal

Why do you need a rice pot for jambalaya?

Bought a microwave and never looked back:

Microwave rice cooker