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From: Vicki in Virginia (
Subject:         Re: I cook rice every day in my Kuhns
Date: August 12, 2006 at 4:34 pm PST

In Reply to: I cook rice every day in my Kuhns posted by Sabrina on July 8, 2006 at 3:24 pm:

I use about the same proportions in my KR of brown rice to water as Sabrina, but I don't do all the preliminaries. I simply put the ingredients in the pot, put the top on, bring it to the first red ring, then turn it down to low and set the timer for 23 minutes. I make rice all the time and have yet to scorch it in the KR.

Also, I make LOTS of it and freeze it in zip-loc baggies. Then it's already cooked and ready to either microwave for a couple minutes to thaw/heat or (if you are averse to nuking) thaw/steam in a steamer basket to quickly heat up. (Or I put it in a foil "bowl" in the KR with whatever veggie I might be cooking and it all is ready together).

The other day I made salmon fillets, parslied carrots, and brown rice with Parmesan cheese in 18 minutes from half thawed-salmon to dinner-on-the-table. I put the salmon fillets with seasoning (serving size portions) on a rack in the bottom of the KR, topped it with a rack on which I put carrots cut diagonally into chunks, then added a foil packet of precooked brown rice (see above). Brought to second red ring, reduced to med/low, and cooked for about 8 minutes. Quick cooled and served with parsley on the carrots and Parmesan cheese/seasonings on the rice (I like McCormick's All Purpose Seasoning when I'm in a rush!).


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