Remoska cookers (merged)

Triker

Rice.

I managed, finally, to make successful rice in the remoska last night.:T

I'm one of those people whom has never been able to successfully ever make rice, it's usually a sticky gloopy mess.

However last night in the shallow pan I put 3 cups of Basmati rice that was unwashed, I used my small panasonic bm measuring cup, and 4 1/2 cups of boiling water from the kettle. Salt and seasoning. Lid on and viola 20/25 mins later perfect rice.

I even brought my OH into the kitchen to witnes the soft falling seperate grains event.:D It was an historic moment in our house.


Ratio

1 cup rice to every

1 1/2 cups hot water.

newleaf

I agree Triker, it's brilliant for doing rice!

Craftyscholar

newleaf wrote: »

I agree Triker, it's brilliant for doing rice!

Does anyone have instructions/recipe for doing one portion of rice?

Triker

Craftyscholar wrote: »

Does anyone have instructions/recipe for doing one portion of rice?

1 cup of rice to 1 1/2 cups of hot water.

gizzie121

Triker wrote: »

Rice.

I managed, finally, to make successful rice in the remoska last night.:T

I'm one of those people whom has never been able to successfully ever make rice, it's usually a sticky gloopy mess.

However last night in the shallow pan I put 3 cups of Basmati rice that was unwashed, I used my small panasonic bm measuring cup, and 4 1/2 cups of boiling water from the kettle. Salt and seasoning. Lid on and viola 20/25 mins later perfect rice.

I even brought my OH into the kitchen to witnes the soft falling seperate grains event.:D It was an historic moment in our house.


Ratio

1 cup rice to every

1 1/2 cups hot water.

Eeek - I've just put some rice in now, but I've put two cups of water for one cup of rice because that's what I do on the hob or in the microwave! I hope the remoska is forgiving! lol. If it all goes belly up, I'll do it again another day your way. Wish I'd read this first lol

Triker

gizzie121 wrote: »

Eeek - I've just put some rice in now, but I've put two cups of water for one cup of rice because that's what I do on the hob or in the microwave! I hope the remoska is forgiving! lol. If it all goes belly up, I'll do it again another day your way. Wish I'd read this first lol

Just wait and see what happens, as the remoska kind of steams the rice it just may be fine.

louietudor

gizzie121 wrote: »

Eeek - I've just put some rice in now, but I've put two cups of water for one cup of rice because that's what I do on the hob or in the microwave! I hope the remoska is forgiving! lol. If it all goes belly up, I'll do it again another day your way. Wish I'd read this first lol

ive always done 2 cups of water to 1 cup of rice in the remmy and its always been fine ( may try 1½ though as may mean less cooking time ) - got bangers and frozen rosti in mine at the mo - lazy tea after a busy day!!

retiredlady

gizzie121 wrote: »

Eeek - I've just put some rice in now, but I've put two cups of water for one cup of rice because that's what I do on the hob or in the microwave! I hope the remoska is forgiving! lol. If it all goes belly up, I'll do it again another day your way. Wish I'd read this first lol

I cook rice in the remoska at least 3 times a week and I always use 1 of rice and 2 of water. Works perfectly every time!:D

trying-very-trying

I've not posted on here for ages, although I do read regularly, and use the moski almost everyday.
I just wanted to say that I've just made mr be's cauli chesse, bloke style, in my moski, and it was the easiest way ever to make a cheese sauce from a roux.
The heating was so gentle. I just put a drop of oil in the pan, added some onions, and chorizo, left that to cook for a wee while then added my flour, lid back on and gave it a few minutes more to cook the flour, then added the milk a wee bit to start with, gave that a wee stir in, then added the rest all at once. Gave it a good stir then allowed that to cook and thicken up, before adding the cheese, and seonsoning. Then I added the cooked cauli, sweetcorn and cooked pasta, topped it with cheese and breadcrumbs, and left it all to bubble and go beautifully brown and crispy ....mmmm and there's still plenty left over for the freezer.
It was absolutely the easiest smoothest cheese sauce that I have ever made. I can make a cheese sauce, but I do find it a struggle, not to overcook the flour, then I struggle, trying to add the milk while stirring at the same time, this way, at least I could have a wee seat between each stage without the sauce burning.

louietudor

trying-very-trying wrote: »

I've not posted on here for ages, although I do read regularly, and use the moski almost everyday.
I just wanted to say that I've just made mr be's cauli chesse, bloke style, in my moski, and it was the easiest way ever to make a cheese sauce from a roux.
The heating was so gentle. I just put a drop of oil in the pan, added some onions, and chorizo, left that to cook for a wee while then added my flour, lid back on and gave it a few minutes more to cook the flour, then added the milk a wee bit to start with, gave that a wee stir in, then added the rest all at once. Gave it a good stir then allowed that to cook and thicken up, before adding the cheese, and seonsoning. Then I added the cooked cauli, sweetcorn and cooked pasta, topped it with cheese and breadcrumbs, and left it all to bubble and go beautifully brown and crispy ....mmmm and there's still plenty left over for the freezer.
It was absolutely the easiest smoothest cheese sauce that I have ever made. I can make a cheese sauce, but I do find it a struggle, not to overcook the flour, then I struggle, trying to add the milk while stirring at the same time, this way, at least I could have a wee seat between each stage without the sauce burning.

im gonna try this - it sounds great (do you do it in a grand or standard size?)