Tupperware Rice cooker

Curry_Queen

toozie wrote:

Got the same one Glad, only probably older, because its orange! Great when having friends round for a curry or chilli, coz it keeps the rice hot for ages. Guests can dip in and then put the lid back.

:eek: recipe for food poisoning!!! :eek:

Rice contains a particular bacteria called Bacillus cereus, which gives off toxins that cause food poisoning. It should either be cooked and eaten immediately (unless you can keep the rice above 65C) or cooled rapidly and refridgerated and even then re-heating it can pose a risk.

toozie_2

Thanks Curry, must have been lucky then!! We'll have to eat it all at once in future

Bossyboots

Curry_Queen wrote:

:eek: recipe for food poisoning!!! :eek:

Rice contains a particular bacteria called Bacillus cereus, which gives off toxins that cause food poisoning. It should either be cooked and eaten immediately (unless you can keep the rice above 65C) or cooled rapidly and refridgerated and even then re-heating it can pose a risk.

Well we are all alive and healthy and I don't follow the above.

Yesterday I made some spicy rice following a recipe. I cooked it in the microwave and when it came out it was all sticky. I did not want to wash it as I thought that might spoil the flavour. It was also a bit hard. I had decided to make another batch, doing it my way but with the same spices. It was for an evening bbq so I had time. I came on here for a short time and saw this thread. I don't have the rice cooker but I do have a similar tupperware item that I think was ultimately designed for steaming fish but works on the same theory. I dragged that out of the cupboard, filled the bottom with boiling water, put the cooked rice in the container and then the lid and 20 minutes later my rice was rescued. It was completely separated and fluffy. It went down a treat at the bbq with the main compliment being how easy it was to serve.

So my thanks to the OP and to toozie who posted in this thread and brought it to the top at just the right moment for me.

Curry_Queen

Like I said, it depends if the rice was kept above 65C, as below this temperature is when the bacteria starts to give off the toxins which can cause food poisoning. I don't know how these tupperware things are designed or to what temps they keep the rice so maybe they are fine to use. I was just giving a general warning about keeping rice warm that's all

Curry_Queen

Bossyboots wrote:

Well we are all alive and healthy and I don't follow the above.

It went down a treat at the bbq with the main compliment being how easy it was to serve.

Have you asked all your guests if they've had any stomach cramps this morning (joke!!!!! )

Bossyboots

Curry_Queen wrote:

Have you asked all your guests if they've had any stomach cramps this morning (joke!!!!! )

Actually, after reading your post I did as it worried me. They all assure me that they are feeling fine.

Curry_Queen

Bossyboots wrote:

Actually, after reading your post I did as it worried me. They all assure me that they are feeling fine.

That's good to hear

I think it's one of those things where the risk is probably quite minimal and more likely to affect the vulnerable groups - young, old and immuno-compromised people - and it's also not as severe an illness as say salmonella or other bacterial food poisonings. It can cause vomiting and dairrhoea but often just causes severe stomach cramps, and I'm sure we've all experienced those before and not known the cause or culprit

I do try to be extra careful with rice though, hence the warning, but I've been known to eat left-overs that have sat on the side for a few hours and not come to any harm, and that's probably one of the worst things you can do with it

MATH

With or without a rice cooker the micro is the place for cooking rice or pasta save loads of pan washing and reduces the steam pumping into your kitchen.



If you want to nuke white LG rice and don't have a fancy cooker do this.

1. Measure rice by volume (ie 1/2 pt) Rinse in a sieve under cold running water and chuck into a large microwavable dish.

2. Pour on double the volume of boiling water and give a quick stir.

3. Nuke at full power for about 15 mins giving a couple of little stirs. (most recipe books say use a covered dish. I find it better to leave it uncovered)

4. When cooked leave a couple of mins then rinse in hot water if it is a bit sticky. Return to dish and nuke for a couple of secs to bring back up to temp.

5. Serve.

Glad

I used rice cooker last night

put rice and boiling water in put in microwave for 10 mins then put lid on and left for 20 mins

result, nearly perfect rice, rice at bottom was a little too wet
but I think a stir halfway through standing time would sort that out,
will keep experimenting

stellagypsy

I have one of these somewhere, might dig it out and give it a go this weekend.

I usually do rice in my tefal steamer - it is lovely and dry and fluffy.