Tupperware Rice cooker

Downsizing__for_sanity

With regard to the food poisoning debate -

I've had this type of food poisoning before, after an Indian meal out (me and 4 others), and put it down to "dodgy chicken" or similar - but the doctor assured me that, from my symptoms, it was DEFINITELY the rice. Stomach cramps and the worst runny tummy ever! (Sorry, I've probably put you off your tea now!!)

But the good news, as explained by the doc, is that cooking and eating rice at home, even putting the lid on it between servings, is unlikely to cause food poisoning if it is kept in an insulated container like the Tupperware one shown. The real risk is where you leave rice in a warm kitchen for a few hours before refrigerating and eating/re-heating the next day, as this gives the bacteria ample time to multiply. The bacteria produce a toxin, and this is what makes you ill. So, even if you do reheat the rice next day until it's very hot, although the BACTERIA are dead, the TOXIN is still present and can make you ill. Reheating next day isn't enough - you need to practice good food hygiene, really as soon as you clear the table.

Lecture over!

DFS

scrimperjan

I've got a tupperware rice cooker, (my one and only tupperware purchase) but I've gone back to my old method of cooking rice in the pan - when it's nearly done I pour more boiling water in and then strain off nearly all the water, which rinses away the starchy goo, then (with the heat turned off)leave it with the lid on for a few minutes to finish cooking and absorb any remaining water. Always works for me.
But back to the tupperware rice cooker: I've found it's great for keeping lettuce fresh in the fridge! I just rinse the whole head of lettuce under the cold tap, shake off most of the water and put it in the container. I've got a curly lettuce at the moment which I bought on Saturday and it's still fresh and crisp, in fact it's perked up more than when I bought it. I think the cold shower helps as well as the container though.

nicolaevans74

Hi Glad! :beer: I dug out my rice cooker from the cupboard the other day. I just put the rice in the colander bit and poured over a pint or so of water and put the whole thng in the microwave for about 15 min stirring halfway through. The result: perfect fluffy rice!:A You can also add peppers, sweetcorn, tomatoes. Anything you like. Its a really handy thing and its easy as most things are a case of trial and error. Happy cooking!

nicolaevans74

Forgot to mention that the water you add to the rice cooker has to be boiling!

nicolaevans74

I have an electric steamer and no instructions! Could anyone tell me how to do rice in it? Thanks:rotfl:

Zeldazog

My two penneth:I use my Multi Server at Christmas - so useful I bought a second one off Ebay (the original is 20 years old from my agent days)I use it for potatoes - when cooking for loads of people, I usually run out of cooking space - even with a three layer electric steamer.I also sometimes find it difficult to time things right, some new potatoes (in winter especially) seem to take forever to cook,I started them early, one year boiling, another year steaming, but did them way before the rest of the veg - part cooked them, stuck them in the multiserver and left them. Depending on time, a quick minute in the microwave to make sure they're piping hot.Result? Well drained, perfectly cooked and presented in a server (which also keeps them warm at the table), plenty of time and space to clean up and cook the rest of the dinner, me, nice and relaxed and even time for a glass of wine or two before dinner was served!(

Beagleboyz

I just did rice in the Tupperware Multi Steamer and it came out perfectly. I used easy cook rice and followed the instructions in a previous post - boil 1 litre of water in a saucepan then add a pinch of salt. Now put 250ml cup of rice in. Boil for 5 mins only. Now pour everything into the Tupperware Multi Steamer and put the lid on. Leave for 20 mins. Dont take lid off before 20 mins passed! Lift out steamer after 20 mins and serve. Perfecto!! I believe this works just as well if you leave in saucepan with lid on but just bring rice to boil first, according to Gino d' Acampo!! No sticky rice ever again. Apparently you can do pasta in the Tupperware Multi Steamer too - anyone know the best way to do this?

j0nnyboy69

cooking rice is very easy in one of those. I just fill the water to just cover the rice and sometimes put a stock cube in. Makes the rice a bit tastier.

10-15 minutes should do it. You can always check after 10 minutes and if it needs a bit more, add more water and put in for a few more minutes.

ostridge

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.

You do mean 63 degrees C don't you.