DOUBLE BOILER RICE COOKER RECIPES

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PERFECT RICE EVERY TIME WE COOK IT! RECIPE - FOOD.COM



Perfect Rice Every Time We Cook It! Recipe - Food.com image

This "recipe" comes from a 40 year old cook book I inherited when I met Russell! "Entertaining with Kerr". He was a pompus TV cook in Australia, and this is the only thing I've ever cooked out of the book. It's also the ONLY way I enjoy my rice (and we eat a lot of that!)

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1 pot of rice

Number Of Ingredients 2

rice (about 3oz per person for plain rice)
water

Steps:

  • Wash your rice thoroughly in cold running water.
  • Bring the saucepan part of a double boiler of salted water to the boil.
  • Tip in your washed rice, stir briefly and bring back to the boil.
  • Time for exactly 5 minutes.
  • Turn the rice into the top of your double boiler (one with holes), place an inch of boiling water from the kettle in it (the bottom bit) and place the rice back over it.
  • Cover and steam for a further 10 minutes.
  • *note*this recipe is for"standard" long grain rice, different types of rice will need less cooking at this stage-jasmine and basmati in paricular take only about a further 7 minutes, whilst koshihikari for sushi seems to need a little longer.

Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0

SALLY'S RICE PUDDING RECIPE - FOOD.COM



Sally's Rice Pudding Recipe - Food.com image

A creamy, custardy family tradition. Using a double boiler eliminates the possibility of scorching the milk.

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup white rice
4 cups milk
4 eggs
3/4 cup white sugar
2 teaspoons vanilla
1 teaspoon nutmeg

Steps:

  • Fill bottom of double boiler with water, leaving enough room for water to simmer without touching the top pot. Bring to a gentle simmer over a medium-low heat.
  • Pour milk and rice in top of double boiler. Cover and nest into bottom of double boiler.
  • Cook for 45 minutes or until rice is done. Not all of the milk will be absorbed. Remove from stove top.
  • In a bowl, beat eggs until well-combined.
  • Temper the eggs by stirring a spoonful or two of the hot rice into beaten eggs. Mix quickly until completely blended. Once the eggs are slightly warmed, continue to add hot rice until about a third of the pot is now in the bowl with the eggs. This tempering will give you the rich flavor of the eggs without a scrambled egg consistency.
  • Pour egg and rice mixture back into the pot. Mix well.
  • Stir in sugar, vanilla and nutmeg.
  • Chill and serve.

Nutrition Facts : Calories 370, FatContent 9.6, SaturatedFatContent 4.9, CholesterolContent 163.8, SodiumContent 128.7, CarbohydrateContent 58.4, FiberContent 0.9, SugarContent 25.5, ProteinContent 11.7

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