Okay, maybe I'm confused... with your method, you cook the rice in one pot for 20 minutes, drain it, then stick it in another pot, with teh colander on top to steam it, but its still not ready to eat for another 10 minutes right?
So can it steam for that 10 minutes in the pot it cooked in, or would the fact that the pot it cooked in is hot, mess up the steaming process by being too hot?
I'll also have to check out the rice cookers, they sound like they are great and I am thinking I imght want to go that way, as now that I have tried these Success boil in a bag, I am enjoying properly cooked rice a lot better then what I was making
yes you could steam the rice in the pot you cooked it in but to me it is easier to just use 2 pots. with the way you are describing, you will have to pour the rice & the water you boil it in through a metal sieve & into a bowl or some sort of container and then pour the cooking water back into the pot you boiled the rice in so it just means more pouring and another extra step.
more work - right? i'm trying to keep it simple.
here is jaime oliver showing how he cooks rice.
the way i do it is similar except because i cook brown rice
and sometimes i add mixed grains-i bring the water to a more vigorous boil and i boil for 20-22 minutes. when i pour
the rice and water into the metal sieve over a second pot I add more water & then i cover the
sieve and the pot over the water and steam the rice an additional 10-12 minutes over a lower flame. jamie is doing white rice so he doesn't do the steaming over water second step that i do.http://www.youtube.com/watch?v=X0oz1RhcN9I