Quick question - Spanish rice in the rice cooker
My rice cooker has instructions of "add measure of rice and then add water to x mark" - it works great. I'm trying to do a Spanish rice - which I did a long time ago. I have sautéed onions and garlic with cumin and strained tomatoes. Do I add the rice and then add to x in the water with all the other stuff taking up volume, or do I do the rice and water and then add the other stuff?
( I know I could just use the stove, but I'm hosting a meeting and I need this to be on auto pilot.)
When I do it, I add the rice, some water, the remaining tomato juice, onions etc so that stay near the surface. I found that when I'd cook it when everything is mixed up, tomato especially at the bottom of the pot would burn a bit. So I try to leave most of the tomato and stuff near the top, then fluff it all together when it's done.
Then again I was on a $5 college rice cooker for a long time, so maybe a better cooker won't do that ;)
re: c oliver
I had pre sautéed onions and garlic and cumin.
I ended up adding the rice, using tomato sauce and stock to make it up to the mark and then dumping in the onion mix and a few fresh Roma's.
I've never done the 2:1 thing in the rice cooker. Next time I make rice I will check out how that compares to the lines in the pot.
When I do tomato rice in the rice cooker I will substitute the juice from the tomatoes for part of the water, but add the other ingredients as listed.
It's mainly a matter of how sticky you like it. When I make it on the stove I undercook the rice slightly before adding the tomatoes so it doesn't get too mushy.