never use a tight fitting or non-vented lid in the micro (like tupperware) or it'll blast off when the heat expands...
i saw that comment about not stirring because of the steam vents. Oh, that makse sense. i was wondering what made it a rice steamer if it was just a bowl sitting in a heating device.
it took me a long time to make rice right. i started out on the stove. i have 2 steamers, a big one and a little one. the little one is simpler and easier to clean. even in the steamer it was a learning curve. i learned not to use bullion in the steamer, too messy and it scorches, even tho it tastes good. a smaller amt of rice tends to burn to the bottom, it's a set timer. if i make 6 cups (4: 2, water:rice, plus a dash of sea salt), everything seems to be ok, but water and rice goo spurt from the lid, so I put a pan under it to catch the drips on the counter.
Tonight I'm making steamed veggies in a pot on the stove, and with the left over water cooking the rice with it because there are so many left over nutrients in that water. It's a little out of order, the veggies will be done before the rice, but it keeps the nutrients in the cycle. then i'll just toss the veggies back in the rice and season or add a curry sauce. Maybe some chicken. I like all in one dishes. Rice and broccoli seem to make me feel best right now, pg and stuff.
My rice of choice is short grain brown rice, organic if possible. I think it tastes the best.
I never wash it - could someone mention why they wash it? I suppose I should, I get it in bulk, but it comes from a bin people can't just put their hands in, pour dispenser, and I do wash the bulk beans, but they frequently have rocks and stuff - ew. I've never noticed any foreign substances in the rice (except once when I got wevels)
edit, that silly :2 emoticon comes up when you try to type : 2 - darn thing.