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[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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Thanks for the responses. The zojirushi looks amazing except for the price tag. Lol. I'll keep looking around for sales. I have an instant pot also, always saw the rice cooker setting just never tried it.
Try the instant pot first before you spend any money. use 1:1.1 rice to water ratio (adjust water up or down to your taste), push down on the lid to force it to seal early, and use the 12 minute program. When it’s done let pressure release naturally. We make instant pot rice multiple times a week, mostly Japanese rice but also jasmine and plain rice. All cooked the same way.
Another vote for trying the instant pot first. I use the pot in pot method with mine, I think the indirect heat is possibly better since there’s no way for it to burn on the bottom. You can also cook in the outer pot while making rice, if the timing works out. For that you just need a pressure proof container that fits inside. I have a tiny cake pan that works great, as well as a 3qt insert that fits inside my 6qt pot. The rice+water goes inside that, and the outer pot has water and a trivet/rack to hold up the inner pot. I cook rice for 5 minutes of pressure then 10 minutes of natural release. Lots of things can be cooked with the pot in pot method, I’ve done rice, beans, and chicken all at the same time.
Definitely try what you have first. I've had good experience with my knockoff Instant Pot.