Cooking Rice

http://www.durgan.org/URL/?QGYNO 3 July 2012 Cooking Rice
Cooking high density foods or poor conductors of heat like grains, nuts and creamed foodstuffs, and some similar types of food is inconvenient using a pot on a burner, since the bottom of the pot is easily burned even with constant stirring.I use a make shift convenient double boiler for cooking many foodstuffs.The inner pot never touches the bottom of the outer pot, and there is always a layer of water between the cooking pot and the burner.It appears double boiler cooking has almost disappeared, since it is difficult to find a double boiler of old. I like rice but don’t believe a rice cooker does adequate cooking,especially on whole grain brown rice. There is a wide variety of rice sold, parboiled, white and probably with many nutrients removed in the processing, hence my choosing unadulterated brown rice. The outer surface of the inner cooking pot is just below boiling and the middle can be considerably lower in temperature, so stirring and mixing is necessary depending upon heat conductivity of the ingredients being cooked.

My processing method is to cook beforehand a large quantity of rice and rolled oats, which are a portion of my diet. The cooked product is stored in the refrigerator and some is frozen until required. For serving it is heated in the microwave. Annotated photographs depict the process.