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Rice Cooking Pot

To answer the many questions about the appliances I use at home dimmer switch, these questions are really many and varied, because you ask me about different things, from frying pans, dishes, textiles to appliances, I would like to share my thoughts on them with you on a regular basis. For over a dozen years I have had my own kitchen, where I was fascinated by various kitchen utensils - some of them are with me all the time, others I exchanged for new ones, and others I got rid of without regret. These will be my personal reviews, dictated by the need to tell you about what I am currently using. Today I would like to share with you my thoughts on the rice pot. I've been trying to buy it for about 10 years, every now and then, wondering if I really need it. I avoid buying equipment that I will use occasionally. My cooking is largely based on groats, rice and legumes. I cook lamb groats several times a week, rice several times a week. Since I have a small child, I usually do several things at once, and sometimes I forget about a pot with groats on the gas. Ughm. Usually my questions about a rice pot were met with two reactions: those who didn't have one told me: What do you need it for? (and here they exchanged simple methods for the perfect rice), while the owners of the pot claimed that since they have had it, they have used it very often. I also went to Jan P, the owner of La Ruina i Raju in Poznań, for advice. Rice cooks tones, so I wanted to know at the source whether it is worth it. Jan said that it was worth it and directed me to Bartek, from Chili, a shop in Poznań, which sells miracles and pots for cooking rice. After a few days I got a pot and it was love at first sight. I unpacked it, cooked the first portion of rice and then another. The pot I have is small, medium sized, ordinary pot we use in the kitchen. Its construction is very simple: pour the necessary amount of rice into the bowl with a measured measure, add water, turn on the start button and that's it. After cooking, which takes different amounts of time, usually about 20-30 minutes, the pot switches to heat mode and maintains the temperature until you turn it off. The only trick is to choose the right amount of water - you know that rice is uneven, just like groats. I, more or less in the middle of the cooking process, look into the pot and, if necessary, fill it with extra liquid. I added a bit of fat (coconut oil, butter) and spices (aniseed, cardamom, cinnamon) to the cooked rice/gasse, I also cooked rice with apples - I put the grated apple in the pot together with the rice. The pot, apart from the bowl into which we pour the rice and water, has a glass lid with steam outlet and a measuring tape and a plastic spoon with mixing pads. Since the surface of the bowl is Teflon, it must not be scratched and the rice/grain must be rinsed under running water (I use filtered water for this) before pouring it into the bowl. If I have some groats left, I heat them in this machine, adding some water and turning on the "cook" option. After a few minutes it is warm and ready. What's important to me is the small size of the machine, its ease of use and reliability - the rice is free-flowing or sticky, depending on your needs. And nothing burns. It's also easy to wash - I fill the bowl with water, wait a few minutes and wash with a soft sponge. And that's it.скачать dle 11.3

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