Wednesday, November 28, 2012

Pressure cooker for the steamed rice

Sake requires steamed rice, it doesn't touch the water when cooking.

We have one of those big seafood steamers.  Two parts of porcelain covered steel, the bottom part has a spigot on it.  The top part has holes in its bottom for allowing the steam up into the top.  Probably have to heat up a gallon of water and the rice needs to steam for one hour.  Heats up the house a lot, good for a really cold day.

I should remember to shoot the photos from a lower elevation ;-)

I read someone was experimenting with a pressure cooker.  We have this little six quart cooker from TFAL and it has a nice stainless steel steaming basket perfect for the rice.

Only two cups of water and twenty minutes cook time after it comes up to pressure.  A major savings in time and energy.

The big bonus, it made the best Kome Koji so far.

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