I'm a student in college who has access to a kitchen at times, but not all of the time, and when I do I have to sit in the kitchen with the food that I'm making - not like at my house where I can go around and do things that I need to do while my food is cooking. I have been making a lot of potatoes lately using the microwave that is in my dorm room and do want to purchase a rice cooker sometime soon (I heard that you could use it to make sweet potatoes?) but my question is - should I avoid potatoes all together if i have to use the microwave? Sometimes I don't have enough fresh fruit to eat so I simply use potatoes.
Oh my darling, please ditch the micro-wave and get the hell away from it. Don't get your yourself a rice cooker but a more versatile electric steamer or frypan or something. You don't need rice cookers to cook rice. So stop waiting around to save up and buy one. Instead just pull a good old fashioned saucepan or pot out of a cupboard, turn the stove on to high, boil water then when you see the bubbles bubbling away get a cup or two or three of rice and pour it in. Stir with a wooden spoon then put the lid of the pot kind of on the top but not, otherwise it will boil over. Then put the timer on - set it for 5 minutes to remind you to come back and stir the rice. At 5 mins stir the rice, check it still has enough water covering the rice. If not add some more - doesn't have to be hot water. Then set the timer for another 5 minutes. Remember to only put the lid three-quarters back on the pot.
This time when the timer goes off, taste the rice. If it is soft but has a slightly hard centre, turn the stove off and put the lid back on the pot and let it sit where it is for 10-20 mins.
You cannot go wrong. These directions are for cooking white rice. Easy peasy. I don't even drain my rice I just eat it this the moisture and dissolved parts of the rice.
If however you want to cook brown rice, you will have to be a little more organised and remember to soak your rice for around 4 to 6 hours. This way it will require much less cooking time.
But definitively quit the microwave. My father has always blamed his brother's death through a mysterious type of cancer to his wife cooking his meals in a microwave oven. Could be true - might not be.
However I wouldn't be giving up the potatoes - fact is pots have much higher nutritional value than brown or white rice. Again a pot on a stove suffices but I hear you, the waiting around in a kitchen, minding the stove would drive me bonkers also. Yet if it means the difference between health and illness, hey what are you debating here - whether you get to back to the comfort of your private room a half hour earlier?
The following link is about how to cook perfect brown rice every time. Since adopting this method earlier this year I have had perfectly cooked brown rice every time.
I don't soak the rice - just rinse as outlined. I don't necessarily bother with steps 5 or 6 either.
I don't think that you read my post at all - my post wasn't even about rice.
I was responding to the previous poster where they began talking about cooking brown rice.
However in direct response to your original post it my post probably isn't all that helpful in your current situation.
Given your situation I would use both a microwave oven to cook the potatoes and the rice cooker as well to make rice or other grains. You want to increase the range of options that you have especially seeing that in college your options are already somewhat restricted compared to living at home.
There is a 'fear' of microwave ovens but based on the science I don't think there is any credibility to this fear.
Im 99% positive microwaves are totally safe, also they are more energy efficient than a lot of cooking methods, and I think they make great potatoes xD
rice cooker! Microwaves are fine but a rice cooker is all you need.
microvawing food is not ideal at all!