Cheers Yeti,
Do you still soak the Basmati rice for an hour before you do it in the cooker?
I love Thai sticky rice, but never managed anything better than bit soggy n claggy Any tips using the cooker?
Just as a by-the-way, My friend Suman, North Indian was round today. She doesnt have much growing space in her garden, so i grow things for her, and she harvests it and cooks me up some scrummy vegetarian goodies as a kind of barter system that pleases us both.
Seeing as this thread is Indian orientated. (Truly sorry to digress from the pots and pans theme) I was wondering, I'm growing mustard for Suman and i cant understand her cooking methods. Seems she uses it like spinach in saag, or o add to Chapatis. Any ideas? I've tasted it from the plant, but cant imagine it as a dish.
BTW our Methi and coriander is doing fabulously. Happy days
