[Sca-cooks] OP - fish question

[Phil Troy / G. Tacitus Adamantius]

Also sprach Sandra Kisner:
>>Place the contents of the can in a small heatproof dish, steam a 
>>pot of rice, place the dish on top of the rice as it finishes 
>>steaming. This assumes you're doing the kind of Chinese rice 
>>cookery in which the rice is washed and placed in a pot with enough 
>>water to cover by a depth of about 1/2 to 3/4 inch, boiled hard 
>>until the water is evaporated and the rice just starts to crackle 
>>like Rice Krispies, the rice is stirred lightly, then the pot is 
>>covered and the heat reduced to bare minimum, where it will steam 
>>in its own residual moisture for 20-30 minutes. You'd put the dish 
>>of fish on top of it after the boiling, just before you cover the 
>>pot.
>
>I must admit I've been doing most of my rice-cooking lately in a 
>cooker, but I can handle doing it in a pot as well.  Many thanks!
>
>Sandra

Well, the advantage of using a pot is that you get the crust, which 
is valued in one form or another by most rice-eating cultures. I 
assume you could steam a small plate of fish in a rice cooker as 
well, as long as there isn't so much liquid there's no way to put the 
plate inside. I guess when the rice is 20 minutes shy of being done?

Adamantius (never used a rice cooker)
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