[Sca-cooks] OP - fish question

[Sandra Kisner]

>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?

If I were a better cook (and had a better stove than the ancient 
cantankerous electric I have now) I wouldn't use the cooker, but I must 
admit it's handy when I'm doing 15 things at once.  Could I put the fish 
directly on the rice part-way through, or is the dish necessary?  I've 
heated other things that way (directly on the partially cooked rice).

Sandra