Hi,
Yesterday my Thermomix arrived and I am now experimenting with it. I am so excited about it.
I also have a rice cooker in which I normally cook the rice in a metal scale. I place it in the ricecooker, fill it with water and the rice absorpts the water. After 35 minutes the rice is ready. I have now done the same with the TM. I have placed this metal scale in the Varoma scale. Put three cups (total 600 gram) of rice and three cups of water, and yes my rice has been perfectly steamed.
Thus:
1) put a metal scale which suits the varoma in the varoma. I have only experience with a metal scale. Maybe other materials e.g glass which stands heat will suit?
For an example for a metal scale: see the link
http://www.ikea.com/nl/nl/images/products/blanda-blank-serveerschaal__40771_PE134582_S4.jpg2) put rice and water in this scale. e.g. 3 cups of rice and 3 1/2 cups of water. Most of the time the amount of cups of rice equals the amount of cups of water. But I always put al little bit more water .. I have only experience with basmati rice and pandan rice, so i do not know how this method works out for other types of rice...
3) Put water in the mixing bowl in order to create steam
I have now a few questions: do I need to keep the knife in the mixing basker when steaming?
And do you sometimes interrupt the steaming in the varoma by taking it off, filling the steaming basket with e.g. vegetables and then continue steaming with the varoma? By putting my metal basket with the rice in the varoma, there is no place left for steaming vegetables in the vegetables, and I thought maybe I can do this in the small steaming basket. However my basmati rice takes 35 minutes to be steamed, and e.g. my green beens only 15 minutes. so they need then to be taken out earlier.