Steel-cut oats in the rice cooker.

[randomness]

Making steel-cut oats in the rice cooker is a little less fire-and-forget than steaming corn on the cob. I think it's because the cooker only has two settings: "cook" and "warm". "Cook" results in a merry rolling boil in the steam heater, while "warm" simply keeps the food warm.

"Cook" seems a little too high for steel-cut oats and in any case doesn't last very long, whereas "warm" seems like it would never cook the oats at all.

I ran the cooker through a couple of cycles in "cook" and feel the consistency of the oats is a little less smooth and creamy than I get from my overnight crock-pot recipe. The crock-pot recipe produces excellent results. And having to run the cooker repeatedly, adding water to the steam heater (not the oats) each time, is more attention-intensive than using the crock-pot, which really is a "set it up and leave it alone for six hours" kind of process.

Both the rice cooker method and the crock-pot method result in pots with some pretty seriously stuck-on oats.

More experimentation is required, I think.

Comments

[nezumiko.livejournal.com]

My rice cooker has a porridge setting for making congee. If I use that, I get perfect steel cit oatmeal every time. Also does barley and farro. If I forget and leave it on the rice setting, tragedy, boil over, and oat residue everywhere.

[uberjay.livejournal.com]

yeah, same here. the porridge setting always makes perfect oats for me, although in my case I'm using whole oats. (I use 30g oats/120g water per serving.)

[r-ness.livejournal.com]

No porridge setting on my cooker. Guess that's the problem!

Back to the crock-pot! (I use the same proportions as you do when I use the crock-pot, and it comes out great.)

[r-ness.livejournal.com]

Yeah, I think the difference is that my cooker has two settings: "warm", which is a very low heat for keeping food warm, and "cook" which is probably the same as your "rice" setting.

At least I don't get boilover when I make oats on the rice setting! :)