Used a rice cooker for years. Thought it was idiot-proof until my DH helped one night. Smoke and fire!!! (Zojirushi is a great brand, I'd probably start there if I bought another.) Started using 25 yr old heavy Calphalon pot. Perfect ever since and frees up counter space (more important to me than burners on rice nights). I usually cook brown rices, but like a variety. Water amount varies not only by rice but by cultural preference. I have an Armenian friend who uses so little water I can't believe it doesn't burn but it doesn't -- perfect and chewy for her stews every time, just like her mother's. I don't use "instants" so don't know how they behave, except they're quicker (processed). Rice is one of those things you can't believe is easy once you get the knack of it. Cold water start!

Thank you Nancy....I've been wondering what I would choose and decided on one of the kitchen's most used vegetables....ta da....The ONION! Especially when it's not just something hidden in the mix, but is rather a star element of the recipe.....your best onion soup, onion quiche, onion gravy, baked whole, on pizza, onion rings or whatever you choose. I'll start the ball rolling with this delicious Leek and Onion Quiche. Ingredients: 1 slice of streaky bacon finely chopped (I used 3 slices ) 400 grams (14 oz) onions halved and sliced (approx 2 large onions) 200 grams (7 oz) leeks sliced in circles 150 grams (1 cup) plain flour 1 TBS baking powder 3 TBS vegetable oil 2 TBS milk 3 TBS plain yoghurt (without sugar) (I used quark) 60 grams (3 rounded TBS) cottage cheese or cream cheese (I used cottage) 1 egg salt & pepper water 1 pyrex pie plate... measuring 19 cm (7.5 inches) across bottom ..... if it has sloping sides, top rim to rim 24.5 cm (9.3/4 inches) Preparation: 1. Preheat oven to 180 - 190° C (approx 365° F) 2. Put the flour and the baking powder in a mixing bowl and stir. Leave a well in the middle and add the cheese, one tablespoon of oil, one tablespoon of milk and a pinch of salt. 3. Mix well with a round bladed knife or your hands until you have a pastry which binds well together and is slightly sticky. You may need to add a little water. Do so by the spoonful to make sure you don't add too much. 4. Place into a pie plate and spread well over the base and up the sides, patting with fingers and the back of a soup spoon. 5. Place in the fridge to rest. 6. Gently fry the vegetables and bacon in the remaining oil until soft and golden, then using a slotted spoon. 7. Beat the egg with the remaining spoonful of milk and the yoghurt (or quark) and making sure that it is spread evenly over the whole quiche. 8. Season and place in the oven for 40 minutes. Here it is sliced: Source: Recipe page of Island Connections English Newspaper, Tenerife 21.06.2008 SharonCb

Annie, here's the recipe for the rice with beets. It's a good side dish for venison. BEET MIXTURE FOR PERSIAN PILAF 1 Tbs. olive oil 1 Tbs. minced garlic 1 1/2 cups finely minced cooked beets (about 3 small ones) 1/2 tsp. salt 2 Tbs. minced fresh dill (or 2 tsp. dried) 2 Tbs. raspberry vinegar 1 Tbs. honey Freshly ground black pepper 3 cups cooked basmati rice Heat olive oil in a small skillet. Add the garlic and cook over low heat for about 10 seconds. (DonÂt let it turn color, or it will become bitter.) Add the beets and salt, and saute for about 5 minutes longer. Remove from heat and stir in the dill, vinegar, honey, and a little black pepper to taste. Stir beet mixture into the rice.

Pauline, I don't see why not. The brulee part of the recipe is just an option. The recipe made 6 large ramekins. Three I "Brulee'd" and three I left plain. I actually liked the plain ones best, but only because I like to drizzle a little cream over my rice pudding. One of the carmelized didn't get eaten until the next day. The hardened carmelized sugar softened in the fridge. It still tasted good, but no hard crackly top to break through. Ann