Comments on: Seasoned Onion Rice (Vagharelo Bhaat)

By: Priti

Priti — Tue, 03 Sep 2013 01:13:55 +0000

Hi Hetal and Anuja!
I wanted to say THANK YOU so much for sharing your recipes and technique! I was born and raised in the US and am 31 years old! My mom is an amazing cook but never lets anyone in her kitchen or shares her recipes. Your site has played a huge role in teaching me how to cook Indian Food! I really appreciate it!! I am no longer scared of cooking Indian meals, I just can’t stand washing dishes after wards lol 🙂
I tried to Vagarelo Bhat recipe and LOVE IT!!!
Thanks so much for everything!
Warm Regards

By: Anonymous

Anonymous — Tue, 12 Jun 2012 17:37:05 +0000

only u could inspire me for cooking with passion…
thanks dear..

By: Kirti

Kirti — Mon, 19 Sep 2011 18:58:23 +0000

In reply to hetal. Awesome!! Can't wait...

By: hetal

hetal — Wed, 20 Jul 2011 18:12:27 +0000

In reply to Shauna.

Hi Shauna,

Though we have not tried it, you can definitely make any kind of rice in a rice cooker (brown, parboiled, etc). The only difference will be the amount of water you add. Brown and parboiled rice will probably take a little more water than plain white rice. The thin brown film of burnt rice is a result of leaving the rice in the cooker after its finished cooking (on the “Keep Warm” setting). To avoid this, just unplug or completely turn off the rice cooker once it has finished cooking.

By: Shauna

Shauna — Mon, 18 Jul 2011 07:46:43 +0000

Hi Hetal & Anuja,

I had a few questions about how a rice cooker should be used -:

1. Does it work for basmati rice only or can it be used for par boiled rice, brown rice and red rice as well?

2. I get a thin brown film of burnt rice at the bottom of the inner container. I have no idea why this happens.

Would really appreciate it if you could help me out on this one.