Cooking linseed in a rice cooker

[fairyclare]

As per title really, has anyone cooked linseed in a rice cooker?
I’m keen to feed linseed cooked rather than stuff you buy from Charnwoods milling.

I’m useless at remembering stuff on the hob and I don’t really have time to be stood watching a saucepan for hours.

We used to cook up boiled barley and linseed when I was a kid and mum did it in the pressure cooker, the horses loved it and looked amazing.

Edited to remove letters and spelling mistake.

 

[Tiddlypom]

It’s got to actually simmer at 100°c to be safe, will that happen in a rice cooker? Never used one.

Used to prepare it on the hob back in the day. The horse looked great, the cooker and the saucepan looked less so!

It stinks when simmering.

 

[fairyclare]

It’s got to actually simmer at 100°c to be safe, will that happen in a rice cooker? Never used one.

Used to prepare it on the hob back in the day. The horse looked great, the cooker and the saucepan looked less so!

It stinks when simmering.

Google says they do, as long as there is water in the cooker it will heat to and remain at 100°
I’m trying to avoid the inevitable mess of my saucepan and hob

 

[Amy May In A Manger]

Google says they do, as long as there is water in the cooker it will heat to and remain at 100°
I’m trying to avoid the inevitable mess of my saucepan and hob

You'll still have to watch it like a hawk, so it won't save you any time.

 

[nutjob]

You'll still have to watch it like a hawk, so it won't save you any time.

I had a plug in rice cooker when I lived in Singapore. You just add the rice and water and off it goes, boils the water then simmers and switches off when ready, it had a good control of temperature so the rice didn't burn or stick and didn't need supervising.

Having said that, there's no way I'd be going back to boiling up linseed, having done so in the past using the old pan on stove method. A rice cooker with linseed will still stink the place out and need cleaning like a pan. Micronised linseed is a step forward in convenience and with no worry about toxins if you haven't cooked it properly.

 

[Velcrobum]

Google says they do, as long as there is water in the cooker it will heat to and remain at 100°
I’m trying to avoid the inevitable mess of my saucepan and hob

Use a slow cooker rather than a rice cooker. I purchased a cheap cookworks slow cooker to make Linseed and Barley for a older TB who often lost condition. It worked an absolute treat. Used to cook it overnight in ths stables (small American barn) No boil overs at all and old boy loved the mash......

 

[Amy May In A Manger]

I had a plug in rice cooker when I lived in Singapore. You just add the rice and water and off it goes, boils the water then simmers and switches off when ready, it had a good control of temperature so the rice didn't burn or stick and didn't need supervising.

Having said that, there's no way I'd be going back to boiling up linseed, having done so in the past using the old pan on stove method. A rice cooker with linseed will still stink the place out and need cleaning like a pan. Micronised linseed is a step forward in convenience and with no worry about toxins if you haven't cooked it properly.

Yes, we use our rice cooker regularly. But rice cooks and steams differently to linseed i'd imagine.

 

[Tiddlypom]

A slow cooker won’t heat it up enough, though?

There were a number of people poisoned by inadequately cooked fresh kidney beans, I think, as they (the beans, not the people!) weren’t heated sufficiently in slow cookers to neutralise their naturally occurring toxins.

 

[Sanversera]

I remember the volcanic eruption of glutenous goo when it started to boil.

 

[Gloi]

I remember the volcanic eruption of glutenous goo when it started to boil.

Me too. I got in such trouble as a teenager when I coated the oven top, sides, and kitchen floor with boiled over linseed. Took ages to clean up and was finding stray seeds for ages.

Charnwoods is a godsend.

 

[nutjob]

I’m useless at remembering stuff on the hob and I don’t really have time to be stood watching a saucepan for hours.

You can feed it after boiling for 10-15min. Add a large amount of boiling water to a small amount of linseed, don't fill the pan more than half full then just let it simmer at boiling point.

 

[gallopingby]

I know cooked linseed is expensive to buy but honestly if you consider the mess, state of pans when you’ve finished and time spent fiddling around if it worth it? Maybe a very small amount added to some barley and both boiled together would work but l don’t think l even had a pan that survived, unless a big one specially for the purpose. You really need an Aga and a heavy old pan for it to work.

 

[eggs]

Many years ago I was boiling the linseed in a pan on the hob and also had friends over for dinner. One of them was mighty relieved when I explained that the stinky, gloopy mess was not the dinner !