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How to Cook Steel-Cut Oatmeal With a Rice Steamer

by Shailynn Krow

Steel-cut oats, sometimes called Irish oats, come from the inner part of the oat kernel and are considered a whole grain. While you can certainly prepare steel-cut oats on the stovetop, the process is simpler when you prepare them in a rice cooker. And, you'll get a creamier consistency. Don't be afraid to make a large quantity at once -- unlike rolled oats, steel-cut oats store well and reheat without turning into a gooey mess.

Measure out the desired quantity of steel-cut oats with a measuring cup. Steel-cut oats expand to four times their dry size, so 1 cup of dry oats makes up to 4 cups of cooked oats.

Pour the steel-cut oats into a fine-mesh strainer and rinse the oats under cool water.

Pour the oats into the bottom of the rice cooker's container. Add water using a ratio of 3 to 4 cups water for every 1 cup of steel-cut oats. Measure the water, rather than estimating.

Turn on your rice cooker. If you have a specialty setting for brown rice or porridge, use that setting instead of the general or white rice one. Let the rice cooker cook as if you were making brown rice. Depending on the quantity you're cooking, it could take 60 to 90 minutes to cook.

Add water or milk to thin out the oatmeal if it's too thick. Add additional flavorings such as brown sugar, white granulated sugar, raisins, cinnamon or maple syrup once it is in a bowl and ready to serve.

Items you will need
  • Measuring cup
  • Strainer
  • Milk (optional)
  • Brown or white sugar, raisins, cinnamon or maple syrup (optional)

Tip

  • Store unused oats in the refrigerator in an airtight container for up to two days. You can reheat them on the stovetop or in the microwave. If your reheated oats are too thick, add water or milk to thin them.

About the Author

Shailynn Krow began writing professionally in 2002. She has contributed articles on food, weddings, travel, human resources/management and parenting to numerous online and offline publications. Krow holds a Bachelor of Science in psychology from the University of California, Los Angeles and an Associate of Science in pastry arts from the International Culinary Institute of America.

Photo Credits

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