In one sentence, describe what the following article is about: Some rice cookers have a removable bowl or pot, while others must have the rice placed directly in the cooker. Most of the time, rice cookers will come with a measuring "cup" or scoop that can fit 3/4 cup (180 mL). Alternatively, use an ordinary measuring cup. One cup (240 mL) of uncooked rice will generate anywhere from 1 1/2 cups (360 mL) to three cups (720 mL) of cooked rice, depending on variety. Leave enough space for this expansion to prevent the rice cooker from spilling over. Most rice cooker instructions recommend cold water. How much water you add depends on what kind of rice you're cooking and how moist you prefer it. There are often graduated marks on the inside of a rice cooker, indicating how much rice and water should be added, or instructions on the package of rice. Alternatively, use the following suggested amounts depending on your variety of rice, but keep in mind you can always adjust these in future if you prefer your rice more chewy or soft: White, long grain - 1 3/4 cups of water per 1 cup of rice (420 mL water per 240 mL rice) White, medium grain - 1 1/2 cups of water per 1 cup of rice (360 mL water per 240 mL rice) White, short grain - 1 1/4 cups of water per 1 cup of rice (300 mL water per 240 mL rice) Brown, long grain - 2 1/4 cups of water per 1 cup of rice (520 mL water per 240 mL rice) Sold as "parboiled" (not half-cooked at home) - 2 cups of water per 1 cup of rice For Indian style rices like Basmati or Jasmine, less water is needed as a drier rice is desired, use no more than 1 1/2 cups of water per 1 cup of rice. Use only 1 to 1 if you washed the rice previously. It is ok to add bay leaves or cardamom pods directly to the rice cooker to enhance the flavor. This is not required, but some people soak the rice to shorten the cooking time. Soaking may also make the cooked rice stickier. Use the amount of water measured earlier to soak the rice at room temperature, then use this same water for cooking. Some rice cookers simply have an on/off switch. Others have different settings for brown or white rice, or the ability to delay the cooking until a specified time period has passed. You are unlikely to run into problems if you just go with the basic settings, but it's a good idea to figure out what each button or option does if possible.
Summary: Measure the rice with a cup and put it into your cooking pot. Measure the water. Soak the rice for thirty minutes, if desired. Check your rice cooker for special options.

In one sentence, describe what the following article is about: After a season outside, they'll have mildew and dirt on them. Use warm water and a scrub brush to scrub dirt and debris from the stems until they're completely clean. The stems will be quite stiff, so a meat cleaver is a better tool for the job than a knife. Chop the stem into small sections, then chop those in half so you have a pile of small pieces of sugar cane. If you had a commercial sugar cane press, chopping the stems wouldn't be necessary. On large farms, juice is extracted from sugar cane using huge, heavy presses. There is no equivalent machine suitable for home use, so the chop-and-boil-method is used instead. The sugar is extracted through a long process of boiling the pieces down for about two hours. The sugar water is ready when it has the same flavor as a piece of raw sugar cane. You'll have to taste-test it to determine when it's ready. Another clue is to look at the sugar cane pieces. After a few hours, the color will turn to a light brown, which indicates the sugar has been extracted. Check the pot every half hour or so to make sure that the pieces are still covered with water; if not, add more. Use the strainer to catch all the fibrous pieces of sugar cane. You don't need these anymore, so you can discard them. Boil the sugar water until it cooks down significantly and takes on the texture of thick syrup. This can take anywhere from one to two hours, so be sure to monitor the pot to make sure you don't overcook it. To test whether the syrup is ready, dip a cold spoon in the pot and check the texture. If you like your syrup on the thin side, you can remove it from heat when it still easily slides from the back of the spoon. For thicker syrup, remove it from heat when it coats the back of the spoon instead of slipping right off. Place a lid on the jar and allow the syrup to cool completely before storing it in a cool, dry place.
Summary: Scrub the stems. Chop the stems into one-inch sections. Boil the sugar cane pieces in a large stockpot filled with water. Pour the sugar water through a strainer into a smaller pot. Cook down the sugar water to turn it into syrup. Pour the syrup into a glass canning jar.

In one sentence, describe what the following article is about: Use a microfiber duster, soft cloth, or feather duster to remove any dust or dirt that has accumulated on the surface. Try a duster with small nubs, feathers, or texture that will help get into the small cracks of the wicker weave. Use a vacuum with a brush attachment on the hose to gently remove dust from on and inside the weave of your wicker. Make sure the vacuum is at a low suction setting to avoid damage, and brush it gently across the surface of the wicker. For larger dirt, dust, or other objects stuck in the wicker, try using a pair of tweezers or needle-nose pliers to remove it. Remove dust and dirt from between the weave of your wicker by sweeping a cleaning brush gently across the surface. Try a paintbrush or even a toothbrush for smaller, hard-to-reach areas. Make sure to use any brush lightly, so as not to disrupt or dislodge any of the wicker. Avoid steel wool or any brush with stiff bristles, as these can damage natural wicker or remove lacquer, paint, or weatherproofing from treated wicker.
Summary:
Dust with a feather duster or dry cloth. Vacuum with a brush attachment. Use a soft brush.