Rice Cooker
- Thread starter Liarliar
- Start date
- Mem,
I love my rice cooker. I keep in on the bottom of the Microwave cart when not using it, and usually leave it on top of the microwave when in use. The only problem is that I lost the rice measuring cup when moving. I looked online and saw that the cup is 3/4 cup of dry rice. The water measure line is 2 notches so I have to cook 1.5 cups each time. It's nonstick and cleanup is a breeze.
I also recently bought an electric fryer. Rival cool touch deep fryer, works great.
I also recently bought an electric fryer. Rival cool touch deep fryer, works great.
We started using a rice cooker in 1986. I don't have one here, but the one in the house in Vancouver is still working. A bit battered, but it has always made excellent rice. It's the famous "National" brand from China.
The thing I always have wondered is- How does it know the difference between brown and white rice? Brown rice takes 45 mins to cook and white takes 15 mins. Yet the cooker knows exactly when to shut off and does both types equally well.
For good rice, it's important to rinse it before cooking to remove any talc used in the milling process. The rinsing also removes loose starch, making the rice less sticky. Use a heavy bottom pan with a tight lid and let the rice rest for at least 5 mins before serving. I also like to add a pat of butter to the pot before cooking.
The thing I always have wondered is- How does it know the difference between brown and white rice? Brown rice takes 45 mins to cook and white takes 15 mins. Yet the cooker knows exactly when to shut off and does both types equally well.
For good rice, it's important to rinse it before cooking to remove any talc used in the milling process. The rinsing also removes loose starch, making the rice less sticky. Use a heavy bottom pan with a tight lid and let the rice rest for at least 5 mins before serving. I also like to add a pat of butter to the pot before cooking.
D_Gunther Snotpole
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If I weren't a Boodist, I would say that the invention of the rice cooker was proof of the existence of gawd.
- Mem,
Mine doesn't turn off. It has a cook button and once it is cooked it turns itself to warm. I have to unplug it to turn it off. Mine has a higher level mark to add more water for brown rice.
No guesswork, rinsing or draining for me. I use a heavy saucepan, parboiled rice, precise measures and timing to cook satisfying rice.
1/2 cup of rice needs 1 cup water.
3/4 cup needs 1 1/2 cups water.
1 cup needs 2 cups water.
*subtract 1/4 cup of water for njqt's drier rice*:wink:
In a covered medium sized pot/saucepan, bring the rice & water to a boil on a medium flame. Occasionally stir it with a fork. Let it simmer, covered, on a low flame for 15 minutes. Use a fork to fluff the cooked rice and then serve.
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Good point...but mine is put water, rice, butter, salt into ricecooker, take the dog for 15 walk, return home, perfect rice...no muss no fuss!
i grew up with having rice cookers around in the kitchen... i mean, i am asian and i do eat steamed rice like every single day. it's alien to me not to have a rice cooker in the house. and it's also sooo much easier than to "boil" rice in a pot. and fyi, asians don't do that. the only time you see an asian person boil rice in a pot is when they are probably dirt poor.
the actual steaming process is long and difficult. with the invention of rice cookers it's now known as the "old fashioned way." it includes a boiling pot of water plus a steamer to go on top of it. washed rice goes in the steamer, steams for however long it needs to be steamed on top of the boiling pot of water, then the rice has to be poured into a bowl and where the pot of water has to be ran over it. stir the rice, and afterwards the rice goes back in the steamer to be steamed again. once it's done steaming your rice is served.
i've seen my grandma steam rice the old fashioned way millions of times. it takes foreverrrrrrr. now can you all see why rice cookers are so convenient?
by the way, if anyone needs recommendations the tiger brand is the way to go. it's like the mercedes benz of rice cookers, although the zojirushi brand with the little elephant on it is a close second. tiger brand rice cookers are more expensive, some even cost more than $100, but they are worth every single cent and they last for years. the tiger brand rice cooker my mom had when i was a kid lasted for probably 10 years. oh and rice cookers also make great house warming or wedding presents too.
the actual steaming process is long and difficult. with the invention of rice cookers it's now known as the "old fashioned way." it includes a boiling pot of water plus a steamer to go on top of it. washed rice goes in the steamer, steams for however long it needs to be steamed on top of the boiling pot of water, then the rice has to be poured into a bowl and where the pot of water has to be ran over it. stir the rice, and afterwards the rice goes back in the steamer to be steamed again. once it's done steaming your rice is served.
i've seen my grandma steam rice the old fashioned way millions of times. it takes foreverrrrrrr. now can you all see why rice cookers are so convenient?
by the way, if anyone needs recommendations the tiger brand is the way to go. it's like the mercedes benz of rice cookers, although the zojirushi brand with the little elephant on it is a close second. tiger brand rice cookers are more expensive, some even cost more than $100, but they are worth every single cent and they last for years. the tiger brand rice cooker my mom had when i was a kid lasted for probably 10 years. oh and rice cookers also make great house warming or wedding presents too.
The rice cooker my parents have is at least 15 years old and it works great. No special buttons and only two controls, cook and warm. You just press cook, and it automatically switches to the warm setting. The only bad thing is it probably came out when brown rice was not as popular and it usually boils over a bunch of starch bubbles onto the counter and makes a big mess. Therefore they usually make white rice.
BTW: I think it is Aroma brand.
BTW: I think it is Aroma brand.
I've owned a rice cooker for about 14 years now. I'm ony my second one now because I got a new one as a gift 6 years ago, so I gave the old one away (it was still working). They do make perfect rice, but they are a hassle to clean up because there are 3 pieces in mine that have to be cleaned after every use. Also, the base with the heating element needs to be cleaned regularly to prevent lime scale build up on the heating element. Lately I have been cooking rice in a pot for faster clean up, but I do have to admit that I prefer the results from an actual rice cooker over a regular stove top pot.
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