49

I come from a culture where rice is our staple and I have a rice cooker. Here are some of the advantages from my perspective: Rice is perfect everytime – not stuck to the bottom, not watery, not mushy and stuck together, etc. If you make rice in a pot, and the heat is too high, it will boil and spill over creating a mess. You can switch the rice cooker on ...


29

Assuming you bought a rice cooker designed by a Japanese company (and apparently even other brands tend to meet that market's expectations), the measurement is 1-gou, slightly more than 180ml, which, by no coincidence, is also the typical measure of a wooden sake, cup, and is closely associated with a historical sake bottle size (approximately 1.8l) http://...


11

The plastic cup that came with my rice maker was 180 ml (3/4 cup). It's an odd size, but that's the standard.


10

There are some advantages to a pressure cooker, but I don't think that the rice QUITE finishes in 10 minutes in my experience. For proper texture, it still seems to take some time for the rice to fully hydrate and steam itself after the heat is off. A normal well-covered pot of (most kinds of) rice takes approximately 25-30 min after it comes to a boil, and ...


10

Is it worth it for things besides rice? Really depends on what you cook. It definitely can be worth it for the steaming. If you're inclined to cook rice with a bit of steamed something frequently, it's much easier than cooking rice in a pot and separately steaming things. As for rice, I don't think it's just convenience for rice. While you can certainly ...


10

We have recently bought one. I would not buy one again, even if they are cheap. They take up room, especially in a small kitchen. They cannot do anything a normal pot of water and some heat can't. Rice is easy to cook, it might be easier to cook in a rice-cooker, but not that much that you really need an entire machine dedicated to it.


10

If your rice cooker has that kind of timer, yes, you can do that. Just before you go to bed, add cold water (the same amount you would use if you were cooking it right away), rice and optional salt and butter. Stir well and set the timer for about 1/2 of an hour before you get up. If you're using an external timer, be sure that it actually starts the rice ...


10

Leftover rice is one of the most common causes of food poisoning. Once cooked it needs to be immediately cooled down if you aren't going to eat it straight away, and it needs to be kept cold until reheated. Reheating should be a quick process that doesn't allow it to sit for a long time at a lukewarm temperature.


9

Inside the rice cooker, there's a thermostat monitoring the bowl's temperature (and kept in firm contact with the bowl via the spring). As long as the temperature doesn't go above the boiling point of water, the rice cooker keeps cooking. Once it goes slightly above that point, the water must have all boiled off or been absorbed, and that means the rice is ...


8

The USDA recommended serving of rice (PDF) is 1/2 cup cooked, which should be 1/4 cup raw, as rice about doubles in size. The reality, though, is that the amount someone should eat and the amount someone does eat is not usually the same. This can be seen in the wide variation of serving sizes listed on various sites. This one that talks about serving sizes ...


8

The standard rice cup measure is one go (long o sound) ~180ml, which was at some point based on a Japanese government opinion about how much raw rice an average person would consume. 1 koku is 1000 x 1 go, so this implies that a typical person would have consumed almost one go per meal. But this would likely have been defined during a period in which most ...


8

Hot water and detergent might be enough, but after serious mold growth, I'd use a disinfectant. The easiest way to do this would be to disinfect your cooker with bleach, which is very effective at killing mold on non-porous surfaces. After thoroughly washing and rinsing your cooker, make a solution of 10 parts water to 1 part bleach and allow it to soak in ...


8

Have you considered your water source? Where we live it is a normal for our city-supplied water to smell like swamp water (nasty) or like sulphur (strong egg smell). We never drink or cook with this water. We found out early on after moving to this area (10+ years ago) that the water affected the taste of everything we cooked, including brewed coffee and tea....


8

This lady is pleased with the results just using her one-setting cooker: Sticky Rice. Note, she says in the comments that she uses 2 cups (or slightly less) water to 1 cup of rice (which makes sense) not 3 cups rice to 2 cups water like it sounds like she is saying in the video. She rinses the rice well, but does not soak it. EDIT: With things like this ...


8

I can only answer from a perspective of the Indonesian kitchen, and my own personal experience, but in general the answer is: In the water, with the rice I quite often use saffron, turmeric, cloves, daun salam (The English Wiki entry links to bay leaf, which, completely, utterly, is not the same thing), and lemongrass, and they all go in while cooking the ...


7

There is a couple of possible reasons I can think of. Over stirring the mixture could be breaking the rice down releasing more of the starches which will be making the sauce thicker and sticking the rice into clumps. Over cooked rice again making the rice overly sticky. Like you've mentioned, lack of liquid. If the sauce is getting far too thick the ...


6

I have an Aroma brand cooker (Got Rice GRC-003) and also lost the measuring cup. Their site tells you if you ever lose the cup, use a standard 3/4 cup and observe the water marks in the pot. http://www.aroma-housewares.com/kitchen/appliances/rice101/21/Rice%20Measuring%20Cup.html Hope this helps.


6

There is no risk to the Teflon itself, or from it; PTFE breaks down at about 500 F, which rice cookers will not achieve, especially on warming setting. Other than that, PTFE is one of the most inert substances known to man, as the atoms are already bound in energetically very favorable bonds: little is as able to displace them without significant input ...


6

I just purchased a Zojirushi rice cooker a couple of months ago and can’t imagine cooking rice without it now. Fuzzy logic in comparison to binary logic is a varying degree of a state. In binary logic an item is either true or false (on or off) but in fuzzy logic it can be in between, partially on or partially off. Instead of hard “done” state the fuzzy ...


6

When I visited Malaysia and Singapore, the nasi lemak I tried had very little taste of coconut - many of the people I traveled with even got surprised when they heard the rice was cooked in coconut. The name literally means 'fatty rice', which indicates that the coconut milk is added only to make the rice fatty, i.e. more sticky. When I made it myself, the ...


6

Does your rice cooker have a scale up the inside of the bowl? With mine, you add a number of scoops of rice, then fill with water up to the correct number on the side of the bowl. Maybe it is just that the manual is badly worded, and this isn't clear? It's a long shot, I know, but just thought I'd mention it in case you hadn't noticed :)


6

There are several different categories of these devices, but they do all tend to look quite similar. Prices can vary by a very significant amount, though. So. Rice Cooker The simplest kind of rice cooker is the kind with just a switch on the front to turn it on. Mine is like this - when plugged in, it's in "warm" mode, press the switch and it goes to "cook"...


6

Still dont think that should cause it to go bad so soon as Ive always That's the problem with your line of thought, right there. Your rice has always been unsafe. For safe rice, you have to cool it down to under 4 Celsius within 4 hours of being cooked. Unsafe food will sometimes spoil, sometimes won't. It will sometimes make you ill, most of the time ...


5

The rice you are referring to is sprouted brown rice. From wholegrainscouncil.org , GABA stands for an amino acid, gamma amino butyric acid. THE MOST TOUTED HEALTH BENEFIT of sprouted rice is GABA (gamma amino butyric acid). The GABA setting on your rice cooker will take much longer as per this article on Techilicious . If you want to push your culinary ...


5

Nothing's penetrated the teflon, what's happened here is that you haven't got all the fat off, garlic smell is fat soluble so it's remaining with a small film still on the pot. Put some dish soap right into it, then rub it all over the insert with damp fingers, then rinse, that should get rid of the fat. Sometimes washing with soapy water doesn't get rid of ...


4

In my experience, it has little to do with your rice cooker model, the amount of water (so long as it's reasonable i.e. not extremely scarce), or adding oil whatsoever (frankly, greasy white rice sounds pretty disgusting to me). As a red-blooded Asian who loves rice and have been cooking it all my life, in various rice cooker models, using various types of ...


4

I ran across this post while looking to see if it could be done and, truth be told, I couldn't find much. So, I took a flying leap and tried it myself, with great results! Here is what I did: I have a box of store brand beef rice & vermicelli (6.8 oz box) and I followed the microwave directions at first: In a round (for even cooking) 2-quart ...


4

I have an Aroma automatic rice cooker. Its directions says "The measuring cup provided adheres to rice industry standards (180ml) and is not equal to one U.S. cup (240ml)." 180ml is equal to 0.76 U.S. standard cup, so use 3/4 cup standard measure of rice to their water measure line in the steaming pot and it should cook correctly.


4

Based on your description, you seem to be measuring the rice and water in a measuring cup and adding them to the pan. Having used the same Zojirushi rice maker for 8 years, I can testify that relatively small variations in the water/rice ratio can produce large changes in the final texture of the rice. In your case, it seems to be that you're using too much ...


4

Rice cookers usually use the "absorption method", in which by the end of the cooking, all of the water has been absorbed into the rice. If, by the time the rice is the texture you want, there is still liquid in the pan, then you used too much water. But it's OK; just pour the excess away and leave it a couple of minutes for the rest to absorb/evaporate. If ...


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