Rice Cooker

Never used a rice cooker but have thought about getting one if we really had the space to store to. We have far too many kitchen appliances :p

I just use decent boil in the bag, long grain rice. Takes around 15-20 minutes in a pan with a low-medium heat. Hav'nt gone wrong so far.
 
My mum once had 3 rice cookers in her house... now I have one of them. :D

Much better than cooking in a pan. Just wash, put in some water and cook - gives you the time to cook the rest of the meal. :)

BB x
 
lionheart766 said:
I use a cheap "CookWorks" one from a well known catalogue based store , cost a tenner I think, I bought two at the time cos I didnt think it would last long. Use it 2-3 times a week and the spare has been in the cupboard for 2 years now.
Click to expand...

I got this today, one question though it says 2 cups of rice minimum which is about 320 grams which for 2 is loads, how much water do you use for 1 cup as there is no marker on the inner tub for 1.
 
schnipps said:
I got this today, one question though it says 2 cups of rice minimum which is about 320 grams which for 2 is loads, how much water do you use for 1 cup as there is no marker on the inner tub for 1.
Click to expand...

Its not as effective if you use less rice as it will tend to stick to the sides of the pan more, with less water. And if you add too much water it will become soggy and mush together.
So its better just to make the minimum two cups and if you hve any cooked left over put it the fridge and microwave it the next time and it wil be just as good.
 
If you cook a lot of rice then they are great things to have, my Mum had one years ago and it made perfect rice (I don't imagine they have changed much over the years). I personally don't have one as I wouldn't use it enough (I did have a toy when when I was young though come to think of it!)

For those of you who seem to have problems cooking it in a pan:

Wash 1 cup of rice (Put rice in sieve and run water from the tap over it) and put in a pan.
Add 2 cups cold of water to pan and bring to boil
Put on lid (must be tight fitting) and simmer for 8 mins
Take off heat and leave with lid on for 8-10 min

Do not remove the lid until the rice is ready or it won't come out right. If you use a heavy pan with a tight fitting lid it comes out best. If not - use a tea towel between the pan and the lid (make sure the tea towel is folded up so it doesn't get burned).

Washing rice these days doesn't make a great deal of difference. I have done it with and without can't really say I have noticed much difference. Probably more habit than anything!
 
Muban said:
Washing rice these days doesn't make a great deal of difference. I have done it with and without can't really say I have noticed much difference. Probably more habit than anything!
Click to expand...

Depends on the rice you buy! The stuff we get, definitely have to.


More generally... I can make consistently good rice steamed in a pan - but with a rice cooker it certainly comes out more authentic, if not better.
 
We use a Tefal one, I think. It's incredibly useful and can keep rice warm for 4 to 5 hours if necessary.

Like Feek, I'm not really getting the anti-rice cooker brigade either. If you eat a lot of rice and want it absolutely perfect every time without having to worry or time anything then it's a great 30 quids worth. The fact that you can do it manually doesn't mean that you should only be able to do it this way.
 
I cook a fair bit of rice but more Indian style than Chinese. If I wanted a rice maker I'd probably go for a Panasonic.
 
It's useful since you can do all the other food meanwhile. I used mine everyday until it broke.

Why do it yourself if you can have the rice cooker do it perfectly every time!
 
You must log in or register to reply here.
Back
Top Bottom