My new rice cooker

Spawn said:
This is the exact method i use that was taught to me by my mum:p...i make better rice than her although i dont think so...she says it so that she doesnt have to cook it lol:p
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I was always taught this method, however whilst taking to a couple of Asian friends they were adamant about me getting a proper rice cooker. According to them you can taste the difference, however it just seemed like something else that had to be cleaned up after cooking.
 
I've got a cheap rice cooker (cost £10)

it's not perfect but it's saves messing about as I can just bung the rice & water in and let it go, no need to waste time checking it + if my meal takes a bit longer then the rice keeps nice & warm

my mates wife (who is Chinese) uses a fancy one and most of her family over in China use one too, if it's good enough for them then it's good enough for me :)


@op

where did you buy it?
 
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I've been thinking of getting one for a while...would probably have rice twice / three times a week if it is less hassle. Will look into it...
 
I so don't get these...

Pan of water, add salt and a little oil (if you wish), place said pan on hob, bring water to the boil.

Pour in the amount of rice you want, give it a little stir to begin with, turn the heat down to medium so it's simmering (otherwise it'll boil over).

Leave for between 10 and 12 minutes depending on how well cooked you like your rice.

Get a strainer, pour rice into said strainer to remove the water, then back into the (now empty) pan. Boil a little water in the kettle (and i do mean not much otherwise it can be very wasteful), pour water into the pan, stir the rice to remove the starch, strain again and wallah, perfect rice every time. 1 pan and 1 strainer to wash and takes between 11 and 13 minutes...

I'm no chef or even cook, but even I can do this!
 
JBuk said:
I've got a cheap rice cooker (cost £10)

it's not perfect but it's saves messing about as I can just bung the rice & water in and let it go, no need to waste time checking it + if my meal takes a bit longer then the rice keeps nice & warm

my mates wife (who is Chinese) uses a fancy one and most of her family over in China use one too, if it's good enough for them then it's good enough for me :)


@op

where did you buy it?
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japan centre
 
manic_man said:
I so don't get these...

I'm no chef or even cook, but even I can do this!
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It's not that rice is difficult to cook, it just takes any hassle away

just shove in the rice & water and let it do its thing, it's a convenience


chipperhead said:
japan centre
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ahh, they've gone up in price then, I'm considering getting a better cooker but if I'm spending close to £100 I may go for a Zojirushi one
 
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JBuk said:
It's not that rice is difficult to cook, it just takes any hassle away

just shove in the rice & water and let it do its thing, it's a convenience
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It's the 40 minute thing that gets me though. My method is very easy (almost as easy as shoving it into the cooker if we're being honest I don't even have to measure the water), and never takes more than around 10 minutes.

If I had to wait 40 minutes for my rice to cook, i don't think I'd bother! I eat so much of it exactly because its an easy alternative to potatoes etc.!

Still, each to their own :)
 
Telescopi said:
Hmm, I eat rice most days but I'm not sure I'd see the benefit - I usuall fry it with vegetables so it's not 'soft and fluffy' by the time I eat it anyway.
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That's the thing, traditional chinese cooking/meal, one does not fry the rice or serve each persno's on their own plate. It is all freshly cooked (as fried rice is best done with pre-cooked then cooled rice), so you wash the rice, then put it in the cooker and press 1 button and let it do its thing. All the while you prepare your veg, meat etc and cook it, and then serve rice in a bowl with your mains on separate plates, and everyone sits down and eat.

The other thing with a rice cooker is that you can cook meat in it with the rice. Prepare your marinated meat (like chunks of ribs), cook the rice in the rice cooker, and after about 10 min in, when most of the water have be absorbed by the rice, open it and put in your meat and close the lid and let it cook until its done. You'll get really tender meat, with the rice flavoured from the sauce. With the same idea, you can it as a steamer, just put in a rack into the rice, put in a plate of your prepared dish into it and press the button.

You can also use the rice cooker to warm up things like Buns, just put it in, close the lid and press the button.

It cooks more than rice.
 
Personally I just boil mine and it turns out fine. Just gotta give it a good rinse before cooking and keep an eye on it.

I can imagine this is a major labour saver though, i'd love one as I eat a lot of rice as well.
 
Razor-BladE said:
This. I eat rice pretty much daily.
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If you eat it daily, Cant you see the benefit of putting it into a device that cooks it without watching it, and keeps it perfect for a while after its cooked?

I also eat rice often, And this device seems fantastic to me. I eat pasta often too. So a device that cooks them and allows me to go about doing other things instead of keeping a close eye to me is a great addition to the kitchen.
 
I've had an electric rice cooker in the past but it's beaten hands down for convenience by my plastic microwave jobby. I've also found that the quality of rice has a huge effect on the end result. :)
 
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