Rice cooker?

Hatter The Mad · 18 Oct 2013 at 10:11

I usually cook my rice in a pan. However, I am looking at buying a rice cooker for:

1) Consistency
2) Quantity
3) Convenience (set it and forget it)
4) and hopefully better rice

Apparently the one to have the the Japanese Zojirushi range (pressure/induction cooking).

Are they necessary for top rice, or are they over the top?

Looks like I'll have to pay > £60 if I want one with a timer, but Tefal do a £60 one. These Zojirushi cookers start at about £150.

(Note: I already cook in a pan, I want set it and forget it. I don't have a microwave and won't be getting one. I just want a rice cooker that will work really well)

FrenchTart · 18 Oct 2013 at 10:24

If you want decently cooked rice then you need to purchase a decent rice cooker unfortunately. I would be surprised if the Tefal one can generate good results consistently.

I experimented with cheaper rice cookers and the results were okay I guess - as long as you don't mind sacrificing the bottom layer of rice to burntness.

Imy · 18 Oct 2013 at 10:33

Have you tried something like this before?

http://www.amazon.co.uk/Kitchen-Craft-Microwave-Cooker-Litre/dp/B0001IWD7O/

I was thinking of getting that as at the moment I use those expensive boil in a bag jobbies.

XE11 · 18 Oct 2013 at 10:46

Hi,

what type of rice are you planning to cook?

i recently discovered that without going the highly specialised route (wood-fire + iron pot + wooded lit), the microwave + glass bowl actually cook better japanese sushi rice than most traditional rice cooker. the sushi rice texture beats a traditional rice cooker by far a mile and also less wastage around the edge too.

Hatter The Mad · 18 Oct 2013 at 11:06

XE11 said:
i recently discovered that without going the highly specialised route (wood-fire + iron pot + wooded lit), the microwave + glass bowl actually cook better japanese sushi rice than most traditional rice cooker. the sushi rice texture beats a traditional rice cooker by far a mile and also less wastage around the edge too.

Basmati, brown, maybe sushi rice at a later time.

Hatter The Mad · 18 Oct 2013 at 11:06

Imy said:
Have you tried something like this before?

http://www.amazon.co.uk/Kitchen-Craft-Microwave-Cooker-Litre/dp/B0001IWD7O/

I was thinking of getting that as at the moment I use those expensive boil in a bag jobbies.

Unfortunately I don't have a microwave (or space for one)

chipperhead · 18 Oct 2013 at 11:21

I have a Sanyo fuzzy logic rice cooker and it is the best kitchen gadget I have by far.
If you cook rice regularly I would definitely recommend one, I use mine for brown rice, white rice and also to cook congee.
They are extremely convenient, load it up and the cooked rice will be ready whenever you need it.

I really fancy a top of the line Zojirushi next for the GABA Brown feature but mine has been flawless for coming up to 4 years.

The only negative I would say is the internal battery has died and to change it requires the unit to be taken apart, however I have no need for the timer so doesn't bother me at all.

Hunders · 18 Oct 2013 at 11:23

For guaranteed perfect basmati rice every time just wash the rice, place in a pan followed by twice the weight of water as there is rice (e.g. 150g rice = 300g water) and some salt. Put heat on high and as soon as you see it bubbling a little around the edge turn the heat to low and simmer for 10-12 minutes with a lid on. The water will have all been absorbed and it's simply a case of pouring it directly onto the plate.

I used to just put rice in a pan full of water and drain it but this produces very mushy, nasty rice where as the method above makes perfect, sticky rice every time!

Hatter The Mad · 18 Oct 2013 at 11:42

Hunders said:
For guaranteed perfect basmati rice every time just wash the rice, place in a pan followed by twice the weight of water as there is rice (e.g. 150g rice = 300g water) and some salt. Put heat on high and as soon as you see it bubbling a little around the edge turn the heat to low and simmer for 10-12 minutes with a lid on. The water will have all been absorbed and it's simply a case of pouring it directly onto the plate.

I used to just put rice in a pan full of water and drain it but this produces very mushy, nasty rice where as the method above makes perfect, sticky rice every time!

Thanks, I know how to do perfect pan rice but I'm after (a) set it and forget it and (b) for bigger quantities.

I know I want a rice cooker, I'm just wondering which and how much to spend.

pitchfork · 18 Oct 2013 at 12:22

Rice cookers are a waste of time, if you need a bigger quantity, buy a bigger pan.

Quality rice and soaking/ washing in cold water and you're away.

It's not exactly difficult to make rice by absorption, I don't know why people are so afraid of it.

FrenchTart · 18 Oct 2013 at 12:28

pitchfork said:
Rice cookers are a waste of time, if you need a bigger quantity, buy a bigger pan.

Quality rice and soaking/ washing in cold water and you're away.

It's not exactly difficult to make rice by absorption, I don't know why people are so afraid of it.

If you bothered to read the OP (or even the post directly above yours) you'd realise that the person looking for a rice cooker already cooks successfully in the pan but is after something for convenience.

rhysduck · 18 Oct 2013 at 12:31

Hunders said:
perfect, sticky rice every time!

Perfect rice is not sticky rice!

Why do you want sticky rice? It's foul :cool:

Judgeneo · 18 Oct 2013 at 12:35

I'll look at which rice cooker we have when I get home. We just add rice, water, and press go. It works out cooking time and clicks when done, so we can get it at our leisure.

Ridiculously simple.

I actually prefer pan cooking it though, but the hobs in this flat don't adjust temperature very well so its difficult - no problems in the rice cooker.

The_blue · 18 Oct 2013 at 12:36

Just use a microwave.

It's all about volumes:-

1 cup basmati rice (not 'easy' cook) straight out the bag
1 and just under half a cup of boiling water.

Into a microwave bowl and cover tightly and leave like that till just before eating - all that water is accounted for!

Microwave back to the boil - about 2 mins

Leave 5 mins and microwave another minute.

leave 5 more mins and then tip the bowl. If the water has been absorbed then eat. If not re micro 1 minute and try again.

Consistent results come from consistent rice/water levels.

Dead simple and no extra equipment needed.

FrenchTart · 18 Oct 2013 at 12:38

The_blue said:
Just use a microwave.

It's all about volumes:-

1 cup basmati rice (not 'easy' cook) straight out the bag
1 and just under half a cup of boiling water.

Into a microwave bowl and cover tightly and leave like that till just before eating - all that water is accounted for!

Microwave back to the boil - about 2 mins

Leave 5 mins and microwave another minute.

leave 5 more mins and then tip the bowl. If the water has been absorbed then eat. If not re micro 1 minute and try again.

Consistent results come from consistent rice/water levels.

Dead simple and no extra equipment needed.

The OP has said that they don't have a microwave or space to store one unfortunately.

the_r_sole · 18 Oct 2013 at 12:43

Hatter The Mad said:
Unfortunately I don't have a microwave (or space for one)

but you do have space for a rice cooking gadget in there!?
surely not a massive difference in space between them and then you have the versatility of a microwave? (you could also mount the microwave on the wall with some brackets to save worktop space...)

Hatter The Mad · 18 Oct 2013 at 12:54

the_r_sole said:
but you do have space for a rice cooking gadget in there!?
surely not a massive difference in space between them and then you have the versatility of a microwave? (you could also mount the microwave on the wall with some brackets to save worktop space...)

The rice cooker can live in a chest, I don't particularly want to lug a microwave in and out of a chest. And come to think of it, I don't want a microwave

Stan_Lite · 18 Oct 2013 at 13:39

I'll be watching this thread with interest as I've been thinking about getting one for a while myself. Like the OP, I can cook rice perfectly well in a pan but I too would like the convenience of "set-it-and-forget-it". Also, like the OP, I neither have, nor do I want a microwave.

It never ceases to amaze me how many people in these sort of threads spend so much of their time answering a question of their own making, rather than the question the OP asked.

FrenchTart · 18 Oct 2013 at 14:02

Stan_Lite said:
I'll be watching this thread with interest as I've been thinking about getting one for a while myself. Like the OP, I can cook rice perfectly well in a pan but I too would like the convenience of "set-it-and-forget-it". Also, like the OP, I neither have, nor do I want a microwave.

It never ceases to amaze me how many people in these sort of threads spend so much of their time answering a question of their own making, rather than the question the OP asked.

Agreed on that last point.

Regarding your first, have you considered getting a microwave or learning how to cook rice in the pan?

I'd suggest the OP does the same too tbh.

Hatter The Mad · 18 Oct 2013 at 16:08

Sod it, I think I'll just get one of the Zohisushimakitakesomas

Rice cooker?

Man of Honour