Rice cooker?

[Hatter The Mad]

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)

 

[Hatter The Mad]

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]

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)

 

[Hatter The Mad]

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.

 

[Hatter The Mad]

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

 

[Hatter The Mad]

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

 

[Hatter The Mad]

I went with a Zojirushi (£194) from yumasia.co.uk (they import Zojirushi from Japan, fit UK mains, test and certify them).

Well work the money - perfect rice every time, total set it and forget it. Also has a 'be ready by' feature, and a clever keep warm function which doesn't overcook. Can also be used as a steamer and has various settings for different kinds of rice.

 

[Hatter The Mad]

I personally cook my rice in a Le Creuset pan. Not too much or too little water. Just enough water to cook the rice and there be none left at the end. The heavy lid helps. A rice cooker can make things easier but is a big cost.

Not just easier, but the best rice ever. I don't think it is possible to reproduce the kind of cooking under pressure and regulated temperature over 40-60minutes in a pan (which usually takes 15-20).

Now I know the restaurant's secret to fluffy rice, perfectly starched (for savoury/sweetness balance).

 

[Hatter The Mad]

I'm guessing those people claiming to be able to make rice in a pan yet still buy a rice cooker can't make very good rice. Giving excuses of convenience. How much easier do you want it?

Is it only rice you're making to eat on it's own? Aren't you already standing at the hob making a curry or something similar to accompany the rice?

People who buy rice cookers can't make rice, you're bluffing!
People who drop £200 on one needs they're heads checked.

Horses for courses. I've made rice in a pan for more than 5 years, successfully, but wanted asian restaurant quality... which you just won't get cooking it in a pan (and will only get under regulated pressure cooked over 40-60 minutes).

Further, I wanted to be able to set it and forget it, whether that's for the evening's meal or when I make batches and then fridge cool the rice to make fried rice the next day.

 

[Hatter The Mad]

I don't know why people need rice cookers

The thread is full of reasons

 

[Hatter The Mad]

Anyone who thinks they can make decent fried rice using pan-cooked rice is dreaming

 

[Hatter The Mad]

I'd argue that once your fancy machine-made rice has cooled and then you've fried the crap out of it then you're gonna struggle to see the difference between a decent pan-cooked rice and some made in an expensive machine.

Surprisingly, you do notice - and I understand it to be mainly about what happens (or doesn't) to the starches in the rice when cooked in a rice cooker over a longer period of time than in a pan.

I can accept that there is a place for rice machines, but I think what surprised me most about the thread is that you decided to buy a uni-tasker appliance to cook a single ingredient slightly better

It is substantially better, and doubles as a steamer (and, in the future when I get a Codlo, a sous vide machine).

Furthermore you didn't bother to try any of the many more reasonably priced ones (which seem to be good enough for most of the Asian community) and headed straight for the top of the range one.

Why waste life? As you can see from this thread and plenty of Amazon reviews, the cheap ones that are available in this country are a waste of time. The cheaper ones possibly not, but I did my research and Zojirushi consistently satisfies and are by far the most popular, including in restaurants. Further, it had the smallest footprint for its capacity.

 

[Hatter The Mad]

Anyone that's into their rice more than me what is the difference between them taste wise? Basmati, long grain, Thai? Is their any taste difference and do the more premium brands like tilda are they worth the money over supermarket ones. I bought the teal rice cooker and just trying a few batches at the moment, I couldn't warrant 200 for the import cookers.

I don't think Tilda is worth it over supermarket brands, but I'd never go for the 'easy cook' stuff. I usually get Waitrose own basmati rice.

By Thai rice I think you mean Jasmine rice, and they're worlds apart. Jasmine is shorter, sticky rice and tends to hold moisture much more than Basmati. Basmati is longer in the grain and has a fluffier texture (holds less moisture).

Nutritionally they are similar but Jasmine rice (and most sticky rices) have a higher glycemic index*than longer grain rice. Make of that what you will!

 

[Hatter The Mad]

I have one of these and it gets used a couple of times per week. Makes perfectly fluffy rice and holds it at temperature in case you're not ready for it.

http://www.amazon.co.uk/Tefal-Rk302...=1389555443&sr=8-2&keywords=tefal+rice+cooker

No issues with burning on the bottom or anything like that.

And yes I can confirm that:

- I do have a microwave
- I can cook rice in a pan
- I don't necessarily need a rice cooker... but am glad I bought this!

This was my second choice! Do you find it easy to clean? Some of the reviews said it is a bit an issue.