Spec me a rice cooker

robj20 said:
Really, you must like mushy rice.
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Always get good results.

perfect rice 90% of the time. AFAIK the recommendations for my rice cooker which I may add was one of the moor expensive options. are more water that I use.
I always use the yumai setting though maybe it leads to more moisture escaping the cooker.


I have the bamboo UMAI, different rice brands give different results with different amounts of water
 
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I wash/rinse Jasmine rice but never do the same for Basmati rice. It comes out fluffy every time using 1/3 2/3 rice to water over the hob with sealed pan so no peeping. A couple of minutes rest at the end.
 
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arknor said:
Always get good results.

perfect rice 90% of the time. AFAIK the recommendations for my rice cooker which I may add was one of the moor expensive options. are more water that I use.
I always use the yumai setting though maybe it leads to more moisture escaping the cooker.


I have the bamboo UMAI, different rice brands give different results with different amounts of water
Click to expand...
Must definitely be letting steam out then compared to my Panda one.
Adding an extra 50% water to mine would make Congee consistency.
 
spile said:
I wash/rinse Jasmine rice but never do the same for Basmati rice. It comes out fluffy every time using 1/3 2/3 rice to water over the hob with sealed pan so no peeping. A couple of minutes rest at the end.
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Yea I don't bother washing basmati rice, and the few times I have it didn't seem to make any difference.
 
robj20 said:
Really, you must like mushy rice.
For me and I agree with the manual, basmati, long grain, jasmine are all 1:1, brown rice use the lines on the bowl.
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That works perfectly for me in my Panda too. When I first got it, I filled one cup of jasmine then to the 1 line in the pot and it turned into a mushy lump. Now I do 1 cup rice/1 cup water and it's spot on every time.
 
Trying to decide between a Panda or a Sakura but need some perspective. The foil trays that take-aways use for rice and curries, if I wanna fill two of those, can a Panda do it?
 
montymint said:
Just use stock + aromatics rather than pre-cooked rice.

I use chicken stock + a few bits of veg quite often. More recently I've been using the rice cooker to do one pot meals when it all goes in, protein included
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This is the way to go, just replace water with stock.

I don't make it that strong, it's a subtle flavour. Rice tend to be the plain carbs that dilute out the stronger flavours from the dishes. A bit like You have plain bread in a sandwich.

I also do 1 pot rice a lot.

Imagine this....but using a rice cooker. Literally throw everything into a rice cooker, raw chicken on top.

Make the chilli sauce (or get it from a jar) separately.

 
Raymond Lin said:
This is the way to go, just replace water with stock.

I don't make it that strong, it's a subtle flavour. Rice tend to be the plain carbs that dilute out the stronger flavours from the dishes. A bit like You have plain bread in a sandwich.

I also do 1 pot rice a lot.

Imagine this....but using a rice cooker. Literally throw everything into a rice cooker, raw chicken on top.

Make the chilli sauce (or get it from a jar) separately.

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Funnily enough that’s what I’m breaking the larger cooler in with when it arrives.

I’ve also got some frozen rolled beef to try gyudon too
 
esoteric said:
Trying to decide between a Panda or a Sakura but need some perspective. The foil trays that take-aways use for rice and curries, if I wanna fill two of those, can a Panda do it?
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I have the Sakura, it’s a good size and can make up to 8 cups of long grain , it would fill quite a few of those trays

We usually make the full 8 cups on a Sunday and fill about 10 -12 plastic containers (approx 250gm each) then freeze them
 
Very impressed with the Asia Panda mini. Put it through a test run today, took ~30 mins to cook one cup of long grain basmati. I left in on "warm" for over an hour, came back, put some other stuff with the rice and it was perfect. Fluffy but also has a slight stickiness that allows to be picked up in chopsticks.

This is definitely one of those devices that revolutionises your cooking.
 
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caff said:
Very impressed with the Asia Panda mini. Put it through a test run today, took ~30 mins to cook one cup of long grain basmati. I left in on "warm" for over an hour, came back, put some other stuff with the rice and it was perfect. Fluffy but also has a slight stickiness that allows to be picked up in chopsticks.

This is definitely one of those devices that revolutionises your cooking.
Click to expand...

Welcome to 1983 :D (for fuzzy logic rice cookers)
 
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