Spec me a rice cooker

This is how it's meant to be.

32q31wh.jpg


Even when mixed, each individual grain intact. Consistency top to bottom.

lHihtVk.jpg
 
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Someone needs to invite me to dinner so I can check out properly cooked rice. I make basmati rice a couple of times per week (normally to feed three people) in an Instant Pot. Wash a cup of rice, add it to the Instant Pot with a splash of olive oil or coconut milk and a cup of water, 4 minutes on high pressure then release after 10 minutes. Seems to produce good rice every time, but maybe I don't know what I'm missing...?
 
Raymond Lin said:
This is how it's meant to be.

32q31wh.jpg


Even when mixed, each individual grain intact. Consistency top to bottom.

lHihtVk.jpg
Click to expand...
Finally got my rice looking like this today after a lot of faffing around with measurements.
I only use 3/4 cup and just needed to dial in the amount of water required, that and having the discipline not to open the lid for a quick look see.
I've never really eaten much rice (or fish), but for some reason it's all I'm eating nowadays, possibly because all the rice I'd eaten before was crap (microwave packet), and the fish (salmon) I'm marinading myself.
Either or, the Panda was a sound investment.
 
Instant pot I'd be sceptical that pressure cooking rice wouldn't macerate it , in a similar way that microwave or air fryer can rapidly cook just exterior,
but a more gentler strategy allowing heat to permeate to middle gives better quality results - water bath for meat being the extreme.

often the rice we have has frozen/thawing peas added half way through for a kedgeree , rissotto type dish , and you then add the meat component near the end,
or temporarily remove the rice for egg-fryed rice option (and soften onions/garlic, mix in egg whites in saucepan) ...
which is all done in one large saucepan , but a rice cooker wouldn't give that versatility.
53213948260_a5f3483237_c_d.jpg
 
dlockers said:
I often add peas in near the end in my Zojirushi. For egg friend rice, you should be using day old fridge cold rice anyway.
Click to expand...

Things I do to spice it up, so to speak, if you don't like plain rice
  • A tea spoon of bouillon powder, pinch of salt at the start.
  • Some crushed ginger and garlic for a base flavour
  • I would add in like a tinned mackerel even when it is wet and cold at the start, especially the curry one. End up with a pot of mild curry flavour rice with mackerel. Very lazy dinner, cheap too with protein.
  • I could also put in an egg, make sure to wash first though!
  • Left over KFC, from the start...yes, with the water. Yes the crispy batter will go soggy but the flavour will get all over the rice.
Ad_Augendae said:
what Brand of rice do you use?
Click to expand...

I'll take a photo the packet next time, it's thrown away now as i keep rice in a bucket.
 
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Raymond Lin said:
Things I do to spice it up, so to speak, if you don't like plain rice
  • A tea spoon of bouillon powder, pinch of salt at the start.
  • Some crushed ginger and garlic for a base flavour
  • I would add in like a tinned mackerel even when it is wet and cold at the start, especially the curry one. End up with a pot of mild curry flavour rice with mackerel. Very lazy dinner, cheap too with protein.
  • I could also put in an egg, make sure to wash first though!
  • Left over KFC, from the start...yes, with the water. Yes the crispy batter will go soggy but the flavour will get all over the rice.


I'll take a photo the packet next time, it's thrown away now as i keep rice in a bucket.
Click to expand...
some good ideas there, thanks! Do you still measure the water as if you were only cooking rice?
 
monkeyspank said:
some good ideas there, thanks! Do you still measure the water as if you were only cooking rice?
Click to expand...

Yes, no additional water even when adding more stuff, in fact, you can do the opposite, if you are adding something like a tinned curry mackerel, you can take reduce water by a fraction but it doesn't matter much.

But I am experienced enough to eyeball it, there is the finger 1st knuckle technique but I kinda can tell how much water i need by looking....not very helpful i know, but using the line on the inside of the bowl is the best method.
 
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NHS says 1 day. US says 3-5 days. Another says 3 days. I guess it depends who you trust here apart from a chef told me you should spread it out on a tray and put it in fridge as quickly if you want to keep it.
 
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