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FWIW, I'm Asian and I just use a pot on stove.
Deleted. Mod, fix this attack on me.
As the article states, the challenge is already lower for you because you can turn the heat to low, unlike the old days. Rice can vary, high starch to low starch, short-grain to long-grain, sticky, non-sticky, raw to parboiled. They're used as a base for other dishes including sushi, fried rice, pudding, biryani and porridge. All these require different amounts of consistency. While cooking at home, if you just mess…
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The article makes general statements about cooking rice, but it is really about cooking rice Japanese style. In some rice eating countries, automatic rice cookers never really took off because of the 'quality' of the product is obviously East Asia centric, which is considered 'mushy' rice in West Asia. With some rice cooking approaches, the amount of water makes no difference as whatever is left is drained after a fi…
+1, in countries like Turkey, Persia, India, Pakistan rice cookers are pretty uncommon. In my home country of Turkey where rice is eaten very commonly, I've never heard of a single person use it. Further, rice is typically first washed several times, fried with a bit of oil and perhaps some spices before being simmered. I don't know if it's possible to do this with a Japanese style rice-cooker.
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IMO the Korean brands are the market leaders. Check out Cuckoo
I was told by a rice cooker salesperson (in Asia) that Korean brands should be avoided if you plan to cook brown rice. Apparently brown rice isn’t eaten in Korea so the machines don’t have a brown rice setting. I don’t know if the former is true but the latter seemed to be on the ones I saw.
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The article makes general statements about cooking rice, but it is really about cooking rice Japanese style. In some rice eating countries, automatic rice cookers never really took off because of the 'quality' of the product is obviously East Asia centric, which is considered 'mushy' rice in West Asia. With some rice cooking approaches, the amount of water makes no difference as whatever is left is drained after a fi…
+1, in countries like Turkey, Persia, India, Pakistan rice cookers are pretty uncommon. In my home country of Turkey where rice is eaten very commonly, I've never heard of a single person use it. Further, rice is typically first washed several times, fried with a bit of oil and perhaps some spices before being simmered. I don't know if it's possible to do this with a Japanese style rice-cooker.
The more basic models don't have features like that, however.
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Then the article is wrong, wildly, overwhelmingly, brain-dead wrong. For the "hours" story, that must be wrong. Cooking rice is EASY, over any heat source with just a covered pot, iron, stainless steel, aluminum -- just a pot. Your quote shows that the article is wrong. I did NOTHING at all wrong. Instead I just explained how darned easy it is to cook rice. For anyone taken in by the article that there is a challenge…
Good lord this is one of the saltiest posts I've ever seen on here, which is an accomplishment. The simple lesson here is: what is easy for you is not necessarily easy for everyone else, and you should not get pissy if you state your opinion so miserably and everybody fights back. Also, yes it's fairly easy to cook rice in a pan. I cook rice probably 4 days a week, and I now use a rice cooker. My rice cooker: - Can b…
The science behind a rice cooker is fascinatingly clever, yet painfully simple. In short, boiling water temperature plateaus due to the latent heat of vaporization. When the water is gone the temperature of the pot starts to rise. The rice cooker uses this principle to control the switch. The switch is held by magnet. When the pot finishes boiling the heat rises and exceeds the curie point of the magnet, which means…
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Good lord this is one of the saltiest posts I've ever seen on here, which is an accomplishment. The simple lesson here is: what is easy for you is not necessarily easy for everyone else, and you should not get pissy if you state your opinion so miserably and everybody fights back. Also, yes it's fairly easy to cook rice in a pan. I cook rice probably 4 days a week, and I now use a rice cooker. My rice cooker: - Can b…
What is the special mode you mention? I'm thinking of getting a rice cooker, is this mode standard in most models or is it specific to yours?
https://www.nytimes.com/wirecutter/reviews/the-best-rice-coo...