51–60 of 161 posts
We've been cooking rice for millennia in this way, a rice cooker is just plastic waste in the end.
FWIW, I'm Asian and I just use a pot on stove.
I am of Indian descent and basmati has also always been cooked on a pot on a stove. And once you get the basic things right, it's actually not difficult. I am not downplaying the effectiveness of the rice cookers, just that it's possible to cook good rice without them.
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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?
I originally went for it because there honestly aren't that many options in the UK, and this was the only Induction Heating model on the market here when I bought it, as most of the Japanese brands aren't CE marked I think?
I imagine the technology exists in other rice cookers under different names, as I would think it's pretty rare for there to be anything truly unique in this market.
I do highly rate that model though. I've had it about 1.5 years and use it at least 4 times a week. There is a notable difference in taste between its "Yumami" and "Short-grain" settings. Not that the standard mode tastes bad; it's just that the Yumami setting does have something a bit different about it that I really like.
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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.
i’m no rice expert but i really don’t think you need a special cooker for brown rice in my experience. just a different ratio of water to rice. it isn’t special
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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?
Just get the Zoujirushi or Cuckoo described here and you can’t go wrong. Both have a good amount of settings and are excellent at making rice: https://www.nytimes.com/wirecutter/reviews/the-best-rice-coo...
I think I'm going to start with a $20 one and see.
Deleted. Mod, fix this attack on me.
- I turn the heat off (but do not open the lid) at 15 minutes
- If I'm planning on making extra, sometimes I like to add some oil (usually coconut, sometimes olive or butter), which I find helps it keep better. Oil and rice added before water, to spread it evenly.
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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?
I'm not too sure what others models will do it, but this is the one I have and they call it "Yumami": https://www.yumasia.co.uk/bamboo-induction-heating-ceramic-r... I originally went for it because there honestly aren't that many options in the UK, and this was the only Induction Heating model on the market here when I bought it, as most of the Japanese brands aren't CE marked I think? I imagine the technology exist…
Earlier quoted context omitted.
Just get the Zoujirushi or Cuckoo described here and you can’t go wrong. Both have a good amount of settings and are excellent at making rice: https://www.nytimes.com/wirecutter/reviews/the-best-rice-coo...
Thank you! Unfortunately, I'm in the EU, where these are hard to find, and also they cost an absolutely preposterous amount of money for something that cooks rice, which is a little odd given that their claim to fame is how simple they are. I think I'm going to start with a $20 one and see.
YumAsia ship to most of Europe and have some cheaper models, if that's useful to you.