Rice cookers/steamers?
Discussion
Been watching a ton of Uncle Roger videos recently. He vewy funny.
But I still cook my rice by hand the way mum taught me. Wash rice under running water until it runs clear. Add a knob of butter to pot, and two teaspoons of salt per 500ml of rice. Add rice and saute in butter for a couple of minutes, stirring regularly.
Add exactly 1.5x rice volume in boiling water, so 750ml water for 500ml rice. Stir so that all rice goes in the water and no clumpy bits stuck on the bottom. Cover pot with tight fitting lid, and leave on the lowest heat of the smallest burner for 20 minutes.
After 20 minutes, all water will have been absorbed. Turn off fire and put lid on loosely so that steam can escape. After 5-10 minutes, remove lid and fluff up rice with 2-pronged carving fork to prevent smooshing rice. No drainage necessary, and the rice is perfectly done.
If like me, you like crispy semi-burned rice at the bottom of the pot, then leave fire on after loosening lid and cook on low for approximately an extra 15-20 minutes before fluffing.
Using known quantities of rice and water takes all the guesswork out of it and you get perfect rice every time. The only benefit of a rice cooker is that it can work unattended and on a timer.
But I still cook my rice by hand the way mum taught me. Wash rice under running water until it runs clear. Add a knob of butter to pot, and two teaspoons of salt per 500ml of rice. Add rice and saute in butter for a couple of minutes, stirring regularly.
Add exactly 1.5x rice volume in boiling water, so 750ml water for 500ml rice. Stir so that all rice goes in the water and no clumpy bits stuck on the bottom. Cover pot with tight fitting lid, and leave on the lowest heat of the smallest burner for 20 minutes.
After 20 minutes, all water will have been absorbed. Turn off fire and put lid on loosely so that steam can escape. After 5-10 minutes, remove lid and fluff up rice with 2-pronged carving fork to prevent smooshing rice. No drainage necessary, and the rice is perfectly done.
If like me, you like crispy semi-burned rice at the bottom of the pot, then leave fire on after loosening lid and cook on low for approximately an extra 15-20 minutes before fluffing.
Using known quantities of rice and water takes all the guesswork out of it and you get perfect rice every time. The only benefit of a rice cooker is that it can work unattended and on a timer.
I probably should have asked here first, but I've gone ahead and bought a rice cooker.
This one: https://www.amazon.co.uk/gp/product/B0B42Y9FBC/ref... It's cute and small - it will nearly always be used for one to two people, and I heard that larger cookers aren't great for small amounts of rice.
I don't have a problem cooking rice on the hob, but I like the idea of turning it on and just leaving it to do it's thing and then keep the rice warm.
I'm making a tandoori feast tomorrow: tandoori lamb chops, chicken tikka, seekh kebabs, paneer tikka, naan, okra bhaji, onion bhaji, tarka dhaal.
Now, the reason I shared that long list, is that if I add rice to it, it's another thing I need to look at. With the rice cooker, I hope I can set it up, let it do it's thing without paying any attention to it (or the time) and just scoop it out when I need it
.
This one: https://www.amazon.co.uk/gp/product/B0B42Y9FBC/ref... It's cute and small - it will nearly always be used for one to two people, and I heard that larger cookers aren't great for small amounts of rice.
I don't have a problem cooking rice on the hob, but I like the idea of turning it on and just leaving it to do it's thing and then keep the rice warm.
I'm making a tandoori feast tomorrow: tandoori lamb chops, chicken tikka, seekh kebabs, paneer tikka, naan, okra bhaji, onion bhaji, tarka dhaal.
Now, the reason I shared that long list, is that if I add rice to it, it's another thing I need to look at. With the rice cooker, I hope I can set it up, let it do it's thing without paying any attention to it (or the time) and just scoop it out when I need it
. LunarOne said:
Been watching a ton of Uncle Roger videos recently. He vewy funny.
But I still cook my rice by hand the way mum taught me. Wash rice under running water until it runs clear. Add a knob of butter to pot, and two teaspoons of salt per 500ml of rice. Add rice and saute in butter for a couple of minutes, stirring regularly.
Add exactly 1.5x rice volume in boiling water, so 750ml water for 500ml rice. Stir so that all rice goes in the water and no clumpy bits stuck on the bottom. Cover pot with tight fitting lid, and leave on the lowest heat of the smallest burner for 20 minutes.
After 20 minutes, all water will have been absorbed. Turn off fire and put lid on loosely so that steam can escape. After 5-10 minutes, remove lid and fluff up rice with 2-pronged carving fork to prevent smooshing rice. No drainage necessary, and the rice is perfectly done.
If like me, you like crispy semi-burned rice at the bottom of the pot, then leave fire on after loosening lid and cook on low for approximately an extra 15-20 minutes before fluffing.
Using known quantities of rice and water takes all the guesswork out of it and you get perfect rice every time. The only benefit of a rice cooker is that it can work unattended and on a timer.
NHS recommend adults should eat no more than 6g of salt a day (2.4g sodium) – that's around 1 teaspoon. But I still cook my rice by hand the way mum taught me. Wash rice under running water until it runs clear. Add a knob of butter to pot, and two teaspoons of salt per 500ml of rice. Add rice and saute in butter for a couple of minutes, stirring regularly.
Add exactly 1.5x rice volume in boiling water, so 750ml water for 500ml rice. Stir so that all rice goes in the water and no clumpy bits stuck on the bottom. Cover pot with tight fitting lid, and leave on the lowest heat of the smallest burner for 20 minutes.
After 20 minutes, all water will have been absorbed. Turn off fire and put lid on loosely so that steam can escape. After 5-10 minutes, remove lid and fluff up rice with 2-pronged carving fork to prevent smooshing rice. No drainage necessary, and the rice is perfectly done.
If like me, you like crispy semi-burned rice at the bottom of the pot, then leave fire on after loosening lid and cook on low for approximately an extra 15-20 minutes before fluffing.
Using known quantities of rice and water takes all the guesswork out of it and you get perfect rice every time. The only benefit of a rice cooker is that it can work unattended and on a timer.
number2 said:
I probably should have asked here first, but I've gone ahead and bought a rice cooker.
This one: https://www.amazon.co.uk/gp/product/B0B42Y9FBC/ref... It's cute and small - it will nearly always be used for one to two people, and I heard that larger cookers aren't great for small amounts of rice.
I don't have a problem cooking rice on the hob, but I like the idea of turning it on and just leaving it to do it's thing and then keep the rice warm.
I'm making a tandoori feast tomorrow: tandoori lamb chops, chicken tikka, seekh kebabs, paneer tikka, naan, okra bhaji, onion bhaji, tarka dhaal.
Now, the reason I shared that long list, is that if I add rice to it, it's another thing I need to look at. With the rice cooker, I hope I can set it up, let it do it's thing without paying any attention to it (or the time) and just scoop it out when I need it.
I'll be interested to see how you get on with it after afew weeks/months. Whilst I can easily make my own rice on the stove in a small pot I'd really quite like a rice cooker for 1-2 person portions (ideally 1, but if it reheats well then that's fine) as I have a larger rice cooker that's really only good for at least 3 cups of rice minimum. This one: https://www.amazon.co.uk/gp/product/B0B42Y9FBC/ref... It's cute and small - it will nearly always be used for one to two people, and I heard that larger cookers aren't great for small amounts of rice.
I don't have a problem cooking rice on the hob, but I like the idea of turning it on and just leaving it to do it's thing and then keep the rice warm.
I'm making a tandoori feast tomorrow: tandoori lamb chops, chicken tikka, seekh kebabs, paneer tikka, naan, okra bhaji, onion bhaji, tarka dhaal.
Now, the reason I shared that long list, is that if I add rice to it, it's another thing I need to look at. With the rice cooker, I hope I can set it up, let it do it's thing without paying any attention to it (or the time) and just scoop it out when I need it
. just really after something i can set and forget, to reduce time spent waiting for it to come to a boil, turning heat down, coming back 15min later to turn it off, coming back 10min after resting as that's the best time to start eating it.
ambuletz said:
I'll be interested to see how you get on with it after afew weeks/months. Whilst I can easily make my own rice on the stove in a small pot I'd really quite like a rice cooker for 1-2 person portions (ideally 1, but if it reheats well then that's fine) as I have a larger rice cooker that's really only good for at least 3 cups of rice minimum.
just really after something i can set and forget, to reduce time spent waiting for it to come to a boil, turning heat down, coming back 15min later to turn it off, coming back 10min after resting as that's the best time to start eating it.
I've had a few cooks on it now, and it's great, couldn't ask for more. just really after something i can set and forget, to reduce time spent waiting for it to come to a boil, turning heat down, coming back 15min later to turn it off, coming back 10min after resting as that's the best time to start eating it.
I was apprehensive about using it for my biryani rice this evening but it could not have produced better rice. Apprehensive as I was using some spices and stock rather than just water.
Biryani pic below for what it's worth
.It's got a 2.5 (rice cooker) cup capacity, which is about 2 US cups. It cooks single portions well as it is small enough that the rice isn't a shallow layer on the bottom of the pot.
Money well spent.
devnull said:
My zojirushi continues to be flawless after two years
So it should! Mine is 15 years old, bought from Narita Airport, the clock doesn't hold the time if you set it when I turn it off as the coin cell battery died a long time ago (known problem), not that bothers me. The measuring cup got smashed when something fell on it recently, and 180ml cups are not easy or cheap to find in the UK, so asked a mate to look for replacement when he was visiting Japan, so now I have a very nice Japanese made one which is better than I one I had.When visiting my parents I used mums Chinese rice cooker, which doesn't have a non stick bowl, it was annoying to use there was a lot of rice that stuck to the bowl after it had done it's cooking cycle. So you either leave it and have wastage, or scrape it up the mushed up rice. You do get what you pay for when it comes to rice cookers.
smack said:
The measuring cup got smashed when something fell on it recently, and 180ml cups are not easy or cheap to find in the UK, so asked a mate to look for replacement when he was visiting Japan, so now I have a very nice Japanese made one which is better than I one I had.
If stuck again get a sake masu like this - these are 180ml as they were used as a measure of sake before they became drinking vessels and normally are a standard size. Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff