Rice cooker…

[FiF]

mikef said:

FiF said:

Reason asking is we bought a Lakeland mini rice cooker and it's been quite disappointing

No sh!t . How many people in Windermere eat rice daily as opposed to say Korea or Japan? See earlier in thread for brands to consider

Helpful.

[wong]

I'm Chinese. I cook rice 4-6x/week. Ask any Asian what ratio of rice to water do they use and they'll look weirdly at you and say - just use a rice cooker.

Sticky rice - Japanese rice is sticky (and expensive), it's supposed to be. Basmati is about as unsticky as you can get. Jasmine is in the middle. Too much water can make it stickier as well.

Rice cookers - more money buys a non-stick pan, more options for timers/delayed cooking/ some cook cake/congee. Replacement non-stick pans are quite expensive so I tend to wash the rice in a seperate bowl and transfering to the rice pan. Always make sure the bottom of the pan is dry. Any moisture will be trapped and steam causing electronic problems/failures.

[Mobile Chicane]

The Gauge said:

Cotty said:

Isn't that how they are supposed to be

Not how I like my rice, unless I'm wanting sticky rice. I like the grains to be separate and not stuck together, and I want it quicker than 45mins otherwise I have to set the rice cooking before I start making my meal. If you like sticky rice then the Zojirushi did that well. Sticky rice is great if using chopsticks, but I'm a Yorkshire lad so don't even know what chopsticks are

Edited by The Gauge on Wednesday 15th May 20:03

Use good quality rice and it won't clump.

The cheaper the rice, the more broken grains it has, which leach starch.

That said, I think the Zojirushi does an acceptable job of cooking even the cheapest rice. In a pan on the hob it would be mush.

[PhilAsia]

wong said:

I'm Chinese. I cook rice 4-6x/week. Ask any Asian what ratio of rice to water do they use and they'll look weirdly at you and say - just use a rice cooker.

Sticky rice - Japanese rice is sticky (and expensive), it's supposed to be. Basmati is about as unsticky as you can get. Jasmine is in the middle. Too much water can make it stickier as well.

Rice cookers - more money buys a non-stick pan, more options for timers/delayed cooking/ some cook cake/congee. Replacement non-stick pans are quite expensive so I tend to wash the rice in a seperate bowl and transfering to the rice pan. Always make sure the bottom of the pan is dry. Any moisture will be trapped and steam causing electronic problems/failures.

Ditto!

Everyone I know that can afford it, and everywhere I've lived in Asia, use a rice cooker. Most restaurants too.

We primarily use jasmine and, as stated previously, quality varies. So, purchase wisely.

When washing the rice until clear, do so gently, adjust the 1.4-1.7 ratio to suit and - as mentioned above - dry the bottom of the bowl: same applies to pressure cookers.

[M11rph]

FiF said:

When people say rice to water ratio 1.4 to 1.7 is this by weight?

Dry rice weight? Surely after rinsing there is some water now included. Any allowance made for this?...

By volume.

-Measure the dry rice into your "cup", then rinse (not soak) and put into rice cooker.
-Add water. 1.4x by volume for example works for Basmati/short grain.

I'd ignore any residual rinse water, it should be insignificant.

[Cotty]

wong said:

I'm Chinese. I cook rice 4-6x/week. Ask any Asian what ratio of rice to water do they use and they'll look weirdly at you and say - just use a rice cooker.

surely you still need to know what quantity of rice and water to add to the rice cooker.

[FiF]

M11rph said:

FiF said:

When people say rice to water ratio 1.4 to 1.7 is this by weight?

Dry rice weight? Surely after rinsing there is some water now included. Any allowance made for this?...

By volume.

-Measure the dry rice into your "cup", then rinse (not soak) and put into rice cooker.
-Add water. 1.4x by volume for example works for Basmati/short grain.

I'd ignore any residual rinse water, it should be insignificant.

Thank you for that.

We'd been working by weight, and had got to 1.7x and getting there but still not quite right.

[The Gauge]

mikef said:

You can also warm your Chadwicks black puddings from Bury Market in that

Good thinking. I’ve just bought a replacement rice cooker especially for Bury black pudding

[LunarOne]

LunarOne said:

Then add 1.4-1.7 times the volume of rice in boiling water.

I was the first one to mention the water ratio, and I thought I was going crazy, but no I did mention that it was by volume.

[FiF]

LunarOne said:

LunarOne said:

Then add 1.4-1.7 times the volume of rice in boiling water.

I was the first one to mention the water ratio, and I thought I was going crazy, but no I did mention that it was by volume.

Yes looking back you did mention by volume, apologies for missing that.

As we're just cooking rice for two the quantity is right at the min level for even our mini rice cooker. Perhaps should have asked if there was a by weight ratio, but after a bit of googling of weight of dry rice per unit of volume will be possible to work it out. By weight is more convenient and repeatable for us.

Seems like we're not far off with the Tesco cheapo rice we're using but still need to reduce further. Definitely big further reduction needed when swapping to long grain Basmati.

[LunarOne]

FiF said:

LunarOne said:

LunarOne said:

Then add 1.4-1.7 times the volume of rice in boiling water.

I was the first one to mention the water ratio, and I thought I was going crazy, but no I did mention that it was by volume.

Yes looking back you did mention by volume, apologies for missing that.

As we're just cooking rice for two the quantity is right at the min level for even our mini rice cooker. Perhaps should have asked if there was a by weight ratio, but after a bit of googling of weight of dry rice per unit of volume will be possible to work it out. By weight is more convenient and repeatable for us.

Seems like we're not far off with the Tesco cheapo rice we're using but still need to reduce further. Definitely big further reduction needed when swapping to long grain Basmati.

Be aware that lots of supermarket cheapo rice is sold as quick-cook, which means it's been parboiled. This completely messes me up as I cook my rice manually - I have no idea what happens if you put this stuff into a rice cooker. To avoid problems I always use regular slow cook rice. I've never found that at 25 minutes, rice takes too long to prepare!

[FiF]

LunarOne said:

FiF said:

LunarOne said:

LunarOne said:

Then add 1.4-1.7 times the volume of rice in boiling water.

I was the first one to mention the water ratio, and I thought I was going crazy, but no I did mention that it was by volume.

Yes looking back you did mention by volume, apologies for missing that.

As we're just cooking rice for two the quantity is right at the min level for even our mini rice cooker. Perhaps should have asked if there was a by weight ratio, but after a bit of googling of weight of dry rice per unit of volume will be possible to work it out. By weight is more convenient and repeatable for us.

Seems like we're not far off with the Tesco cheapo rice we're using but still need to reduce further. Definitely big further reduction needed when swapping to long grain Basmati.

Be aware that lots of supermarket cheapo rice is sold as quick-cook, which means it's been parboiled. This completely messes me up as I cook my rice manually - I have no idea what happens if you put this stuff into a rice cooker. To avoid problems I always use regular slow cook rice. I've never found that at 25 minutes, rice takes too long to prepare!

That's a rather good point. Always avoid anything labelled quick cook, and certainly the rice we have is not labelled quick cook or parboiled, unlike another product on the shelf. However looking at the cooking instructions both have the same instructions on time.

Even more confusing the Tilda Basmati suggests an even shorter time, less water though. As every research projects says "further work needed."

[dapprman]

FiF said:

Dry rice weight? Surely after rinsing there is some water now included. Any allowance made for this?

One of the things about the decent rice cookers, even the mid and cheaper level ones from Asia such as I have from Yum Asia is that they have marking on the inside of the bowl, so you just add water to the correct line, net result is no need to worry about the excess water on your washed rice. So much easier than with my microwave rice cookers where for safety I would need to let the rice dry entirely before adding to the pot and adding water.

[The Gauge]

Certainly get one of the better and more expensive rice cookers if you like your rice to turn out in the way that they produce it, but I found I didn't like it so now I simply boil in a pan which produces much better rice, is easy peazy lemon squeezy and much faster. It all depends on how you like your rice to be cooked.

[wong]

Cotty said:

wong said:

I'm Chinese. I cook rice 4-6x/week. Ask any Asian what ratio of rice to water do they use and they'll look weirdly at you and say - just use a rice cooker.

surely you still need to know what quantity of rice and water to add to the rice cooker.

There are markings in the enclosed pan - 1 cup, 2 cup etc. Just use the included measuring cup, then add water to the level indicated. 1 cup ~ 1 serving. Do not lose the measuring cup, however, I've had several different brands of rice cooker and the measuring cup seems a standard size.

[Digby]

Tried it tonight with the only rice we had in the house - Tilda Basmati (don't hate me connoisseurs) Microwave or pan option for cooking instructions.

Quickly rinsed the rice. Added approx 2.5 cups of it. Added water for approx 2.5 cups. Close the lid, hit the button, walked away.

It did suggest you wash the various items in the cooker, then cook some rice and bin it before your first proper attempt (running in for rice cookers ?) but I skipped that part.

It did take a little while, but I knew that going in. So, how did it taste, one or perhaps two of you may ask? Bloody lovely!!!

Honestly, it was the nicest rice experience I have had. So light, so fluffy. Like eating a bowl of cirrocumulus.....maybe.

There's no going back, now.

[21TonyK]

Digby said:

Tilda Basmati (don't hate me connoisseurs)

I'm not a rice connoisseur but theres nothing wrong with Tilda other than the price! IME this is often compensated for by its consistency in terms of quality and easy of cooking. It was (maybe still is) Madhur Jaffreys recommended rice although I believe she may have an interest in the company.

[leef44]

wong said:

Cotty said:

wong said:

I'm Chinese. I cook rice 4-6x/week. Ask any Asian what ratio of rice to water do they use and they'll look weirdly at you and say - just use a rice cooker.

surely you still need to know what quantity of rice and water to add to the rice cooker.

There are markings in the enclosed pan - 1 cup, 2 cup etc. Just use the included measuring cup, then add water to the level indicated. 1 cup ~ 1 serving. Do not lose the measuring cup, however, I've had several different brands of rice cooker and the measuring cup seems a standard size.

Did your mum not teach you to use the finger crease trick? Add the water to the level to the crease of your forefinger bend when the finger tip is just touching the top of the rice grain. Only works when you are making at least two cups.

It's difficult to get a decent rice cooker. I normally get a relative/friend to get one when they are in Hong Kong. Otherwise I get one from a chinese supermarket. Don't get the ones with glass lid where you see the rice bubbling steam out. Get the closed lid ones where you need to lock it in position. This ensures the right pressure and steam release. Don't get a multi-purpose cooker, just get one solely for cooking rice for best result.

Best flavour rice is triple A grade jasmine scented rice. I prefer green dragon label.

This all sounds like a lot of effort and cost but if you're serious about your rice and you eat it regularly...

[ambuletz]

Is a rice cooker worth it? Do you use a toaster? That answers the question.

[yellowbentines]

ambuletz said:

Is a rice cooker worth it? Do you use a toaster? That answers the question.

That's it, you've upset the naysayers now - though at this time they might have a pot of water bubbling on the stove to make a cup of tea.