rice cookers.....
Discussion
nickg_44 said:
put a glass bowl in the microwave with rice in the bottom, and twice the level of water. leave it on for 15 mins on high, and top up the water if needed.
thats how the filippinos at work do it.
Cheers mate, ive tried that many methods and it still seems to come out like a large brown sticky lump of congealed horse semem, it really does!!!thats how the filippinos at work do it.
How can you get rice wrong? Forget all this 2:1 crap, just boil loads of water, cook the rice until it's as soft as you like it, then drain through a colander.
If it always goes gloopy you might be using very starchy rice in which case you can rinse it in the colander before boiling or buy better rice.
If it always goes gloopy you might be using very starchy rice in which case you can rinse it in the colander before boiling or buy better rice.
HDM said:
Zojirushi make a good line of rice cookers, they may be a little more expensive but I think worth it, in terms of better construction and cooking options.
Zojirushi, good call! Though they are hard to find in the UK, but you can get 240V models in Japan, where they are made, and SE Asia.I picked one up in Japan, one of their Induction Heating (IH) models, great bit of kit.
You don't need a fancy rice cooker..
Try this out, works everytime.
1 Use a large dished frying pan ( not saucepan ) with a lid with a vent in the top. Sainsburys do one with a nice glass lid, turn on heat to med/high.
2 Use a Pyrex measuring jug or similar, measure out say 8 fluid ounces of rice in jug, add a liitle salt and 1/2 tsp of oil, stir and pour mix into pan and stir round until it covers bottom.
3 Boil a kettle, you will need 16 fluid ounces of water.
4 Pour in boiling water over rice and stir 2 or 3 times, put lid on and turn down to simmer and time for 15 mins. do not touch anything at all.
5 After 15 mins remove from hob, remove lid and cover pan with a tea towel. Do not touch or stir the rice!
6 After 10 mins remove the tea towel and fluff up the rice and serve.
7 Come back and let us know what you think.
TIP. If you want to do fried rice etc use above recipe and refrigerate for a couple of hrs first.
Try this out, works everytime.
1 Use a large dished frying pan ( not saucepan ) with a lid with a vent in the top. Sainsburys do one with a nice glass lid, turn on heat to med/high.
2 Use a Pyrex measuring jug or similar, measure out say 8 fluid ounces of rice in jug, add a liitle salt and 1/2 tsp of oil, stir and pour mix into pan and stir round until it covers bottom.
3 Boil a kettle, you will need 16 fluid ounces of water.
4 Pour in boiling water over rice and stir 2 or 3 times, put lid on and turn down to simmer and time for 15 mins. do not touch anything at all.
5 After 15 mins remove from hob, remove lid and cover pan with a tea towel. Do not touch or stir the rice!
6 After 10 mins remove the tea towel and fluff up the rice and serve.
7 Come back and let us know what you think.
TIP. If you want to do fried rice etc use above recipe and refrigerate for a couple of hrs first.
Blimey, I didn't realise cooking rice was so complicated!
Choose a decent rice, preferably Basmati....put in bottom of saucepan, cover with twice as much water as rice (so 1 cup rice to 2 cups water), bring to the boil, shove lid on pan, turn heat off and leave for 20 minutes or so.
I bought "easy cook" rice the other day and it was awful, dunno why I did it, I think it was cheaper but it was dreadful stuff. It's back to Basmati for us.
Choose a decent rice, preferably Basmati....put in bottom of saucepan, cover with twice as much water as rice (so 1 cup rice to 2 cups water), bring to the boil, shove lid on pan, turn heat off and leave for 20 minutes or so.
I bought "easy cook" rice the other day and it was awful, dunno why I did it, I think it was cheaper but it was dreadful stuff. It's back to Basmati for us.
)
Wing Yip seconded here.
We got a National from Singapore and it has been perfect. The actual rice makes all the difference though. My wife comes from a Singaporean background, so she is very particular about rice. Tolly Boy from Wing Yip is our choice. Two quick washes prior to cooking, and it comes out perfect.
We got a National from Singapore and it has been perfect. The actual rice makes all the difference though. My wife comes from a Singaporean background, so she is very particular about rice. Tolly Boy from Wing Yip is our choice. Two quick washes prior to cooking, and it comes out perfect.
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