Anyone one here know a lot about rice and rice cookers?

[Imp]

You guys that keep rice in the cooker for days... it doesn't go dry and form a crust at the bottom? Or do you rehydrate the batch?

 

[Howard]

Sigh, I was hoping you wouldn't show up. Really, trolling rice cookers?

I think at one time he lost his job to an Asian, or perhaps one raped his friend? I recall he's posted in at least 3 or 4 threads proclaiming the uselessness of rice cookers and the inferiority of Asians. Of course, since we aren't black, the racism isn't quite so overt.

 

[JulesMaximus]

I think at one time he lost his job to an Asian, or perhaps one raped his friend? I recall he's posted in at least 3 or 4 threads proclaiming the uselessness of rice cookers and the inferiority of Asians. Of course, since we aren't black, the racism isn't quite so overt.

Not true at all.

 

[Howard]

Not true at all.

Tell me that in the next rice cooker thread you pop into.

 

[JulesMaximus]

Tell me that in the next rice cooker thread you pop into.

So, because I think rice cookers are useless that makes me a racist? :whiste:

Whatever dude...

Making rice isn't rocket science. Anyone with a medium sized sauce pan with a lid can make perfect rice everytime. It amuses me that some people think they need a $250 appliance to make good rice.

 

[Capt Caveman]

So, because I think rice cookers are useless that makes me a racist? :whiste:

Whatever dude...

Making rice isn't rocket science. Anyone with a medium sized sauce pan with a lid can make perfect rice everytime. It amuses me that some people think they need a $250 appliance to make good rice.

Your rice cooker trolling is hilarious. When a stove and pot can cook rice without me attending it when I leave the house, please let me know. And if I'd like to keep the rice warm, I don't have to worry about an open flame when I'm in another room. Until then, you only look like a moron.

 

[Baked]

Dear white people, this is how I (100% asian, no mixing like Filipinos) cook my rice. Clay pot cooking for Asian is the equivalent to white people cooking with cast iron skillet, IMO.

 

[7window]

brown rice last longer

 

[JulesMaximus]

Your rice cooker trolling is hilarious. When a stove and pot can cook rice without me attending it when I leave the house, please let me know. And if I'd like to keep the rice warm, I don't have to worry about an open flame when I'm in another room. Until then, you only look like a moron.

I cook rice and then I eat it. I don't start cooking dinner and leave the house and you don't have to tend to rice when it is cooking. Just simmer it for 20 minutes and when the timer goes off turn the heat off. It can sit for quite a while depending on how much you make.

But hey, don't let me stop you from buying expensive appliances. I don't have a bread maker either but lots of people swear by them. Bread making is much more labor intensive though so I can't really fault someone for having a bread machine.

If you can boil water, you can cook rice.

 

[JulesMaximus]

Dear white people, this is how I (100% asian, no mixing like Filipinos) cook my rice. Clay pot cooking for Asian is the equivalent to white people cooking with cast iron skillet, IMO.

That looks delicious. When can I come over for dinner? :biggrin:

 

[Capt Caveman]

I cook rice and then I eat it. I don't start cooking dinner and leave the house and you don't have to tend to rice when it is cooking. Just simmer it for 20 minutes and when the timer goes off turn the heat off. It can sit for quite a while depending on how much you make.

But hey, don't let me stop you from buying expensive appliances. I don't have a bread maker either but lots of people swear by them. Bread making is much more labor intensive though so I can't really fault someone for having a bread machine.

If you can boil water, you can cook rice.

You don't have my life style and I would never leave an open flame going in the house with no one to attend to it.

We come home from work. I start-up the rice cooker, we take the dogs to the park then pick-up Indian food on the way back. When we get home, a big bowl of basmati rice is ready for us. Or we come back from the park and go to the gym/run then come home and it's 8 or 9pm, instead of having some rice ready for us, why would I want to cook rice and have to wait til it's done and now it's 10pm.

Hey, if you're happy with your method of cooking that's fine but don't troll on how other's enjoy the convenience of a rice cooker.

Again, it's hilarious, keep on sounding like a moron.

 

[jagec]

Mmmmm, tasty Bacillus cereus and botulism! Yum Yum.

That said I've always reheated rice and never had a problem.

You have an anaerobic rice cooker? Wow!

We come home from work. I start-up the rice cooker, we take the dogs to the park then pick-up Indian food on the way back. When we get home, a big bowl of basmati rice is ready for us.

If you're picking up food anyway, why not just get THEIR rice? Much cheaper than buying a rice cooker, surely?

 

[Rumpltzer]

Whenever someone mentions a Zojirushi rice cooker, you know that some Uncle Ben's cracker is going to walk into the thread proclaiming rice expertise over those who eat it just about every day of their life.

This is normal. It's like people slowing down to gawk at a traffic accident; just ignore it an move on.



My mother gave me a cheap, used Sanyo rice cooker when I went to college, and it served me well for like 15 years. It had an aluminum pot, and it would slightly burn or leave a crust at the bottom of the pot; made cleaning it a little more work. Also, if I left it on warm after it cooked, the rice would dry out.

Once I left school, had money, and had people in my life who care more about their rice, I bought a Zojirushi. It never burns or leaves a crust. The rice is consistently chewy and fluffy. The pot is so easy to clean. It has a clock and timer, so I can set it to be cooked when I get home from work. Although I normally turn it off a few hours after cooking, my family who visits me will leave it on warm for at least a day. I don't know why the rice doesn't dry out... but it doesn't.

Could be that I overspent on the Zojirushi. Perhaps going from an ancient rice cooker to a this thing makes me over-appreciate it. I guess I can afford it, so I'm okay with it.

 

[radhak]

Silly Asians... can't cook rice without a rice cooker.

You know, you can make perfect rice in one of these which you probably already have in your cabinets. :whiste:
<pic of a sauce-pan>

You are not too far off - traditional (read older generation) cooks use something like that. My mom would never use a rice cooker.

im told you can just use a microwave.
although i havent tried that because i have a rice cooker.

We use the microwave often, and don't hate it too much. Takes 15-20 minutes. You should cover the vessel for the last couple of minutes for better results, so that's a bit of monitoring. I like rice soft, so I let it run for 18 minutes straight, then cover it for another 4 minutes.

We have a Black-n-Decker rice-cooker that we've been okay with. Never heard of Zojirushi before - sounds tempting, but a price tag of $250 is daunting. Are their conventional rice cookers just as good?

 

[WelshBloke]

*bailing out of rice argument*

 

[JulesMaximus]

Whenever someone mentions a Zojirushi rice cooker, you know that some Uncle Ben's cracker is going to walk into the thread proclaiming rice expertise over those who eat it just about every day of their life.

This is normal. It's like people slowing down to gawk at a traffic accident; just ignore it an move on.



My mother gave me a cheap, used Sanyo rice cooker when I went to college, and it served me well for like 15 years. It had an aluminum pot, and it would slightly burn or leave a crust at the bottom of the pot; made cleaning it a little more work. Also, if I left it on warm after it cooked, the rice would dry out.

Once I left school, had money, and had people in my life who care more about their rice, I bought a Zojirushi. It never burns or leaves a crust. The rice is consistently chewy and fluffy. The pot is so easy to clean. It has a clock and timer, so I can set it to be cooked when I get home from work. Although I normally turn it off a few hours after cooking, my family who visits me will leave it on warm for at least a day. I don't know why the rice doesn't dry out... but it doesn't.

Could be that I overspent on the Zojirushi. Perhaps going from an ancient rice cooker to a this thing makes me over-appreciate it. I guess I can afford it, so I'm okay with it.

Uncle Ben's cracker? Now whose being racist?

I've never bought or cooked Uncle Ben's rice. I usually buy Jasmine or Basmati rice. We probably make a dish with rice at least once or twice a week, not everyday. Maybe if I ate more rice I'd think about getting a rice cooker... maybe.

Don't get so offended. It's just my opinion.

BTW-I like PF Changs.

 

[sonambulo]

Since the last rice cooker thread, I swapped out my US model Zoji for a JPN model Zoji with a cast iron bowl. Insane. Love it.

An oven does.

Any recipes? Yes, I know I could just use google but I trust your cooking advice so this is me asking you pretty please.

Pretty please

 

[bononos]

You don't have my life style and I would never leave an open flame going in the house with no one to attend to it.

We come home from work. I start-up the rice cooker, we take the dogs to the park then pick-up Indian food on the way back. When we get home, a big bowl of basmati rice is ready for us. Or we come back from the park and go to the gym/run then come home and it's 8 or 9pm, instead of having some rice ready for us, why would I want to cook rice and have to wait til it's done and now it's 10pm.

Hey, if you're happy with your method of cooking that's fine but don't troll on how other's enjoy the convenience of a rice cooker.

Again, it's hilarious, keep on sounding like a moron.

Yeah a rice cooker is handy to 'set it and forget it until you need to eatit'. The better rice cookers have a shutoff/warm mode at the final stage of cooking so as not to overcook the bottom of the pot and create a crust which take some effort to clean up.

 

[glen]

Hold on, we have gotten a bit off track of my question.
To be clear, let's say I cook rice in a fuzzy logic cooker. The rice finishes and the machine switches from cook to warm. I leave it on warm ALL evening and night. Is the rice ok the next day at say lunch time?

 

[yuchai]

Hold on, we have gotten a bit off track of my question.
To be clear, let's say I cook rice in a fuzzy logic cooker. The rice finishes and the machine switches from cook to warm. I leave it on warm ALL evening and night. Is the rice ok the next day at say lunch time?

It's definitely safe to eat. The real question is whether the rice still has enough moisture or the right texture. That would depend on the rice cooker I think.

 

[Dulanic]

Old rice makes great fried rice.

 

[yuchai]

If you eat rice regularly, a rice cooker is a no-brainer. There is a reason why most households in big rice eating countries have rice cookers, and it's not because they don't know how to make rice on the stove-top.

I also make clay pot rice, like someone posted above, sometimes. But that doesn't change the fact that I use the rice cooker at least 90% of the time when making rice.

 

[Kreon]

I love my rice cooker. It was given to me as I went to college by my parents. We had never used one before, but it was basically the only cooking thing that wasn't on the banned list (turns out it was still banned). However, I hid it and learned to cook a ton of stuff with it. Between that and the microwave I had the next year, I was cooking most of my meals.

Mine is an Oster, and my parents paid $10 for it. Now that I have a proper kitchen, I usually only use it for cooking rice and steaming vegetables. Back in the day, I did sauces and other crock pot like recipes in it.

And it really does make cooking rice much easier. I don't measure anything: the measuring cup that came with it sits in my rice canister, and the pan has water fill lines on it. So much easier than meauring water to boil. Also, its a set and forget thing. I just toss the rice (and veges if steaming) and push the button. Nothing else to deal with while I cook the rest of dinner. Is making rice on a stove hard: absolutely not, but in a rice cooker it is even easier.

Another thing I do: My pan in my rice cooker is notstick (this wouldn't work if not). There are plenty of things you can do with the crust on the bottom. You have to let it go way to long, but you can get a single cohesive chunk. All the rice above it is normal, but the crust can be used for tons of things. Often, I will save it and eat it like a rice cake for a snack or a side dish. Break it into pieces or slice it and serve with a thickened teriyaki sauce or BBQ sauce. If you want to make a presentation of your main dish, serve it on the crust.

And yeah, leaving it overnight will be fine. I've done it before and had no issues. You will likely get a crust (see above). Or you could refrigerate it and make fried rice for lunch. Yum.

TLR Rice cooker is great. Makes an easy task (cooking rice) easier. You can also cook a ton more in it if you have to. If you get a crust, you can break it up and treat it like rice cake (dip it in sauce) or serve food on it (think bread bowl)

 

[glen]

It's definitely safe to eat. The real question is whether the rice still has enough moisture or the right texture. That would depend on the rice cooker I think.

This is why I am a bit worried:

Germination and growth generally occurs between 10–50 °C (50–122 °F),[8] though some strains are psychrotrophic.[10] Bacterial growth results in production of enterotoxins, one of which is highly resistant to heat and to pH between 2 and 11;[11] ingestion leads to two types of illness, diarrheal and emetic (vomiting) syndrome.[12]
The diarrheal type is associated with a wide-range of foods, has an 8- to 16.5-hour incubation time and is associated with diarrhea and gastrointestinal pain. Also known as the long-incubation form of B. cereus food poisoning, it might be difficult to differentiate from poisoning caused by Clostridium perfringens.[11]
The emetic form is commonly caused by rice that is not cooked for a time and temperature sufficient to kill any spores present, then improperly refrigerated. It can produce a toxin, cereulide, which is not inactivated by later reheating. This form leads to nausea and vomiting 1–5 hours after consumption. It can be difficult to distinguish from other short-term bacterial foodborne pathogens such as Staphylococcus aureus.[11]

 

[waggy]

I love my rice cooker. it is also a steamer.

I prefer steamed veggies over boiled. so we use it as much for that as rice.