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

[Kreon]

This is why I am a bit worried:

If you're worried about it, don't do it.

You could take the temp of your cooker. FDA guidelines for food safety say above 140 or below 40 for storage. Most modern rice cookers are designed to do that (so says Wikipedia: https://en.wikipedia.org/wiki/Rice_cooker

 

[Howard]

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.



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

http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html

 

[7window]

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.

this

 

[effowe]

Don't know if this was answered in the thread, but the measuring cup that came with my Zojirushi is equivalent to 2/3 of a cup.

 

[some_guy]

Does a rice cooker make good brown rice?

I have an Aroma rice cooker. It has a regular cycle and a 1-2 cup cycle that kind of lets the rice cook a little longer. To make 2 cups of brown rice I fill the water to the 3 cup line so that the rice boils longer and I use the 1-2 cup cycle. It comes out acceptable to me. If I don't add extra water the brown rice comes out a bit hard.

 

[fralexandr]

I'd be surprised if a zojirushi didn't "keep warm" at or slightly above 140F/60C.
The rice cooking cycle will kill most/all of the harmful bacteria, predominantly B. cereus. The rice cooker on "keep warm" will keep the rice above the growth temperature of all the common food spoiling organisms.
Thus theoretically, you should be able to let the rice sit for longer than you'd want to keep it.

So, unless you culture and throw in heat adapted samples of bacteria, it is unlikely for you to get sick from eating rice that's been properly cooked and stored (proper storing being either >140F/60C or <40F/5C)
You might want to freeze rice if storing it for >= 1 week in a refrigerator, since as stated by wikipedia, some strains of B. cereus are psychrotrophic (can grow in cold conditions).
Fairly few microbes can grow when frozen (I don't think any of these are a food safety problem though), though there are a few common ones that can survive (mostly in spore form, usually if the rate of freezing isn't high enough).

As OverVolt states below, in many cases there are noticeable indications of whether or not something will make you sick (spoilage). Though it's not always a good indicator.

Unlikely to be your model, but on page 15 of this pdf Zojirushi explains the keep warm function
http://www.zojirushi.com/servicesupport/manuals/manual_pdf/nphbc.pdf
keep warm is supposedly >140F, extended keep warm is @140F

 

[HamburgerBoy]

Not true at all.

Thank goodness, I would have to begin liking you if it were. ^_^

My mom cooks rice regularly on a stove in a pot, btw. Suck it, non-Aryans.

 

[OverVolt]

I use my tongue to tell when something is too spoiled to eat. Rice stays good for weeks, yeah.

 

[Destiny]

two day old white rice ususally gets turned into fried rice with eggs and sausage...

 

[jaedaliu]

I use my tongue to tell when something is too spoiled to eat. Rice stays good for weeks, yeah.

Can't tell with rice that's been left out. Fried rice from the take out place sitting in a tray (out of the fridge, off a warmer) all day is a very common cause of food poisoning. Happens all the time at big parties when people are too busy socializing to notice how long food has been left out. It's the people that get off an afternoon shift on the weekend that get food poisoning.

Moral of the story: get a M-F 9-5 job so you can party all day with your friends/relatives.