Arrrrhhhhhhhhhhhhh!!! My rice cooker is not doing its job!!!

[luvya]

:| Rice is still as hard as rock!! Sh!t!

 

[Psycho18]

get a new one?

 

[NuclearFusi0n]

Maybe your cousin will buy you one?

 

ok?
No one else will listen to you whine?

 

[neutralizer]

Add more water. DUH.

 

[Eli]

Fire it?

 

[booger711]

eat it.

 

[MikePanic]

i couldnt live w/out mine - best $20 i spent

 

[HardcoreRobot]

divorce her, shes worthless

 

[JulesMaximus]

I assume you have a pot with a lid and a working stove?

WTF do you need a rice cooker for? It's a heated pot with a lid and a timer. Complete waste of money if you ask me.

 

[Rudee]

I just got rid of my large rice cooker and purchased one of those mini ones. Still makes enough rice for my gf and I, but only half the size.

 

[NuclearFusi0n]

Originally posted by: JulesMaximus
I assume you have a pot with a lid and a working stove?

WTF do you need a rice cooker for? It's a heated pot with a lid and a timer. Complete waste of money if you ask me.

Actually, water boils at 212 degrees F at sea level, normal pressure. When rice is fully cooked and has absorbed all the water, the temperture will start rising beyond the boiling point. At this point, the rice cooker will detect that the rice is "cooked" and will shut off. You get perfectly cooked rice every single time, no hassle. You just can't work that precise on a stovetop. It's especially handy for brown rice, which is impossible to cook on a stovetop without a heavy pan and a well-fitted lid. Most "consumer" pans will scorch your rice. I personally cook brown rice in a pyrex pan in the oven, following the instructions in the May/June 2004 (I think) issue of Cook's Illustrated.

 

[Bryophyte]

Originally posted by: NuclearFusi0n

Originally posted by: JulesMaximus
I assume you have a pot with a lid and a working stove?

WTF do you need a rice cooker for? It's a heated pot with a lid and a timer. Complete waste of money if you ask me.

Actually, water boils at 212 degrees F at sea level, normal pressure. When rice is fully cooked and has absorbed all the water, the temperture will start rising beyond the boiling point. At this point, the rice cooker will detect that the rice is "cooked" and will shut off. You get perfectly cooked rice every single time, no hassle. You just can't work that precise on a stovetop. It's especially handy for brown rice, which is impossible to cook on a stovetop without a heavy pan and a well-fitted lid. Most "consumer" pans will scorch your rice. I personally cook brown rice in a pyrex pan in the oven, following the instructions in the May/June 2004 (I think) issue of Cook's Illustrated.

Care to share that oven brown rice recipe? I was just wondering how to cook brown rice the right way.

And does anyone know a good rice cooker that'll cook white and brown rice perfectly for under 50 bucks?

 

Originally posted by: NuclearFusi0n

Originally posted by: JulesMaximus
I assume you have a pot with a lid and a working stove?

WTF do you need a rice cooker for? It's a heated pot with a lid and a timer. Complete waste of money if you ask me.

Actually, water boils at 212 degrees F at sea level, normal pressure. When rice is fully cooked and has absorbed all the water, the temperture will start rising beyond the boiling point. At this point, the rice cooker will detect that the rice is "cooked" and will shut off. You get perfectly cooked rice every single time, no hassle. You just can't work that precise on a stovetop. It's especially handy for brown rice, which is impossible to cook on a stovetop without a heavy pan and a well-fitted lid. Most "consumer" pans will scorch your rice. I personally cook brown rice in a pyrex pan in the oven, following the instructions in the May/June 2004 (I think) issue of Cook's Illustrated.

You can't work that precise on a stovetop? What a load of bs.

 

[dmcowen674]

Originally posted by: NuclearFusi0n

Originally posted by: JulesMaximus
I assume you have a pot with a lid and a working stove?

WTF do you need a rice cooker for? It's a heated pot with a lid and a timer. Complete waste of money if you ask me.

Actually, water boils at 212 degrees F at sea level, normal pressure. When rice is fully cooked and has absorbed all the water, the temperture will start rising beyond the boiling point. At this point, the rice cooker will detect that the rice is "cooked" and will shut off. You get perfectly cooked rice every single time, no hassle. You just can't work that precise on a stovetop. It's especially handy for brown rice, which is impossible to cook on a stovetop without a heavy pan and a well-fitted lid. Most "consumer" pans will scorch your rice. I personally cook brown rice in a pyrex pan in the oven, following the instructions in the May/June 2004 (I think) issue of Cook's Illustrated.

Good post. I just started using a Rice Cooker recently, it is awesome.

 

[Jgtdragon]

Yo Luvya,
You chinese or Indian?

 

[JulesMaximus]

Originally posted by: NuclearFusi0n

Originally posted by: JulesMaximus
I assume you have a pot with a lid and a working stove?

WTF do you need a rice cooker for? It's a heated pot with a lid and a timer. Complete waste of money if you ask me.

Actually, water boils at 212 degrees F at sea level, normal pressure. When rice is fully cooked and has absorbed all the water, the temperture will start rising beyond the boiling point. At this point, the rice cooker will detect that the rice is "cooked" and will shut off. You get perfectly cooked rice every single time, no hassle. You just can't work that precise on a stovetop. It's especially handy for brown rice, which is impossible to cook on a stovetop without a heavy pan and a well-fitted lid. Most "consumer" pans will scorch your rice. I personally cook brown rice in a pyrex pan in the oven, following the instructions in the May/June 2004 (I think) issue of Cook's Illustrated.

BS! I cook rice all the time on the stove top and it cooks perfectly every time. That's what the little burner on the back of the stove and the simmer setting is for.

 

[maziwanka]

as if its difficult to cook over a stove.....

im a little annoyed so ill just call you a moron.

 

[Bryophyte]

Originally posted by: SampSon

Originally posted by: NuclearFusi0n

Originally posted by: JulesMaximus
I assume you have a pot with a lid and a working stove?

WTF do you need a rice cooker for? It's a heated pot with a lid and a timer. Complete waste of money if you ask me.

Actually, water boils at 212 degrees F at sea level, normal pressure. When rice is fully cooked and has absorbed all the water, the temperture will start rising beyond the boiling point. At this point, the rice cooker will detect that the rice is "cooked" and will shut off. You get perfectly cooked rice every single time, no hassle. You just can't work that precise on a stovetop. It's especially handy for brown rice, which is impossible to cook on a stovetop without a heavy pan and a well-fitted lid. Most "consumer" pans will scorch your rice. I personally cook brown rice in a pyrex pan in the oven, following the instructions in the May/June 2004 (I think) issue of Cook's Illustrated.

You can't work that precise on a stovetop? What a load of bs.

It may scorch if you don't babysit it. And even if you do, it's impossible to know when it absorbs all the water exactly, without opening the lid and stirring it. And you're not supposed to open the lid when you're cooking it. So a good rice cooker will reliably give you perfectly (or at least really well) cooked rice. Also, rice cookers keep rice warm without ruining it.

I cook rice on the stove exclusively, but would love a rice cooker so I could concentrate on cooking everything else.

 

Originally posted by: Bryophyte

Originally posted by: SampSon

Originally posted by: NuclearFusi0n

Originally posted by: JulesMaximus
I assume you have a pot with a lid and a working stove?

WTF do you need a rice cooker for? It's a heated pot with a lid and a timer. Complete waste of money if you ask me.

Actually, water boils at 212 degrees F at sea level, normal pressure. When rice is fully cooked and has absorbed all the water, the temperture will start rising beyond the boiling point. At this point, the rice cooker will detect that the rice is "cooked" and will shut off. You get perfectly cooked rice every single time, no hassle. You just can't work that precise on a stovetop. It's especially handy for brown rice, which is impossible to cook on a stovetop without a heavy pan and a well-fitted lid. Most "consumer" pans will scorch your rice. I personally cook brown rice in a pyrex pan in the oven, following the instructions in the May/June 2004 (I think) issue of Cook's Illustrated.

You can't work that precise on a stovetop? What a load of bs.

It may scorch if you don't babysit it. And even if you do, it's impossible to know when it absorbs all the water exactly, without opening the lid and stirring it. And you're not supposed to open the lid when you're cooking it. So a good rice cooker will reliably give you perfectly (or at least really well) cooked rice. Also, rice cookers keep rice warm without ruining it.

I cook rice on the stove exclusively, but would love a rice cooker so I could concentrate on cooking everything else.

You should know how hot your stove is and how your pans react. Unless you're a complete noob there is no excuse.
Also, cooking IS babysitting.

 

[JulesMaximus]

Originally posted by: Bryophyte
It may scorch if you don't babysit it. And even if you do, it's impossible to know when it absorbs all the water exactly, without opening the lid and stirring it. And you're not supposed to open the lid when you're cooking it. So a good rice cooker will reliably give you perfectly (or at least really well) cooked rice. Also, rice cookers keep rice warm without ruining it.

I cook rice on the stove exclusively, but would love a rice cooker so I could concentrate on cooking everything else.

Ever hear of a timer? Put it on the back burner on simmer and check it 20 minutes later. Simple enough?

 

[Bryophyte]

Originally posted by: SampSon
You should know how hot your stove is and how your pans react. Unless you're a complete noob there is no excuse.
Also, cooking IS babysitting.

I'm actually a very good cook. I've been cooking since I was six years old. I'd just love to have another kitchen gadget that would make cooking, and keeping warm, brown (or even white) rice less tedious. I cook all the fvcking time, for a family of four, and practically never go out or bring home premade foods.

Some cooks like gadgets.

 

[dighn]

Originally posted by: JulesMaximus

Originally posted by: Bryophyte
It may scorch if you don't babysit it. And even if you do, it's impossible to know when it absorbs all the water exactly, without opening the lid and stirring it. And you're not supposed to open the lid when you're cooking it. So a good rice cooker will reliably give you perfectly (or at least really well) cooked rice. Also, rice cookers keep rice warm without ruining it.

I cook rice on the stove exclusively, but would love a rice cooker so I could concentrate on cooking everything else.

Ever hear of a timer? Put it on the back burner on simmer and check it 20 minutes later. Simple enough?

if you have to cook rice every single day a rice cooker is pretty much a necessity because it cooks perfect rice and keeps it warm for hours without any hassle so you can focus on cooking other things

 

[Bryophyte]

Originally posted by: JulesMaximus

Originally posted by: Bryophyte
It may scorch if you don't babysit it. And even if you do, it's impossible to know when it absorbs all the water exactly, without opening the lid and stirring it. And you're not supposed to open the lid when you're cooking it. So a good rice cooker will reliably give you perfectly (or at least really well) cooked rice. Also, rice cookers keep rice warm without ruining it.

I cook rice on the stove exclusively, but would love a rice cooker so I could concentrate on cooking everything else.

Ever hear of a timer? Put it on the back burner on simmer and check it 20 minutes later. Simple enough?

That's how I do it, at least for white rice. My rice comes out just fine. I'd like a rice cooker anyway.

 

Originally posted by: Bryophyte

Originally posted by: SampSon
You should know how hot your stove is and how your pans react. Unless you're a complete noob there is no excuse.
Also, cooking IS babysitting.

I'm actually a very good cook. I've been cooking since I was six years old. I'd just love to have another kitchen gadget that would make cooking, and keeping warm, brown (or even white) rice less tedious. I cook all the fvcking time, for a family of four, and practically never go out or bring home premade foods.

Some cooks like gadgets.

Blasphemy! Since you were 6, comon, microwave bagel pizzas don't count.