What is so great about a rice cooker

[imported_Lothar]

Originally posted by: Naustica

Originally posted by: Lothar

What the hell is so hard about putting rice in a pot of water and coming back to check it in ~25 minutes?
Anyone who stands in front of a stove while cooking rice in a pot, will most likely be doing the same thing with a rice cooker.

This is the proper step to cooking short grain rice in a pot. Little more involved than just forgetting about it for 25 minutes. copy and paste.

1. Boil the rice for 5-10 minutes on high heat (The water gets absorbed into the rice and the rice expands).
2. Turn the heat down to medium and simmer it for 7-8 minutes (During this time we are accelerating the gelitinization process - making each rice grain sticky and resilient).
3. As the water gets absorbed into the rice or evaporates, reduce the heat to low gradually. Do not open the lid at this point. When the water has nearly disappeared, turn the heat off.
4. Let the rice sit (thoroughly steam) for 10-15 minutes with the lid on.
5. Then stir the rice around (top to bottom, side to side) lightly with the rice scoop (It is to evaporate extra moisture, even out the rice taste, and keep the good shape).

The only rice I eat is "Par Excellence"(99.99% of the time) or "Uncle Ben's"(0.01% of the time).
Both are long grain.

I don't eat short grain rice and therefore don't have to follow such a complicated procedure.

 

[torpid]

Originally posted by: JulesMaximus
Wow, you're really upset about this aren't you? :laugh:

I'm a troll because I believe you can prepare decent rice on a stove top with a covered sauce pan? Whatever dude.

I'll leave this thread to those of you who obviously have some sort of allegiance to this simple appliance. I said it in my original post that there would be people defending $200 rice cookers and it turns out we have people defending $300 rice cookers. I guess I was wrong after all. :beer:

No, you are a troll because you keep repeating the same moronic "it's easy to cook rice" argument over and over again without addressing numerous features of a rice cooker that we've mentioned. It would be like going into a thread about word processors and posting "it's easy to write on a piece of paper with a pen" every 10th post.

 

[LS21]

Originally posted by: Chryso

Ok, seriously, who needs hot rice 24/7?

Originally posted by: Billb2
Rice steamer = cooking nOOb
So I don't need a rice steamer to "keep it warm". I know how to get everything for a meal done at the same time..

we dont cook rice for a meal n00b, we cook to have it available all the time. i love to snack on a plain fragrant bowl of rice at midnight...

 

[konakona]

Originally posted by: Billb2
Rice steamer = cooking nOOb
So I don't need a rice steamer to "keep it warm". I know how to get everything for a meal done at the same time..

I am a lazy, lazy person. The idea of having to cook rice for every meal throws me off. I do eat pasta, ramen, bread and whatnot, but rice is about the healthiest and cheapest thing for me. I repeat, not having to cook a new batch of rice for every single meal FTW:thumbsup:

 

[dabuddha]

I'm using http://www.amazon.com/Zojirush...Premium/dp/B00007J5U7/ (paid about half that price) and I love it. We eat rice at least 5 times a week and my wife loves it because she can put the rice + extras/water in the morning and set the timer for when she wants the rice finished. Last time my wife went to India, I used it to make rice and I would leave it in there 2-3 days on the warming cycle and the rice was still tasty and fluffy on the 3rd day.

 

[torpid]

Originally posted by: dabuddha
I'm using http://www.amazon.com/Zojirush...Premium/dp/B00007J5U7/ (paid about half that price) and I love it. We eat rice at least 5 times a week and my wife loves it because she can put the rice + extras/water in the morning and set the timer for when she wants the rice finished. Last time my wife went to India, I used it to make rice and I would leave it in there 2-3 days on the warming cycle and the rice was still tasty and fluffy on the 3rd day.

Doesn't it turn yellow after a few days?

 

[lozina]

I never had much a problem cooking white rice in a regular stovetop pot- but whole grain rice is annoying. If those rice cookers handle whole grain rice really well I think I'll look into buying one of them

 

[slag]

Originally posted by: konakona

Originally posted by: JulesMaximus
JulesMaximus in 3...2...1...

Oh wait, I'm me.

Why spend a couple hundred dollars on a device that basically does the exact same thing as a $5 pot with a lid on the stovetop?

exact same thing? I beg you to differ.. do you cook rice often? (or have you ever? )

1)I would pay extra $5 just for the non-stick factor

2)You can keep rice warmed, stays good for at least a day! this is THE KEY idea. try that with a pot.

3)Then of course, ALL the rice cookers in existence do turn off automatically after rice inside is fully cooked. I dunno about you, but I sure don't feel like sitting and waiting till rice is done. Since we tend to eat a good amount of rice, our batches are big which means you are guaranteed to wait 40+ minutes on it. the thing is though, if you let it sit just a tad bit longer, things will start burning and sticking to the pot..

4)the actual pot inside rice cookers is usually light, detachable and very easy to wash.

Granted, I have used both an exquisite zojirushi that retails over $100 (of course, I got mine used for much cheaper but it broke after a while ) and el cheapo rival that gets the job done. personally, I dont think there is a day and night difference... perfectly happy with the cheaper one I have now.

Ok, I just have to respond to this..
1. Minute rice. Boil 3 cups of water, add 3 cups of rice, remove from heat.. fluff with fork. Stays warm for a good 10-15 mins which is just the length of time needed to eat it with your choice of chinese food. If it gets cold, throw it in the microwave for 30 seconds.

2. Why would i want to keep rice warm for hours on end? eat it, put it in the fridge, reheat in microwave when needed. Add a teaspooon of water to the bowl if it gets dry.

3. No need. Minute rice cooks after the heat is turned off and removed.

4. Pot is easy to clean and rice doesn't stick to it.

To all you haters who say minute rice isnt real rice, its the same thing and tastes just like every other rice out there. Besides, its not like you eat rice for the flavor. Rice is something you put under or next to a main course as a filler.

 

[Jhill]

Originally posted by: slag

Originally posted by: konakona

Originally posted by: JulesMaximus
JulesMaximus in 3...2...1...

Oh wait, I'm me.

Why spend a couple hundred dollars on a device that basically does the exact same thing as a $5 pot with a lid on the stovetop?

exact same thing? I beg you to differ.. do you cook rice often? (or have you ever? )

1)I would pay extra $5 just for the non-stick factor

2)You can keep rice warmed, stays good for at least a day! this is THE KEY idea. try that with a pot.

3)Then of course, ALL the rice cookers in existence do turn off automatically after rice inside is fully cooked. I dunno about you, but I sure don't feel like sitting and waiting till rice is done. Since we tend to eat a good amount of rice, our batches are big which means you are guaranteed to wait 40+ minutes on it. the thing is though, if you let it sit just a tad bit longer, things will start burning and sticking to the pot..

4)the actual pot inside rice cookers is usually light, detachable and very easy to wash.

Granted, I have used both an exquisite zojirushi that retails over $100 (of course, I got mine used for much cheaper but it broke after a while ) and el cheapo rival that gets the job done. personally, I dont think there is a day and night difference... perfectly happy with the cheaper one I have now.

Ok, I just have to respond to this..
1. Minute rice. Boil 3 cups of water, add 3 cups of rice, remove from heat.. fluff with fork. Stays warm for a good 10-15 mins which is just the length of time needed to eat it with your choice of chinese food. If it gets cold, throw it in the microwave for 30 seconds.

2. Why would i want to keep rice warm for hours on end? eat it, put it in the fridge, reheat in microwave when needed. Add a teaspooon of water to the bowl if it gets dry.

3. No need. Minute rice cooks after the heat is turned off and removed.

4. Pot is easy to clean and rice doesn't stick to it.

To all you haters who say minute rice isnt real rice, its the same thing and tastes just like every other rice out there. Besides, its not like you eat rice for the flavor. Rice is something you put under or next to a main course as a filler.

Oh goddamn. Now you went and threw minute rice into this whole argument. This thread will never die now. There are just way too many variables and idiots in this thread. I nominate this thread for "clusterfuck of the month"

 

[konakona]

Originally posted by: slag

Originally posted by: konakona

Originally posted by: JulesMaximus
JulesMaximus in 3...2...1...

Oh wait, I'm me.

Why spend a couple hundred dollars on a device that basically does the exact same thing as a $5 pot with a lid on the stovetop?

exact same thing? I beg you to differ.. do you cook rice often? (or have you ever? )

1)I would pay extra $5 just for the non-stick factor

2)You can keep rice warmed, stays good for at least a day! this is THE KEY idea. try that with a pot.

3)Then of course, ALL the rice cookers in existence do turn off automatically after rice inside is fully cooked. I dunno about you, but I sure don't feel like sitting and waiting till rice is done. Since we tend to eat a good amount of rice, our batches are big which means you are guaranteed to wait 40+ minutes on it. the thing is though, if you let it sit just a tad bit longer, things will start burning and sticking to the pot..

4)the actual pot inside rice cookers is usually light, detachable and very easy to wash.

Granted, I have used both an exquisite zojirushi that retails over $100 (of course, I got mine used for much cheaper but it broke after a while ) and el cheapo rival that gets the job done. personally, I dont think there is a day and night difference... perfectly happy with the cheaper one I have now.

Ok, I just have to respond to this..
1. Minute rice. Boil 3 cups of water, add 3 cups of rice, remove from heat.. fluff with fork. Stays warm for a good 10-15 mins which is just the length of time needed to eat it with your choice of chinese food. If it gets cold, throw it in the microwave for 30 seconds.

2. Why would i want to keep rice warm for hours on end? eat it, put it in the fridge, reheat in microwave when needed. Add a teaspooon of water to the bowl if it gets dry.

3. No need. Minute rice cooks after the heat is turned off and removed.

4. Pot is easy to clean and rice doesn't stick to it.

To all you haters who say minute rice isnt real rice, its the same thing and tastes just like every other rice out there. Besides, its not like you eat rice for the flavor. Rice is something you put under or next to a main course as a filler.

first of all do you cook sticky rice? it WILL stick and it is not easy to clean at all. since you said chinese, I took my liberty in assuming you are referring to fluffy rice. I am an asian but dont confine myself to any specific nationality when it comes to cooking - just try to be inventive with what I have available. I have no qualms with fluffy rice at all, but have fun trying to find a 20 pound bag of that stuff for less than $7. I want to keep rice in the bowl warm because it is obviously more convinient to just scoop it out. again, please address my desire to refrain from cooking every meal. 3 cups of rice isnt enough for multiple meals...

 

[waffleironhead]

I love my rice cooker, I also like leaving my car running 24/7 just so its ready when I need it. Its all about convenience. Who wants to warm up a cold car when you need it?

 

[Viper GTS]

I have one of the induction Zojirushi's, I love it. I won't even attempt to deny that the gadget appeal was a major factor, but it really does make awesome rice. Everything we've thrown at it has come out perfect - So far that's various types of brown/white and short/long grained rices, rolled oats, and steel cut oats. The ability to hold things nearly indefinitely is handy, 12+ hours & it's exactly the same as when it was first done.

Yes, I'm sure a pot on the stove would do just fine (with sufficient practice) but I'm not going to spend an hour babysitting rice when I can just dump & forget.

Viper GTS

 

[shortylickens]

I have found that boiling Minute Rice is a lot easier than a proper rice cooker.
I guess if I made a pound of rice everyday I would make an effort to use my special little rice pot.

 

[slag]

Originally posted by: Jhill

Originally posted by: slag

Originally posted by: konakona

Originally posted by: JulesMaximus
JulesMaximus in 3...2...1...

Oh wait, I'm me.

Why spend a couple hundred dollars on a device that basically does the exact same thing as a $5 pot with a lid on the stovetop?

exact same thing? I beg you to differ.. do you cook rice often? (or have you ever? )

1)I would pay extra $5 just for the non-stick factor

2)You can keep rice warmed, stays good for at least a day! this is THE KEY idea. try that with a pot.

3)Then of course, ALL the rice cookers in existence do turn off automatically after rice inside is fully cooked. I dunno about you, but I sure don't feel like sitting and waiting till rice is done. Since we tend to eat a good amount of rice, our batches are big which means you are guaranteed to wait 40+ minutes on it. the thing is though, if you let it sit just a tad bit longer, things will start burning and sticking to the pot..

4)the actual pot inside rice cookers is usually light, detachable and very easy to wash.

Granted, I have used both an exquisite zojirushi that retails over $100 (of course, I got mine used for much cheaper but it broke after a while ) and el cheapo rival that gets the job done. personally, I dont think there is a day and night difference... perfectly happy with the cheaper one I have now.

Ok, I just have to respond to this..
1. Minute rice. Boil 3 cups of water, add 3 cups of rice, remove from heat.. fluff with fork. Stays warm for a good 10-15 mins which is just the length of time needed to eat it with your choice of chinese food. If it gets cold, throw it in the microwave for 30 seconds.

2. Why would i want to keep rice warm for hours on end? eat it, put it in the fridge, reheat in microwave when needed. Add a teaspooon of water to the bowl if it gets dry.

3. No need. Minute rice cooks after the heat is turned off and removed.

4. Pot is easy to clean and rice doesn't stick to it.

To all you haters who say minute rice isnt real rice, its the same thing and tastes just like every other rice out there. Besides, its not like you eat rice for the flavor. Rice is something you put under or next to a main course as a filler.

Oh goddamn. Now you went and threw minute rice into this whole argument. This thread will never die now. There are just way too many variables and idiots in this thread. I nominate this thread for "clusterfuck of the month"

 

[konakona]

Originally posted by: waffleironhead
I love my rice cooker, I also like leaving my car running 24/7 just so its ready when I need it. Its all about convenience. Who wants to warm up a cold car when you need it?

apples to apples please. gasoline doesnt grow on trees, you know?
like other have said in the thread, it is very suggestive to think that the rice cookers are inherently more power efficient at cooking rice. The heat radiated while whlie cooking + letting your stove's heating element cool probably matches whatever tiny increase you might see on your electric bill for leaving rice cookers in "keep warm" mode :roll: (if you cook rice often enough like we do, that is)

 

[TecHNooB]

Without my rice cooker, I'd probably be dead.

 

[slag]

Originally posted by: shortylickens
I have found that boiling Minute Rice is a lot easier than a proper rice cooker.
I guess if I made a pound of rice everyday I would make an effort to use my special little rice pot.

JHC.

Don't boil minute rice!!!!!!!!!!!!

Boil the water, remove from heat, THEN put in the minute rice.

Read the directions.. sheesh

Its the _only_ way to make good rice.

wait, there is no such thing as good rice, its just generally accepted that it goes with oriental/asian food as filler.

Now a potato cooker.. there's something we should talk about!

 

[slag]

Originally posted by: konakona

Originally posted by: slag

Originally posted by: konakona

Originally posted by: JulesMaximus
JulesMaximus in 3...2...1...

Oh wait, I'm me.

Why spend a couple hundred dollars on a device that basically does the exact same thing as a $5 pot with a lid on the stovetop?

exact same thing? I beg you to differ.. do you cook rice often? (or have you ever? )

1)I would pay extra $5 just for the non-stick factor

2)You can keep rice warmed, stays good for at least a day! this is THE KEY idea. try that with a pot.

3)Then of course, ALL the rice cookers in existence do turn off automatically after rice inside is fully cooked. I dunno about you, but I sure don't feel like sitting and waiting till rice is done. Since we tend to eat a good amount of rice, our batches are big which means you are guaranteed to wait 40+ minutes on it. the thing is though, if you let it sit just a tad bit longer, things will start burning and sticking to the pot..

4)the actual pot inside rice cookers is usually light, detachable and very easy to wash.

Granted, I have used both an exquisite zojirushi that retails over $100 (of course, I got mine used for much cheaper but it broke after a while ) and el cheapo rival that gets the job done. personally, I dont think there is a day and night difference... perfectly happy with the cheaper one I have now.

Ok, I just have to respond to this..
1. Minute rice. Boil 3 cups of water, add 3 cups of rice, remove from heat.. fluff with fork. Stays warm for a good 10-15 mins which is just the length of time needed to eat it with your choice of chinese food. If it gets cold, throw it in the microwave for 30 seconds.

2. Why would i want to keep rice warm for hours on end? eat it, put it in the fridge, reheat in microwave when needed. Add a teaspooon of water to the bowl if it gets dry.

3. No need. Minute rice cooks after the heat is turned off and removed.

4. Pot is easy to clean and rice doesn't stick to it.

To all you haters who say minute rice isnt real rice, its the same thing and tastes just like every other rice out there. Besides, its not like you eat rice for the flavor. Rice is something you put under or next to a main course as a filler.

first of all do you cook sticky rice? it WILL stick and it is not easy to clean at all. since you said chinese, I took my liberty in assuming you are referring to fluffy rice. I am an asian but dont confine myself to any specific nationality when it comes to cooking - just try to be inventive with what I have available. I have no qualms with fluffy rice at all, but have fun trying to find a 20 pound bag of that stuff for less than $7. I want to keep rice in the bowl warm because it is obviously more convinient to just scoop it out. again, please address my desire to refrain from cooking every meal. 3 cups of rice isnt enough for multiple meals...

Hell No. I don't cook sticky rice because I dont have a use for it and is a pita to clean up. I also dont make my own kimchi or smoke whole hogs regularly.
A 20 lb bag of rice would last me probably 3 years or so. I'm also not azn so i eat rice only probably every other week or so tops.
However, if it makes your life simpler, then go for it. For the majority of Americans, however, i don't think a rice cooker is that important. I'm also from the midwest though, where the concentration of asians or asian-americans is much less than west or east coast.

 

[Auric]

Rice cookers are, generally, just another silly electric gadget to break. A pot should last for at least a lifetime and can produce different varieties of rice too.

Standard steeped rice:

1) boil water
2) add half as much rice
3) reduce heat to low, stir, cover
4) remove from heat after 20 min and let stand for 5

Want softer? Add rice to water before bringing to boil.

Want more seperated? Saute in oil for 30 sec first.

 

[Chryso]

Originally posted by: konakona

Originally posted by: waffleironhead
I love my rice cooker, I also like leaving my car running 24/7 just so its ready when I need it. Its all about convenience. Who wants to warm up a cold car when you need it?

apples to apples please. gasoline doesnt grow on trees, you know?
like other have said in the thread, it is very suggestive to think that the rice cookers are inherently more power efficient at cooking rice. The heat radiated while whlie cooking + letting your stove's heating element probably matches whatever tiny increase you might see on your electric bill for leaving rice cookers in "keep warm" mode :roll: (if you cook rice often enough like we do, that is)

You are speculating with absolutely no basis about how much electricity is used. Electricity that also does not grow on trees.

 

[Nitemare]

Originally posted by: shortylickens
I have found that boiling Minute Rice is a lot easier than a proper rice cooker.
I guess if I made a pound of rice everyday I would make an effort to use my special little rice pot.

Minute Rice is like referring to Mickey D's cheeseburgers when asking where to get a good cheeseburger.

 

[zinfamous]

Originally posted by: JulesMaximus

Originally posted by: KillerCharlie

Originally posted by: JulesMaximus
JulesMaximus in 3...2...1...

Oh wait, I'm me.

Why spend a couple hundred dollars on a device that basically does the exact same thing as a $5 pot with a lid on the stovetop?

The one I bought only cost $10, works fine, and you just turn it on and walk away. It goes into warm mode when it's done.

Trust me, it's only a matter of time before someone comes in here and defends the value of a $200+ rice cooker.

Edit-They'll argue benefits like keeping 20lbs of cooked rice at a perfect serving temperature for 10 hours...basically things that 99.9% of people who cook and eat rice on a daily basis find totally useless.

I'll argue that I can cook sauces in the $5 sauce pan I cook my rice in and it takes up that much less room.

So, how do you cook your bulk rice?

 

[konakona]

yes I was speculating, with a fair bit of exaggeration.

the moral of the story was, leaving rice cookers on is not going to break your piggy bank, but having a car running 24/7 most certainly will.
If you must be an irritable super-techincal prick, please be my guest and feel free to do some rudimentary calcuations and prove me wrong. I would give you a for that

btw, I am glad you noticed the "probably" bit and bolded it out in the quote. by no means I would defend that position like my life depended on it. if someone can provide me with solid, plausible argument in the other direction, I would readily acknowledge my misjudgement. wanna try?

 

[torpid]

Originally posted by: slag
Ok, I just have to respond to this..
1. Minute rice. Boil 3 cups of water, add 3 cups of rice, remove from heat.. fluff with fork. Stays warm for a good 10-15 mins which is just the length of time needed to eat it with your choice of chinese food. If it gets cold, throw it in the microwave for 30 seconds.

2. Why would i want to keep rice warm for hours on end? eat it, put it in the fridge, reheat in microwave when needed. Add a teaspooon of water to the bowl if it gets dry.

3. No need. Minute rice cooks after the heat is turned off and removed.

4. Pot is easy to clean and rice doesn't stick to it.

To all you haters who say minute rice isnt real rice, its the same thing and tastes just like every other rice out there. Besides, its not like you eat rice for the flavor. Rice is something you put under or next to a main course as a filler.

Minute rice tastes significantly worse than basmati or jasmine to me.

 

[Jhill]

Originally posted by: Nitemare

Originally posted by: shortylickens
I have found that boiling Minute Rice is a lot easier than a proper rice cooker.
I guess if I made a pound of rice everyday I would make an effort to use my special little rice pot.

Minute Rice is like referring to Mickey D's cheeseburgers when asking where to get a good cheeseburger.

Yes, but minute rice cooked in a 300.00 rice cooker tastes WAY better than regular rice cooked in a pot.