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Thread: Rice Cooker Suggestions

  1. #61
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    Quote Originally Posted by Mitsu3000gt View Post
    What about just using an Instant Pot? Most rice cooks in 10 mins. Or do the dedicated rice cookers still do a better job?
    Instant pots work as rice cooker but they are definitely not as refined. My rice cooker shit the bed last year and I've been using our instant pot to do rice but you need to adjust the water levels and cooking time. Even then the product comes isn't as good as a rice cooker, the bottom always comes out a little mushier unless you over cook it a little bit after letting the steam out.

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    Quote Originally Posted by flipstah View Post
    Coconut rice iz da bombz. Alternatively, you can add a splash of vinegar when cooking rice. Helps balance out dishes that have a rich/fatty taste.

    A working rice cooker does make a difference. You can tell that one is about to die because it doesn't regulate heat well and burns the bottom.

    EDIT: If you buy a cheap Japanese rice cooker, I don't see the need to go Tiger. What am I not seeing lmao. Panasonic FTW.
    you're going to Japan in a couple of months right?
    care to smuggle some Zojirushi back to Canada? haha


    Quote Originally Posted by HHURICANE1 View Post
    I've had the cheap B&D and now have a Zojiruchi https://www.amazon.ca/Zojirushi-NS-L..._image_kitchen . No comparison, the Zoji blows the B&D out of the water. Worth every penny as far as I am concerned. Never scorched the bottom. So nice to set it up in the AM and have the rice ready when I get home.
    thanks for the link, I just ordered the Zojirushi NS-YAC10 from it.
    The Tiger cooker is arriving tomorrow but I will be returning it.
    I rushed the Zojirushi for an extra 4$ and should be here on Friday.
    Cant wait to try GABA and Umami

  3. #63
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    .
    Last edited by know1edge; 05-19-2018 at 12:38 AM.

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    I'm now a rice cooker mule for @taemo

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    Quote Originally Posted by flipstah View Post
    I'm now a rice cooker mule for @taemo
    actually scratch that, looks like the text on the cooker are in japanese
    http://www.yodobashi.com/product/100000001003606413/

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    There are probably some gaijin-friendly cookers. I'll see.

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    I have a Zojirushi. Bought off of Amazon when they had a crazy sale on them years ago. It gives you the final 10% of the awesomeness curve. A Tiger, National or Panasonic work almost as well.

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    I kinda miss the burnt crunchy rice layer from the older one-click Tiger rice cookers from back in the days. Grab a lil peanut butter, good eats. Or even some soy sauce.
    Originally posted by GTS Jeff
    You know those bored stay at home moms who's entire lives revolve around driving their kids to soccer, various cleaning accessories, and worrying about neighbourhood rapists? The kind of people that watch the View and go "uh huh..." Those unfulfilled people who try to fill the void in their empty lives by writing whiny letters to the editor complaining about shit that no one really cares about?

    Well imagine if instead of writing that letter to the editor, she just posts on a car forum for car enthusiasts. That's Kritafo.

  9. #69
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    Received both Tiger and Zoji on Friday, did a 1-cup test of white rice on the Tiger and turned out great, nice texture and no burnt/sticky rice on the bottom.
    Next was the Zoji and cooked a 2-cup of GABA brown rice. Took over 3 hours (we left for some errands anyway) and arrived just in time for the rice to be ready. again nice rice texture and flavor, nothing burnt or sticking on the bottom.

    All in all, I've decided to keep the Zoji as I can cook rice in more different ways than the Tiger, will be giving the Umami setting next.
    I also noticed that the same Zoji I bought (NS-YAC10) is on sale in T&T for 50$ cheaper until Feb 16

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    $225 at T&T?

    Damn 3 hours for rice? I assume it must have some timer/clock on it?
    Follow me on Instagram and Facebook!

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    Quote Originally Posted by msommers View Post
    $225 at T&T?

    Damn 3 hours for rice? I assume it must have some timer/clock on it?
    yup around 225$.
    3 hours was the GABA brown rice which basically warms the brown rice for around 2 hours then actually cooks it afterwards.
    Otherwise 30-40min for typical brown or white rice.

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    Fuck brown rice. I ain't got time for dat.

  13. #73
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    Quote Originally Posted by flipstah View Post
    Fuck brown rice. I ain't got time for dat.

    you can set the Zoji on a timer so that when you get home it's freshly cooked too, hoping to try this feature later this week.

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    I've always wondered how the texture is of rice that sits in the water all day long till the timer you set cooks it. Doesn't it adsorb so much of the water and then become mushy once cooked?
    Originally posted by GTS Jeff
    You know those bored stay at home moms who's entire lives revolve around driving their kids to soccer, various cleaning accessories, and worrying about neighbourhood rapists? The kind of people that watch the View and go "uh huh..." Those unfulfilled people who try to fill the void in their empty lives by writing whiny letters to the editor complaining about shit that no one really cares about?

    Well imagine if instead of writing that letter to the editor, she just posts on a car forum for car enthusiasts. That's Kritafo.

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    Quote Originally Posted by dj_rice View Post
    I've always wondered how the texture is of rice that sits in the water all day long till the timer you set cooks it. Doesn't it adsorb so much of the water and then become mushy once cooked?
    I find that it cooks rice more evenly, this is more noticeable with brown or multi-grain rice, or short or medium grain rice in general.
    The Umami setting from what I read basically soaks or cook the rice longer than typical white rice.
    Will let you know how that taste later this week.

    Has anyone tried cooking rice with dashi stock by any chance?

  16. #76
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    Quote Originally Posted by taemo View Post
    I find that it cooks rice more evenly, this is more noticeable with brown or multi-grain rice, or short or medium grain rice in general.
    The Umami setting from what I read basically soaks or cook the rice longer than typical white rice.
    Will let you know how that taste later this week.

    Has anyone tried cooking rice with dashi stock by any chance?
    Never tried seasoned stock before, but I have tried throwing in a a couple tomatos after seeing a Youtube video. Flavored rice is da bomb. Makes sense using flavored stock = flavorful rice.

    Originally posted by GTS Jeff
    You know those bored stay at home moms who's entire lives revolve around driving their kids to soccer, various cleaning accessories, and worrying about neighbourhood rapists? The kind of people that watch the View and go "uh huh..." Those unfulfilled people who try to fill the void in their empty lives by writing whiny letters to the editor complaining about shit that no one really cares about?

    Well imagine if instead of writing that letter to the editor, she just posts on a car forum for car enthusiasts. That's Kritafo.

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