Rice Cooker Suggestions

[bigboom]

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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.

[taemo]

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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

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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

[know1edge]

.

[flipstah]

I'm now a rice cooker mule for @taemo

[taemo]

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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/

[flipstah]

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

[suntan]

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.

[dj_rice]

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.

[taemo]

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

[msommers]

$225 at T&T?

Damn 3 hours for rice? I assume it must have some timer/clock on it?

[taemo]

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$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.

[flipstah]

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

[taemo]

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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.

[dj_rice]

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?

[taemo]

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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?

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?

[dj_rice]

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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.