Rice cookers

[aria]

I've wanted one ever since I was a 5 year old in tokyo......any suggestions? I'm looking for something that's easy to wash aka non-stick bowl, that doesn't spray hot water all over the place...help me crack out those chopsticks y'guys!

[Daysleeper]

http://www.125west.com/images/Sambonet_Saucepan.gif

It is simple enough in one of these. Non?

[Jackal]

NO. I think my problem is the lid was not "tight-fitting" enough. So it kept boiling over, for 30 minutes, and I had to add almost another cup of water, because it kept drying out, and sticking to the bottom of the pan.

Ended up with a goopy, mucus-like film on the rice. Gross!

So I went and bought a rice cooker. It also boiled over! but the rice was OK.

[Cheryl K]

I have a rice cooker that a friend gave me and I have no freaking clue how to use it. :cry:

[bags]

Rice cookers rule! My only suggestion, BUY ONE.

[Jackal]

My rice cooker switches from "cook" to "warm" when the rice is done cooking. Apparently that's when it's starts burning it. But I liked the crispy parts. Short-grain brown rice (like at Pei Wei) is my favorite food right now.

[i]

Yeah mine does that fucking shit too. It always effin burns it on "warm" mode. When I was a kid I liked the "fried" bits too tho.

[cat]

My rice cooker switches from "cook" to "warm" when the rice is done cooking. Apparently that's when it's starts burning it.

That's right - that's why they rule.

I don't have one at the moment, so I use a normal saucepan and do the following:

-1 cup rice (long grain)
-add some cold water to the rice and swirl it around to get rid of the extra starch (discard water) x 2 times
-add cold water: 1.5 cups per 1 cup rice
-heat until it boils, then turn down the heat to almost nothing.
-leave the lid on the whole time (OK, maybe peek once) ( ~ 10 mins.. varies)
-the rice should have absorbed all the water and not have a burned brown layer underneath which means YOU DIDN'T TURN DOWN THE HEAT, DIMWIT


mm, rice smell

:sheep: