Rice cooker--need help, and a rant

[iris lilies]

My super trusty, perfect-rice-every-time rice cooker of 10+ years died. It was my 3rd one, now I'm on #4.

I should have checked ebay for a slightly used version of the one I loved, oy vey, when will I learn!!!!?????

So anyway the new rice cooker is 1)slow 2) makes crusty rice in the bottom. Should I add a whole lot more water?

Hate this stupid thing grumble grumble and now I'd stuck with it.

[CathyA]

I would start with maybe 2 tablespoons more water and see how it does. Or......try not cooking it as long as the last one. (Or does it shut off automatically?) Why can't you return it?

[pcooley]

I think, in the long run, it would be more frugal to dump the one you hate and buy another one off ebay. We had a cheap one that made crusty rice on the bottom, and I was miserable with it for years. I finally bought one of those super-expensive Zojirushi models (off Ebay, so it was only kinda super expensive).

I couldn't believe the difference, especially with brown rice. I use it most days of most weeks. It has my steel cut oats ready for me in the morning.

My only complaint is the teflon starts blistering - though it doesn't seem to flake off much. I've replaced the cooking pot once, but I need to do it again.

[iris lilies]

I can't return it, don't have the sales receipt, I've had it too long. I suppose I could pull out the instructions and actually read them. Perhaps I need to find exactly the right setting for our rice.

Paul hate to hear this, you are right, but I probably won't toss it in.

My beloved rice cooker was not expensive, we got it at Target, but it wasn't the cheapest one there, either. And it could "sense" like nobody's business--brown, white, basmati, black, sushi rice, you name it, it cooked it perfectly every time.

[lhamo]

Try unplugging it as soon as the rice is done. That helped minimize the crusty factor on our old rice cooker.

But agree that a new one might be in order. Life is too short to put up with unsatisfactory rice.

lhamo

[iris lilies]

Try unplugging it as soon as the rice is done. That helped minimize the crusty factor on our old rice cooker.



I do! That's what is driving me crazy! immediately when it beeps I unplug it.

I think I'm going to dump a whole lot of extra water in next time.

[kib]

Well now, when life hands you lemons ...



Crunchy Rice at the Bottom (http://www.amateurgourmet.com/2013/04/crunchy-rice-at-the-bottom.html) — http://www.amateurgourmet.com/wp-content/uploads/2013/04/crisp-rice-646-150x150.jpg (http://www.amateurgourmet.com/wp-content/uploads/2013/04/crisp-rice-646.jpg)


(http://www.bonappetit.com/blogsandforums/blogs/badaily/2013/04/crunchy-rice-bottom-of-pot.html)Bon Appetit offers up a tribute to crunchy rice at the bottom of the pot, and the ways different cultures cook and eat it. With recipes.

" ...A plain pot of rice is rarely suspect. But crafty eaters know that there’s a trove of potential waiting at the bottom, in the rice that’s glued to the pot. Toasted and golden, this crusty layer is an intensely flavored treat made with just rice, water, and a little alchemy (or, really, chemistry). It may take a bit of elbow grease to dislodge its stubborn grip, but this leftover layer is no nuisance–it’s a delectable crown worth saving ..."

You're welcome, don't mention it.

[Selah]

Like kib says, lots of wonderful Persian rice pilaf recipes call just for that exact crusty layer of rice at the bottom. They then flip the whole thing over onto a plate, so the crust is on top, like a jeweled crown, and dress it with wonderful things like pistachio nuts, raisins, and sauces. The trick is, I think, to add just the right amount of butter so the crust forms but doesn't stick or burn. Good luck!

[iris lilies]

I know that about the crusty rice at the bottom, so maybe I'll learn to appreciate it, hmmmm.

[Miss Cellane]

I love the crusty rice at the bottom of the pan. I don't have a rice cooker; just use a regular saucepan. But I only get the crusty rice with a gas stove. Right now, I have an electric stove and just can't figure out how to do the crusty rice with it.

I have a question. I'm not trying to be snarky or anything. I just don't get rice cookers. What is the advantage of a rice cooker over a pan on the stovetop? For the last 30 years, I've been cooking rice that way and it comes out fine. What purpose does a rice cooker serve that a saucepan doesn't? (Unless, of course, there's a rice cooker out there that will always produce the crusty rice. That might be worth it.)

[Jilly]

I think that if you like worry-free and relatively work-free rice, oatmeal and other grains, that a rice cooker is brilliant. I have always wanted one, although it is just me here and I do not need to make more than a small amount for my needs.

That said, I do use a pot on the stove top and it works fine, but I do have to pay attention to it and adjust the temperature settings as it cooks, as well as remembering to pay attention to the time so that it does not burn, as I seem to go right past the crusty and glorious bottom straight to burned.

[kib]

My favorite way to do rice (since I'm not actually a huge fan of the "toasted, golden, delectable crown" either - goodness, what's wrong with me?) is to put it in the oven. It takes longer but it's fool proof, it comes out perfect every time and never sticks at all.

[puglogic]

I do brown rice in the oven too, and it's fantastic. I use Mark Bittman's recipe.

For white rice, I've got a simple thing I do:
Boil 2 c water
Add 1 c rice and 1/2 tsp salt
Return to boil, then turn down to the lowest heat setting and cover the pan (on electric it's a number, so it's easy)
Set the timer for 15 mins.
When the timer goes off, turn off the heat and (without uncovering) let it steam for an additional 10 minutes (I set the timer here too....I live by my timers)
Fluff. Eat.

But I would have nothing against a rice cooker if someone gave me a good one or if I found a good one for cheap at the thrift.

I.L., my condolences on losing an appliance that worked for you. It always kills me to lose a good one, knowing that so much being made now is junk.

[catherine]

I have a question. I'm not trying to be snarky or anything. I just don't get rice cookers. What is the advantage of a rice cooker over a pan on the stovetop? For the last 30 years, I've been cooking rice that way and it comes out fine.

I agree.. I have a rice cooker I've used maybe a handful of times. I make my rice on the stovetop and never burn it. Comes out fine.

IL, if you want mine, you can have it for free. I'll send it to you. Salton 3 cup, Model RA3A.

[try2bfrugal]

I have a question. I'm not trying to be snarky or anything. I just don't get rice cookers. What is the advantage of a rice cooker over a pan on the stovetop? For the last 30 years, I've been cooking rice that way and it comes out fine. What purpose does a rice cooker serve that a saucepan doesn't? (Unless, of course, there's a rice cooker out there that will always produce the crusty rice. That might be worth it.)

We love our rice cooker. We use it almost every day. I can put the rice and water in in under 60 seconds and then leave. It uses much less electricity than the stove, so for us it saves time and money. I have one with a stainless steel interior. I can also use it for things like quinoa and to steam vegetables and hard boiled eggs.

Between that and the countertop convection oven, we are getting to where we can make complete dinners without much preparation time. Both appliances even shut themselves off when they are done.

Our electricity rates are sky high, so cooking mainly with small appliances only has really helped cut our energy bills in half. They tend to be more energy efficient than large appliances. We get charts from our electric company by the hour on usage, and our biggest spikes used to be at meal times.

We have meals like rice, apple-cheese sausage, a salad and orange slices with only about 5 - 10 minutes of actual kitchen work. I think I can get that down once we know exactly how long everything takes to cook in the convection oven. Right now we are still learning the optimal times and temperatures for the foods we like to eat, so we do a lot of interim checking on the foods.

My kids and husband need a lot of calories for their sizes and activity levels each day so I am trying to find ways to make from scratch meals without spending all day in the kitchen.

[profnot]

Yes, add a bit extra water. I use about 2 Tbsp for each 1 cup of uncooked rice.

Yes, unplug it right when it beeps (mine flips the On switch off loudly).

Also, use a wooden or plastic spoon to fluff up the rice right away. Less rice in contact with the bottom.

I've had several rice cookers and these tricks have worked on all of them. My cookers usually come from the thrift store.

Good luck!

[Miss Cellane]

I think that if you like worry-free and relatively work-free rice, oatmeal and other grains, that a rice cooker is brilliant. I have always wanted one, although it is just me here and I do not need to make more than a small amount for my needs.

That said, I do use a pot on the stove top and it works fine, but I do have to pay attention to it and adjust the temperature settings as it cooks, as well as remembering to pay attention to the time so that it does not burn, as I seem to go right past the crusty and glorious bottom straight to burned.

I just set the timer so I don't forget the rice is on the stove. It's pretty simple--two cups water, bring to boil, put in one cup rice, put on the lid, turn the heat down as low as it will go, set timer for 20 minutes. When the timer goes, turn off the heat and let it rest for 5 minutes.

I spend the time the rice is cooking either getting the rest of the meal ready, or making my lunch for the next day if it's a work day, or unloading the dishwasher or any other little kitchen tasks that need doing. If there aren't any, I go sit down with a book.

[bae]

I had a friend from the Land Of Free Flowing Wealth visit this last weekend. He flew up to see me in a jet. His own jet. One of those new little Eclipse 550, "the most economical twin jet you can buy", according to my friend.

Anyways, we were making dinner, and he looked at my 10+ year old Zojirushi "fuzzy logic" rice cooker, which seems to work fine for me. He tells me it is antique, and Zojirushi has some new snazzy induction-heated rice cooker that is 10 times better, and all the insane sushi nerds swear by it. List price is ~$900, for a rice cooker.... Amazon price is about half that...

http://www.amazon.com/Zojirushi-NP-NVC18-Induction-Pressure-1-8-Liter/dp/B009QYC5K4/ref=sr_1_fkmr0_1?ie=UTF8&qid=1407525071&sr=8-1-fkmr0&keywords=Zojirushi+NP-NVC18+Induction+Heating+Pressure+Cooker

So I'm conflicted, I love perfect rice, but I don't know what I'm missing in this $900 rice cooker. Perhaps I've lost the leading-edge edge, but I just don't see this kitchen gadget sneaking into the house anytime soon.

[ApatheticNoMore]

I make rice. I boil it. It is easy to make too much though and then yes it goes to waste sometimes, so shoot me (as I've heard it's not safe to keep it more than a day or two in the fridge). I wonder if a rice cooker would help with allowing one to make smaller portions without burning it? Maybe that's the advantage? Even if so though, there's also no counter space left! And no I won't remember to continually put it away after every use - I"m way too lazy for that.

[iris lilies]

I will give an update: the rice cooker I complained about has now settled in and I've learned to add more water and shut it off immediately to avoid the crusty rice problem.

[sweetana3]

I just learned to like the crusty rice.
:-)
Since Trader Joe's got rid of my favorite rice mix, I am now going to have to learn how to make it myself.

[Blackdog Lin]

ApatheticNoMore: for 35 years I have been recycling pre-cooked rice into new meals, said rice having set in the fridge for as long as a week. (or a day or two longer - 7 days is my "mental limit", but I know I've lost track of how old the stuff is, many times). Anecdotal, I know, but still. Truly, I've never heard of any health guideline saying not to let cooked rice set in the fridge.

We eat a lot of rice.

My rice cooker is genuinely approx. 35 years old and still going strong. I can cook 1 cup of rice or 3 - doesn't matter, it all turns out perfectly (I'm talking long-grain and basmati - brown and royal are a little more problematic, they tend to stick if I don't remember to put a tbs. of butter in with them). And you have to follow the directions for the variety of rice you're cooking: basmati takes a goodly amount more water than regular long-grain does, etc.

[ApatheticNoMore]

ApatheticNoMore: for 35 years I have been recycling pre-cooked rice into new meals, said rice having set in the fridge for as long as a week. (or a day or two longer - 7 days is my "mental limit", but I know I've lost track of how old the stuff is, many times). Anecdotal, I know, but still. Truly, I've never heard of any health guideline saying not to let cooked rice set in the fridge.

Bacillus cereus
http://www.nhs.uk/chq/Pages/Can-reheating-rice-cause-food-poisoning.aspx?CategoryID=51

anecdotally I'd say your right, but some health agencies warn otherwise. So I don't know what to say. I don't like to waste food, but I don't like food poisoning very much either :) It's not on the level of botulism anyway, probably just have a bad day is all. Then again I've been known to eat raw cookie dough with eggs in it, and then grasp my stomach in pretend pain while moaning "samonella" as a joke ....

[Blackdog Lin]

I'll be darned.

Thanks for the info. I don't suppose it's gonna change my ways at all, after all these years - but it's still good to know.