Rice cookers?

10 years ago

I didn't want to hijack the other thread, so I'll start new. I'm looking for a rice cooker. I have an induction cooktop which seems to always overboil the rice or I set it so low that it won't overboil and the simmer takes forever to cook...I always cook brown rice. I tried microwaving it which was a dismal failure. I got rid of my pressure cooker after Mother suffered severe burns to her face using hers. So I thought I'd try a rice cooker. I really want a "set it and forget it" kind of approach.

I looked at some old threads on the subject and saw some like steamer baskets, fuzzy logic, discussion of size, etc. Then I said, well let's see what's on Amazon and I came across this:

Zojirushi NS-YAC10 Umami Micom Rice Cooker and Warmer, Pearl White, 5.5 Cup Capacity, Garden, Lawn, Maintenance

Garden and lawn maintenance?!?!?!

Exactly how big is this thing, is it on wheels, and is it like a roomba for your lawn while it's cooking rice????

Comments (8)

grainlady_ks
10 years ago
Check your public library for a copy of "The Ultimate Rice Cooker Cookbook" by Beth Hensperger and Julie Kaufmann. The beginning of the book does a good job going through the different machines - which is important since most of us have only experienced one or two of them.

Once you read the information AND see the recipes, you will have a better idea what you want. It will also surprise you how many things you can cook in a rice cooker besides brown and white rice. There is a lot of information about different kinds of rice and other grains, if you are interested.

Reading the book (borrowed from the library) is what helped me make my rice cooker choice.

-Grainlady

Here is a link that might be useful: The Ultimate Rice Cooker Cookbook
Annie Deighnaugh
Original Author
10 years ago
Thanks GL, I'll check it out.
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I have a Sanyo 5.5 cup micro-computerized "fuzzy logic" rice cooker that I've used 2-3 times a week for several years. Before I got it, I was unsure whether it would be worth the space in my small kitchen because cooking rice on the stovetop didn't seem that hard (although I admit I did occasionally burn it or let it overflow and make a mess). Several of Asian-born and co-workers convinced me that a rice cooker was a must-have, so I finally broke down and bought one. I've very happy that I did. The best part is that it's so easy to set up and completely trouble-free. You don't have to worry about timing the rice so that it will be ready when everything else is, or keeping the rice warm if someone's late. The rice can never burn, overcook, or overflow. The Sanyo I bought is super easy to use and clean, and it has lots of nice features - a retractable cord, battery backup for the clock/timer, a carrying handle (handy for pot luck dinners), a clip-on holder for the rice paddle, an automatic keep-warm feature, and a steamer tray). I chose this one because it had excellent reviews (even though it's not perfect) but was less expensive than a comparable Zojirushi (many of whose models are very similar to Sanyo's). Sanyo is a subsidiary of Panasonic. I usually make 2 to 2 1/2 cups of rice at a time, but I occasionally cook as little as 1 cup. (The rice measuring cups that come with Japanese rice cookers = about 3/4 c. in American measurements.) There are markings for the water levels for various amounts and types of rice on the inside of the inner pot, so you just add the amount of rice that you want (using the measuring cup that comes with it) and fill with water up to the corresponding mark on the pot. (I usually rinse my rice in the pot and pour off the rinsing water before adding the cooking water.) I could have gotten by with a smaller 3.5 cup rice cooker, but I wanted a medium-sized one so that it would be large enough for entertaining. Rice cookers usually come in 3 sizes: 3.5, 5 or 5.5, and 10 cups. I cook a lot of Indian and Thai food, so I usually make basmati or jasmine rice, but I've used my rice cooker for other types of rice as well. The rice comes out best if you fluff the rice when the cooking cycle ends (as the instructions tell you). The only negatives about this model is that water tends to condense in the trough near the hinge (they may all do that - this is the only rice cooker I've used), and after several years of frequent use, the titanium-coated inner bowl has gotten scratched (ever though I've never used anything but the plastic rice paddle with it). Also, I haven't found a source for replacement bowl for my model. I recommend that you compare the various sizes for any particular model that you're interested in before buying. The difference in footprints (counter space) between the 3.5 and 5.5 cup models isn't that great (although if you have a tiny kitchen like mine, every inch counts), and the prices are not that different either. The larger models tend to be more versatile. My 5.5 cup cooker came with a steamer tray, for example, but the corresponding 3.5 cup model did not. In addition to steaming, some models claim they can be used to make tofu, bake bread, or double as a slow cooker. I've read that some models can be used to make yogurt or proof bread dough. I've added a link to a Sanyo model that looks very similar to mine. Now that I know how much use I've gotten from my rice cooker, if I were shopping for a new one, I'd probably be willing to consider higher-end models as well, even though this mid-price one has done its job. For example, Zojirushi now has pressurized rice cookers that cook faster and are supposed to keep the rice soft longer (but the pressurized ones are pretty expensive). Here is a link that might be useful: Sanyo 5-cup microcomputerized rice cooker
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Give your son a copy of "The Ultimate Rice Cooker Cookbook" by Beth Henspberger for Christmas. I bet he will love it. My copy is loaned out just now, or I would look for a recipe. When I did a BING search for "rice cooker steel-cut oats" there were a lot of recipes. -Grainlady
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Olychick
10 years ago
You might be interested in this thread including someone's reference to baking brown rice from Alton Brown. There are also opinions about different cookers.

If you search the CF there are several discussions of rice cookers.

Here is a link that might be useful: Rice cookers and methods
John Liu
10 years ago
You can read the initial pages of the book on Google Preview

Here is a link that might be useful: Google Preview
kitchendetective
10 years ago
AnnieDeighnaugh,
Did you read all the questions and reviews for that appliance on Amazon? I have gotten in the habit of doing that despite the time consumption. I once read that the Micom was the best for GABA rice. Is that what you use? I am not nearly the fan of the Zoj others are because I think it takes ridiculously long times to complete cooking, but mine (not the Micom) may have been a lemon. I use a Staub pot, either on my gas range or on my single induction burner, both for Basmati and short and long grain brown rice.
My last use of wild rice, which isn't rice, was an in-oven method, and that was fine, too. I used a basic, no name, cheap rice cooker for years for white rice and the Texamati brown, and it worked just fine, and more quickly that the Zoj.
Perhaps that vendor is a lawn and garden vendor who also happens to sell some kitchenwares.
Annie Deighnaugh
Original Author
10 years ago
KitchenD, I wasn't seriously considering that product...no way could I with a description like that....

I actually thought it was quite funny... The images it evoked...

And besides, we already have a lawn mower...

This post was edited by AnnieDeighnaugh on Fri, Feb 7, 14 at 20:53
donnar57
10 years ago
I've got an Aroma brand. I like it very much, it makes nice tender rice. When I got mine, it was in response to an old Hitachi giving up the ghost, so I didn't have time to do a lot of research. The military exchange store had this Aroma, so I got it.

Donna
sleevendog (5a NY 6aNYC NL CA)
10 years ago
This has come up in our household every couple years, for about 20. He has wanted one but not really. I don't. Costco has one in the 30ish range. The floor model was a bit beat up. The liner is thin and teflon. My MIL has had one for years and it is a bit filthy, i suppose hard to clean? And the teflon is coming off.
On the stovetop it is finding the right pot. An older calphalon is my rice pot. Perfect every time but needs some baby-sitting.
Does induction have the ability to use a spacer? I have a few cast iron spacers for my gas stove-top
Cast iron dutch oven does a good crusty bottom style.
On Amazon i always read the one star reviews first and make sure they actually purchased the item and easy to tell if they are reading directions properly. Or know how to cook.
I'm sure everyone knows that, but they do change their format from time to time.

The convenience is a pretty big pull though. My neighbor with 3 under ten yrs, no brainer.
Turn it on or program it and walk away. It does free you up to tend to other things.
(and why we keep looking at them).

We do a mixed grain so doubt it would work. One cup brown rice, toasted in olive oil, 4 cups water, bring to simmer, set timer 15 min, add 1/2 cup mixed grains, set timer 15 min, add the quicker cooking mixed grains...(quinoa, lentils, etc), lid slightly off and inch, turn off at 50 min and cover to steam and rest. I add soaked chia and flax so its a nice nutty blend.
The batch i made this morning will be heated by steaming for salmon tonight and a chicken salad tomorrow.
Not sure we want just plain rice anymore...

Rice cookers?

Comments (8)

grainlady_ks

Annie Deighnaugh
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Rice cookers?

Comments (8)

grainlady_ks

Annie DeighnaughOriginal Author

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Olychick

John Liu

kitchendetective

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donnar57

sleevendog (5a NY 6aNYC NL CA)

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Annie Deighnaugh
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Annie Deighnaugh
Original Author